Kinder Cheesecake Bars

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Do you ever get a late-night craving for something chocolatey and comforting, the kind that makes you think of cozy afternoons with a mug of tea and a good chat? I certainly do — and one evening I found myself rummaging through the cupboard and dreaming up these Kinder Cheesecake Bars. If you’re a beginner who’s worried about soft centers or messy ganache, don’t fret; this recipe is forgiving and gentle. I’ll walk you through each step so it feels calm and doable, and if you love cookie-bar desserts you can find inspiration in my little collection of similar treats here: cookie and bar recipes.

A Quick Look at This Kinder Cheesecake Bars Recipe

Two main ingredients — crushed Oreo cookies for the base and creamy full-fat cream cheese mixed with melted Kinder chocolate — make these bars irresistible. The ganache finish with dark chocolate and cream adds a glossy, rich layer that turns a simple bar into a special treat. It’s a comfort dessert that’s easy to prep ahead and perfect for sharing, and it’s beginner-friendly because there’s no complicated water bath or tempering. Keep reading for helpful tips and step-by-step photos so you can recreate these at home with confidence.

Ingredients You’ll Need for Kinder Cheesecake Bars

Essentials

200g Oreo cookies, finely crushed (about 18–22 cookies depending on size) — this gives the base structure and chocolatey crunch.
60g unsalted butter, melted — binds the crust and adds richness.
500g full-fat cream cheese, softened to room temperature — the foundation of the cheesecake layer for a smooth, creamy texture.
100g icing (powdered) sugar, sifted — sweetens the cream cheese without graininess.
160g Kinder chocolate, melted and cooled slightly — folded into the cream cheese for that signature Kinder flavor and creaminess.
150g dark chocolate — for the ganache layer that sits on top and adds contrast.
150ml double cream (heavy cream), hot but not boiling — used to make a smooth ganache with the dark chocolate.
150g Kinder chocolate, broken into chunks — scattered on top for texture, melting pockets, and visual appeal.

Optional add-ons

A pinch of flaky sea salt to sprinkle on top — balances the sweetness and amplifies chocolate flavor.
50g chopped hazelnuts or toasted almonds — adds crunch and pairs well with Kinder’s nutty notes.
A tablespoon of cocoa powder or instant coffee dissolved in a teaspoon of water — to enhance the dark chocolate ganache flavor.
1 teaspoon vanilla extract added to the cheesecake filling — for a rounder, homey flavor.
For a decorative finish: a few extra Oreo crumbs, a drizzle of melted white chocolate, or a light dusting of cocoa.

If you’d like more ideas for bars and cookie-style desserts, I’ve rounded up favourites that pair well with this kind of recipe here: cookie and bar recipes.

Substitutions and shortcuts

Oreos: If you can’t find Oreos, any plain chocolate sandwich cookie works. You can also use chocolate digestive biscuits for a slightly less sweet base.
Butter: Swap unsalted butter for salted if that’s all you have; omit any added flaky salt on top. For a vegan option, use a plant-based butter and dairy-free cream cheese, but texture and flavor will shift.
Cream cheese: Low-fat cream cheese will work but expect a softer, less rich filling. Full-fat gives the best texture.
Kinder chocolate: If Kinder chocolate isn’t available, substitute with a good-quality milk chocolate mixed with 1–2 teaspoons of hazelnut spread (Nutella) for a similar profile.
Dark chocolate ganache: Use equal parts milk chocolate and dark chocolate if you prefer a sweeter ganache. Alternatively, a ready-made chocolate spread warmed with a little cream can work in a pinch.
No-bake shortcut: If you’re truly short on time, press the Oreo base and chill it thoroughly while you mix the filling; you can skip preheating and baking altogether if the recipe version you follow doesn’t require it. (I’ll note options in the steps below.)

