The ULTIMATE No-Bake Kinder Cheesecake

Ingredients

• 350 g Digestive Biscuits (crushed into fine crumbs)
• 180 g Unsalted Butter (melted)
• 500 g Cream Cheese (full‑fat, softened to room temperature)
• 300 ml Double Cream (for the filling, chilled)
• 200 g Kinder Chocolate (chopped, for the filling)
• 120 g Icing Sugar (sifted)
• 120 ml Double Cream (for the ganache)
• 200 g Kinder Chocolate (chopped, for the ganache)
• 30 g Extra Kinder Chocolate Pieces (optional, for decoration)

Instructions

1. Crush the biscuits

   Place the digestive biscuits in a food processor and pulse until fine crumbs form. If you don’t have a processor, put the biscuits in a Ziploc bag and bash them with a rolling pin.

   Time: PT10M

2. Combine crumbs with butter

   Melt the unsalted butter, then pour it over the biscuit crumbs. Mix with a spoon until the mixture resembles wet sand.

   Time: PT5M

3. Press crust into pan and chill

   Turn the 8‑inch springform pan upside‑down, press the crumb‑butter mixture firmly into the base using the back of a spoon or the bottom of a glass. Chill in the refrigerator for 30 minutes to set.

   Time: PT5M

4. Melt chocolate for filling

   Measure 200 g of Kinder chocolate, place in a microwave‑safe bowl, and melt on medium power for about 2 minutes, stirring halfway. Let it cool slightly so it’s warm, not hot.

   Time: PT2M

5. Smooth the cream cheese

   In a large mixing bowl, whisk the softened cream cheese until smooth and free of lumps.

   Time: PT3M

6. Combine chocolate with cheese

   Add the cooled melted Kinder chocolate to the smooth cream cheese and whisk until fully incorporated.

   Time: PT2M

7. Whip double cream

   Pour 300 ml of double cream into a clean bowl and whip with a hand mixer until stiff peaks form.

   Time: PT5M

8. Fold whipped cream into cheese mixture

   Using a spatula, gently fold the whipped cream into the chocolate‑cheese mixture until just combined. Do not over‑mix.

   Time: PT2M

9. Fill the crust

   Scoop the filling into the chilled crust, spreading evenly. Add the mixture a little at a time and smooth the sides to minimize air bubbles.

   Time: PT5M

10. Chill the cheesecake to set

    Cover the springform pan with plastic wrap and refrigerate for at least 6 hours or overnight until firm.

    Time: PT6H

11. Prepare ganache

    Combine the remaining 200 g of chopped Kinder chocolate with 120 ml double cream in a microwave‑safe bowl. Heat on medium for about 2 minutes, stirring until smooth.

    Time: PT2M

12. Cool ganache slightly

    Let the ganache sit for 5 minutes to thicken just enough to coat the cheesecake without running off.

    Time: PT5M

13. Add ganache topping

    Pour the ganache over the chilled cheesecake, using a pallet knife to spread it to the edges. Allow it to drip naturally for a glossy finish.

    Time: PT3M

14. Final set

    Return the cheesecake to the refrigerator for another 30 minutes to let the ganache firm.

    Time: PT30M

Nutrition Facts

Calories

1085

Protein

9.5 g

Carbohydrates

59 g

Fat

112 g

Fiber

2 g