If you are a fan of that signature milky, hazelnut-tinged Kinder chocolate flavor, this No-Bake Kinder Cheesecake is about to become your new favorite dessert. It is decadent, incredibly creamy, and features a thick Digestive biscuit crust that provides the perfect salty-sweet crunch.
Because this is a no-bake recipe, it’s the perfect stress-free option for birthdays, dinner parties, or any occasion where you want a “wow-factor” dessert without having to turn on the oven.
Recipe Details
- Flavor Profile: A rich blend of milky chocolate and tangy cream cheese, balanced by the toasted, buttery flavor of the biscuit base.
- Texture: The filling is as smooth as silk, topped with a glossy chocolate ganache and paired with a dense, crumbly crust.
- Time: 30 minutes prep, 6+ hours chilling time.
- Difficulty: Easy. No baking skills required!
What You’ll Need
To make this recipe, you will need an 8-inch (20cm) springform tin and some baking paper to line the bottom. A food processor makes quick work of the biscuits, but a rolling pin and a freezer bag work just as well. You’ll also need a couple of mixing bowls and an electric hand whisk or stand mixer to get those stiff peaks in the cream.
Ingredient Notes
- Kinder Chocolate – This is the star of the show! We use it in the filling and the ganache. Because Kinder has a high milk content, it creates a very creamy, mellow chocolate flavor.
- Digestive Biscuits or Graham Crackers – Digestives (common in the UK/Europe) provide a slightly saltier, wheaty flavor that cuts through the sweetness, while Graham Crackers (common in the US) are a great sweet alternative.
- Full-Fat Cream Cheese – Critical Tip: Use full-fat, brick-style cream cheese. Low-fat versions or the “spreadable” kind from a tub have too much water and won’t allow the cheesecake to set properly.
- Heavy Whipping Cream – This must be very cold to whip up into the stiff peaks needed to give the cheesecake its structure.
- Unsalted Butter – Melted butter binds the crumbs together to create a sturdy base.
Add-ins and Substitutions
- Hazelnut Twist – Stir a tablespoon of Nutella into the cream cheese filling for an extra boost of hazelnut flavor.
- White Chocolate – You can substitute the Kinder ganache for a white chocolate ganache if you prefer a lighter look.
- Base Swap – Use Oreo crumbs instead of Digestive biscuits for a “cookies and cream” style base.
How to Make No-Bake Kinder Cheesecake
1. Prepare the Base
Start by crushing the biscuits into fine crumbs. Mix the crumbs with the melted butter until the texture resembles wet sand. Line the base of an 8-inch springform tin with baking paper. Press the mixture firmly into the bottom of the tin, using the back of a spoon to create an even, flat layer. Place the tin in the fridge to chill.
2. Make the Filling
Melt the 7 oz of Kinder chocolate (microwave in 20-second bursts or use a double boiler). Important: Let it cool to room temperature. If you add hot chocolate to the cream cheese, the mixture will split.
In a large bowl, whisk the cold heavy cream until it holds stiff peaks. In a separate bowl, beat the room-temperature cream cheese and powdered sugar until smooth. Pour in the cooled, melted Kinder chocolate and beat again until combined. Gently fold the whipped cream into the chocolate mixture using a spatula until no white streaks remain.
3. Assemble and Chill
Spoon the filling over the chilled base and smooth the top with a spatula. Cover the tin with plastic wrap and refrigerate for at least 6 hours, though overnight is best for a perfectly clean slice.
4. The Ganache Drip
Once the cheesecake is set, prepare the ganache. Combine the chopped Kinder chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until glossy and smooth. Let it sit for 15 minutes to thicken slightly.
Remove the cheesecake from the tin. Pour the ganache over the center, pushing it gently toward the edges so it slightly drips down the sides. Return to the fridge for 20-30 minutes to set.
5. Decorate
Pipe swirls of whipped cream around the edges and top each swirl with a piece of Kinder chocolate bar.
Pro Tip: For the cleanest slices, dip a sharp knife in hot water and wipe it dry between every single cut. The heat will glide through the ganache and filling like butter!
Recipe Tips
- Room Temp is Key: Ensure your cream cheese is at room temperature to avoid lumps, but make sure your heavy cream is fridge-cold to ensure it whips up properly.
