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