Decadent Mini Kinder Bueno Cheesecakes
These no-bake Mini Kinder Bueno Cheesecakes are perfectly portioned indulgences with creamy filling, rich hazelnut-chocolate flavor, and crunchy toppings. They’re make-ahead friendly, freezer-safe, and sure to wow any crowd.
Equipment
- Mixing Bowl
- Electric Mixer
- Piping Bag
- Dessert Cups
- Microwave
Ingredients
Cookie Base
- 6.3 oz chocolate chip cookies finely crushed
- 1.4 oz butter melted
Cheesecake Filling
- 7.1 oz cream cheese softened
- 2.5 oz powdered sugar sifted
- 3 oz Kinder chocolate bars melted
- 13.5 fl oz heavy cream chilled and whipped
Toppings
- 5.3 oz chocolate hazelnut spread like Nutella, for drizzling
- 1.8 oz chopped hazelnuts toasted
- 2 Kinder Bueno bars for topping
Instructions
- Crush cookies into fine crumbs, then mix with melted butter. Press about 3 tablespoons into each dessert cup for the base.
- In a bowl, beat the softened cream cheese, powdered sugar, and melted Kinder chocolate until smooth.
- Add chilled heavy cream and whip until thick and fluffy. Transfer mixture to a piping bag.
- Pipe filling over cookie base, smoothing tops. Tap gently to remove air bubbles.
- Chill cheesecakes for 3–4 hours until set.
- Drizzle with warmed chocolate hazelnut spread, sprinkle with hazelnuts, and top with a Kinder Bueno piece.
Notes
Use full-fat block cream cheese for best texture. Chill your bowl before whipping cream for fluffier results. Add toppings just before serving for maximum crunch and visual appeal.