This No-Bake Kinder Cheesecake takes everything you love about Kinder chocolate—milky filling, smooth chocolate, and gentle hazelnut notes—and turns it into a creamy, dreamy fridge cake. A crunchy biscuit base is topped with a silky white–chocolate hazelnut cheesecake layer, then finished with a chocolate ganache and plenty of Kinder-style bars on top.
No oven, no water bath, no stress. Just mix, chill, slice, and enjoy. It looks impressive on a dessert table but is surprisingly simple to put together.
Perfect for birthdays, parties, weekend treats, or whenever you’re craving a rich, candy-bar-inspired dessert.
Why You’ll Love This No-Bake Kinder Cheesecake
- No oven required – Just mix, pour, and chill in the fridge.
- Ultra-creamy texture – Light, airy cheesecake with a smooth milky chocolate vibe.
- Kinder-inspired flavor – White chocolate, milk chocolate, and hazelnut in every slice.
- Make-ahead friendly – Sets beautifully in the fridge and slices clean.
- Showstopper look – Garnish with Kinder-style bars for a bakery-worthy finish.
Ingredients
For the Biscuit Base
- 250 g digestive biscuits or graham crackers, finely crushed (about 2 cups crumbs)
- 100 g (7 tbsp) unsalted butter, melted
- 2 tbsp unsweetened cocoa powder (optional, for a chocolate base)
- 2 tbsp sugar (optional, if your biscuits aren’t very sweet)
For the Kinder Cheesecake Filling
- 500 g full-fat cream cheese, at room temperature
- 300 ml (1¼ cups) cold heavy cream / double cream
- 120 g (about 4.2 oz) white chocolate, melted and slightly cooled
- 100–150 g hazelnut spread (Kinder-style milk & hazelnut or similar)
- 80 g powdered (icing) sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
For the Chocolate Topping
- 150 g milk chocolate, chopped
- 80 ml (⅓ cup) heavy cream
- 1 tsp neutral oil (for a softer bite, optional)
For Decoration (Optional but Recommended)
- Kinder-style chocolate bars, chopped or halved
- Extra drizzle of hazelnut spread or melted white chocolate
- Grated chocolate or chocolate curls
- Crushed biscuits or hazelnuts around the edge
Instructions
1) Prepare the pan
Line the bottom of a 20–23 cm (8–9 inch) springform pan with parchment paper. Lightly grease the sides if you like for easier release.
Tip: You can run a thin strip of parchment around the inside edge for super-clean sides.
2) Make the biscuit base
In a medium bowl, combine the biscuit crumbs, cocoa powder (if using), and sugar. Pour in the melted butter and mix until the crumbs are evenly moistened and resemble wet sand.
Tip the mixture into the prepared springform pan and press firmly into an even layer using the back of a spoon or a flat-bottomed glass.
Chill in the fridge for 15–20 minutes while you prepare the filling.
Tip: Pack the base tightly so it doesn’t crumble when sliced.
3) Whip the cream
In a cold bowl, whip the heavy cream to medium-stiff peaks. It should hold its shape but still look smooth and not grainy.
Set aside in the fridge while you mix the rest of the filling.
4) Make the Kinder cheesecake filling
In a large mixing bowl, beat the cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth and creamy, with no lumps.
Slowly pour in the melted (but not hot) white chocolate while mixing on low–medium speed until fully incorporated.
Fold in the hazelnut spread until the mixture looks silky and lightly speckled or marbled (you can fully mix it or leave some swirl—up to you).
Finally, gently fold the whipped cream into the cream cheese mixture in 2–3 additions, using a spatula, until you have a smooth, airy filling.
Tip: Fold gently to keep the mixture light and avoid knocking out too much air.
5) Fill and chill
Pour the cheesecake mixture over the chilled biscuit base. Smooth the top with an offset spatula or the back of a spoon.
Tap the pan gently on the counter a few times to release any large air bubbles.
Cover the pan and chill in the fridge for at least 6 hours, but ideally overnight, until set and firm enough to slice.
6) Make the chocolate topping
Once the cheesecake is set, make the ganache.
Heat the cream in a small saucepan or microwave-safe bowl until steaming but not boiling. Pour over the chopped milk chocolate and let sit for 1–2 minutes.
Stir gently until smooth and glossy. Add the neutral oil if using and stir again.
Let the ganache cool for 5–10 minutes until it’s slightly thickened but still pourable.
7) Top, decorate & serve
Remove the cheesecake from the fridge. Run a thin knife around the edge and release the springform ring.
Pour the cooled chocolate ganache over the top, gently tilting the cheesecake to spread it almost to the edges. You can leave a little border if you like.
While the ganache is still soft, decorate with chopped Kinder-style bars, drizzled hazelnut spread or white chocolate, and any extra toppings you like.
Chill another 30–60 minutes to let the topping set slightly, then slice with a sharp knife warmed in hot water and wiped dry between cuts.
Serving Suggestions
- Serve chilled slices with a glass of cold milk, coffee, or hot chocolate.
- Add a little whipped cream or a scoop of vanilla ice cream on the side for an extra indulgent dessert.
- For a party dessert table, slice into smaller bars or squares instead of large wedges.
- Drizzle each slice with a little extra hazelnut spread just before serving.
Cook’s Tips
- Use full-fat cream cheese: Low-fat versions may not set as firmly and can be less creamy.
- Cool the chocolate: Make sure melted white chocolate is warm, not hot, before adding to the cream cheese to avoid splitting.
- Chill long enough: This cheesecake needs several hours (or overnight) to fully set.
