Decadent Mini Kinder Bueno Cheesecakes

Kinder Bueno Mini Cheesecakes are the perfect bite-sized indulgence for chocolate lovers. With a buttery cookie base, a smooth and creamy Kinder Bueno-infused filling, and a swirl of chocolate whipped cream on top, these no-bake mini treats deliver layers of flavor and texture in every bite. They’re easy to make, visually stunning, and ideal for parties or when you just want a decadent dessert without baking.

Why You’ll Love This Recipe

• No-bake and beginner-friendly: No oven required—just chill and serve.

• Perfectly portioned: Great for parties or individual servings.

• Kinder Bueno flavor throughout: Chocolate and hazelnut in the base, filling, and garnish.

• Customizable: Swap out toppings or mix in different chocolate bars.

• Stunning presentation: A professional-looking dessert with minimal effort.

• Creamy and rich texture: Thanks to cream cheese, whipped cream, and real Kinder Bueno.

• Convenient make-ahead treat: Freeze and thaw when needed.

• Great for kids and adults alike: A nostalgic favorite with a sophisticated twist.

• Freezer-friendly: Store them for later indulgence.

• Crowd-pleaser: They always impress guests with both looks and taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Base

• Plain cookies

• Unsalted butter

Filling

• Cream cheese

• Sugar

• Kinder Bueno bars

• Warm milk

• Gelatine powder

• Hot water

• Heavy cream

Topping

• Heavy cream (cold)

• Powdered sugar

• Vanilla extract

• Chocolate sauce

Garnish

• Chocolate sprinkles

• Kinder Bueno bars (cut into small pieces)

Directions

Base

1. Crush plain cookies into fine crumbs using a food processor or stick blender.

2. Mix the crumbs with melted butter until they resemble wet sand.

3. Press the mixture into the bottom of 12 silicone moulds or baking cup-lined cupcake trays.

4. Chill in the refrigerator while preparing the filling.

Filling

1. Beat cream cheese and sugar together until smooth.

2. Blend chopped Kinder Bueno bars with warm milk until smooth, then mix into the cream cheese base.

3. Dissolve gelatine in hot water until fully clear, then slowly mix into the cream cheese mixture.

4. Add heavy cream and beat until the filling thickens slightly.

5. Spoon the filling over the chilled bases, smooth the tops, and tap the tray to release air bubbles.

6. Freeze for at least 6 hours or overnight.

Topping and Assembly

1. Whip cold heavy cream with powdered sugar, vanilla extract, and chocolate sauce until stiff peaks form.

2. Remove frozen cheesecakes from moulds.

3. Pipe the whipped chocolate cream on top using a piping bag fitted with a 2D tip.

4. Garnish with chocolate sprinkles and a small piece of Kinder Bueno.

5. Refrigerate for about 2 hours before serving to allow them to thaw to a creamy consistency.

Servings and timing

Servings: 12 mini cheesecakes
Prep Time: 40 minutes
Chill Time: 6 hours
Total Time: 6 hours 40 minutes

Variations

• Change the crust: Use graham crackers, chocolate cookies, or Oreos.

• Different candy bars: Swap Kinder Bueno for Twix, Snickers, or Ferrero Rocher.

• Nutty twist: Add crushed hazelnuts or almonds to the base.

• Mini bites: Use a mini muffin tin for bite-sized treats.

• Flavored whipped cream: Add a touch of almond, hazelnut, or caramel extract to the whipped topping.

• Extra drizzle: Finish with a swirl of caramel or Nutella sauce.

• Chocolate base: Use chocolate cookie crumbs for a deeper chocolate flavor.

• Fruity addition: Add a thin layer of raspberry jam under the filling.

• Coffee version: Add a teaspoon of instant coffee to the filling for a mocha twist.

• Holiday vibe: Sprinkle crushed candy canes or festive sprinkles on top.

Storage/Reheating

• Storage: Store assembled cheesecakes in the fridge for up to 3 days.

• Freezing: Freeze cheesecakes without whipped cream for up to 1 month. Add toppings after thawing.

• Thawing: Thaw frozen cheesecakes in the refrigerator for 1–2 hours before serving.

• Do not reheat. These are served cold only.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these are ideal for prepping ahead. Make and freeze them the night before, then thaw before serving.

How do I know if the gelatine is dissolved properly?

Stir the gelatine in hot water until completely clear and smooth. Undissolved gelatine can cause lumps.

Can I skip the gelatine?

Gelatine is essential for structure. You can try using agar-agar for a vegetarian alternative, but results may vary.

How do I prevent lumps in the filling?

Ensure all ingredients are at room temperature (except the heavy cream), and mix gelatine gradually to avoid clumping.

What can I use instead of Kinder Bueno?

Try Ferrero Rocher, Twix, Snickers, Nutella, or any chocolate bar that blends well with cream.

Can I use store-bought whipped topping?

Yes, but fresh whipped cream provides better taste and texture.

Are silicone moulds necessary?

They help with clean removal, but cupcake trays with liners work too.

Why freeze instead of refrigerate?

Freezing helps the mini cheesecakes hold their shape. They’ll soften to the perfect creamy texture once thawed.

Can I double the recipe?

Yes, simply double all ingredients and use two trays or larger moulds.

Can I make this as a full-size cheesecake?

You can, but increase setting time and be sure to use a springform pan lined with parchment paper.

Conclusion

Kinder Bueno Mini Cheesecakes are the ultimate no-bake dessert that combines the rich flavors of chocolate and hazelnut with a luxurious creamy texture. Whether you’re serving them at a party or indulging in a personal treat, these bite-sized delights are guaranteed to impress. Easy to make, versatile, and freezer-friendly, this recipe is a must-try for any dessert lover.

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