Decadent Mini Kinder Bueno Cheesecakes

I was scrolling through social media late one night when I first saw someone make mini Kinder Bueno cheesecakes. The memory of my kids begging for those chocolate bars at the checkout counter came flooding back. I’d always give in – partly because I wanted one too.

Let me tell you, turning those chocolate-hazelnut bars into bite-sized cheesecakes is easier than you’d think. No fancy baking skills needed here. Just a few simple ingredients, a muffin tin, and about an hour of your time. Trust me, if I can make these while helping with homework and answering “what’s for dinner” every five minutes, you can too.

What Kind of Cream Cheese Should I Use?

For cheesecakes, regular full-fat block cream cheese is your best friend – specifically, look for the kind that comes in a brick rather than the spreadable type in a tub. Philadelphia cream cheese is the go-to choice for most bakers, but any brand of block cream cheese will work well. Make sure to let it soften at room temperature for about an hour before using, as this helps prevent lumps and ensures everything mixes smoothly. If you’re in a pinch, low-fat cream cheese can work, but your cheesecake won’t have quite the same rich, creamy texture that makes this dessert so special.

Options for Substitutions

While this recipe works best with specific ingredients, here are some helpful swaps if you need them:

• Chocolate chip cookies: For the base, you can use graham crackers, digestive biscuits, or Oreos (with cream removed). Just keep the same weight measurement.
• Heavy cream: While heavy cream gives the best texture, you could use whipping cream instead. Avoid using half-and-half or milk as they won’t whip properly.
• Kinder chocolate bars: If you can’t find Kinder chocolate, use milk chocolate mixed with a bit of white chocolate (70g milk chocolate + 15g white chocolate). The texture won’t be exactly the same, but it’ll work!
• Chocolate hazelnut spread: Nutella is perfect here, but any chocolate hazelnut spread will do. You could even use plain chocolate spread, though you’ll miss some of that hazelnut flavor.
• Kinder Bueno bars: Since these are for topping, you could use other chocolate-hazelnut candy bars, or simply drizzle with melted chocolate and sprinkle with extra hazelnuts. But for the authentic taste, try to get Kinder Buenos if you can!
• Hazelnuts: If you’re out of hazelnuts, you can use chopped almonds or even skip them, though they add a nice crunch to the dessert.

Watch Out for These Mistakes While Baking

The biggest challenge when making no-bake cheesecakes is achieving the right texture – make sure your cream cheese is properly softened at room temperature for at least 2 hours, or you’ll end up with lumpy bumps throughout your mixture. The second common mistake is overwhipping the heavy cream; stop mixing as soon as stiff peaks form, or you’ll end up with a grainy, butter-like texture that won’t blend smoothly with the other ingredients. For the chocolate elements, avoid melting the Kinder chocolate at too high a temperature – use a double boiler or microwave in short 20-second bursts, stirring between each interval to prevent scorching. To get clean, professional-looking slices, dip your knife in hot water and wipe it dry between each cut – this prevents the filling from sticking and gives you picture-perfect portions every time.

What to Serve With Mini Kinder Bueno Cheesecakes?

These rich and chocolatey mini cheesecakes are pretty perfect on their own, but there are some fun ways to dress them up for serving! A simple dollop of whipped cream and a sprinkle of crushed hazelnuts can make them feel extra special. For a cozy afternoon treat, pair these little desserts with a hot cup of coffee or creamy hot chocolate – the warm drinks balance out the cool, creamy texture of the cheesecakes. If you’re feeling fancy, add a scoop of vanilla ice cream on the side and drizzle some warm chocolate sauce over everything for an over-the-top dessert experience.

Storage Instructions

Keep Fresh: These mini Kinder Bueno cheesecakes will stay fresh in an airtight container in the fridge for up to 5 days. The chocolate and cookie base might soften slightly over time, but they’ll still taste amazing! I like to keep them away from strong-smelling foods in the fridge to maintain their delicate flavor.

Freeze: Want to save some for later? These cheesecakes freeze really well for up to 2 months. Just wrap each one individually in plastic wrap, then place them in a freezer-safe container. When you’re craving something sweet, move them to the fridge the night before you plan to enjoy them.

Serve: For the best texture and taste, take these mini cheesecakes out of the fridge about 15-20 minutes before serving. This lets them soften slightly and brings out all those chocolate-hazelnut flavors. If you’re serving from frozen, thaw them overnight in the fridge – never use the microwave, as this will mess up their texture.

Preparation Time	20-30 minutes
Cooking Time	0 minutes
Total Time	200-240 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 40-50 g
• Fat: 260-280 g
• Carbohydrates: 340-360 g

Ingredients

For the cookie base:

• 1.4 oz melted butter
• 6.3 oz chocolate chip cookies (crushed finely for the base)

For the cheesecake filling:

• 13.5 fl oz heavy cream (chilled for best whipping results)
• 7.1 oz cream cheese (Good & Gather brand, softened to room temperature)
• 2.5 oz powdered sugar (sifted to prevent lumps)
• 3 oz Kinder chocolate bars

For the toppings:

• 1.8 oz chopped hazelnuts (toasted for extra flavor)
• 5.3 oz chocolate hazelnut spread (like Nutella, warmed slightly for drizzling)
• 2 Kinder Bueno bars

Step 1: Prepare the Cookie Base

Start by crushing the chocolate chip cookies into fine crumbs.

Pour in the melted butter and mix thoroughly until the mixture resembles a wet sand consistency.

Divide about 3 tablespoons of the cookie mixture into each of the dessert cups (this recipe makes 16 servings).

Use the bottom of another cup to press down and compact the mixture, creating a flat and firm base for the cheesecake.

Step 2: Make the Cheesecake Filling

In a bowl, cream together the cream cheese, icing sugar, and melted Kinder chocolate with an electric whisk until smooth.

Add the cold double cream to the bowl and continue whisking until the cream begins to firm up.

Transfer the cheesecake mixture into a large piping bag to make it easier to fill the dessert cups later.

Step 3: Fill the Dessert Cups

Carefully pipe the cheesecake filling into each dessert cup over the cookie base.

Make sure to leave a little space at the top for decorations.

After filling all the cups, give each cup a light tap on a flat surface to eliminate any potential air bubbles and level the surface of the cheesecake.

Step 4: Set the Cheesecakes

Place all the filled dessert cups in the refrigerator and allow the cheesecakes to set for 3-4 hours.

This will help firm up the texture and enhance the flavors.

Step 5: Decorate and Serve

Once the cheesecakes have set, add a tablespoon of melted chocolate hazelnut spread to the top of each cup.

Sprinkle with roasted hazelnuts for a delightful crunch and garnish.

Finally, top each dessert cup with a single Kinder Bueno piece to complete the presentation.

Enjoy your delicious and elegant cheesecakes!