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Decadent Mini Kinder Bueno Cheesecakes

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Kinder Bueno Mini Cheesecakes are no-bake, bite-sized desserts with a buttery cookie base, a creamy Kinder Bueno-infused filling, and a swirl of chocolate whipped cream on top. Perfect for parties, make-ahead treats, or anytime you crave a decadent indulgence.

  • Author: Tina
  • Prep Time: 40 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 40 minutes (includes chilling)
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Fusion
  • Diet: Vegetarian

Ingredients

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)

Instructions

  1. Crush cookies into crumbs and mix with melted butter. Press into silicone moulds or cupcake liners. Chill.
  2. Beat cream cheese and sugar until smooth. Blend Kinder Bueno with warm milk, then mix into cream cheese.
  3. Dissolve gelatine in hot water, then stir into the mixture. Add heavy cream and beat until thickened slightly.
  4. Spoon filling over the base, smooth tops, and tap to remove air bubbles. Freeze 6 hours or overnight.
  5. Whip cold cream with powdered sugar, vanilla, and chocolate sauce until stiff peaks form.
  6. Remove cheesecakes from moulds. Pipe whipped chocolate cream on top.
  7. Garnish with chocolate sprinkles and Kinder Bueno pieces. Refrigerate 2 hours before serving.

Notes

  • Freeze cheesecakes without topping for up to 1 month; add whipped cream and garnish after thawing.
  • Use silicone moulds for easiest removal.
  • Agar-agar can be used instead of gelatine for a vegetarian option (results may vary).
  • Refrigerate leftovers up to 3 days.
  • Serve cold only; do not reheat.

Nutrition

Find it online: https://cheftinaskitchen.com/decadent-mini-kinder-bueno-cheesecakes/