The no-bake Kinder cheesecake is the perfect cake for those looking for a simple yet super indulgent summer dessert. Creamy, chocolaty, and irresistible, it wins you over at the first bite thanks to its winning combination of cream, mascarpone, and Kinder Bueno. No need to turn on the oven, and no complex techniques required: just prepare a crunchy base of cookies and butter like all cheesecakes, make a soft Nutella cream, and decorate with ganache and chocolate pieces. Ideal for birthdays, summer dinners, or simply to treat yourself with something good, this cold cake will make you shine with very little effort!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: No-bake
- Cuisine: American
- Seasonality: Summer, All seasons
Ingredients to make the No-bake Kinder Cheesecake
- 7 oz dry biscuits
- 1/2 cup butter
- 1 lb mascarpone (or Philadelphia)
- 1 cup fresh liquid cream
- 3/4 cup powdered sugar
- 4 tbsp Nutella®
- 6 Kinder chocolate bars (Kinder Bueno)
- 1 tbsp gelatin sheets
- 7 oz milk chocolate (or dark chocolate)
- 1/2 cup fresh liquid cream
Tools to make the No-bake Kinder Cheesecake
- Springform Pan
- Parchment paper
- Electric whisk
- Microwave oven
- Spoon
- Mixer
How to make the No-bake Kinder Cheesecake
Finely crush the cookies with a mixer. Melt the butter and let it cool slightly, then combine it with the cookies. Mix well and transfer the mixture to the springform pan lined with parchment paper. Press with the back of a spoon or a glass to compact. Refrigerate for at least 30 minutes.
Soak the gelatin sheets in cold water for 10 minutes. Meanwhile, in a bowl, work the mascarpone with the powdered sugar, Nutella, and half of the cream (cold).
Heat the other half of the cream (about 1/2 cup) and dissolve the well-squeezed gelatin in it. Add this mixture to the cream and mix until smooth.
Add 4 Kinder Bueno bars, roughly chopped, stirring gently from bottom to top.
Pour the cream over the cookie base. Smooth carefully and refrigerate for at least 3-5 hours, preferably overnight.
Chop the chocolate and place it in a bowl. Heat the cream in the microwave and pour it over. Let it sit for 1 minute, then stir until smooth ganache is obtained. Let it cool, then pour it over the cheesecake. Smooth well.
Decorate with the remaining half-cut Kinder Bueno. Refrigerate until ready to serve.
Storage
Store the Kinder Bueno cheesecake in the refrigerator for up to 3 days, well covered with plastic wrap or in an airtight container. You can also freeze it (without ganache) for up to 1 month. Thaw in the fridge before decorating with the chocolate ganache and serving.
Variants
Cocoa base: Use chocolate cookies for an even more intense version.
Ricotta cream: Replace half of the mascarpone with ricotta for a lighter cream.
White version: Replace Nutella with white spread and use Kinder Bueno White.
Crispy topping: Add chopped hazelnuts on top of the ganache.
Tips
Use well-chilled fresh cream for a more stable whip.
Add the broken Kinder Bueno only after mixing the cream well to avoid deflation.
Let the ganache cool before pouring, or it will melt the layer below.
For a perfect slice, dip the knife in hot water before cutting the cake.
FAQ (Questions and Answers)
Can I use only Philadelphia instead of mascarpone?
Yes, it will be slightly more compact but still great.
I don’t have gelatin, can I omit it?
Yes! Whip the cream and mascarpone until firm and let the cheesecake set in the fridge for 4-5 hours, or even better, overnight.
Can I use dark chocolate instead of milk chocolate?
Of course! The flavor will be less sweet but more intense.
