Printable Recipe
No-Bake Kinder & White Chocolate Cheesecake
A rich no-bake Kinder cheesecake with a buttery shortbread base, creamy Kinder chocolate filling and smooth white chocolate ganache. Mini Kinder bars around the edge create an eye-catching chocolate border.
Prep time
30 min
Cook time
0 min
Total time
6 hrs 30 min
Yield
8
Ingredients
9
Steps
16
Filed under: cake, british, no cook, over 1 hour, chocolate, cheese.
Source channel: Fitwaffle Kitchen
Key ingredients
mini Kinder chocolate bars, shortbread biscuits, salted or unsalted butter, melted, double cream, cold, cream cheese, room temp.
Ingredients
- 28.5 mini Kinder chocolate bars
- 280g shortbread biscuits
- 75g salted or unsalted butter, melted
- 250ml double cream, cold
- 500g cream cheese, room temp
- 200g Kinder chocolate
- 120g icing sugar
- 150g white chocolate
- 90ml double cream
Method
- Line the base of an 8-inch springform cake tin with baking parchment.
- Crush the shortbread biscuits into fine crumbs using a food processor, or place them in a sealed food bag and crush them with a rolling pin.
- Mix the biscuit crumbs with the melted butter until evenly coated.
- Press the biscuit mixture firmly and evenly across the base of the prepared tin.
- Arrange the mini Kinder bars upright around the inside edge of the tin to create a chocolate border.
- Refrigerate the prepared base while making the filling.
- Whip the cold double cream in a large mixing bowl until it holds firm peaks.
- In a separate bowl, beat the room-temperature cream cheese until smooth.
- Melt the Kinder chocolate carefully and allow it to cool slightly.
- Mix the melted Kinder chocolate and icing sugar into the cream cheese until smooth.
- Gently fold the whipped cream into the cream-cheese mixture until evenly combined.
- Spoon the filling over the chilled base, carefully spreading it to the edges so it supports the Kinder bar border. Smooth the surface.
- Melt the white chocolate carefully and combine it with the double cream to make a smooth ganache.
- Allow the ganache to cool slightly, then spread it evenly over the cheesecake.
- Refrigerate the cheesecake for several hours, until completely firm and set.
- Carefully release the cheesecake from the tin, transfer it to a serving plate and serve chilled.