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Kinder Bueno cheesecake

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We’ve used blitzed Kinder Bueno bars in the biscuit base of this no-bake cheesecake, hidden them throughout the chocolate cream cheese layer AND put some on top too. It’s the ultimate easy dessert recipe but is guaranteed to wow everyone!

12 Ingredients


  • 200g digestive biscuits

  • 5 x 43g Kinder Bueno Chocolate Bars

  • 100g butter, melted

  • 60ml (1/4 cup) boiling water

  • 2 1/2 tsps gelatine powder

  • 180g pkt milk chocolate, chopped

  • 500g cream cheese, at room temperature, chopped

  • 100g (1/2 cup) caster sugar

  • 2 tsps vanilla extract

  • 375ml (1 1/2 cups) thickened cream

  • Cocoa powder, to dust

  • 2 x 43g Kinder Bueno Chocolate Bars, broken into small pieces

7 Method Steps


  • Step 1

    Line the base and sides of a 20cm springform pan with baking paper.

  • Step 2

    Place the biscuits

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    (200g digestive biscuits) and 1 Kinder Bueno bar (2 sticks) in a food processor. Process until fine crumbs form. Add the butter (100g butter, melted) and process until combined. Transfer to prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base of the pan. Place in the fridge until required.


  • Step 3

    Place the boiling water (60ml (1/4 cup) boiling water) in a small heatproof jug. Sprinkle with the gelatine (2 1/2 tsps gelatine powder). Whisk with a fork until dissolved. Set aside to cool slightly.

  • Step 4

    Place the milk chocolate (180g pkt milk chocolate, chopped) in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until smooth. Set aside to cool slightly.

  • Step 5

    Place the cream cheese (500g cream cheese, at room temperature, chopped), sugar (100g (1/2 cup) caster sugar) and vanilla (2 tsps vanilla extract) in a food processor. Process until smooth. Add 250ml (1 cup) of the cream (375ml (1 1/2 cups) thickened cream) and process until combined. Add melted chocolate and process until combined. Add gelatine mixture and process until combined.

  • Step 6

    Pour half the cheesecake mixture into the prepared pan. Arrange rows of other 4 Kinder Bueno bars, about 1.5cm apart, trimming to fit, over cheesecake mixture. Top with remaining cheesecake mixture. Smooth top. Place in the fridge for 4 hours or overnight until set.

  • Step 7

    Remove cheesecake from the pan and place on a serving plate. Use electric beaters to beat the remaining 125ml (1/2 cup) cream until soft peaks form. Top cheesecake with cream. Dust with cocoa (Cocoa powder, to dust) and decorate with remaining Kinder Bueno bars. Serve.
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Recipe Notes

For decoration on top of cheesecake, instead of 2 x 43g Kinder Bueno bars broken into small pieces, you could also use 1x 108g pkt Kinder Bueno mini sharepack.

This recipe requires 4 hours refrigeration. 

Image by Liz Macri

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