Description
Decadent no-bake mini Kinder Bueno cheesecakes with a smooth chocolate-hazelnut filling and buttery cookie base. Perfect for parties, dessert catering, or at-home indulgence.
Ingredients
For the base:
1.4 oz melted butter
6.3 oz chocolate chip cookies (finely crushed)
For the cheesecake filling:
13.5 fl oz heavy cream (chilled)
7.1 oz full-fat cream cheese (softened)
2.5 oz powdered sugar (sifted)
3 oz Kinder chocolate bars (melted)
For the topping:
1.8 oz toasted hazelnuts (chopped)
5.3 oz chocolate hazelnut spread (slightly warmed)
2 Kinder Bueno bars (chopped)
Instructions
1. Crush cookies finely and mix with melted butter.
2. Spoon into small cups and press firmly to create the base.
3. Whip chilled heavy cream to stiff peaks; set aside.
4. Beat cream cheese with powdered sugar until smooth.
5. Melt Kinder chocolate gently and mix into the cream cheese.
6. Fold whipped cream into mixture carefully.
7. Spoon filling over the cookie base and smooth the tops.
8. Chill for 3-4 hours or overnight.
9. Top with hazelnut spread drizzle and chopped Kinder Buenos.
10. Serve slightly chilled.
Notes
Use full-fat cream cheese for best texture.
Don’t overwhip cream; stop at stiff peaks.
Store covered in fridge for up to 5 days.
Can be frozen for up to 2 months.
- Prep Time: 20-30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: European Fusion
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg