No-Bake Kinder Cheesecake
A creamy no-bake cheesecake with layers of Kinder chocolate, smooth cream cheese filling, and a crunchy biscuit base.
Equipment
Ingredients
Base
Digestive biscuits (crushed)
350 g
Unsalted butter (melted)
180 g
Cheesecake
Kinder chocolate (melted, cooled)
200 g
Double cream (cold)
500 ml
Cream cheese (room temperature)
500 g
Icing sugar
120 g
Topping
Kinder chocolate
200 g
Double cream
120 ml
Kinder mini chocolate bars (cut into pieces)
4 piece
Instructions
Prepare the base
Crush the digestive biscuits and mix with melted butter to form the cheesecake base.
Press the base into tin
Press the biscuit mixture firmly into the base of an 8-inch springform tin.
Melt Kinder chocolate
Gently melt the Kinder chocolate for the cheesecake filling and allow to cool slightly.
Whip the cream
Whip the cold double cream until it forms soft peaks.
Mix cheesecake filling
Beat cream cheese with icing sugar, then fold in melted chocolate and whipped cream.
Assemble cheesecake
Pour the cheesecake mixture over the biscuit base and smooth the top.
Prepare chocolate topping
Heat double cream and pour over Kinder chocolate to make ganache topping.
Add topping and decorations
Pour ganache over cheesecake and decorate with chopped Kinder mini bars.
Refrigerate cheesecake
Refrigerate the cheesecake for at least 6 hours or overnight until set.
Original recipe
Storage
Best consumed within 5 days. Can be frozen for up to 1 month - thaw overnight in refrigerator before serving.
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