No-Bake Kinder Bueno Cheesecake
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This no-bake Kinder Bueno cheesecake has a creamy hazelnut filling, buttery biscuit base, and Bueno topping. A perfect, easy dessert!
Why You’ll Love This No-Bake Kinder Bueno Cheesecake
If you’re a fan of Kinder Bueno, you’re absolutely going to love this cheesecake.
It’s packed with that iconic hazelnut flavour and has a smooth, creamy texture.
Best of all, it’s completely no-bake, so there’s no need to turn the oven on.
Because it’s rich but light, it’s ideal for sharing and makes a great centrepiece.
And since it’s make-ahead friendly, you can prep it the night before and forget about it until serving time.
It’s always a huge hit with kids and adults alike… I mean, who doesn’t love cheesecake?
What Makes This Recipe Special
This recipe is made with simple ingredients, but the flavour and texture feel luxurious.
The hazelnut spread blends perfectly into the cream cheese base, making it smooth, nutty, and indulgent.
By whipping the cream separately, you’ll get that extra-light texture that melts in your mouth and holds!
It’s also topped with glossy hazelnut crème spread and piped whipped cream, then finished with chunks of Kinder Bueno.
Whether you’re celebrating or just love a no-fuss dessert, this cheesecake is a guaranteed crowd-pleaser.
Equipment You’ll Need
To make this cheesecake, here’s what I recommend:
- 8” (20cm) springform tin
- 2 large + 1 medium mixing bowl
- Electric hand whisk or stand mixer
- Rubber spatula
- Piping bag and star nozzle (for decoration, optional)
- Microwave-safe bowl or jug (for melting spread)
Why This Recipe Works So Well
This cheesecake works because each element is designed to balance texture and flavour.
The buttery biscuit base holds everything together without becoming too firm or too soft.
The whipped cream lightens the filling without compromising its richness.
Adding hazelnut crème gives it that delicious Kinder Bueno-like flavour while keeping the filling smooth.
The creamy spread topping adds contrast and shine, and the chilled texture allows it to slice neatly without collapsing.
Everything is simple to put together, yet the end result feels luxurious.
Ingredients You’ll Need
Base:
300g digestive biscuits
(about 2 ½ cups crushed graham crackers)
150g salted or unsalted butter, melted
(about ⅔ cup)
Filling:
500g full-fat cream cheese, room temp
(about 17.6 oz / 2¼ cups)
400ml double cream, cold
(about 1⅔ cups heavy cream)
120g icing sugar
(about 1 cup powdered sugar)
100g hazelnut crème spread
(about ⅓ cup)
Topping:
150g–200g hazelnut crème spread
(about ½–⅔ cup)
150ml double cream, cold
(about ⅔ cup heavy cream)
12 chunks of Kinder Bueno (about 3 bars)
Tin size: 8” springform (20cm)
Step-by-Step Instructions
Step 1: Make the biscuit base
Crush the digestive biscuits using a food processor or place them in a sealed bag and bash them with a rolling pin until finely ground.
Pour the crushed biscuits into a medium mixing bowl, then stir in the melted butter and mix with a spoon until fully combined.
Scoop the mixture into your springform tin, pressing it down firmly with the back of a spoon to form an even base.
Place the base in the fridge while you make the filling.
Step 2: Whip the double cream
In a clean, large mixing bowl, whip the cold double cream until it reaches stiff peaks. Set aside.
This will help to lighten the cheesecake filling while giving it structure.
Step 3: Make the cheesecake filling
In a second large mixing bowl, whisk together the cream cheese, icing sugar, and hazelnut crème spread until just combined.
Be careful not to over-whisk, stop as soon as it’s smooth, otherwise it can go runny and won’t set as well.
Fold in the whipped cream gently using a spatula until the mixture is light and fully combined.
Step 4: Assemble and chill
Scoop the cheesecake filling on top of your biscuit base, smoothing it out evenly with a spatula or the back of a spoon.
Don’t worry about it being too perfect, we’ll cover it with a topping.
Place in the fridge to set for at least 6 hours, preferably overnight for best results.
