No Bake Kinder Bueno Cheesecake
How to make an easy Kinder Bueno Cheesecake. Our creamy homemade no bake cheesecake is perfect for chocolate hazelnut dessert lovers.
Servings: 12
Calories: 816kcal
Equipment
- springform pan
- measuring cups
- measuring spoons
- spatula
- Mixing bowls
- Electric mixer
- Palette knife
Ingredients
Cookie Base
- 300 g Oreo Cookie Crumbs
- 150 g Unsalted Butter
Kinder Bueno Cheesecake Filling
- 250 g Milk Chocolate or Kinder Bueno Chocolate melted
- 500 g Cream Cheese
- 150 g Icing Sugar
- 2 oz Frangelico Hazelnut Liqueur
- 300 ml Whipping Cream
Decoration
- 1/4 cup Roasted Hazlenuts finely chopped
- 1 cup Buttercream Icing
- 100 g Kinder Bueno Chocolate Wafer Bars
Instructions
Cookie Base
- Melt the butter in the microwave. In a mixing bowl pour the melted butter over Oreo cookie crumbs and mix with a spoon until combined.
- Tip cookie crumbs into an 8″ Springform Pan and press down firmly. Chill in the refrigerator.
Cheesecake Filling
- Melt the milk chocolate in the microwave until fully melted.
- In an electric mixer, whisk the cream cheese, icing sugar and Frangelico until combined. Pour in the melted milk chocolate and whisk until smooth. Chill in the fridge.
- In a separate bowl beat the whipping cream until stiff peaks form. Gently fold the whipped cream into the chilled cream cheese mixture until combined.
- Pour the cheesecake mixture over the Oreo cookie base. Smooth over with a palette knife, cover, and chill in the fridge for at least 6 hours hours or overnight.
Decorating
- Remove cheesecake from the springform pan. Sprinkle the top with finely chopped roasted hazelnuts. Use your favourite icing tip to add dollops of buttercream along the edge of the cheesecake. Top each dollop with a Kinder Bueno Wafer Bar.
- Slice and serve!
Nutrition
Calories: 816kcal | Carbohydrates: 85.6g | Protein: 8.1g | Fat: 47.8g | Saturated Fat: 28.1g | Cholesterol: 107mg | Sodium: 774mg | Potassium: 166mg | Fiber: 2.7g | Sugar: 76.4g | Calcium: 115mg | Iron: 2mg
