Kinder Cheesecake


At the weekend, I decided to make a Kinder Cheesecake for my boyfriend's birthday, as he much prefers cheesecake over the traditional Madeira birthday cake. I hadn't made a cheesecake since Easter, whenever I made a Creme Egg Cheesecake, so it seemed like the perfect opportunity to make one. So, without further ado, here's how I made it...


Biscuit Base:
300g Digestives
150g Butter

Cheesecake Filling:
540g (3 x 180g Tubs) Philadelphia Full-Fat Cream Cheese
100g Icing Sugar
280ml Double Cream
250g (2 x 6 Packs) Kinder Chocolate
1tsp Vanilla Extract

Decoration (Optional):
Kinder Bueno
Kinder Choco-Bons
Milk Chocolate
Double Cream 


Biscuit Base:
Melt the butter in a bowl over a small saucepan of boiling water. 
Whilst the butter is melting, place 300g of Digestives in a sandwich bag and crush with a rolling pin or use a food processor until the biscuits are in a small crumb. 
Place biscuits in a mixing bowl, pour over the melted butter and mix together until well combined. 
Spoon the mixture into a 8" (20cm) lined springform tin and press down firmly and evenly. Place in the fridge whilst you make the cheesecake filling.

Cheesecake Filling:
Melt the Kinder Chocolate in a bowl over a small saucepan of boiling water - stir regularly. Leave to cool whilst you make the rest of the filling. 
With an electric hand whisk or KitchenAid, whisk the Philadelphia, icing sugar and vanilla extract until combined. 
Pour in the melted, slightly cooled Kinder Chocolate and whisk again until it's smooth and blended through. 
Pour in the liquid (no need to whip) double cream and continue to whisk the mixture until well combined. You'll know it's ready when it can hold it's form and be an almost mousse like consistency. 
At this point, you could fold through Kinder Chocolate pieces or Kinder Bueno pieces, but I find that Kinder Bueno goes rather soggy within the cheesecake.
Spoon the mixture onto the biscuit base, ensuring that it is spread evenly, cover with clingfilm and place in the fridge, preferably overnight so that you won't risk the cheesecake not setting and being too sloppy.
Remove the cheesecake from the fridge and the springform tin and decorate, if desired. 

Decoration (Optional):
To decorate my cheesecake, I melted 50g of milk chocolate, placed it in a piping bag and roughly drizzled it over the cheesecake. 
I then whipped some double cream (about 20ml) and piped it around the edge of the cheesecake. 
Going the other direction, I drizzled some more chocolate over the cheesecake. 
I then placed Kinder Bueno and Kinder Choco-Bons on top of the larger blobs of cream. However, feel free to be creative and decorate your cheesecake in whatever way you wish. 

It's safe to say that this cheesecake went down a treat and it's definitely put me in the mood to start Autumnal baking soon. I'm thinking blackberry and apple crumble, toffee apple cake and cinnamon swirls so far. Although, I'm looking for more ideas, so I'd love to know what you like to bake around Autumn time. 

Would you make this Kinder Cheesecake? Let me know in the comments!

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  1. This looks amazing, I love the pretty decoration on it too. I devour anything with chocolate, yum yum!! :-) xx

    Helen | Helen’s Fashion, Beauty & Lifestyle Blog

  2. This looks delicious, I have been hunting for something new to bake so I will have to give this a try xx

    Hannah | luxuryblush

  3. Ohmygod YUMM! This looks deeeelicious! Thanks so much for sharing x


  4. This is such an amazing idea, I 10000% need to try this for myself it looks perfect!

    Anika xo |

  5. This looks so so yummy! I'll be giving the recipe a go!

    Have an awesome day!
    xx Kris |

  6. Wow!! This looks and sounds delicious! I'll definitely be trying this recipe out at the weekend xx

    Jenny | Krystel Couture X

  7. This looks amazing!!! I really need to try this!! :D

    Megan | | Fashion, Lifestyle and Parenting Blogger.