No Bake Kinder Bueno Cheesecake

No Bake Kinder Bueno Cheesecake

There is literally no actual cooking in this recipe. The closest thing to cooking in the recipe is when you melt the butter in a pan. That is it. Can you heat butter? Yes? Good. This recipe is for you. Kinder Bueno’s are the key but what really makes this is the chocolate digestive base. Little bits of chocolate in the base are quality.

Just take my word for this one. Try it, enjoy it and share it.

No Bake Kinder Bueno Cheesecake

Serves 8-12
Prep time 35 minutes
Cook time 4 hours
Total time 4 hours, 35 minutes
Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Cold
This is a no bake no stress cheesecake that can be made by anyone and the hardest part is not eating any of the kinder bueno when you're supposed to be putting it in the mix...

Ingredients

Crust

  • 250g Milk Chocolate Digestives
  • 60g Melted Butter

Cake Topping

  • 500g Cream Cheese
  • 120g Icing Sugar
  • 200ml Cream (Whipped)
  • 2 Kinder Bueno Bars
  • 1 teaspoon Vanilla Essence

Directions

Crust
Step 1. Either in a food processor or by hand, crush the biscuits until they are breadcrumb consistency
Step 2. Add the biscuit crumbs into a bowl and add in the melted butter and stir until the butter is incorporated into all of the crumbs
Step 3. In a greased 9 inch spring-form tin, put the crust mix in and push it down so that the crust mix is covering the entire bottom of the tin. Push the mix down hard so that it is as compressed as possible. Then place it in the fridge while you make the filling
Cake Topping
Step 4. In a large mixing bowl, add in the cream cheese, sugar and vanilla essence and then beat with a whisk until creamy (about 1-2 minutes)
Step 5. In another bowl, whisk the cream until it is completely whipped
Step 6. Take the bars out of the wrappers and crush the individual squares into the cream cheese mix. Mix lightly so the kinder bueno is incorporated.
Step 7. Add the whipped cream into the cream cheese mix and fold it gently until it is fully mixed in.
Step 8. Take the crust out of the fridge and spoon the mix onto it. With a spatula level the topping out and then place the tin back in the fridge for at least 4 hours.
 

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