Kinder Bueno cheesecake
Serves 10
Easy
Prep:
Cook:
plus chilling
Whip up a rich cheesecake that's perfect for Kinder Bueno fans. Adding in a little Nutella helps to recreate that silky chocolate hazelnut filling
Skip to ingredients
Units:
For the base
- 250g digestive biscuits
- 100g unsalted buttermelted and cooled
For the cheesecake
- 400g full-fat cream cheeseat room temperature
- 150g Kinder chocolatemelted and cooled
- 200g Nutella, plus 75g for topping
- 100g caster sugar
- 400ml double creamat room temperature
To decorate
- 2 Kinder Bueno barsbroken into segments
Nutrition: Per serving
- kcal720
- fat56g
- saturates32g
- carbs46g
- sugars35g
- fibre2g
- protein7g
- salt0.7g
Method
step 1
Line a 20cm springform cake tin with baking parchment. For the base, whizz the biscuits in a food processor to fine crumbs. Pour in the butter and pulse until the mixture resembles damp sand. Tip into the lined tin and use a spoon to smooth and flatten the mixture. Leave to chill.
step 2
For the cheesecake, beat together the cream cheese, melted chocolate, Nutella, sugar and double cream until it forms firm peaks. Scrape onto the biscuit base and smooth to level the top. Chill for at least 3 hrs (or up to 4 days) until firm.
step 3
For the decoration, loosen the Nutella by melting it for a few seconds in the microwave (or in a pan over very low heat). Remove the cheesecake from the tin and transfer to a plate or board. Drizzle over the Nutella and fan the Kinder Bueno segments around the outside. Serve in slices. Will keep chilled for up to two days, although the Kinder Bueno pieces may soften in the fridge.
