Mini Kinder Cheesecakes – Creamy, Chocolatey, and Totally Addictive

Mini Kinder Cheesecakes are adorable, single-serve treats with a buttery biscuit base, ultra-creamy cheesecake filling, and pockets of Kinder chocolate in every bite. Each one is topped with whipped cream and more Kinder pieces, so you get that milky chocolate flavor and rich, velvety texture all in a fun mini form.

This recipe uses a simple cookie crust, a smooth cream cheese mixture, and melted Kinder chocolate to pack in flavor without making the process complicated. Baked in a muffin pan, these cheesecakes set quickly and chill beautifully, making them perfect for parties, birthdays, or any time you want a dessert that looks impressive but is secretly easy.

Perfect for Kinder lovers, dessert tables, and make-ahead treats, these Mini Kinder Cheesecakes are the kind of dessert that vanishes fast—and has everyone asking when you’ll make them again.

Why You’ll Love This Recipe

Kinder in Every Bite – Melted Kinder in the batter + chunks on top.
Creamy & Smooth – Soft, rich cheesecake with a light, milky chocolate taste.
Mini & Cute – Individual portions that are easy to serve and share.
Make-Ahead Friendly – Chill in the fridge and they’re even better the next day.

Ingredients

For the Crust:

• 1 cup (about 100 g) crushed digestive biscuits or graham crackers
• 3 tbsp granulated sugar
• 4 tbsp unsalted butter, melted

For the Kinder Cheesecake Filling:

• 8 oz (225 g) cream cheese, softened
• ⅓ cup granulated sugar
• 1 large egg, room temperature
• ½ cup sour cream or plain Greek yogurt
• ½ tsp vanilla extract
• 6–8 Kinder chocolate bars (regular Kinder chocolate, not Bueno), chopped
• ½ cup Kinder chocolate (about 4 bars), melted and slightly cooled

For Topping (Optional but Recommended):

• ½ cup cold heavy cream
• 2 tbsp powdered sugar
• 2–3 Kinder bars, chopped for garnish
• Optional: extra melted Kinder or chocolate drizzle

Instructions

Prep the Pan
Line a standard 12-cup muffin pan with cupcake liners.
Preheat your oven to 325°F (165°C).

Make the Crust
In a bowl, mix crushed biscuits, sugar, and melted butter until the crumbs are evenly moistened.
Divide the mixture among the 12 liners (about 1–1½ tablespoons each).
Press firmly with the back of a spoon or the bottom of a small glass to form an even crust.
Bake for 5–7 minutes, then remove and let cool slightly while you prepare the filling.

Make the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 1–2 minutes.
Beat in the egg until just combined (don’t overmix).
Add sour cream (or yogurt) and vanilla, and mix until smooth.
Stir in the melted Kinder chocolate until fully incorporated.
Gently fold in the chopped Kinder pieces so they’re evenly distributed.

Fill the Liners
Divide the cheesecake batter evenly over the pre-baked crusts, filling each liner about ¾ full.

Bake
Bake at 325°F (165°C) for 16–20 minutes, or until the centers are mostly set but still have a slight jiggle in the very middle.
Turn off the oven, crack the door slightly, and let the cheesecakes sit for about 10 minutes to help prevent cracking.

Cool and Chill
Remove the pan from the oven and let the mini cheesecakes cool completely at room temperature.
Transfer to the refrigerator and chill for at least 2 hours, or until fully set.

Make the Topping
In a chilled bowl, whip heavy cream and powdered sugar together until soft peaks form.

Serve
Once the cheesecakes are chilled and firm, carefully peel off the liners.
Top each mini cheesecake with a swirl of whipped cream and a few chopped Kinder pieces.
Drizzle with melted Kinder or chocolate if desired. Serve chilled.

Nutritional Information

(Approximate per mini cheesecake, 1 of 12, with topping)

• Calories: ~260
• Protein: 4g
• Fat: 17g
• Carbohydrates: 24g
• Sugar: 17g
• Fiber: 0–1g

Tips for Success

Room-Temperature Cream Cheese – Prevents lumps and makes the filling super smooth.
Don’t Overbake – A little jiggle in the center is good; they firm up as they cool.
Chill Fully – The texture and flavor are much better after several hours in the fridge.
Kinder Choices – You can mix regular Kinder bars inside and use Kinder Bueno pieces on top for extra crunch if you like.

Why This Recipe Works

Baking cheesecake in mini portions means faster baking and easier serving, with less risk of cracks. The combination of cream cheese, sour cream, and melted Kinder chocolate creates a rich, velvety filling that still feels light thanks to the milky chocolate flavor. The simple biscuit base adds buttery crunch and balances the sweetness.

Topping them with whipped cream and extra Kinder pieces gives each mini cheesecake a bakery-style finish—cute, creamy, and loaded with chocolate. These Mini Kinder Cheesecakes are perfect for Kinder fans and anyone who loves a fun, bite-sized dessert.