Description
This decadent no-bake Kinder Bueno cheesecake combines a buttery biscuit crust with a creamy hazelnut-infused filling studded with crunchy Kinder Bueno pieces. Topped with melted milk chocolate, whipped cream swirls, and chocolate shavings, this rich and indulgent dessert requires no baking and sets in the fridge, making it perfect for easy entertaining or special occasions.
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
- Kinder Bueno pieces, for garnish
- Chocolate shavings
Instructions
- Prepare the crust: Mix the crushed digestive biscuits or graham crackers thoroughly with the melted unsalted butter until the mixture resembles wet sand.
- Form the base: Press this buttery biscuit mixture firmly and evenly into the base of a springform pan to create the crust layer. Place the pan in the refrigerator to chill while you make the filling.
- Make the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese along with the powdered sugar until the mixture is smooth and lump-free.
- Whip the cream: In a separate chilled bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form, ensuring it holds shape when the whisk is lifted.
- Combine mixtures: Gently fold the whipped cream into the cream cheese mixture, preserving the airiness for a light texture.
- Add hazelnut spread: Stir in the hazelnut spread thoroughly until fully incorporated and the filling is creamy and homogeneous.
- Incorporate Kinder Bueno pieces: Carefully fold the chopped Kinder Bueno bars into the filling, distributing them evenly throughout.
- Assemble cheesecake: Spread the filling mixture evenly over the chilled crust in the springform pan. Smooth the top with a spatula for an even surface.
- Chill to set: Refrigerate the cheesecake for at least 6 hours or preferably overnight to allow it to firm up properly.
- Add topping: Once set, pour the melted milk chocolate evenly over the top of the cheesecake for a glossy finish.
- Decorate: Garnish with swirls of whipped cream, additional chunks of Kinder Bueno bars, and chocolate shavings to enhance appearance and texture.
- Serve: Carefully slice the cheesecake and serve chilled, enjoying the creamy hazelnut-chocolate combination.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
- Use cold heavy cream straight from the fridge for optimal whipping volume.
- Allow the cheesecake to chill at least 6 hours to ensure it slices cleanly.
- Store leftovers covered in the refrigerator for up to 3 days.
- The cake can be made a day ahead to save time on the day of serving.
- Use a serrated knife warmed with hot water to slice neat pieces without cracking.
