Mini Kinder Bueno Cheesecakes Recipe

These Mini Kinder Bueno Cheesecakes are a luxurious treat, combining a crisp, buttery base with a velvety mix of cream cheese and Kinder Bueno. Set perfectly in individual portions, they're topped with a soft, chocolate-flavored whipped cream, and garnished with chocolate sprinkles and a piece of Kinder Bueno. These small yet rich cheesecakes offer a delicious blend of textures and tastes.

Prep Time 40

Chill Time 6

Total Time 6 40

Servings Mini Cheesecakes

Calories 994kcal

Author Fay

INGREDIENTS

Base

135 g (4 ¾ oz) cookies plain
80 g (⅓ cups) butter unsalted

Filling

250 g (1 cups) cream cheese
½ cup (½ cup) sugar
4 (4) Kinder Bueno chocolate bars
¼ cup (¼ cup) milk warmed
2 teaspoon (2 teaspoon) gelatine powder
2 tablespoon (2 tablespoon) water hot
400 ml (1 ⅔ cups) heavy cream

Topping

1 cup (1 cup) heavy cream cold
1 tablespoon (1 tablespoon) powdered sugar
1 teaspoon (1 teaspoon) vanilla extract
1 tablespoon chocolate sauce

Garnish

1 tablespoon (1 tablespoon) chocolate sprinkles
3 (3) Kinder Bueno chocolate bars

INSTRUCTIONS

Base

Place the plain cookies in the bowl of a food processor or use a stick blender and pulse until you achieve fine, even crumbs.
In a mixing bowl, combine the cookie crumbs with the melted butter, stirring until the mixture resembles wet sand.
Press this mixture evenly into the bottom of 12 round silicone moulds, using the back of a spoon or a small glass to compact it firmly. This forms your cheesecake base.
Refrigerate these bases while you prepare the filling. If you don't have silicone moulds, line a cupcake tray with baking cups for an alternative approach.

Filling

In a large bowl, combine the softened cream cheese with granulated sugar. Using a hand mixer, beat the mixture until it's smooth and creamy, ensuring the sugar is fully dissolved.
Roughly chop the Kinder Bueno bars into smaller pieces. Place them in a blender along with the warm milk and blend until smooth.
Add this Kinder Bueno mixture into the cream cheese base, and continue to beat until thoroughly combined and the mixture is uniform in texture.
In a small bowl, sprinkle the gelatine powder over the hot water. Stir until the gelatine is fully dissolved and the mixture is clear.
Gradually pour the gelatine liquid into the cream cheese mixture, mixing continuously. This ensures even distribution of the gelatine.
Finally, pour in the cold heavy cream and continue to mix until the filling thickens slightly, resembling a mousse-like consistency.
Spoon the filling into the prepared bases in the moulds, filling them to the top. Gently tap the tray on the counter to release any trapped air bubbles, and use an angled spatula to create a smooth surface.
Freeze the cheesecakes for at least 6 hours, or ideally overnight.

Topping

In a mixing bowl, whip the cold heavy cream with the powdered sugar, vanilla extract and chocolate sauce until stiff peaks form.

Assembly

Carefully unmould the frozen cheesecakes. If using silicone moulds, gently push from the bottom to release them.
Fit a 14” piping bag with a 2D piping tip and fill it with the whipped cream. Pipe generous swirls of whipped chocolate cream onto each mini cheesecake.
Garnish each cheesecake with a sprinkle of chocolate sprinkles and a piece of Kinder Bueno.
Refrigerate the assembled cheesecakes for about two hours to thaw them to a creamy texture before serving.

NOTES

Silicone Moulds: Using silicone moulds helps in easy removal of the cheesecakes without damage.

Blending Biscuits: Ensure the cookies are finely ground for a smooth base.

Gelatine Mixture: Make sure the gelatine is completely dissolved and smoothly incorporated to avoid lumps.

Freezing: Freeze the cheesecakes properly to ensure they hold shape when demoulded.

Piping Technique: For a professional look, practice your piping technique beforehand.

Thawing Time: Allow sufficient thawing time for the perfect texture and taste.

NUTRITION