This no-bake Kinder Bueno cheesecake is absolutely incredible. And don’t worry—it’s not nearly as sweet as you might expect. It has that perfectly balanced flavor that we love so much.
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In general, we don’t like our recipes to be overly sweet. We want the sweetness to be there, of course, but we also want the other flavors to come through. Most importantly, we want the final dessert to be something you can keep eating without feeling overwhelmed.
That’s exactly why I love this no-bake Kinder Bueno cheesecake—and, of course, because you don’t even need to turn on the oven to make it.
The crust is crunchy and dense, with a slightly salty note. The filling is smooth and creamy, with chunks of Kinder Bueno throughout. On top, there’s a rich and silky layer made with Kinder Maxi chocolate, and to finish it off, we add even more Kinder Bueno along with fresh strawberries.
The combination of all these elements is truly an experience. If you love chocolate, you’re going to be obsessed with this cheesecake. And even if you’re not the biggest chocolate fan, I still think you’ll love it. It’s one of those desserts that seems to win everyone over.
If you don’t want to use strawberries on top, raspberries or blueberries work beautifully as well. In my opinion, those are the fruits that pair best with this cheesecake.
It’s a very easy recipe, but make sure to give it enough time in the refrigerator before adding the toppings and serving it. That resting time is essential for the cheesecake to set properly and develop the firm texture it needs.
If you enjoyed this recipe, then you have to check out our Lotus biscoff cookies no-bake cheesecake. It’s a similar recipe, but made with Lotus cookies—and it’s absolutely insane. You have to try it!
Ingredients
Method
- Crush the cookies in a blender or food processor for about 30 seconds, until you get a fine crumb, then transfer to a large bowl.
- Add the butter and mix with your hands or a spoon until you get a sandy texture that holds together slightly when pressed.
- Press the mixture into a 8-inch (20 cm) round pie or springform pan, using your hands, the back of a spoon, or the bottom of a glass until you form a firm base. Refrigerate while you prepare the filling.
- In a large bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer or a hand whisk for 3–4 minutes, until smooth and slightly fluffy.
- Add the heavy cream and continue beating for 1–2 more minutes, just until the mixture becomes thicker and creamier. Avoid overmixing, as the cream could split. Finally, add the chopped Kinder Bueno and mix until fully incorporated.
- Pour the mixture over the cookie crust and spread it evenly using a silicone spatula or a spoon, making sure the surface is smooth. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the filling is firm.
- In a large microwave-safe bowl, combine the Kinder Maxi chocolate, semi-sweet chocolate, and heavy cream. Melt in 30-second intervals, stirring with a spoon after each interval. Repeat until fully melted and a smooth, pourable ganache forms.
- Pour the topping over the cheesecake and spread it evenly with a spoon, making sure to cover the entire surface. Decorate with pieces of Kinder Bueno around the edges and, if desired, add strawberries for garnish.
Tried this recipe?
Let us know how it was!
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