Description

Creamy, dreamy, and packed with nostalgic flavor — this Kinder Maxi No‑Bake Cheesecake is an easy, gelatin‑free dessert that everyone will love. With a spiced Biscoff crust, a smooth Kinder‑infused filling, and a rich chocolate‑hazelnut topping, it’s the perfect treat for any occasion. No oven required, just pure indulgence!

Ingredients

For the Crust

270 g Biscoff cookies (2 cups, crushed)
75 g unsalted butter (5 1/2 tbsp)

For the Filling

500 g full-fat cream cheese (2 ¼ cups)
250 g Kinder Maxi bars (2 ¼ cups)
274 g heavy whipping cream (1 ¼ cups)
100 g powdered sugar (¾ cup)

For Decorating

175 g Nutella (½ cup)
4 Kinder Maxi bars

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Instructions

Biscoff Crust

Crush the Biscoff cookies into fine crumbs and mix thoroughly with the melted butter. Press the mixture firmly into the bottom of a 20 cm (8‑inch) round springform pan. Refrigerate while preparing the filling.

Prepare cheesecake filling

Break the Kinder Maxi bars into small pieces and place them in a microwave‑safe bowl. Heat in 20‑second intervals, stirring between each, until completely smooth and melted. Alternatively, melt them gently in a heatproof bowl set over a pot of simmering water (double boiler), stirring until liquid. Let cool slightly until warm but not hot.
In a large bowl, beat the room‑temperature cream cheese with a spatula until smooth and creamy. Gently stir in the melted Kinder Maxi until fully incorporated.
In a separate chilled bowl, whip the cold heavy cream and powdered sugar together until soft peaks form. Be careful not to over‑whip.
Using a spatula, gently fold the whipped cream into the cream cheese mixture until no streaks remain. Pour the filling over the prepared crust and spread evenly.
Refrigerate the cheesecake for at least 8 hours, or preferably overnight, until completely firm.

Decorate the kinder maxi cheesecake

Once set, warm the Nutella slightly and spread or drizzle it over the top. Arrange the halved Kinder Maxi bars around the edge or over the surface. Chill again for 15–20 minutes to set the topping before serving.

Notes

Melting Kinder Maxi: Heat the chocolate in short intervals and stir well between each to prevent overheating. If the melted chocolate becomes too thick, stir in a teaspoon of neutral oil (like vegetable oil) to smooth it out.
Cream cheese temperature: Make sure your cream cheese is fully at room temperature before mixing. Cold cream cheese can cause lumps when combined with the melted chocolate.
Whipping the cream: Chill your bowl and beaters before whipping. Stop as soon as soft peaks form — over‑whipped cream can become grainy and may not fold in smoothly.
Setting time: This cheesecake needs a full 8 hours to set properly. Overnight chilling is recommended for the best texture and flavor.
Decorating: If you prefer a simpler look, you can skip the Nutella topping and simply garnish with chopped or whole Kinder Maxi bars.
Storage: Store covered in the refrigerator for up to 4 days. For longer storage, freeze whole or in slices for up to 1 month. Thaw overnight in the refrigerator before serving.

Nutrition

Serving Size: 1 slice
Calories: 560 kcal
Sugar: 44 g
Sodium: 290 mg
Fat: 38 g
Saturated Fat: 20 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1.5 g
Protein: 7 g
Cholesterol: 85 mg