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.
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.
Ingredients
9 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
16 steps- 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.
Recipe notes
Helpful tips
- Use full-fat cream cheese because reduced-fat or spreadable versions may produce a softer filling.
- Allow the cream cheese to reach room temperature so it mixes smoothly.
- Keep the double cream cold before whipping it.
- Allow the melted Kinder chocolate to cool slightly before mixing it with the cream cheese.
- Fold the whipped cream into the filling gently to preserve its volume.
- Warm the white chocolate and cream carefully because white chocolate can overheat and seize.
- Chill the cheesecake until completely firm before removing it from the tin.
- For cleaner slices, warm a sharp knife in hot water, dry it and wipe it between cuts.
Equipment
- 8-inch springform cake tin
- Baking parchment
- Food processor or rolling pin and food bag
- Large mixing bowls
- Electric hand mixer or stand mixer
- Silicone spatula
- Microwave-safe bowls or small saucepans
- Palette knife
Storage
Keep the cheesecake covered in the refrigerator and serve it chilled. Refrigerate leftovers for up to 3 days. Do not leave the cheesecake at room temperature for more than 2 hours.
Substitutions
Shortbread biscuitsDigestive biscuits
The base will have a slightly different flavour and texture.
Double creamHeavy whipping cream
Use a cream suitable for whipping.
Kinder chocolateAnother milk chocolate with a creamy filling
The characteristic Kinder flavour will change.
White chocolateMilk chocolate
This will create a darker and less sweet ganache.
Save recipes like this from any YouTube video
Create beautiful, printable recipe cards with ChefScribe.
Get 6 free recipes every month.
