Kinder Bueno Cheesecake

Kinder Bueno Cheesecake 2 //

A delicious no bake cheesecake packed with Kinder Bueno and chunks of Kinder chocolate, and topped with drizzled chocolate and even more Kinder Bueno!

When we were children our summer holidays were always in Switzerland, in the pretty lake side town of Interlaken in the Bernese Oberland.  My Dad, an old romantic, would always insist we travel the whole way there by train. A journey that would see us setting off from London in the early hours of the morning, winding our way through France or Belgium, and arriving into Switzerland late in the evening. A journey that annoyed me and my brother as we reached our teenage years, but is probably why I now find myself craving week long over land train journeys across Russia, Europe and India, packing up train picnics, and being lulled to sleep by the clacking of the rails.

Kinder Bueno Cheesecake 2 //

Kinder chocolate always reminds me of these holidays. Our days would usually involve taking small mountain railways up into the mountains to walk between the waterfalls and alpine towns, and hike back down to the icy cold crystal clear blue glacial lakes of the valley.  On days when we’d head up into the mountains, we’d be allowed to buy a box of Kinder chocolate bars from the station vending machines. I remember eating the creamy chocolate sat on the wooden slated seats, as the little trains wound their way up steep gradients, with stunning green landscapes falling away on either side, the sound of cow bells jangling all around.

Kinder Bueno Cheesecake 2 //

This cheesecake uses the failsafe no bake technique of beating together cream cheese and double cream, and setting with the help of chocolate. I’ve used cocoa powder in the base to give the buttery, digestive base a chocolatey note. The cheesecake itself is packed with chopped Kinder bars, and its topped with plenty of Kinder Buenos.

Kinder Bueno Cheesecake 2 //

There are two ways you can make the cheesecake. Originally I filled it with a mixture of chopped Kinder bars and Kinder Buenos, but after a lot of thought, I decided that maybe the texture wasn’t quite right. The waffer part of the Kinder Buenos goes a little soggy over time, and I didn’t love the texture again the creamy cheesecake. Instead I swapped it out with extra Kinder chocolate bars. You can put some Kinder Buenos in yourself though, if you fancy it.

Kinder Bueno Cheesecake 2 //

It’s important to beat the cream cheese and the whipped cream thoroughly until the point they can hold their own texture. If you don’t beat them long enough you might find your cheesecake too soft and can’t hold its shape when you take it out of the tin. The cheesecake also needs a night to set up in the fridge, but other than the chilling time its so quick to prepare, and everyone will be impressed with how deliciously smooth and creamy it is!

Kinder Bueno Cheesecake 2 // www.scarletscorchdroppers.comtips//

  • I decorated my cheesecake with these Choco Bons, and these Mini Kinder Bueno. You could also use full size Kinder Bueno, which ever flavour takes your fancy, chopped into sections.
  • The recipe calls for full fat cream cheese and double cream. Don’t be tempted to use a reduced fat cream cheese, the higher fat content is needed for the cheesecake to set.
  • If you want a richer chocolate flavour in your cheesecake you can also add a few tablespoons of cocoa powder with the icing sugar.
  • Fancy a different type of cheesecake? How about trying my Nutella and Fererro Rocher CheesecakeWhite Chocolate Lindor Cheesecake, or Eton Mess Cheesecake?

Kinder Bueno Cheesecake
A delicious no bake cheesecake packed with Kinder Bueno and chunks of Kinder chocolate, and topped with drizzled chocolate and even more Kinder Bueno!
Recipe type: No bake cheesecake
Cuisine: Dessert
  • ----- for the base
  • 300g digestive biscuits
  • 150g butter, melted
  • 2 tablespoons cocoa powder
  • ---- for the filling
  • 500g full fat cream cheese
  • 70g icing sugar
  • 250ml double cream
  • 135g milk chocolate, melted
  • 200g kinder chocolate bars, roughly chopped (this equates to 16 x the mini kinder bars)
  • OR - 100g kinder chocolate bars and 6 fingers of Kinder Bueno, roughly chopped (3 x 2 finger packs)
  • --- to decorate
  • 50g chocolate
  • 100ml cream
  • 1 tablespoon icing sugar
  • 1 bag Kinder Bueno minis
  • 1 bag Kinder Choco Bons
  1. Begin by making your cheesecake base. Line an 8in spring form tin with greaseproof paper.
  2. In a food processor, blitz your digestive biscuits until you have a fine crumb. Add the melted butter and cocoa powder and blitz again until everything is combined and begins to stick to itself. Tip into your prepared tin and press down with the back of a spoon into an even layer. Put in the fridge to chill.
  3. Next, make the cheesecake filling. Beat the cream cheese together with the icing sugar until it is light and fluffy. Add in the double cream and continue to beat until the mixture is thick and holds its form. Add the melted chocolate and beat again until combined.
  4. Fold through the chopped Kinder bars, and chopped Kinder Bueno until evenly combined, then pour over your chilled biscuit base. Smooth out the mixture, but don't worry if you can see bits of the Kinder Bueno on the top, you won't see it when you've decorate the cheesecake. Put into the fridge and chill over night.
  5. Once chilled, carefully remove the cheesecake from the tin, and smooth the edges with a knife or palette knife.
  6. Melt 50g chocolate, allow to cool slightly, then transfer to a piping bag and drizzle over the cheesecake.
  7. Whip up 100ml double cream with a tablespoon of icing sugar, then pipe around the edge of the cheesecake. Decorate with Mini Kinder Bueno, and Kinder Choco Bons.
  8. Store in the fridge until you are ready to serve.


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