- Neat slices: Warm your knife under hot water, wipe dry, and cut in a gentle sawing motion.
- Flavor balance: If your hazelnut spread and chocolate are very sweet, you can reduce the powdered sugar slightly.
Variations & Add-Ins
- Extra Kinder swirl: Swirl melted Kinder chocolate or hazelnut spread through the top of the cheesecake layer before chilling.
- Nutty crunch: Add a handful of chopped roasted hazelnuts to the base or sprinkle around the top edge.
- Chocolate base: Use chocolate biscuits/cookies for a deeper cocoa flavor.
- Mini cheesecakes: Make the same recipe in a muffin tin lined with paper cases for individual mini Kinder cheesecakes.
- White chocolate lovers: Use more white chocolate in the topping and decorate with white Kinder-style bars.
Storage & FAQ
- Storage: Cover and refrigerate for up to 4–5 days. The base may soften slightly over time, but it will still taste great.
- Freezing: Freeze slices on a tray until firm, then wrap and store in an airtight container for up to 1 month. Thaw in the fridge before serving.
- Can I use whipped topping instead of cream? You can, but real whipped cream gives a nicer texture and flavor.
- Too soft? Chill longer. If your kitchen is warm, keep the cheesecake in the fridge until just before serving.
- Too firm? Let sit at room temperature for 10–15 minutes before slicing for a creamier bite.
No-Bake Kinder Cheesecake gives you candy-bar flavor in a rich, creamy, no-oven dessert: crunchy biscuit base, silky Kinder-inspired cheesecake filling, and a glossy chocolate top loaded with chocolate pieces. It looks impressive, slices beautifully, and disappears fast—perfect for your dessert rotation.
No-Bake Kinder Cheesecake – Creamy, Chocolaty & Completely Irresistible
A rich, creamy No-Bake Kinder Cheesecake with a crunchy biscuit base, silky white–chocolate hazelnut cheesecake filling, and a smooth milk-chocolate topping decorated with Kinder-style bars. No oven needed—just mix, chill, and enjoy.
Ingredients
- For the Biscuit Base:
- 250 g digestive biscuits or graham crackers, finely crushed (about 2 cups)
- 100 g (7 tbsp) unsalted butter, melted
- 2 tbsp unsweetened cocoa powder (optional)
- 2 tbsp sugar (optional, to taste)
- For the Kinder Cheesecake Filling:
- 500 g full-fat cream cheese, room temperature
- 300 ml (1¼ cups) heavy cream / double cream, cold
- 120 g white chocolate, melted and slightly cooled
- 100–150 g hazelnut spread (Kinder-style milk & hazelnut)
- 80 g powdered (icing) sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
- For the Chocolate Topping:
- 150 g milk chocolate, chopped
- 80 ml (⅓ cup) heavy cream
- 1 tsp neutral oil (optional)
- For Decoration (Optional):
- Kinder-style chocolate bars, chopped or halved
- Extra melted white chocolate or hazelnut spread for drizzling
- Grated chocolate, chocolate curls, or chopped hazelnuts
Instructions
- 1. Prepare the pan
- 2. Line the base of a 20–23 cm (8–9 inch) springform pan with parchment paper. Lightly grease the sides if desired.
- 3. Make the biscuit base
- 4. In a bowl, mix crushed biscuits, cocoa powder (if using), sugar, and melted butter until evenly moistened.
- 5. Press the mixture firmly into the bottom of the pan in an even layer.
- 6. Chill for 15–20 minutes while you make the filling.
- 7. Whip the cream
- 8. In a cold bowl, whip the heavy cream to medium-stiff peaks.
- 9. Set aside in the fridge.
- 10. Make the cheesecake filling
- 11. In a large bowl, beat cream cheese, powdered sugar, vanilla, and salt until smooth and lump-free.
- 12. Slowly pour in the melted white chocolate while mixing on low–medium speed until fully combined.
- 13. Fold in the hazelnut spread until the mixture is smooth (or lightly swirled if you prefer).
- 14. Gently fold in the whipped cream in 2–3 additions until the filling is light and creamy.
- 15. Fill and chill
- 16. Pour the cheesecake filling over the chilled base. Smooth the top.
- 17. Tap the pan gently to remove air bubbles.
- 18. Cover and refrigerate for at least 6 hours, or overnight, until set.
- 19. Make the chocolate topping
- 20. Heat the cream until steaming, then pour over the chopped milk chocolate.
- 21. Let sit 1–2 minutes, then stir until smooth and glossy.
- 22. Stir in neutral oil if using and let cool 5–10 minutes until slightly thickened but still pourable.
- 23. Top and decorate
- 24. Release the cheesecake from the springform ring.
- 25. Pour the cooled ganache over the top, tilting the cheesecake to spread it evenly.
- 26. While still soft, decorate with Kinder-style bars, drizzles of hazelnut spread or white chocolate, and any extra toppings.
- 27. Chill briefly & serve
- 28. Chill for another 30–60 minutes to let the topping set slightly.
- 29. Slice with a warm sharp knife (wipe between cuts) and serve chilled.
Notes
For best texture, use full-fat cream cheese and cold heavy cream.
Ensure white chocolate is melted but not hot before adding to the cream cheese mixture.
If your kitchen is warm, keep the cheesecake in the fridge until just before serving.
You can adjust the amount of hazelnut spread depending on how strong you want the Kinder-style flavor.
Nutrition
Calories: ~500–600
Protein: ~7–9 g
Total Fat: ~38–45 g
Carbohydrates: ~35–45 g
Fiber: ~1–2 g