Mini Kinder Bueno Cheesecakes Recipe
These no-bake Mini Kinder Bueno Cheesecakes combine a buttery biscuit base, creamy filling, and chocolate hazelnut sweetness in every bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 150 g Digestive biscuits crumbly, buttery base
- 75 g Unsalted butter melted till golden and smooth
- 300 g Cream cheese softened
- 100 ml Double cream whipped to soft peaks
- 75 g Icing sugar
- 1 teaspoon Vanilla extract
- 6 Kinder Bueno bars chopped
- 50 g Milk chocolate melted
- Extra Kinder Bueno pieces for topping
Instructions
Instructions
- Crush the digestive biscuits into fine crumbs and mix with melted butter until it resembles wet sand.
- Press the mixture into lined muffin tin cups to form the base and chill in fridge for 15 minutes.
- Beat cream cheese with icing sugar and vanilla extract until smooth and creamy.
- Whip double cream to soft peaks and fold into the cream cheese mixture gently.
- Fold in chopped Kinder Bueno bars.
- Spoon the filling onto the chilled bases and smooth the tops evenly.
- Drizzle melted milk chocolate on top and add extra Kinder Bueno pieces.
- Chill in the fridge for at least 4 hours before serving.
Notes
For best texture, use natural release on your pressure cooker if you're prepping anything warm. Cheesecakes set best when chilled slowly and avoided sudden temperature changes. Store in airtight container in fridge up to 3 days or freeze wrapped tightly.