Description
This No-Bake Kinder Bueno Cheesecake is a luscious, creamy dessert combining a crunchy biscuit base with a smooth hazelnut and cream cheese filling, studded with Kinder Bueno pieces. Easy to prepare with no oven needed, it’s perfect for chocolate and hazelnut lovers seeking an indulgent treat that sets in the fridge.
Ingredients
Scale
Crust
- 2 cups digestive biscuits or graham crackers, crushed
- ½ cup unsalted butter, melted
Filling
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 ½ cups heavy whipping cream (cold)
- 1 tsp vanilla extract
- 1 cup hazelnut spread (like Nutella)
- 4 Kinder Bueno bars, chopped
Topping
- ½ cup milk chocolate, melted
- Whipped cream swirls (for garnish)
- Kinder Bueno pieces (for garnish)
- Chocolate shavings (for garnish)
Instructions
- Prepare the crust: Mix the crushed digestive biscuits or graham crackers with the melted unsalted butter until well combined. Press this mixture firmly into the base of a springform pan to form an even crust. Chill in the refrigerator while preparing the filling to help it set.
- Make the cream cheese mixture: In a large bowl, beat the softened cream cheese together with powdered sugar until the mixture is completely smooth and free of lumps.
- Whip the cream: In a separate chilled bowl, whip the cold heavy whipping cream and vanilla extract until stiff peaks form, indicating it is thick and holds shape well.
- Combine cream and cheese mixtures: Gently fold the whipped cream into the cream cheese mixture in batches to retain the light and airy texture, combining them evenly without deflating the cream.
- Add the hazelnut spread: Stir in the hazelnut spread until the filling becomes a smooth, creamy mixture with a rich chocolate-hazelnut flavor.
- Fold in Kinder Bueno pieces: Carefully fold the chopped Kinder Bueno bars into the filling ensuring even distribution without breaking them down too much.
- Assemble the cheesecake: Spread the prepared filling evenly over the chilled biscuit crust. Smooth the top with a spatula for an even surface.
- Chill to set: Place the cheesecake in the refrigerator and chill for at least 6 hours or ideally overnight to allow it to set completely and develop the best texture.
- Add the topping: Once set, pour melted milk chocolate evenly over the top of the cheesecake for a glossy finish.
- Garnish: Decorate with whipped cream swirls, extra Kinder Bueno chunks, and chocolate shavings on top for an elegant and indulgent touch.
- Serve and enjoy: Slice the cheesecake carefully and serve chilled to enjoy the creamy hazelnut-chocolate bliss.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Use cold whipping cream to achieve better volume and stiffer peaks when whipping.
- Press the crust firmly to prevent it from crumbling when slicing.
- For best flavor and texture, chill the cheesecake overnight.
- Kinder Bueno bars can be substituted with similar hazelnut chocolate bars if unavailable.
- To avoid melting chocolate on top, make sure the cheesecake is well chilled before adding the melted chocolate.
