No-Bake Kinder Cheesecake

Ingredients

• 200 g Digestive biscuits (or Graham crackers) (Crushed into fine crumbs; if you don't have a processor, use a plastic bag and a rolling pin.)
• 100 g Unsalted or salted butter (Melted; salted butter gives a richer flavor, but you can use unsalted if you prefer.)
• 200 g Kinder chocolate (milk bar with wafer) (Break into pieces before melting; used for the filling and the ganache.)
• 400 g Cream cheese (e.g., Philadelphia) (At room temperature so it mixes without lumps.)
• 100 g Powdered sugar (icing sugar) (Sifted to avoid lumps.)
• 200 ml Heavy whipping cream – for the filling (Should be very cold before whipping.)
• 200 ml Heavy whipping cream – for the ganache (Mixed with Kinder chocolate for the ganache.)
• 100 ml Heavy whipping cream – for decoration (Whipped to stiff peaks and used for piping.)
• 1 unidad Parchment paper (20 cm round cut) (Facilitates unmolding the cheesecake.)
• 50 g Kinder pieces (for decoration) (Coarsely chopped.)

Instructions

1. Prepare the crust

   Crush the Digestive biscuits into fine crumbs, melt the butter and mix it with the crumbs until you get a damp‑sand texture. Press the mixture into the bottom of the 20 cm pan lined with parchment paper and smooth with a spatula. Refrigerate for 15 min to set.

   Time: PT5M

2. Melt the Kinder chocolate for the filling

   Place the Kinder chocolate pieces in a microwave‑safe bowl and heat on medium power for 1 minute, stirring halfway through. If you don’t have a microwave, melt in a bain‑marie. Let cool slightly.

   Time: PT2M

3. Mix cream cheese and sugar

   In a large bowl, beat the room‑temperature cream cheese with the powdered sugar until you obtain a smooth, lump‑free cream.

   Time: PT3M

4. Fold in the melted chocolate

   Pour the melted (still warm) Kinder chocolate over the cream cheese and sugar mixture and beat on low speed until fully incorporated.

   Time: PT2M

5. Whip the cream to stiff peaks

   In another bowl, whip 200 ml of very cold heavy whipping cream until stiff peaks form.

   Time: PT5M

6. Fold the whipped cream into the filling

   Using a rubber spatula, fold the whipped cream into the chocolate‑cream cheese mixture with folding motions, taking care not to lose the incorporated air.

   Time: PT2M

7. Pour the filling over the crust

   Pour the mixture over the already‑cooled crust, smooth with a spatula and refrigerate for at least 6 hours or overnight to set.

   Time: PT3M

8. Prepare the Kinder ganache

   Heat 200 ml of heavy whipping cream and 200 g of Kinder chocolate in the microwave for 1 minute on medium power, stirring every 20 seconds so it melts evenly. Let rest for 2 minutes and stir until you obtain a smooth ganache.

   Time: PT2M

9. Cover the cheesecake with the ganache

   Remove the cheesecake from the refrigerator, pour the ganache over the surface and spread it with a spatula, allowing it to drip slightly over the edges. Refrigerate for 20 minutes so the ganache sets.

   Time: PT3M

10. Decorate with whipped cream and Kinder

    Whip the remaining 100 ml of cream to stiff peaks, place it in a pastry bag fitted with a C4 tip and pipe rings or swirls around the edge of the cheesecake. Sprinkle the chopped Kinder pieces on top.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

6 g

Carbohydrates

30 g

Fat

25 g

Fiber

1 g

Ingredient Substitutions

• Instead of Digestive biscuits (or Graham crackers): Graham crackers, Vanilla biscuits
• Instead of Unsalted or salted butter: Unsalted butter
• Instead of Kinder chocolate (milk bar with wafer): Similar quality milk chocolate
• Instead of Cream cheese (e.g., Philadelphia): Mascarpone, Low‑fat cream cheese
• Instead of Powdered sugar (icing sugar): Granulated sugar processed in a blender
• Instead of Heavy whipping cream – for the filling: 35% milk cream
• Instead of Heavy whipping cream – for the ganache: 35% milk cream
• Instead of Heavy whipping cream – for decoration: 35% milk cream
• Instead of Parchment paper (20 cm round cut): Regular parchment paper and scissors
• Instead of Kinder pieces (for decoration): Milk chocolate chips

Equipment Needed

• Food processor or zip‑lock bag + rolling pin
• Mixing bowl(s) (medium and large)
• Electric mixer (hand or stand)
• Microwave
• Rubber spatula
• 20 cm round pan (tart or springform type)
• Parchment paper
• Pastry bag with C4 tip (optional)
• Serrated knife (optional)
• Refrigerator

Critical Steps — Do Not Skip

• Crush the biscuits until no large pieces remain.
• Melt the Kinder chocolate without burning it.
• Whip the cream to stiff peaks and keep it cold.
• Fold the whipped cream with folding motions to retain the air.
• Chill the cheesecake for at least 6 hours before applying the ganache.
• Allow the ganache to set before decorating.

Chef Tips from the Video

• Use salted butter to enhance the crust’s flavor.
• For a smoother texture, sift the powdered sugar before mixing it with the cream cheese.
• If you want an extra Kinder touch, add Kinder pieces to the filling before pouring.

Troubleshooting

Storage

Refrigerator: Keep in the refrigerator for up to 4 days, well covered.

Freezer: Not recommended; the cheesecake texture may change.

Room temperature: Do not store at room temperature; the filling destabilizes.

Make-Ahead Tips

• You can prepare the crust and filling a day ahead and keep them refrigerated separately.
• The ganache can be made 2 hours ahead and stored in the refrigerator; gently reheat before pouring.