- 300 g Digestives
- 150 g Unsalted Butter/Stork (melted)
- 500 g Full Fat Cream Cheese
- 100 g Icing Sugar
- 300 ml Double Cream
- 250 g Kinder Chocolate
- 1 tsp Vanilla Extract
- 13 Individual Kinder Bueno Bars (chopped)
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 3 Individual Kinder Bueno Bars (chopped)
- 50 g Chocolate (melted)
- Sprinkles
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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.
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Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
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Melt the Kinder Chocolate in the microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
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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.
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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.
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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.
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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!
- ** I used 2 x 4 pack of Kinder Buenos for this. Each 4Pack 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!
- 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!
- 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!
Source: http://www.janespatisserie.com/2016/11/24/no-bake-kinder-bueno-cheesecake/
Category: Cooking & Drinks
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