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A rich and creamy Kinder Bueno cheesecake with crunchy cookie base and luscious chocolate hazelnut filling. Drizzled with Kinder chocolate and topped Kinder Bueno chocolate bars, this cheesecake is seriously next level!
Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.
Kinder Bueno addiction is a very serious thing, so I wanted to create this Kinder cheesecake to satisfy even the biggest fans. Following on from my Kinder Bueno cream spread and delicious Kinder Bueno cake, this cheesecake is just as delicious. And the best part? It tastes exactly like a Kinder Bueno chocolate bar, but in a slice.
This Kinder Bueno cheesecake is not only extremely delicious, but also easy to make. The Kinder cheesecake is no bake and only takes minutes to make. Along with the crispy cookie base, this entire dessert takes about 10 minutes to prepare.
Why this cheesecake is next level
This rich and delicious Kinder Bueno cheesecake is probably one of my favourite cheesecakes ever. The cream cheese filling taste exactly like the cream inside a Kinder Bueno chocolate bar. I love this cheesecake because:
- It’s easy to make and it only takes 10 minutes to prepare
- It tastes exactly like a Kinder Bueno chocolate bar
- It’s creamy, rich and delicious
- Perfect for summer, as it’s served cold
- Light in texture and not overly sweet
- Much easier to make than a cake, but tastes just as amazing
- Can have fun with the decoration
The cheesecake components
All the elements in this recipe worked really well together and create a balanced and decadent dessert. The crunchy cookie base perfectly complements the creamy Kinder cheesecake filling. Let’s not forget the toppings, which make this cheesecake go from amazing to WOW.
Cookie base – made from crushed cookies, chocolate cereals and butter. This base takes less than 1 minute to make and requires no baking.
Kinder Bueno cheesecake filling – made with cream cheese, white chocolate, roasted hazelnuts and heavy double cream. The spread used is homemade following my Kinder Bueno Spread recipe. This creamy filling tastes exactly like the cream inside the Kinder bar.
Toppings – from melted Kinder chocolate, Kinder cream cheese and pieces of Kinder chocolate bars. My favourite part about the toppings is that they can be anything you want, so have fun with it!
The ingredients for this cheesecake are very common and can be found in most pantries. Let’s talk about the most important ones and how they can be substituted for something else.
- Biscuits / Cookies – used for the base. I recommend using either plain vanilla cookies or chocolate cookies (without filling). I like adding chocolate cereals as well, because they add more crunch and texture.
- Cream cheese – the main ingredient in the cheesecake. I recommend using full fat cream cheese, such as Philadelphia Original or similar. Make sure the one you use is at least 30% fat (check nutritional values on the back of the pack).
- Hazelnuts – raw or roasted are best. If using raw hazelnuts, I recommend roasting them in the oven at 180C (350F) for 10 minutes. Roasting hazelnuts gives them a deeper and more intense flavour. I usually leave some of the skins on the hazelnuts, but you can remove them if you wish.
- White chocolate – use a high-quality chocolate for best results. White chocolate for baking is usually not as creamy as the ones made for eating. So, use the chocolate you also like to eat, preferably with at least 26% cocoa solids.
- Brown sugar – adds a caramelised flavour to the cheesecake. Can also be replaced with plain white sugar or dark brown sugar.
- Gelatine – essential for setting the cheesecake. I like to use powder gelatine, but you can also use gelatine sheets. 10g or 1 tablespoon gelatine powder = 4 sheets, so for this recipe you will need 2 sheets of gelatine.
- Chocolate drizzle – for the most authentic taste I recommend using Kinder Chocolate. Alternatively, use any other type of milk chocolate.
Equipment & tools
Food processor or blender – ideal for making the Kinder Bueno cream, as it’s difficult to grind the hazelnuts by hand. Also needed for crushing the cookies or biscuits for the base.
25 cm (10-inch) Springform pan – best for no-bake cheesecakes. These pans have a removable base, so it’s much easier to remove the cheesecake once it’s set. You can also use a smaller size pan, which will make the cheesecake taller. If you want to use a larger pan, I recommend increasing the ingredients, so the cheesecake isn’t too thin.
How to make Kinder Bueno Cheesecake
Before you begin making the recipe, gather all the ingredients and prep them. Melt the butter, roast or peel the hazelnuts and melt the chocolate.
- Crush the cookies / biscuits in a food processor for the base. They should be crushed quite finely, without any large chunks. Add the melted butter over, then combine well to coat the cookies in fat.
- Add the cookie base mixture into the springform pan, pressing it down with your palms or the bottom of a glass. Ensure it’s packed well and levelled.
Pro tip: Line the pan with plastic wrap so it’s easier to remove the cheesecake.
3. Put the hazelnuts and brown sugar into a food processor, then pulse until you get a thin paste. Add the melted white chocolate over it, then pulse again to combine well. This is the Kinder Bueno spread.
Pro tip: Roasting the hazelnuts will yield a more intense flavour. Roast at 180C (350F) for 10 minutes.
4. Soak the gelatine in water, then let it bloom for 5-10 minutes. In a large bowl, whip up the cream cheese and sugar until fluffy and airy. Mix in the Kinder Bueno cream spread, incorporating it well. Microwave the bloomed gelatine for 5-10 minutes to make it liquid again, then also mix it into the cream cheese. Separately, whip up the heavy double cream until soft-medium peaks. Fold the heavy cream into the cream cheese, incorporating it well.
