Crust

1. To make this no bake kinder bueno cheesecake start by crushing the biscuits into fine crumbs, using a food processor or a rolling pan with a ziplock bag. Mix the crushed biscuits with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of the pan. Refrigerate.
   

Cheesecake filling

1. In a large mixing bow, combine room temperature cream cheese and kinder bueno spread. Use a spatula to combine them together.
   
2. In a separate bowl, whip the heavy cream with the sugar together to soft peaks.
3. Gently fold the whipped cream into the cream cheese mixture in two separate times. Fold half of the mixture until its almost fully integrated and then add the other half. Use a spatula to fold the ingredients together until fully combined. The filling should be light, fluffy and smooth.
   

Assemble the cheesecake

1. Pour half of the filling into the prepared pan, smooth it out and add the kinder bueno filling for the center. Then, add the other half of the cheesecake filling, smooth out again.
   

refrigerate

1. Cover the cheesecake with plastic wrap or a baking Tray to protect it from any odor or spills in the fridge, chill the cheesecake for at least 8 hours or over nigh.
   

Decorate

1. Melt some kinder bueno spread and add it on top of the cheesecake, tilt the pan around to spread it evenly. Crush some wafer rolls and add them on the sides. Add kinder buenos on top of it for a nice finishing touch.