My favorite kinder bueno cheesecake recipe, which is no-bake and gelatin-free. This is one of my favorite recipes from the whole section of no-bake cheesecakes. It’s super creamy, every bite tastes like Kinder Bueno, and it’s so, so addicting. You can prepare this recipe in less than 30 minutes of your time, and then all you need to do is wait for it to set.

We shared this recipe over a year ago, and after that, we have shared many different versions, a vanilla bean one, Kinder bars, and even a Kinder maxi cheesecake. We decided it needed some new pictures and a better explanation of the steps. After making some slight changes to the recipe, it now tastes even better than before.

How to make a gelatin-free cheesecake?

I have been lied to my face all my life. I have always been told that no baked cheesecakes need gelatin to work, and it was true, because I didn’t know how to work with the ingredients.

In some countries, cream cheese is more liquid than in others (like in my country, or I know England has an even bigger issue). If your cream cheese is very liquid, I recommend you strain it overnight with a cheese cloth; this will remove all the extra water, and it will work better.

My rules when it comes to working with cream cheese are: 1. Don’t touch a whisk, 2. Don’t overmix 3. Chill the cheesecake long enough

• Don’t use a whisk: when we mix the cream cheese with a whisk, it turns liquid, and it takes days for the cheesecake to set. If, instead of a whisk, you use a spatula, the kinder bueno cheesecake will set wonderfully.
• Overmixing the cream cheese will have the same effect as using a whisk; it will make it way too liquid, and that will become an issue in the future.
• I know you just want to dig into the cheesecake as soon as you finish, but you can’t; you need to wait 8 full hours for the cheesecake to set.
• Always go for the best quality cream cheese; some brands have too many ingredients added to the cream cheese and make it more liquid, more unstable.

*Quick reminder, if you KNOW cream cheese will never set no matter what, you know your product better than anyone else, you can use gelatin in that case. All you need is to soak 2 gelatin sheets for 3 minutes in cold water, squish the excess water, and mix it with ¼ part of warm and melted cream cheese.

What’s kinder bueno spread?

As for now, Kinder Bueno doesn’t sell the Kinder Bueno spread, sadly. I feel like they should collab with Nutella and make a kinder spread, everyone would LOVE IT. You can find ’kinder spread’ in the name of white chocolate hazelnut or hazelnut spread.

We always get ours from Prozis or Amazon. If you’d like to purchase it on Prozis, we have a discount with our code archersfood. The kinder spread is very creamy and tastes exactly like kinder.

Grab these ingredients

• Biscuits: We will blend them into a fine powder and mix them with melted butter; this will make our base.
• Butter: Unsalted butter is the best option, so we can have better control over the amount of salt that will go into this kinder cheesecake.
• Cream cheese: like in this recipe and our Nutella cheesecake, Biscoff, or even pistachio, we are using full-fat room temperature cream cheese. The temperature matters; this way, you will need to work it less.
• Powdered sugar: we need to sift it so it’s lump-free.
• Heavy whipping cream: whip it only until soft peaks. If you overwhip the cream, you can easily fix it, as explained below.
• Kinder Bueno spread: is not sold by the brand Kinder Bueno; it can be found with the name hazelnut spread.
• Kinder Bueno: We will be using the milk chocolate Kinder Bueno, but you can choose whichever kinder you like most.
• Wafer cookie: you will crush it into smaller pieces, it will be used only to decorate.
• Salt: balances the sweetness and enhances the flavor.

BEST TIPS to prepare a no-bake cheesecake

1. Make sure the cream cheese is at room temperature and the heavy whipping cream is very cold. The cream needs to be cold so it can be whipped easily.
2. Don’t use a warm bowl to whip the cream, or it won’t work, it’s recommended to keep it in the freezer before using it, making sure to dry the moisture after.
3. Don’t over mix the cheesecake at any moments, it can curdle.
4. If you can’t find hazelnut spread, use white chocolate and hazelnut butter instead.
5. Make sure you let the cheesecake fully chill before eating.
6. No-bake cheesecakes are more sensitive to warm environments, make sure you always keep it stored in the fridge.  

How to fix overwhipped cream

Did you know you can fix over-whipped cream, only if it doesn’t reach the TOO overmixed stage to the point where you’re about to make butter. which means, we can fix cream if it is overmixed, if you wanted it at soft peaks and it’s at stiff peaks, or if it’s starting to just curdle now.

You have different options, as shared in our kinder tiramisu, Raffaello tiramisu, or even our Nutella tiramisu.

1. Separate ¼ part of the cream and warm it up, add it, and gently combine it with a spatula.
2. Add a big splash of unwhipped heavy whipping cream to the whipped cream, and fold with a spatula.
3. A combination of both mentioned above.

It’s very easy to accidentally overwhip the cream again, so make sure you are extra careful.

How to achieve the Kinder Bueno middle layer

You can do it two different ways: first, by pouring Kinder spread, or you can instead prepare a Kinder disk as we would do in our Nutella pancakes, red velvet Nutella pancakes, or chocolate Nutella pancakes. This is perfect for messy-free recipes that you can have better control over the amount that goes and where.

If you choose the frozen disk, you will need to prepare it before the cookie crust so it’s ready when you need it.

How to decorate a Kinder cheesecake

The best part of this recipe is decorating it; we are one step closer to eating the cheesecake. Melt in gentle heat or microwave the Kinder spread until it has a pourable consistency. Crush wafer cookies and spread them over the sides, cut two Kinder Bueno bars into 8 pieces and add them on top, it will be one piece per person.

Refrigerate for a minimum of 5 minutes so the top layer can set.

Use a clean and dry knife and slice into 8 portions.

Best storing tips for cheesecake

This cheesecake can be stored in the fridge for up to 3-4 days as long as it’s stored in the right conditions. Make sure to keep it in an airtight food container at all times.

You can also freeze this cheesecake into slices or whole. If you choose to freeze the cheesecake into slices, slice the Kinder Bueno cheesecake and place each of the slices in a tray lined with parchment paper. Freeze for 5 hours. After 5 hours, you can transfer it into a freezer-safe container or bag.

KEY points in this recipe

• Not using a whisk to work the cream cheese.
• Not overmixing the heavy whipping cream or cheesecake in general.
• Use ingredients at the right temperature.
• Chill the cheesecake for long enough.
• Slice the cheesecake slices with a clean and dry knife.

If you tried this recipe and loved it, the best way to support us is by leaving a star-rated comment below. Thank you so much for making another one of our recipes.

Print