No Bake Kinder and Hazelnut Cheesecake

@mysimpleeats

Day 18 of Ramadan Recipes 🌙 is a delicious and creamy no bake Kinder Cheesecake. It was really simple to make and it tasted as good as it looked. This is the perfect iftar dessert, enjoy! #ramadan #recipes #iftar #dessert #cheesecake #chocolate #creamy

♬ original sound – mysimpleeats

Why you’ll love No Bake Kinder and Hazelnut Cheesecake

1. No-Bake and Fuss-Free
   No oven, no water bath, no stress. Just chill and set—perfect for beginner bakers or warm-weather desserts.
2. Ultra Creamy & Rich
   The combo of whipped cream, cream cheese, and melted Kinder chocolate creates a luxuriously smooth and light texture.
3. Kinder-Lover’s Dream
   Packed with real melted Kinder chocolate and finished with hazelnut spreads for a true chocolate-hazelnut indulgence.
4. Perfect for Celebrations
   Looks and tastes impressive—ideal for birthdays, holidays, Eid, or dinner parties.
5. Make-Ahead Friendly
   Sets beautifully overnight, giving you a stress-free dessert ready when you are.

Top Tips No Bake Kinder and Hazelnut Cheesecake

Use Full-Fat Cream Cheese
For the best structure and flavor—low-fat versions may not set properly.

Let the Kinder Chocolate Cool Slightly
Before folding into the cream cheese to avoid curdling or seizing.

Whip Cream Separately First
Whipping the cream to soft peaks before combining ensures a fluffy, mousse-like filling.

Chill Overnight for Clean Slices
Six hours is the minimum, but overnight gives you the perfect texture.

Add Garnishes Just Before Serving
Keep the toppings fresh and photo-ready by adding them right before serving.

Ingredients you’ll need

Crust

• 250g Digestive Biscuits (crushed)
• 100g Unsalted Butter (melted)

Cheesecake Mixture (reserve some for topping)

• 500g Cream Cheese
• 270ml Double Cream
• 100g Icing Sugar
• 1 tsp Vanilla Extract
• 200g Kinder Chocolate (melted)

Garnish

• 2 tbsp White Chocolate Hazelnut spread
• 2 tbsp Chocolate Hazelnut spread
• Chocolate Shavings

How to make No Bake Kinder and Hazelnut Cheesecake

Make the Base

1. Blitz the digestive biscuits into fine crumbs using a food processor or rolling pin.
2. Mix with melted butter until well combined.
3. Press the mixture firmly into the base of a 20cm (8-inch) springform tin, set aside.

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2. Make the Cheesecake Filling

1. In a large bowl, whip the double cream until it forms soft peaks.
2. In the same bowl, whisk in the cream cheese, icing sugar, and vanilla extract until smooth and fluffy.
3. Add the melted Kinder chocolate and fold in until smooth and fully combined.

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3. Assemble the Cheesecake

1. Spoon the filling over the chilled biscuit base and smooth the top with a spatula.
2. Refrigerate for at least 6 hours, or overnight, until fully set.

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4. Decorate & Serve

1. Before serving, decorate with chopped Kinder chocolate, drizzled cream, or Kinder Bueno pieces.
2. Slice and serve chilled.

Storage tips

Fridge: Store covered in the fridge for up to 3–4 days.

Freezer: Freeze without toppings for up to 1 month. Thaw overnight in the fridge before serving.

Topping Tip: If freezing, add garnishes after thawing to maintain texture and visual appeal.

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