Kinder Cheesecake Recipe with a Creamy No-Bake Filling

This Kinder cheesecake has a buttery biscuit crust, a creamy no-bake filling folded with melted Kinder chocolate, and a smooth chocolate topping. It is a rich, chilled dessert that can be made ahead, and the whipped cream helps the filling set into slices without baking or gelatin.

Ingredients

2 cups (200 g) finely crushed digestive biscuits or graham crackers
7 tablespoons (100 g) unsalted butter, melted
1/8 teaspoon (about 0.5 g) fine salt
24 ounces (680 g) full-fat cream cheese, softened to room temperature
3/4 cup (90 g) powdered sugar, sifted if lumpy
1 teaspoon (5 ml) vanilla extract
7 ounces (200 g) Kinder chocolate, chopped, for melting into the filling
1 cup (240 ml) cold heavy cream, at least 35% milk fat
3.5 ounces (100 g) Kinder chocolate, chopped, for the filling
3.5 ounces (100 g) Kinder chocolate, chopped, for the topping
1/3 cup (80 ml) heavy cream, for the topping
2 Kinder Bueno bars (about 3 ounces/86 g), broken into pieces, for garnish

Instructions

Soften the cream cheese. Set the cream cheese on the counter for about 30 minutes before mixing; it should give easily when pressed but should not be warm. This softening time is included in the prep estimate. If it is still firm, cut it into small cubes and let it stand a little longer rather than trying to beat cold blocks into a smooth filling.
Make and chill the crust. Stir the biscuit crumbs, melted butter, and salt in a bowl until the crumbs look evenly damp, like wet sand. Tip them into a 9-inch (23 cm) springform pan and press firmly over the base, making the layer level and compact. Use the bottom of a measuring cup to press the corners. Chill the pan while you prepare the filling; the crust firms as it cools.
Melt chocolate for the filling. Place the 7 ounces (200 g) of chopped Kinder chocolate in a heatproof bowl. Microwave in 15-second bursts, stirring after each, until just melted, or set the bowl over a saucepan of gently simmering water without letting the bowl touch the water. Stir until smooth and leave it to cool until barely warm and still fluid. Hot chocolate can loosen the cream cheese mixture; chocolate that has cooled until thick may leave hard flecks.
Whip the cream. In a cold bowl, beat the 1 cup (240 ml) heavy cream to medium-stiff peaks. When you lift the beaters, the cream should hold a peak whose tip bends slightly. Stop as soon as it reaches this stage. Overwhipped cream can become grainy and is harder to fold evenly into the filling.
Mix the cream cheese base. In a separate large bowl, beat the softened cream cheese on low to medium speed until smooth, scraping down the bowl and beaters once or twice. Add the powdered sugar and vanilla and mix just until combined. Avoid beating for several minutes after the mixture is smooth; excess air can make the filling less even and encourage cracks or a fluffy, less sliceable texture.
Combine the filling. With the mixer on low, slowly pour in the melted chocolate and mix only until the color is uniform. Use a flexible spatula to fold in the whipped cream in two additions, turning the bowl as you go and scraping along the bottom. Fold in the 3.5 ounces (100 g) chopped chocolate. The finished filling should be thick, airy, and free of visible streaks of plain cream cheese.
Fill and set the cheesecake. Spoon the filling over the chilled crust and spread it to the edge, smoothing the top with an offset spatula or the back of a spoon. Tap the pan gently on the counter once or twice to release large air pockets. Cover without letting the covering touch the filling and refrigerate for 5 hours, until the center feels set when lightly touched and does not ripple when the pan is moved.
Add the chocolate topping. Put the remaining 3.5 ounces (100 g) chopped Kinder chocolate in a heatproof bowl. Warm the 1/3 cup (80 ml) cream in a small pan until steaming but not boiling, then pour it over the chocolate. Leave it for 2 minutes and stir slowly from the center outward until glossy. Let the ganache cool until lukewarm and pourable, then spread it gently over the set cheesecake. Refrigerate for 1 more hour to firm the topping.
Finish and slice. Run a thin knife around the inside edge of the pan before releasing the springform ring. Arrange the Kinder Bueno pieces on top shortly before serving so their wafer stays crisp. For tidy slices, use a long knife warmed under hot water and wiped dry between cuts. Keep the cake chilled while you serve it.

Tips

Use full-fat cream cheese. Reduced-fat or whipped cream cheese has more moisture or a looser texture, which can leave this no-bake filling soft. Bring the full-fat cheese to room temperature for easier mixing, but do not let it sit out for hours.
Keep the melted chocolate fluid, not hot. Stir it while it cools and fold it in once it is barely warm. If it becomes thick in the bowl, warm it briefly in short bursts and stir again. If it is hot, it can melt the whipped cream and make the filling slack.
Press the crust firmly. Loose crumbs make a base that breaks when sliced. Compact the crumbs evenly, especially around the edge, but do not build a thick wall up the sides; the filling-to-crust balance is designed for a flat-bottomed cheesecake.
Plan enough chilling time. Six hours of refrigeration after the crust is assembled gives the filling and topping time to set. Overnight chilling is convenient and works well. Do not try to speed the process by putting the whole cheesecake in the freezer, because the filling can freeze unevenly and become harder to slice cleanly.

