Mini Kinder Bueno Cheesecakes – Rich Dessert Cups

If you’re a fan of Kinder Bueno, these decadent mini Kinder Bueno cheesecakes are about to become your new obsession. Rich, creamy, and packed with that signature hazelnut-chocolate flavor, these bite-sized desserts bring together silky cheesecake filling, a crisp biscuit base, and a swirl of melted Kinder goodness.

These no-bake cheesecakes are indulgent yet easy, perfect for parties, holidays, or when you simply want a fun, luxurious treat that looks as good as it tastes. With layers of texture—from the buttery base to the velvety Nutella-laced cream and a final topping of chopped Kinder Bueno bars—they’re irresistible in every way.

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Ingredients Overview

This recipe layers classic cheesecake elements with the flavor profile of a Kinder Bueno bar: hazelnut, milk chocolate, and creamy filling.

Digestive Biscuits or Graham Crackers: Crushed into crumbs for the crust. They’re buttery, slightly sweet, and hold up well under the creamy topping. You can substitute with Oreos for a chocolate base.

Unsalted Butter: Melted and mixed with the crumbs to create the base. It solidifies when chilled to hold everything together.

Cream Cheese: The heart of the filling. Full-fat cream cheese is a must for the creamiest texture. Soften it to room temperature for easy blending.

Heavy Whipping Cream: Adds lightness and helps the filling set. Whip it to soft peaks before folding into the cream cheese for a mousse-like texture.

Powdered Sugar: Lightly sweetens the cheesecake without making it gritty. Granulated sugar isn’t recommended here.

Vanilla Extract: Enhances the creaminess and rounds out the sweetness.

Nutella or Hazelnut Spread: Adds that signature Kinder Bueno flavor. Swirled into the filling and drizzled on top.

Kinder Bueno Bars: Chopped and folded into the filling or placed on top for garnish. Adds crunch, texture, and a fun visual.

Gelatin (optional): For extra stability if you’re transporting or serving in warm conditions. Use unflavored gelatin or vegetarian alternatives.

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Step-by-Step Instructions

Step 1: Prepare the Crust
Crush 1½ cups digestive biscuits or graham crackers into fine crumbs using a food processor or rolling pin. Mix with 5 tbsp melted unsalted butter until the texture resembles wet sand.

Spoon into a muffin tin lined with paper or silicone liners. Press down firmly with the back of a spoon or a shot glass. Place in the fridge while you make the filling.

Step 2: Whip the Cream
In a mixing bowl, whip ¾ cup heavy cream to soft peaks using an electric mixer. Be careful not to overwhip. Set aside.

Step 3: Make the Cheesecake Base
In another bowl, beat 16 oz (2 blocks) full-fat cream cheese until smooth and creamy. Add ½ cup powdered sugar and 1 tsp vanilla extract. Mix until combined.

Step 4: Add Nutella and Fold in Cream
Add ⅓ cup Nutella to the cream cheese mixture and beat until smooth. Fold in the whipped cream gently with a spatula until fully incorporated.

Step 5: Optional Gelatin Stabilizer
If you want a firmer texture, dissolve 1 tsp unflavored gelatin in 2 tbsp warm water and let it bloom for 5 minutes. Mix into the cheesecake filling before folding in the cream.

Step 6: Assemble the Mini Cheesecakes
Spoon or pipe the cheesecake mixture onto the chilled crusts in the muffin tins. Smooth the tops with a spoon or offset spatula.

Step 7: Chill to Set
Refrigerate for at least 4 hours or overnight to allow the cheesecakes to set properly.

Step 8: Decorate
Before serving, drizzle extra Nutella on top (slightly warmed for easy pouring) and garnish each with a chunk of Kinder Bueno bar. You can also sprinkle chopped hazelnuts or white chocolate chips.

Common Mistakes to Avoid:

• Don’t overwhip the cream—it can turn grainy.

• Make sure cream cheese is softened to avoid lumps.

• Don’t skip chilling time—these need to firm up before serving.

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Tips, Variations & Substitutions

Tips for Best Results

• Use silicone muffin liners for easy removal.

• Chill the crust while making the filling for better structure.

• For smooth Nutella drizzle, warm it gently in the microwave for 10 seconds.

Flavor Variations

• Use Oreo cookies for a richer chocolate crust.

• Add a layer of caramel between the crust and filling.

• Fold in crushed hazelnuts for extra crunch.

Substitutions

• Swap Nutella with any smooth hazelnut spread.

• Use mascarpone for a lighter, tangier twist.

• Gluten-free biscuits can be used for a GF version.

Make It Vegan

• Use vegan cream cheese and dairy-free whipped topping.

• Replace butter with melted coconut oil.

• Skip the Kinder Bueno bars or use a vegan chocolate hazelnut bar alternative.

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Serving Ideas & Occasions

These mini cheesecakes are perfect for birthdays, dessert bars, holidays, or even romantic dinners. Their size makes them ideal for individual servings—no slicing needed.

Serve chilled with a coffee or espresso for a decadent end to a meal. They also shine on party platters and buffets where finger-friendly desserts are key.

For a more elegant presentation, place them in mini jars or ramekins, layered parfait-style with crust on the bottom, cheesecake in the middle, and Nutella swirl on top.

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Nutritional & Health Notes

These cheesecakes are rich, creamy, and indulgent—definitely a treat to be savored in moderation. Each mini cake offers a satisfying hit of fat and sugar, but with real, quality ingredients and no baking involved.

To lighten them slightly, reduce the Nutella or use light cream cheese. You can also cut the sugar a bit without sacrificing flavor due to the sweetness of the Kinder Bueno topping.

Since they’re served in small portions, they’re naturally easy to portion control. Each one delivers full flavor and satisfaction in just a few bites.

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FAQs

1. Can I make these without Nutella?
Yes. You can use any hazelnut spread or even peanut butter for a different twist. For a plain cheesecake version, just omit it altogether.

2. How do I store them?
Keep them refrigerated in an airtight container for up to 4 days. You can also freeze them (without toppings) for up to 2 months and thaw in the fridge overnight.

3. Can I make these in a full-size pan?
Absolutely. Press the crust into an 8-inch springform pan and pour the filling on top. Chill overnight and slice before serving.

4. What can I use instead of gelatin?
Gelatin is optional. The whipped cream helps set the filling, but if you need more firmness, use agar agar (for vegan) or simply chill longer.

5. Do I need a food processor?
It helps for crushing the biscuits quickly, but you can also place them in a zip-top bag and smash them with a rolling pin.

6. Are these safe for kids?
Yes, they contain no raw eggs or alcohol, so they’re kid-friendly. Kinder Bueno itself is a favorite among kids!

7. Can I make them less sweet?
Yes. Reduce the powdered sugar slightly or use less Nutella. The cream cheese and whipped cream will still give a lovely balance.

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