Kinder Bueno Cheesecake: Creamy No-Bake Recipe

Kinder Bueno cheesecake is a chilled, no-bake dessert with a crisp biscuit base, a creamy hazelnut-spread filling, and pieces of chocolate wafer on top. It balances the bar’s sweet crunch with tangy cream cheese, and the filling sets in the refrigerator without eggs or gelatin.

Ingredients

1 3/4 cups (175 g) finely crushed graham cracker crumbs or digestive biscuit crumbs
7 tablespoons (100 g) unsalted butter, melted
24 ounces (680 g) full-fat cream cheese, softened to room temperature
1 cup (120 g) powdered sugar, sifted if lumpy
3/4 cup (225 g) chocolate-hazelnut spread, plus 1/3 cup (100 g) for the topping
1 1/4 cups (300 ml) cold heavy cream, divided only if you want a little extra for serving
1 teaspoon (5 ml) vanilla extract
1/8 teaspoon (0.7 g) fine salt
3 standard Kinder Bueno bars (about 129 g), roughly chopped for the filling
2 standard Kinder Bueno bars (about 86 g), broken into pieces for the topping
1/3 cup (40 g) chopped toasted hazelnuts, optional

Instructions

Prepare the pan and crumbs. Lightly grease the sides of a 9-inch (23 cm) springform pan, then line the base with a round of parchment paper if you want to make transferring the cheesecake easier. Crush the biscuits to fine, even crumbs in a food processor, or put them in a sturdy bag and roll over them with a rolling pin. A few tiny pieces are fine, but large chunks make the base harder to slice neatly.
Make and press the base. Stir the crumbs and melted butter in a bowl until the mixture looks evenly damp and holds together when pinched. Tip it into the prepared pan and press it firmly across the base, paying particular attention to the edge. Use the flat bottom of a measuring cup to compact it into an even layer. Set the pan aside while you make the filling; a separate base-chilling stage is not needed.
Beat the cream cheese. Put the softened cream cheese in a large bowl and beat on medium speed until smooth, scraping the bowl and beaters once or twice. Add the powdered sugar, vanilla, and salt, then beat again just until evenly combined. Starting with soft cream cheese helps prevent stubborn lumps; if it is still cool and firm, let it sit at room temperature a little longer rather than trying to beat it smooth with extra force.
Mix in the hazelnut spread. Add 3/4 cup (225 g) chocolate-hazelnut spread to the cream-cheese mixture and beat on low speed until the color is even. Scrape the bottom of the bowl so no plain cream cheese remains there. Taste the mixture before adding the cream: the spread is sweet, while the cream cheese and small amount of salt keep the filling from tasting flat or overly sugary.
Whip the cream. In a separate, clean bowl, whip the cold heavy cream to medium peaks. When you lift the beaters, the cream should hold a soft peak whose tip bends over slightly; avoid whipping it until grainy or stiff. Cold cream whips more reliably, so keep it refrigerated until you are ready to use it. If you do not have an electric mixer, a chilled bowl and whisk work, though whipping by hand takes longer.
Fold and add the chocolate bars. Fold about one-third of the whipped cream into the hazelnut cream-cheese mixture to loosen it. Gently fold in the remaining cream with a flexible spatula, turning the mixture from the bottom of the bowl until only a few streaks remain. Fold in the chopped pieces from 3 Kinder Bueno bars. Use broad, gentle strokes so the filling stays airy and the wafer pieces do not all break into crumbs.
Fill the pan and chill. Spoon the filling over the biscuit base and spread it level, smoothing the top without pressing hard. Cover the pan without letting the cover touch the filling, then refrigerate for at least 6 hours, or until the center feels set when lightly tapped and a slice can hold its shape. If your refrigerator is frequently opened or runs warm, allow more time; a longer chill, including overnight, is helpful for clean slices.
Finish the top. Once the cheesecake is set, loosen the sides by running a thin knife around the inside of the pan before releasing the springform ring. Spread the remaining 1/3 cup (100 g) chocolate-hazelnut spread over the top in a thin layer. If the spread is too firm to spread, let it stand at room temperature until pliable; do not pour it on while hot, since warmth can soften the filling. Arrange the 2 remaining bars on top and add chopped hazelnuts if using.
Slice and serve. Use a sharp knife warmed under hot water and wiped dry between cuts for tidy portions. The cheesecake is richest when served chilled but not ice-cold, so let it stand at room temperature for about 10 minutes before slicing if it has been in a very cold refrigerator. Return uneaten portions to the refrigerator promptly.

Tips

Use full-fat cream cheese. Reduced-fat or whipped cream cheese contains more moisture or has a looser structure, so the cheesecake may set softly and be difficult to cut. Let a block-style cream cheese soften for about 30 to 45 minutes, depending on the room temperature. It should give slightly when pressed but should not feel warm or oily.
Choose crumbs that compact. Graham crackers and digestive biscuits both work. Graham crumbs give a familiar, lightly honeyed base; digestive biscuits taste a little maltier. If you crush biscuits by hand, aim for fine crumbs so the butter coats them evenly. If the mixture seems dry, check that the butter was measured after melting and mixed through before adding extra.
Keep the filling airy. Whip the cream separately and fold it in rather than pouring liquid cream into the cream-cheese mixture. Stop whipping at medium peaks, and use a spatula instead of a mixer for the folding step. Overwhipped cream can make the filling lumpy, while vigorous mixing after folding can knock out air and leave the finished cheesecake dense.
Allow enough setting time. Six hours is the minimum for this no-gelatin filling, not a guarantee that every refrigerator will set it equally quickly. For the best chance of neat slices, chill it overnight and avoid moving the pan around. If the center is still very soft, put it back in the refrigerator rather than trying to cut it early.

