Kinder Pingui Cheesecake
Ingredients
Base
chocolate biscuit (crushed)
200 g
butter (melted)
80 g
Filling
cream cheese (room temperature)
500 g
powdered sugar
100 g
heavy cream (cold)
200 ml
milk
150 ml
gelatin (powder)
10 g
Kinder chocolate (melted)
150 g
Topping
Kinder chocolate (melted)
100 g
milk
50 ml
Instructions
Prepare the base
Crush chocolate biscuits and mix with melted butter to create the crust.
Form the crust
Press the biscuit mixture into the bottom of a springform pan.
Bloom the gelatin
Sprinkle gelatin over cold milk and let it bloom.
Prepare the filling
Beat cream cheese with powdered sugar until smooth.
Add whipped cream
Whip heavy cream and fold into the cheese mixture.
Incorporate melted Kinder chocolate
Melt Kinder chocolate and gently fold into the filling.
Assemble the cheesecake
Pour the filling over the crust and smooth the top.
Chill the cheesecake
Refrigerate for at least 4 hours or overnight until set.
Prepare the topping
Melt Kinder chocolate with milk and pour over the chilled cheesecake.
Final chill
Refrigerate 30 minutes more for the topping to set.
Original recipe
Storage
Store covered in the refrigerator. Can be frozen without topping for up to 1 month.
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