No-Bake Kinder Bueno White Cheesecake
A creamy no-bake cheesecake with a chocolate biscuit base and silky white chocolate-hazelnut filling, finished with a glossy white chocolate topping and Kinder Bueno pieces.
Equipment
Ingredients
Base
chocolate biscuits (crushed)
200 g
butter (melted)
80 g
Filling
cream cheese (cold)
300 g
heavy cream (cold)
200 ml
white hazelnut spread
110 g
powdered sugar
50 g
Topping
white chocolate
150 g
butter
12 g
water
5 ml
Kinder Bueno White
5 piece
Instructions
Prepare the biscuit base
Mix the crushed chocolate biscuits with melted butter until evenly combined.
Press the base into the tin
Press the biscuit mixture firmly into a 20 cm springform pan to create an even base layer.
Chill the base
Place the base in the fridge to set for 30 minutes.
Mix the filling base
Beat the cold cream cheese, white hazelnut spread, and powdered sugar until smooth and creamy.
Whip the cream
Whip the cold heavy cream to soft peaks.
Fold the cream into the filling
Gently fold the whipped cream into the cream cheese mixture using slow, circular motions.
Assemble the cheesecake
Pour the filling over the chilled base, smooth the surface, and cover tightly with plastic wrap.
Refrigerate overnight
Let the cheesecake set in the refrigerator overnight.
Prepare the white chocolate topping
Melt the white chocolate with butter and a very small splash of water until smooth and pourable.
Finish and decorate
Pour the white chocolate topping over the cheesecake and decorate with Kinder Bueno White pieces.
Original recipe
Storage
Store covered in the refrigerator. Remove from the fridge 10 minutes before serving for best texture.
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