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This No-Bake Kinder Cheesecake has a buttery biscuit base, creamy Kinder filling, and chocolate ganache topping, it’s a must-try dessert.
Why You’ll Love This No-Bake Kinder Cheesecake
If you’re a fan of creamy, chocolatey desserts, this no-bake Kinder cheesecake is about to become your new favourite. It’s one of my most popular recipes on social media, with over 124 million views on TikTok!
This cheesecake is incredibly easy to make, with no eggs, no baking, and just a few simple steps. The buttery biscuit base, creamy Kinder filling, and rich Kinder chocolate ganache topping come together to create a dessert that’s as delicious as it is beautiful.
What Makes This Recipe Special?
This cheesecake is the ultimate indulgence for Kinder chocolate lovers. The filling is packed with melted Kinder chocolate, giving it a smooth and creamy texture.
To top it off, it’s decorated with a sweet Kinder chocolate ganache, whipped cream, and Kinder chocolate pieces, making it a stunning centerpiece for any occasion. Plus, it’s a no-bake recipe, which means you don’t even need to turn on your oven!
Equipment You’ll Need
To make this recipe, you’ll need the following:
- 8-inch springform tin – Ideal for shaping and easy removal.
- 8-inch circular pieces of baking paper – for lining the tin for easy removal
- Mixing bowls – For the base, filling, and ganache.
- Electric mixer or whisk – To whip the cream and combine the filling.
- Spatula or spoon – For smoothing the cheesecake layers.
- Food processor or bag and rolling pin – To crush the Digestive biscuits.
- Piping bag fitted with a star tip (e.g 1M tip) – For decorating the cheesecake with whipped cream
Tips for Making the Perfect No-Bake Cheesecake
- Cool the Chocolate: Always let the melted Kinder chocolate cool before mixing it into the cream cheese. This prevents the filling from becoming grainy.
- Room Temperature Cream Cheese: Use cream cheese at room temperature to ensure a smooth, lump-free filling.
- Whip the Cream to Stiff Peaks: Properly whipped cream helps the cheesecake hold its shape.
Tips for Removing the Cheesecake from the Springform Tin
- Chill Completely: Ensure the cheesecake has chilled for at least 6 hours, or preferably overnight, before attempting to remove it from the tin.
- Run Knife Around the Edges: Gently run a knife around the edges to loosen it.
- Release the Tin Slowly: Open the springform clasp carefully to avoid cracking the cheesecake.
- Add the Ganache After Removal: Remove the cheesecake from the tin before pouring the ganache to keep the edges clean.
Ingredients for No-Bake Kinder Cheesecake
For the Base:
- 350 g Digestive biscuits, crushed (about 3 cups graham cracker crumbs)
- 180 g unsalted butter, melted (¾ cup unsalted butter)
For the Cheesecake Filling:
- 200 g Kinder chocolate, melted and cooled (about 7 oz)
- 500 ml double cream, cold (2 cups heavy whipping cream)
- 500 g cream cheese, room temperature (2 cups)
- 120 g icing sugar (1 cup powdered sugar)
For the Topping:
- 200 g Kinder chocolate (about 7 oz)
- 120 ml double cream (½ cup heavy whipping cream)
- 4 Kinder chocolate bars, cut into pieces
How to Make No-Bake Kinder Cheesecake
Step 1: Prepare the Base
Start by crushing the Digestive biscuits into fine crumbs using a food processor or by placing them in a bag and crushing them with a rolling pin.
Mix the biscuit crumbs with the melted butter until the texture resembles wet sand. Press this mixture firmly into the base of an 8-inch springform tin lined with a circular piece of baking paper, using the back of a spoon to smooth it out. Place the tin in the fridge to chill while you prepare the filling.
Step 2: Make the Cheesecake Filling
Melt the Kinder chocolate in the microwave or over a double boiler, stirring until smooth. Let it cool to room temperature before using.
In a large mixing bowl, whip the cold double cream until it holds stiff peaks. In another bowl, beat the cream cheese, icing sugar, and melted Kinder chocolate together until smooth and creamy.
Once combined, gently fold in the whipped cream to keep the filling light and airy. Spoon the filling over the chilled biscuit base, spreading it evenly with a spatula or the back of a spoon.
Step 3: Chill the Cheesecake
Cover the cheesecake with cling film and refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.
Step 4: Make the Kinder Ganache Topping
Melt the Kinder chocolate and double cream together in the microwave, heating in 20-second intervals and stirring in between. Once smooth, let the ganache cool for about 15 minutes.
Carefully remove the cheesecake from the springform tin before pouring the ganache over the top. Use a spatula or the back of a spoon to spread it evenly, letting it drip down the sides for a glossy finish.
Return the cheesecake to the fridge for 20-30 minutes to allow the ganache to set fully before decorating it.
