Description
A luxurious no-bake cheesecake with a buttery biscuit base, creamy hazelnut filling, and a rich topping of hazelnut crème spread and Kinder Bueno chunks.
Ingredients
Scale
- 300g Digestive Biscuits
- 150g Butter (Melted)
- 500g Full-Fat Cream Cheese
- 400ml Double Cream
- 120g Icing Sugar (Powdered Sugar)
- 100g Hazelnut Crème Spread
- 150g–200g Hazelnut Crème Spread (for topping)
- 150ml Double Cream (Cold, for garnish)
- 12 Chunks of Kinder Bueno
Instructions
- Lightly grease an 8-inch springform pan.
- Crush digestive biscuits into a fine sand consistency.
- Pour melted butter over the crushed biscuits and stir until combined.
- Press the biscuit mixture firmly into the base of the springform pan and refrigerate.
- Combine room-temperature cream cheese, icing sugar, and hazelnut crème spread in a bowl and beat until smooth.
- Whip cold double cream in a separate bowl to stiff peaks.
- Fold the whipped cream into the hazelnut cream cheese mixture.
- Spoon the filling over the chilled biscuit base and smooth the top.
- Heat hazelnut crème spread in a saucepan until liquid, cool slightly, then pour over the cheesecake filling.
- Chill the cheesecake for at least 6 hours or overnight.
- Whip additional cold double cream and pipe rosettes on top before garnishing with Kinder Bueno chunks.
Notes
For the best results, use full-fat dairy and chill overnight for cleaner slices. Avoid adding Kinder Bueno chunks until just before serving to maintain their crunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Modern European
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: no-bake cheesecake, Kinder Bueno, holiday dessert, festive cheesecake, hazelnut dessert