5. Pour the Kinder Bueno cheesecake filling over the biscuit base in the springform pan, levelling it with a spatula.
6. Melt the Kinder chocolate and place it in a piping bag. Pipe the chocolate on top of the cheesecake in a crisscross pattern. Let it set in the fridge for at least 4-6 hours, or overnight.
Pro tip: Refrigerate the cheesecake overnight for best results. This will ensure the gelatine is fully set and the flavours have had time to mature.
How to decorate the cheesecake
As always, decorating the Kinder Bueno cheesecake is my favourite part because you can be as creative as you want. I like to decorate mine by drizzling chocolate, piping some cream cheese frosting and topping with Kinder chocolate bars.
You can try decorating your cheesecake by:
- Drizzling melted Kinder chocolate over the top in a crisscross pattern. For a neat finish, place the chocolate in a piping bag.
- Pipe some cream cheese frosting on the outer rim of the cheesecake or all over. For best results use a piping bag fitted with a star nozzle. I like to use my tried and tested White Chocolate Cream Cheese Frosting. The white chocolate can be replaced with Kinder chocolate.
- Sprinkle with chocolate shavings, pieces of chocolate or cookies or chocolate sprinkles
- Add some roasted hazelnut or hazelnut pieces for a more natural finish
- Add as little or as many Kinder Bueno chocolate bars as you want
- Dust with cocoa powder
How to store
In the fridge – this cheesecake contains dairy, which can spoil quickly if left outside for too long. No bake Kinder Bueno Cheesecake needs to be stored in an airtight container in the fridge for up to 3-4 days. Do not leave the cheesecake uncovered in the fridge, as it can catch ‘fridge’ smell from foods.
In the freezer – the cheesecake can also be frozen. To freeze, wrap it in plastic wrap or aluminium foil, then place in an airtight container. Store in the freezer for up to 3 months. To thaw, leave in the fridge overnight.
Frequently Asked Questions
This recipe contains dairy (cream cheese and heavy cream), which cannot be left out for too long. Please refrigerate this cheesecake as indicated above in How to store.
Yes, this recipe can be made gluten free by replacing the regular cookies in the base with the gluten-free kind.
You can use any nuts you like instead of hazelnuts. However, the if you want the cheesecake to taste like Kinder Bueno, hazelnuts are a must.
I recommend using a 25 cm or 10-inch springform pan. If using a pan without a removable base, ensure you line it with plastic wrap or parchment paper so you can remove the cheesecake. You can also use a smaller pan (20cm or 8-inches), and the cheesecake will be a bit taller.
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Kinder Bueno Cheesecake (No-bake) Recipe
- Food processor or blender
- 25 cm (10-inch) Circulon springform pan
- 20 chocolate cookies*
- 100 g butter (½ cup)
- 30 g optional - chocolate cereals* (½ cup)
Kinder Bueno Spread
- 200 g roasted hazelnuts (1 ½ cups)
- 50 g Dixie Crystals brown sugar (¼ cup)
- 100 g white chocolate, melted (⅔ cup)
- 400 g cream cheese (1 ¾ cups)
- 50 g sugar (¼ cup)
- 300 g heavy (double) cream (1 ¼ cups)
- ½ teaspoon salt
- 50 g milk, warm (¼ cup)
- 5 g gelatine powder (½ tsp)
- 50 g Kinder milk chocolate (⅓ cup)
- 50 g butter (¼ cup)
- 75 g cream cheese (⅓ cup)
- ½ teaspoon vanilla extract
- Crush the biscuits in a food processor into fine pieces. You can also add in chocolate cereals for extra crunch.
- Add melted butter over the biscuits, then mix again to combine. Tip the mixture into the springform pan, pressing to pack it well. Place in the fridge to harden whilst preparing the filling.
Kinder Bueno Filling
- Make the Kinder Bueno spread by adding the roasted hazelnuts, salt and brown sugar into a food processor. Pulse until you get a smooth paste. Add the melted chocolate, then mix again.
- Add the gelatine to the warm milk, then let it sit for 5-10 minutes.
- Whip up the cream cheese and sugar until fluffy. Separately, whip up the heavy (double) cream until soft-medium peaks.
- Combine the cream cheese, double cream and Kinder Bueno cream. Melt the gelatine in the microwave for 5 seconds until liquid again. Add the gelatine into the mixture, combining everything with a spatula.
- Pour the cheesecake mixture over the biscuit base, levelling it with a spatula. Melt the Kinder chocolate and place it in a piping bag. Drizzle the melted chocolate over the cheesecake in a crisscross pattern.
- Set the cheesecake in the fridge for at least 6 hours, or preferably overnight.
- Make the frosting by following my trusted method for Cream Cheese Frosting. Replace the white chocolate with Kinder or milk chocolate.
- Once the cheesecake has chilled, decorate it with cream cheese frosting and pieces of Kinder Bueno bars.
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Cookies - You can use either plain chocolate cookies (biscuits) or Oreos without the cream. If you're using plain vanilla cookies, add 1 teaspoon of cocoa powder.
- Cereals - are optional in this recipe, but highly recommended for extra crunch. Any type of chocolate cereals will work, such as Frosted Flakes, Cocoa Puffs or Chocolate Cheerios.
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Welcome to this year's #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You're going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We're sharing them with the hashtag #SummerDessertWeek on social media and you'll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer
Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set - Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pana Rafflecopter giveaway
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.