Serving Suggestions

Serve the cheesecake cold, cut into 12 modest slices; the chocolate filling is rich, so a smaller wedge is often satisfying. A few fresh strawberries or raspberries add a tart contrast, while sliced banana makes the dessert sweeter and softer. If serving fruit on the side, keep it separate until plating so its juice does not run onto the ganache.

For a dessert table, place the cake on a chilled platter and offer coffee, espresso, or black tea alongside it. The slight bitterness of coffee or tea balances the sweet milk chocolate without needing a sauce. If you want extra decoration, add a light scattering of finely chopped chocolate just before serving rather than piling on more heavy topping. Allow slices to stand at room temperature for about 5 to 10 minutes before eating if you prefer a softer, creamier texture, but return the cake to the refrigerator promptly.

Variations

Use a different biscuit base: Graham crackers are an easy substitute for digestive biscuits. Plain vanilla cookies also work; because some are sweeter and contain more fat, start with the listed butter quantity and add only enough extra butter for the crumbs to hold together when squeezed. Chocolate sandwich cookies make a darker, sweeter crust, so scrape out the filling and reduce the powdered sugar slightly if you want to avoid an especially sweet result.

Make it with chocolate and wafer pieces: If Kinder chocolate or Kinder Bueno is unavailable, use good-quality milk chocolate for the filling and topping, then fold in chopped chocolate-covered wafer bars. The flavor will not be identical, but the milk chocolate and crisp wafer give a similar sweet, creamy contrast. For less sweetness, replace up to half of the melted milk chocolate with semisweet chocolate; the filling will taste more cocoa-forward and less like the original candy.

Make individual portions: Divide the crumb mixture between 12 paper-lined muffin cups and press it down with a small glass. Spoon in the filling, smooth the tops, and chill until firm. Small portions usually set sooner than a full cake, so begin checking after about 4 hours, then add the ganache and chill until it is set. The exact time depends on the size of the cups and how full they are.

Skip the ganache: For a simpler finish, leave the cheesecake plain and decorate it with chopped Kinder chocolate and wafer pieces just before serving. This makes the top less rich and preserves more wafer crunch. Do not add a large pile of candy many hours ahead, as moisture from the refrigerator can soften the wafer.

Storage and Reheating

Keep the cheesecake covered and refrigerated, and return it to the refrigerator within 2 hours of serving. It keeps well for 3 to 4 days; the crust gradually softens and the wafer garnish loses its crispness, so add or refresh the garnish when serving leftover slices. Store pieces in an airtight container or cover the pan carefully so the cake does not absorb refrigerator odors.

There is no reheating step for this dessert. Serve it cold or let a slice stand at room temperature for 5 to 10 minutes for a softer texture. For longer storage, freeze slices without the wafer garnish, wrapped tightly and placed in a freezer-safe container, for up to 1 month for best quality. Thaw overnight in the refrigerator; do not thaw the whole cake on the counter. Once thawed, keep it refrigerated and do not refreeze it.

Frequently Asked Questions

Can I make Kinder cheesecake the day before?
Yes. Making it the day before gives the filling plenty of time to set and makes serving easier. Cover it once the top is firm, keep it refrigerated, and add the Kinder Bueno garnish shortly before serving so the wafer stays crisp.

Why is my no-bake cheesecake filling soft?
The most common causes are cream cheese that was too cold to mix smoothly, cream that was underwhipped, or insufficient chilling. A warm melted-chocolate mixture can also loosen the filling. Refrigerate the cake for the full setting time before cutting; if it still seems soft, chill it longer rather than trying to serve it warm.

Can I use a hand whisk instead of an electric mixer?
You can mix the cream cheese and sugar by hand if the cheese is very soft, but it takes effort to remove every lump. Whip the heavy cream separately with a whisk until it holds medium-stiff peaks, then fold it in gently. A hand whisk is not ideal for trying to whip a large quantity of cream cheese and cream together because it is easy to leave lumps or overwork the mixture.

Do I need gelatin to make this cheesecake set?
No gelatin is needed for this version. Full-fat cream cheese, whipped cream, and melted chocolate make a firm filling when chilled. The cake still needs the stated refrigeration time, and it will soften if left warm for too long. If using a very soft or low-fat cream cheese, the result may not slice as neatly.

How do I remove the cheesecake without damaging it?
First make sure the cake and ganache are fully chilled. Slide a thin knife around the inside edge of the springform pan, wiping the blade if it picks up filling, then release the ring slowly. For clean portions, use a warm, dry knife and wipe it between cuts. A springform pan is helpful, but a removable-bottom cake pan also works.

Can I make this recipe without a springform pan?
Yes, but choose a pan from which you can lift or serve the cake easily. A deep 9-inch (23 cm) cake pan lined with two long strips of parchment can work: leave the strips extending over the rim, then use them to help lift the chilled cheesecake. Do this carefully because the cake is heavy. You can also make it in a serving dish and scoop portions rather than unmolding it.

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