How to Make Kinder Cheesecake Bars Step-by-Step

I like to keep my workspace tidy and everything within reach before I start — that’s my best tip for a calm baking session. Read through the full set of steps once, then gather ingredients, line your tin, and follow along slowly. These directions are written for an 8×8-inch (20x20cm) square tin.

Prepare your pan and oven
- Set your oven to 180°C (350°F) and line an 8×8-inch tin with parchment paper, leaving a little overhang on two sides so you can lift the bars out easily later. I know it feels odd to preheat for what becomes mostly a fridge-set dessert, but some people like to bake the base briefly (2–5 minutes) to set the crumbs — I’ll give both options below.
- If you prefer a strict no-bake method, you can skip the oven step. I still preheat for a moment to feel ready, but it’s optional.
Make and press the Oreo base
- Pulse the Oreos in a food processor until you have fine crumbs. If you don’t have a food processor, place cookies in a zip-top bag and crush with a rolling pin until evenly ground.
- Pour the crumbs into a mixing bowl and add the melted butter. Stir well until the mixture looks like wet sand and holds together when you press it between your fingers.
- Tip the crumb mixture into the prepared tin. Use the back of a spoon, a flat-bottomed glass, or a piece of parchment to press the crumbs firmly and evenly across the bottom. Aim for an even, compact layer — this helps the bars hold together cleanly when cut.
- If you want a slightly firmer base, bake for 3–5 minutes at 180°C (350°F), then cool for a few minutes before adding the filling. If you prefer no-bake, place the pressed base in the fridge for 10–15 minutes to firm up while you prepare the filling.
Make the cheesecake filling
- Make sure your cream cheese is very soft (leave it on the counter for at least 30 minutes before starting, or microwave in short bursts of 5–7 seconds if you’re in a hurry). This prevents lumps and helps you get a silky filling.
- In a large bowl, beat the softened cream cheese and sifted icing sugar together with a hand mixer or stand mixer on medium speed until smooth and creamy. Scrape down the sides of the bowl occasionally.
- Add the slightly cooled melted Kinder chocolate to the cream cheese mixture. It’s important that the chocolate is warm but not hot; hot chocolate can make the mixture too soft and oily. Fold the chocolate in gently or beat on low until fully combined and glossy. Taste and adjust sweetness if you think it needs a touch more icing sugar.
- Spoon the Kinder cream cheese mixture over the chilled or cooled Oreo base. Use a spatula to spread it into an even layer, smoothing the top. Tap the tin gently on the counter to release any air pockets.
Make the dark chocolate ganache
- Place the dark chocolate in a heatproof bowl. Heat the double cream on the stove until it’s hot and steaming but not boiling (tiny bubbles may form around the edge). Pour the hot cream over the dark chocolate and let sit for 30 seconds to a minute — this softens the chocolate.
- Stir gently but thoroughly until the chocolate melts and the ganache becomes smooth and shiny. If the ganache looks grainy, keep stirring — it usually comes together with a bit of patience. If it refuses, a very short blast in the microwave (5–7 seconds) and another stir will help.
- Let the ganache cool for a minute or two if needed so it’s warm, not hot, before pouring over the cheesecake layer. This prevents melting or streaking the filling.
Assemble and finish
- Pour the ganache over the cheesecake layer, spreading gently with a spatula so it covers evenly. Work quickly but calmly; the ganache sets as it cools.
- Scatter the 150g of broken Kinder chocolate chunks over the ganache while it’s still fluid so pieces stick on top. Press any larger chunks in lightly so they don’t fall off when you slice. If you like, sprinkle a little sea salt or crushed hazelnuts for texture.
- Cover the tin loosely with cling film or foil and place in the fridge for at least 4 hours, but overnight is best. Chilling fully helps the cheesecake slice cleanly and the ganache to set firm.
Slice, serve, and store
- When set, lift the bars out using the parchment overhang. Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices — this trick gives neat edges without smudging the ganache.
- Store in an airtight container in the fridge for up to 4–5 days. For longer storage, freeze the bars wrapped tightly for up to 1 month; thaw in the fridge before serving.