Step 5: Add the topping
Remove the cheesecake from the tin and transfer onto a serving plate.
Melt the hazelnut crème spread in the microwave in 20-second bursts, stirring in between until smooth and pourable.
Carefully pour this over the chilled cheesecake and smooth it out evenly with a spoon or offset spatula, letting it drip down the edges if you like that look.
Pop the cheesecake back in the fridge for 20-30 minutes to set the topping.
Step 6: Decorate
Whip the double cream to stiff peaks, then transfer to a piping bag fitted with a star nozzle.
Pipe swirls around the edge of the cheesecake.
Top each swirl with a chunk of Kinder Bueno and serve chilled.
Tips for the Best Results
- Room-temperature cream cheese: This ensures a smooth filling without lumps. Avoid light or low-fat versions, as they won’t set as well.
- Use full-fat double cream: Make sure it’s cold from the fridge before whipping, this gives the best structure.
- Don’t skip the overnight chill: The longer it chills, the better the texture and flavour. If you’re short on time, chill for at least 6 hours.
- Microwave hazelnut crème gently: Use low-medium power and stir frequently to avoid burning.
- Decorate just before serving: This keeps the Kinder Bueno pieces crisp and prevents them from going soft in the fridge.
Watch My Step-by-Step Video
Watch the full step-by-step video on my social channels!
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More Cheesecake Recipes to Try
If you loved this recipe, you might also enjoy these two from fitwafflekitchen.com:
No-Bake Kinder Bueno Cheesecake
Ingredients
For the base:
- 300 g digestive biscuits (about 2 ½ cups crushed graham crackers)
- 150 g salted or unsalted butter melted (about ⅔ cup)
For the filling:
- 500 g full-fat cream cheese room temp (about 17.6 oz / 2¼ cups)
- 400 ml double cream cold (about 1⅔ cups heavy cream)
- 120 g icing sugar (about 1 cup powdered sugar)
- 100 g hazelnut crème spread (about ⅓ cup)
For the topping:
- 150-200 g hazelnut crème spread (about ½–⅔ cup)
- 150 ml double cream cold (about ⅔ cup heavy cream)
- 12 chunks of Kinder Bueno about 3 bars
Instructions
Step 1: Make the biscuit base
- Crush the digestive biscuits using a food processor or place them in a sealed bag and bash them with a rolling pin until finely ground.
- Pour the crushed biscuits into a medium mixing bowl, then stir in the melted butter and mix with a spoon until fully combined.
- Scoop the mixture into your springform tin, pressing it down firmly with the back of a spoon to form an even base.
- Place the base in the fridge while you make the filling.
Step 2: Whip the double cream
- In a clean, large mixing bowl, whip the cold double cream until it reaches stiff peaks. Set aside.
- This will help to lighten the cheesecake filling while giving it structure.
Step 3: Make the cheesecake filling
- In a second large mixing bowl, whisk together the cream cheese, icing sugar, and hazelnut crème spread until just combined.
- Be careful not to over-whisk, stop as soon as it’s smooth, otherwise it can go runny and won't set as well.
- Fold in the whipped cream gently using a spatula until the mixture is light and fully combined.
Step 4: Assemble and chill
- Scoop the cheesecake filling on top of your biscuit base, smoothing it out evenly with a spatula or the back of a spoon.
- Don’t worry about it being too perfect, we’ll cover it with a topping.
- Place in the fridge to set for at least 6 hours, preferably overnight for best results.
Step 5: Add the topping
- Remove the cheesecake from the tin and transfer onto a serving plate.
- Melt the hazelnut crème spread in the microwave in 20-second bursts, stirring in between until smooth and pourable.
- Carefully pour this over the chilled cheesecake and smooth it out evenly with a spoon or offset spatula, letting it drip down the edges if you like that look.
- Pop the cheesecake back in the fridge for 20–30 minutes to set the topping.
Step 6: Decorate
- Whip the double cream to stiff peaks, then transfer to a piping bag fitted with a star nozzle.
- Pipe swirls around the edge of the cheesecake.
- Top each swirl with a chunk of Kinder Bueno and serve chilled.
