I love Kinder Bueno and if you need to impress your guests, this is the cheesecake to do it!
It can easily be made a day in advance.
Kinder Bueno cheesecake
300 g Digestive biscuits
150 g butter
65 g milk chocolate
Cream cheese filling
400 g Philadelphia or other neutral cream cheese
120 g confectioner’s sugar
1 tsp. vanilla sugar
150 g Nutella
500 ml cream
3 packets Kinder Bueno (6 bars in total), chopped
100 g hazelnuts
200 g milk chocolate
200 ml cream
Extra Kinder Bueno for decoration
Process the biscuits in a food processor so they’re finely crushed. Melt the butter and mix well with the biscuits to form an even mixture. Take the bottom out of a spring form tin, place it on the serving dish and line the sides with acetate or baking paper (my form is 23 cm in diameter). Pour the biscuit base into it. Press the base down firmly into the tin and place it in the fridge while you make the cheese cream filling.
Cream cheese filling
Whisk the cream cheese, confectioner’s sugar, vanilla and Nutella in a bowl. Whisk the cream until foamy in another bowl. Fold the whipped cream into the cream cheese and stir in the roughly chopped Kinder Bueno. Spread the cream cheese filling on the biscuit base. Refrigerate the cake for at least 3 hours, but preferably overnight.
Roast the hazelnuts in the oven at 200 C for 10 minutes, or until the shells release from the nuts. Rub the shells off with a dish towel. Chop the nuts in a mini chopper. Put the chopped hazelnuts in a bowl with the chocolate. Heat the cream to just below boiling point and pour it into the chocolate mixture and let it stand for a while. Then stir in the center with a spatula until the ganache becomes glossy. Pour the ganache onto the cold cake and refrigerate until the ganache has set.
Whisk the cream to a firm foam. Put the whipped cream in a piping bag with, e.g., this 2D from Wilton (*advertising link) and pipe “roses” on the cake. Put a piece of Kinder Bueno on each “rose”. Keep the cheesecake refrigerated until it is to be served. Enjoy!