Tips and variations during the process

If your filling feels too soft after adding chocolate, chill it for 15–20 minutes before pouring the ganache.
For extra silkiness, beat the cream cheese on low until smooth, then scrape the bowl and beat again briefly once the chocolate is added.
To make slices look professional, wipe the knife clean between cuts and remove any chocolate shards that stick to the blade.

Common Mistakes to Avoid

Even simple recipes can trip you up if you rush. I’ve made plenty of sticky, uneven, or split cheesecakes in my time — here are the common problems and how to sidestep them.

Mistake 1: Using cold cream cheese

Cold cream cheese lumps and makes the filling grainy. Always soften it to room temperature and beat well for a smooth texture.

Mistake 2: Pouring hot ganache over soft filling

If the ganache is too hot, it can melt the cheesecake layer and lead to streaks or a sunken appearance. Let the ganache cool slightly to warm, not hot, before pouring it on.

Mistake 3: Not chilling long enough before slicing

Cutting too soon makes the bars fall apart. Chill at least 4 hours — overnight is ideal — and use a hot, wiped knife for clean slices.

Serving Suggestions for Kinder Cheesecake Bars

These bars are rich and comforting, so I like simple accompaniments that enhance rather than overpower them. They’re lovely at afternoon tea, a casual party, or as a small indulgence after dinner.

With whipped cream and berries

A spoonful of lightly sweetened whipped cream and a few fresh raspberries or strawberries brighten the chocolate and add freshness.

Warm drizzle and coffee

For a slightly decadent finish, warm a tablespoon of milk and drizzle over a bar, pairing it with a strong coffee or espresso for balance.

As part of a dessert platter

Cut smaller squares and serve alongside plain cookies, roasted hazelnuts, and slices of fruit for a cozy dessert board that encourages sharing.

Conclusion

These Kinder Cheesecake Bars are easier than they look and endlessly customizable — swap the nuts, try a different chocolate for the ganache, or add a cookie crumble topping for crunch. They’re perfect for making ahead and bring a cheerful, cozy vibe to any gathering. If you want another take on a no-bake Kinder-style cheesecake, see this recipe for a different version at No-Bake Kinder Cheesecake Bars – Fitwaffle Kitchen, or for a riff that focuses on Kinder Bueno flavors check out No-Bake Kinder Bueno Cheesecake! – Jane’s Patisserie. Enjoy making these bars — and if you try a variation, I’d love to hear how it turned out.

FAQs About Kinder Cheesecake Bars

How long do Kinder Cheesecake Bars keep in the fridge?

Kinder Cheesecake Bars will keep well in an airtight container in the fridge for 4–5 days. Make sure they’re covered to prevent them from picking up other fridge smells. For longer storage, freeze individual slices wrapped tightly and thaw in the fridge before serving.

Can I make Kinder Cheesecake Bars without an oven?

Yes — the oven in this recipe is mainly for chilling or briefly setting the base if you prefer. You can fully make the bars as a no-bake recipe by pressing the base firmly and chilling it before adding the filling, then chilling the completed bars for several hours until set.

Can I use low-fat cream cheese for Kinder Cheesecake Bars?

You can, but the texture will be softer and less luxurious than with full-fat cream cheese. Full-fat gives the richest, creamiest texture that holds up well under the ganache.

How do I slice Kinder Cheesecake Bars cleanly?

For clean slices, chill the bars thoroughly (at least 4 hours). Use a sharp knife dipped in hot water, wipe it dry, and slice in a single steady motion. Wiping the knife between cuts prevents smearing.

Can I substitute the Kinder chocolate in Kinder Cheesecake Bars?

If Kinder chocolate isn’t available where you are, you can use a good-quality milk chocolate mixed with a small spoon of hazelnut spread to mimic the nutty, creamy profile. The bars will be slightly different but still delicious.