Recipe: Kinder Bueno Cheesecake
A Buttery Biscuit Base, Kinder Chocolate & Kinder Bueno Filling, Whipped Cream, Melted Chocolate, and even more Kinder Bueno!
300 g Digestives
150 g Unsalted Butter/Stork (melted)
500 g Full Fat Cream Cheese
100 g Icing Sugar
300 ml Double Cream
250 g Kinderella Spread
150 ml Double Cream
2 tbsp Icing Sugar
3 Individual Kinder Bueno Bars (chopped)
50 g Chocolate (melted)
To make the Cheesecake Base:
Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
To make the Cheesecake Filling:
Melt the Kinder Chocolate in the microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese, Icing sugar and Vanilla until combined. Pour in the melted Kinder Chocolate and whisk again till smooth.
Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken.
Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or overnight.
To decorate the Cheesecake
Remove the cheesecake from the tin, and decorate by drizzling over some melted chocolate, some whipped up cream (double cream + icing sugar), a piece of Kinder Bueno for each slice, and some chocolate sprinkles!