- Patience: Do not try to cut the cheesecake before the 6-hour mark. No-bake cheesecakes rely on time and cold temperatures to set the fats in the cream and chocolate.
FAQs
- Can I freeze this? Yes! You can freeze the cheesecake (without the ganache) for up to 3 months. Thaw it in the fridge overnight before adding the topping.
- Why is my cheesecake runny? This usually happens if the cream wasn’t whipped to stiff peaks or if low-fat cream cheese was used.
- Do I have to use a springform tin? It is highly recommended so you can remove the sides without damaging the cake. If you don’t have one, line a regular tin with plenty of overhanging parchment paper to “lift” it out.
Storage
Keep the cheesecake refrigerated at all times. It will stay fresh and delicious for up to 3–4 days.
Print
No-Bake Kinder Cheesecake
- Total Time: 6 hours 30 minutes
- Yield: 10-12 Servings 1x
- Diet: Vegetarian
Description
If you are a fan of that signature milky, hazelnut-tinged Kinder chocolate flavor, this No-Bake Kinder Cheesecake is about to become your new favorite dessert. It is decadent, incredibly creamy, and features a thick Digestive biscuit crust that provides the perfect salty-sweet crunch. Because this is a no-bake recipe, it’s a stress-free option for birthdays or dinner parties where you want a “wow-factor” dessert without turning on the oven.
Ingredients
The Base
- 3 cups (350g) Digestive biscuits or Graham Crackers, crushed into fine crumbs
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
The Filling
- 7 oz (200g) Kinder chocolate, melted and cooled to room temperature
- 2 cups (approx. 450g) full-fat cream cheese, room temperature
- 2 cups heavy whipping cream, fridge-cold
- 1 cup powdered sugar
The Ganache & Garnish
- 7 oz (200g) Kinder chocolate, chopped
- 1/2 cup heavy cream
- 4 Kinder chocolate bars (for decoration)
Instructions
Prepare the Base
Mix the biscuit crumbs and melted butter until they resemble wet sand. Press the mixture firmly into the bottom of a parchment-lined 8-inch springform tin. Chill in the fridge while you make the filling.
Whip the Cream
In a large chilled bowl, whisk the cold heavy cream until it holds stiff peaks. Set aside.
Mix the Filling
In a separate bowl, beat the room-temperature cream cheese and powdered sugar until smooth. Pour in the cooled, melted Kinder chocolate and beat until combined.
Fold
Gently fold the whipped cream into the chocolate mixture using a spatula until smooth and streak-free.
First Chill
Spoon the filling over the base, smooth the top, and refrigerate for at least 6 hours (overnight is highly recommended).
The Ganache Drip
Heat the 7 oz of chopped Kinder chocolate and 1/2 cup heavy cream in the microwave in 20-second bursts, stirring until glossy. Let it sit for 15 minutes to cool and thicken slightly.
Drip & Decorate
Pour over the set cheesecake, allowing some to drip down the sides. Return to the fridge for 30 minutes to set the ganache. Top with pieces of Kinder bars and optional whipped cream swirls before serving.
Notes
Temperature Control: Your cream cheese must be room temperature to avoid a lumpy filling, but your melted chocolate must be cool. If the chocolate is hot when it hits the cream cheese, the mixture will split or melt the whipped cream.
Full-Fat Only: Do not use “light” or spreadable tub-style cream cheese. Use the brick-style, full-fat version; otherwise, the cheesecake will remain runny and never set properly.
Clean Slices: For professional-looking slices, dip a sharp knife in a tall glass of hot water and wipe it dry between every single cut.
Storage: This cake stays fresh in the refrigerator for 3–4 days. Because it is a dairy-heavy no-bake cake, it should not sit at room temperature for more than 30–60 minutes.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake / Chilled
- Cuisine: European / British
Nutrition
- Serving Size: 1 Slice
- Calories: 620
- Sugar: 38g
- Sodium: 310mg
- Fat: 48g
- Saturated Fat: 29g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
Keywords: kinder cheesecake, no bake dessert, easy cheesecake recipe, kinder chocolate recipes, hazelnut chocolate cake, make ahead desserts, party cake ideas
