No-bake Kinder Bueno Cheesecake
This no-bake Kinder Bueno cheesecake combines creamy cream cheese, whipped double cream, and hazelnut crème spread with chunks of Kinder Bueno for a quick, easy dessert loved by kids and adults alike.
Ingredients
Base
- 300 g digestive biscuits These make the crunchy base.
- 150 g butter, melted Salted or unsalted; adds contrast.
Filling
- 500 g full-fat cream cheese, room temperature The rich, tangy backbone.
- 400 ml double cream, cold Whipped into the filling for lightness.
- 120 g icing sugar Sweetens the filling.
- 100 g hazelnut crème spread Adds signature chocolate-hazelnut flavor.
- 150-200 g hazelnut crème spread for the topping Slightly warmed for a glossy finish.
- 150 ml double cream, cold for topping Whipped for a soft top layer.
- 12 chunks Kinder Bueno, chopped For the topping.
Instructions
Make the Biscuit Base
- Crush the digestive biscuits in a zip-top bag or food processor until fine.
- Mix the crumbs with melted butter until combined.
- Press the mixture into the base of an 8-inch springform tin.
Prepare the Filling
- Beat the cream cheese until smooth.
- Pour in the cold double cream and icing sugar, whip until combined.
- Fold in the hazelnut crème spread until smooth.
Assemble the Cheesecake
- Pour the filling over the biscuit base and smooth the top.
- Tap the tin to release air pockets.
Add the Hazelnut Topping
- Warm the hazelnut crème spread until pourable and spread over the filling.
Whip and Spread the Final Cream Layer
- Whip the cold double cream to soft peaks and spread over the hazelnut layer.
Decorate with Kinder Bueno
- Chop and press Kinder Bueno pieces into the top.
Chill Until Set
- Refrigerate for at least 4 hours or overnight.
Notes
Can be made ahead and chilled overnight. Use one large bowl for the filling to minimize cleanup.