No-Bake Kinder Cheesecake
This no-bake Kinder cheesecake features a buttery biscuit base, an ultra-creamy cheesecake filling infused with melted Kinder chocolate, and a glossy chocolate ganache topping. Elegant, indulgent, and oven-free, it’s perfect for effortless entertaining.
Equipment
- springform pan 9-inch (23 cm) recommended
- food processor or rolling pin
- Mixing bowls
- hand mixer or stand mixer
- Spatula
Ingredients
- 200 g digestive biscuits or graham crackers
- 100 g unsalted butter, melted
- 300 g full-fat cream cheese, softened
- 250 ml heavy whipping cream
- 200 g Kinder chocolate bars, melted and cooled
- 80 g powdered sugar
- 1 tsp vanilla extract
- 100 g milk or dark chocolate, chopped (for ganache)
- 100 ml heavy cream (for ganache)
Instructions
- Crush the biscuits into fine crumbs, mix with melted butter, and press firmly into the base of a 9-inch springform pan. Chill while preparing the filling.
- Beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
- Add the melted Kinder chocolate and mix until silky and uniform.
- Spread the filling evenly over the chilled crust and refrigerate for 5–6 hours or overnight until set.
- Heat the cream until just simmering, pour over chopped chocolate, let sit briefly, then stir until smooth. Cool slightly and pour over the cheesecake.
- Decorate with Kinder pieces if desired and chill for an additional 30–60 minutes before serving.
Notes
Always allow melted chocolate to cool slightly before mixing to prevent splitting. Chill overnight for the cleanest slices and best structure. Warm a knife before slicing for a professional finish.