★★★★★ 926 Reviews
INGREDIENTS
Biscuit Base
300g Digestives
150g Butter, Melted
Cheesecake Filling
2x 280g Philadelphia Full-Fat Cream Cheese
100g Icing Sugar
300ml Double Cream
250g Kinder Chocolate
1tsp Vanilla Extract
13 Individual Kinder Bueno Bars, chopped**
To Decorate – Optional
Whipped Double Cream
3 Individual Kinder Bueno bars, chopped (12 pieces)
50g Chocolate, melted
Chocolate Sprinkles
INSTRUCTIONS
To make the Cheesecake Base – melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
To make the Cheesecake Filling – Melt the Kinder Chocolate in the microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese, Icing sugar and Vanilla until combined. Pour in the melted Kinder Chocolate and whisk again till smooth.
Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid)! It will hold it self completely when finished whipping – It won’t take too long as the chocolate will harden quickly and cause it to thicken.
Chop up the Kinder Bueno Bars and fold through the mixture – Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.
To decorate the Cheesecake – Remove the cheesecake from the tin, and decorate by drizzling over some melted chocolate, some whipped up double cream, a piece of Kinder Bueno for each slice, and some chocolate sprinkles!
NOTES
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
Tips and Ideas
I used 2 x 4 pack of Kinder Buenos for this. Each 4 Pack contains 8 individual bars, as there is 2 in each. I used 3 for the topping, and the other 13 for the inside of the cheesecake! I used these Kinder Chocolate Bars for reference, for the filling of the cheesecake!
I recommend using a 8″/20cm Deep Springform Tin in this recipe!
I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it!
This Cheesecake will last covered in the fridge for 3 days!
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