Step 5: Decorate and Serve
Whip the double cream to stiff peaks and transfer into a piping bag fitted with a star tip. Top the cheesecake with whipped cream swirls and pieces of Kinder chocolate. For a professional touch, add a sprinkle of grated chocolate or chopped hazelnuts.
Serve immediately or return the cheesecake to the fridge until ready to enjoy.
Why This Recipe is Perfect for Any Occasion
This no-bake Kinder cheesecake is versatile and works for any celebration, from birthdays to dinner parties. Its creamy filling and chocolatey topping make it a guaranteed crowd-pleaser.
Because it’s no-bake, it’s also easy to prepare ahead of time. You can make it the day before and simply decorate it before serving, which takes the stress out of entertaining.
Tips for Success
- Chill Time is Essential: Always allow enough time for the cheesecake to set properly. Overnight is best.
- Cool the Ganache: Let the ganache cool slightly before pouring it over the cheesecake to avoid melting the filling.
- Let the Ganache set: Let the ganache set before decorating the cheesecake otherwise your toppings may slide off (I’ve been there).
- Customize the Toppings: Add crushed Kinder Bueno, chopped hazelnuts, or even caramel drizzle for a unique twist.
Other Cheesecake Recipes to Try
If you loved this recipe, you’ll definitely want to check out these other favourites:
- Mini Nutella Cheesecakes: Perfectly portioned and packed with chocolate-hazelnut goodness.
- Biscoff Cheesecake: A caramelized dream with a buttery biscuit base and creamy filling.
Why You’ll Keep Coming Back to This Recipe
This no-bake Kinder cheesecake is the ultimate indulgence. Its buttery base, creamy chocolate filling, and rich ganache topping make it irresistible.
Whether you’re making it for a special occasion or just enjoying it yourself, this cheesecake is a foolproof recipe that’s sure to impress. Plus, it’s so simple to make that you’ll find yourself reaching for it again and again!
Watch My Step-by-Step Video
For a full walkthrough on how to make this No-Bake Kinder Cheesecake, check out my video tutorial on the Fitwaffle Kitchen YouTube channel. Don’t forget to follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle for even more delicious recipes!
No-Bake Kinder Cheesecake
Ingredients
For the Base:
- 350 g Digestive biscuits crushed (about 3 cups graham cracker crumbs)
- 180 g unsalted butter melted (¾ cup unsalted butter)
For the Cheesecake Filling:
- 200 g Kinder chocolate melted and cooled (about 7 oz)
- 500 ml double cream cold (2 cups heavy whipping cream)
- 500 g cream cheese room temperature (2 cups)
- 120 g icing sugar 1 cup powdered sugar
For the Topping:
- 200 g Kinder chocolate about 7 oz
- 120 ml double cream ½ cup heavy whipping cream
- 4 Kinder chocolate bars cut into pieces
Instructions
Step 1: Prepare the Base
- Start by crushing the Digestive biscuits into fine crumbs using a food processor or by placing them in a bag and crushing them with a rolling pin.
- Mix the biscuit crumbs with the melted butter until the texture resembles wet sand. Press this mixture firmly into the base of an 8-inch springform tin lined with a circular piece of baking paper, using the back of a spoon to smooth it out. Place the tin in the fridge to chill while you prepare the filling.
Step 2: Make the Cheesecake Filling
- Melt the Kinder chocolate in the microwave or over a double boiler, stirring until smooth. Let it cool to room temperature before using.
- In a large mixing bowl, whip the cold double cream until it holds stiff peaks. In another bowl, beat the cream cheese, icing sugar, and melted Kinder chocolate together until smooth and creamy.
- Once combined, gently fold in the whipped cream to keep the filling light and airy. Spoon the filling over the chilled biscuit base, spreading it evenly with a spatula or the back of a spoon.
Step 3: Chill the Cheesecake
- Cover the cheesecake with cling film and refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.
Step 4: Make the Kinder Ganache Topping
- Melt the Kinder chocolate and double cream together in the microwave, heating in 20-second intervals and stirring in between. Once smooth, let the ganache cool for about 15 minutes.
- Carefully remove the cheesecake from the springform tin before pouring the ganache over the top. Use a spatula or the back of a spoon to spread it evenly, letting it drip down the sides for a glossy finish.
- Return the cheesecake to the fridge for 20-30 minutes to allow the ganache to set fully before decorating it.
Step 5: Decorate and Serve
- Whip the double cream to stiff peaks and transfer into a piping bag fitted with a star tip. Top the cheesecake with whipped cream swirls and pieces of Kinder chocolate. For a professional touch, add a sprinkle of grated chocolate or chopped hazelnuts.
- Serve immediately or return the cheesecake to the fridge until ready to enjoy.
Video
@fitwaffle Kinder Cheesecake #kinder #cheesecake #asmr #asmrsounds #food ♬ original sound - fitwaffle