Serving Suggestions

Serve this cheesecake in modest wedges because the filling is rich. A cup of black coffee or unsweetened tea gives a pleasantly bitter contrast to the sweet hazelnut and chocolate; milk is an easy choice for a more dessert-like pairing. Fresh strawberries or raspberries add a bright, tart note, and a few berries beside each slice look attractive without needing additional decoration. Keep wet fruit off the cheesecake until serving so its juice does not make the topping slippery.

For a party, remove the springform ring before guests arrive and place the whole cheesecake on a flat serving plate. Add the bar pieces shortly before serving if you want them to stay crisp. For cleaner portions, wipe the knife between slices, especially after cutting through the chocolate topping. If the cheesecake has been sitting out while people serve themselves, return it to the refrigerator within 2 hours.

Variations

Use a different biscuit base. Chocolate wafer cookies make a darker, more chocolate-forward crust; use the same crumb quantity and butter amount, checking that the mixture holds together when pressed. Vanilla sandwich cookies can also work, but their filling adds sweetness and fat. If using them, scrape out the filling before measuring the crumbs or reduce the butter slightly if the crumbs already feel sticky.

Make it less sweet. Use a plain biscuit base and leave off the optional hazelnuts rather than adding extra chocolate decorations. You can also reduce the powdered sugar to 3/4 cup (90 g), though the finished filling will taste more tangy and slightly less sweet. Do not reduce the chocolate-hazelnut spread substantially, because it supplies much of the filling’s flavor and contributes to its texture.

Make individual portions. Press the crumb mixture into the bottoms of 12 paper-lined muffin cups, dividing it evenly, then spoon the filling over the bases. Chill for at least 4 hours and check that the centers are firm before topping. Smaller cheesecakes are convenient to serve, but they can be harder to remove cleanly; keep the paper liners in place and add the toppings just before serving.

Add a little crunch. Fold the optional toasted hazelnuts into the filling along with the chopped bars, or scatter them over the top. Toasted nuts have a deeper flavor than raw ones, but let them cool completely before adding them so they do not soften the filling. For a smoother texture, leave the nuts out and rely on the crisp wafer pieces for contrast.

Storage and Reheating

Because this dessert contains cream cheese and whipped cream, refrigerate it within 2 hours of serving. Keep the cheesecake covered in the refrigerator and use it within 3 to 4 days. A covered cake carrier is convenient; otherwise, tent the top loosely so the cover does not press into the topping. The wafer pieces gradually soften as they sit, so the texture is at its best during the first couple of days.

To freeze, chill the cheesecake until fully set, then freeze it whole or in individual slices until firm. Wrap portions well and place them in a freezer-safe container for up to 1 month for best quality. Thaw covered in the refrigerator overnight; avoid thawing it on the counter, where the outside can warm before the center has thawed. Add fresh bar pieces after thawing if you want a crisp garnish. This is a chilled dessert and does not need reheating.

Frequently Asked Questions

Can I make Kinder Bueno cheesecake the day before?

Yes. Making it the day before is useful because the filling gets a full night to set, and the cake is easier to slice once thoroughly chilled. Cover the pan after the top has set enough that the cover will not touch it. For the crispest wafer topping, decorate with the bar pieces close to serving time; the spread layer can be added earlier.

Why is my cheesecake filling still soft?

Common causes are under-whipped cream, cream cheese that was too warm, or cutting before the required chill is complete. Check that the refrigerator is cold and give the cheesecake at least 6 hours, preferably longer if the center still moves noticeably when the pan is nudged. This recipe has no gelatin, so it will be creamy rather than as rigid as a baked or gelatin-set cheesecake.

Can I use mascarpone instead of cream cheese?

You can replace some of the cream cheese with mascarpone, but using it for the entire amount makes the flavor milder and the texture softer and richer. For a more reliable set, replace no more than half of the cream cheese by weight and keep the other amounts the same. Do not use a loose, spoonable product in place of block cream cheese, because excess moisture can make the filling difficult to slice.

Can I make this without a springform pan?

Yes. A deep 9-inch (23 cm) pie plate works, though you will serve the cheesecake directly from the dish rather than removing it whole. A square pan of similar capacity also works if lined with parchment with overhanging edges; lift the chilled cheesecake out carefully before cutting. A shallower dish may not hold all the filling, so leave a little space at the top rather than forcing it in.

Can I prepare the cheesecake without an electric mixer?

Yes, provided the cream cheese is properly softened. Use a sturdy whisk or wooden spoon to smooth the cream cheese with the sugar, vanilla, salt, and spread, taking time to work out lumps. Whip the cold cream by hand in a chilled bowl, then fold it in gently. This takes more effort than using a mixer, but the same visual cues apply: smooth cream-cheese mixture, medium peaks in the cream, and a light hand when folding.

How do I get clean slices without crushing the topping?

Make sure the cheesecake is fully set, then use a long, sharp knife warmed in hot water and dried before each cut. Press down in one steady motion rather than sawing back and forth through the wafer pieces. Wiping the blade between slices prevents cream filling from building up and dragging through the next portion. If the chocolate spread topping is very firm, let the cake stand for about 10 minutes before cutting.

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