Name: No-Bake Kinder & White Chocolate Cheesecake
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 200 g chocolate wafer biscuits (such as Oreos or chocolate digestives); 90 g unsalted butter, melted; 2 tsp powdered gelatin (about 7 g); 3 tbsp cold water; 600 g full-fat cream cheese, at room temperature; 150 g icing sugar; 200 g Kinder chocolate, melted and cooled slightly; 300 ml double cream, cold; 75 g dark chocolate (70% cocoa), chopped; 60 ml double cream (for the swirl)

Method

9 steps

Line the base of an 8-inch springform tin with parchment paper. Crush the chocolate wafer biscuits in a food processor or bash them in a sealed bag with a rolling pin until fine crumbs form. Mix with the melted butter until it resembles wet sand. Press firmly and evenly into the base of the tin. Chill in the fridge while you make the filling.
Bloom the powdered gelatin by sprinkling it over 3 tbsp cold water in a small heatproof bowl. Let it sit for 5 minutes to absorb. Then place the bowl over a pan of simmering water (or microwave in 10-second bursts) and heat gently for about 1 minute, stirring until the gelatin is completely dissolved and the liquid is clear. Do not let it boil. Set aside to cool slightly but keep it liquid.
In a large bowl, beat the cream cheese and icing sugar with an electric mixer until smooth and lump-free. Add the melted and cooled Kinder chocolate and beat again until fully incorporated. Scrape down the sides.
In a separate bowl, whip the cold double cream to soft peaks – it should hold its shape but still be billowy. Do not over-whip.
Give the dissolved gelatin a quick stir, then with the mixer on low, slowly drizzle it into the cream cheese mixture. Mix until just combined. Gently fold in the whipped cream in two additions until no streaks remain. The filling should be thick and airy.
Pour the filling over the chilled base and smooth the top with an offset spatula. Tap the tin gently on the counter to release any air bubbles. Refrigerate for at least 30 minutes to allow the surface to set slightly before adding the swirl.
Make the dark chocolate swirl: heat the 60 ml cream in a small saucepan until just simmering. Pour over the chopped dark chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy. Let cool for 5 minutes – it should be pourable but not hot.
Drizzle the dark chocolate mixture over the set surface of the cheesecake in a spiral or random pattern. Use a skewer or knife to swirl it gently through the top layer, being careful not to mix it deep into the filling. Return to the fridge and chill for at least 6 hours, or overnight, until completely firm.
To serve, run a thin knife around the edge of the tin and release the springform. Slice with a hot, dry knife, wiping between cuts. The cheesecake should hold its shape cleanly and have a creamy, firm-set texture.

Recipe notes

Helpful tips

For a cleaner swirl, add the dark chocolate mixture when the filling is just set but still slightly tacky.
Use a warm knife to slice for neat portions.
If you prefer a more intense Kinder flavour, add a few chopped Kinder bars to the filling before folding in the cream.

Equipment

8-inch springform tin
Food processor or rolling pin and sealed bag
Electric mixer
Heatproof bowl
Small saucepan
Offset spatula
Skewer or knife for swirling

Storage

Store covered in the fridge for up to 3 days. For longer storage, freeze slices individually wrapped for up to 1 month; thaw overnight in the fridge.

Additional tips

Gelatin must be fully dissolved but not boiled, or it won't set properly. Ensure the cream cheese is at room temperature to avoid lumps. Do not over-whip the cream or the filling may become grainy. The cheesecake needs at least 6 hours to set firmly; overnight is best.

Recipe inspiration

Inspired by Fitwaffle Kitchen

Watch video

Estimated nutrition

Per serving: 780 calories

Fat: 58 g · Carbs: 58 g · Protein: 9 g

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