The Best Kinder Cheesecake Bars

Ingredients

• 200 g Digestive Biscuits (crushed to fine crumbs)
• 100 g Unsalted Butter (melted; salted butter can be used for a slightly salty base)
• 300 g Full‑Fat Cream Cheese (room temperature, e.g., Philadelphia)
• 100 g Icing Sugar (also called powdered sugar)
• 400 g Kinder Chocolate (divided: 200 g for filling, 200 g for ganache, plus extra 50 g for topping)
• 150 ml Double Cream (heavy cream, 35% fat)
• 1 tsp Vanilla Extract (optional, enhances flavor)

Instructions

1. Crush the biscuits

   Place the digestive biscuits in the food processor and pulse until you have fine crumbs with no large lumps. If you don’t have a processor, put the biscuits in a zip‑lock bag and crush with a rolling pin.

   Time: PT5M

2. Melt the butter

   Cut the butter into cubes and melt in a microwave‑safe bowl on medium power for about 1 minute, covering the bowl to avoid splatter.

   Time: PT2M

3. Combine crumbs and butter

   Transfer the biscuit crumbs to a medium mixing bowl, pour the melted butter over them, and stir with a spoon until the mixture resembles wet sand.

   Time: PT2M

4. Press the base into the tin

   Line an 8‑inch square tin with parchment paper. Spoon the crumb‑butter mixture into the tin, spread evenly, and press firmly with the back of a spoon or the bottom of a glass to create a compact base.

   Time: PT2M

5. Chill the base

   Place the tin in the refrigerator while you prepare the filling.

   Time: PT5M

6. Melt Kinder chocolate for the filling

   Break 200 g of Kinder chocolate into pieces, place in a microwave‑safe bowl, and melt on medium power in 30‑second bursts, stirring between bursts until smooth.

   Time: PT2M

7. Cool the melted chocolate slightly

   Let the melted chocolate sit for about 5 minutes, stirring occasionally, until it is warm but not hot to the touch.

   Time: PT5M

8. Mix the cheesecake filling

   In a large mixing bowl, beat the room‑temperature cream cheese until smooth. Add the icing sugar, the cooled melted Kinder chocolate, and vanilla extract (if using). Using an electric hand mixer, whisk on medium speed until the mixture is smooth, thick, and free of lumps. Do not over‑mix.

   Time: PT5M

9. Spread the filling

   Remove the chilled biscuit base from the fridge. Spoon the cheesecake filling onto the base and smooth with the back of a spoon or an offset spatula, creating an even layer.

   Time: PT2M

10. Chill the cheesecake layer

    Return the tin to the refrigerator and chill while you prepare the ganache.

    Time: PT5M

11. Prepare the Kinder ganache

    Break the remaining 200 g of Kinder chocolate into pieces, place in a microwave‑safe jug or bowl, and pour the double cream over it. Microwave on medium power (≈500 W) for about 1 minute, then let sit for 2 minutes.

    Time: PT4M

12. Stir the ganache

    Using a spoon, gently stir the ganache until smooth and pourable. It should be warm, not hot.

    Time: PT2M

13. Top the cheesecake with ganache

    Remove the tin from the fridge. Slowly pour the ganache over the cheesecake filling, allowing it to flow to the edges. Use the back of a spoon to spread evenly, being careful not to disturb the layer beneath.

    Time: PT2M

14. Add Kinder chocolate chunks

    Break or chop the remaining Kinder chocolate into chunks and arrange them on top of the ganache, spacing them evenly.

    Time: PT1M

15. Final chilling

    Cover the tin loosely with plastic wrap and refrigerate for at least 3 hours, preferably overnight, until fully set.

    Time: PT0M

16. Slice and serve

    Heat a sharp knife under hot water, dry it, and slice the set cheesecake into 9 equal bars. Clean the knife between cuts for clean edges.

    Time: PT2M

Nutrition Facts

Calories

602

Protein

6 g

Carbohydrates

45 g

Fat

40 g

Fiber

2 g