Kinder Country no-bake cheesecake

Zmień język Polski
2026-08-03
Existing baking tin 1
X
New baking tin 2
X
List of ingredients and their quantity in the recipe: 3

When giving the number of ingredients, use decimal numbers
(e.g., 0.75 instead of 3/4).

Quantities after conversion to square 22x22:
Choose product 1

Choose ingredient, which you want to recalculate to e.g. spoons

See results 2

Enter one of the values ​​to see the conversion rate for the rest of the data

Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
Comment (0)
Kinder Country no-bake cheesecake

This Kinder Country no-bake cheesecake features a crunchy chocolate and honey cereal base, an incredibly light vanilla cheesecake filling and plenty of my favourite Kinder Country® chocolate bars. Calling it delicious hardly does it justice! It’s wonderfully creamy, irresistibly crunchy and always a huge hit with children and adults alike. Perfect for birthdays and parties – it disappears in no time!

Ingredients for the cereal base:

  • 100 g Kangus breakfast cereal
  • 80 g dark chocolate
  • 80 g milk chocolate
  • 15 g unsalted butter

Melt both chocolates and the butter together in a microwave or over a bain-marie. Place the breakfast cereal into a large bowl and mix thoroughly with the melted chocolate mixture.

Press the mixture firmly into the base of a 23 cm springform tin lined with baking paper. Refrigerate until firm.

Ingredients for the cheesecake filling:

  • 250 g Greek yogurt, at room temperature
  • 250 g mascarpone, at room temperature
  • 90 g icing sugar
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 250 ml double cream, chilled
  • 10 g powdered gelatine (3½ teaspoons) + 50 ml cold water

Place the Greek yogurt, mascarpone, icing sugar and vanilla into the bowl of a mixer and beat until smooth.

Sprinkle the gelatine over the cold water, stir and leave for 10 minutes to bloom. Heat gently, stirring until completely dissolved, or microwave briefly. Do not allow it to boil. Leave to cool slightly.

Mix a spoonful of the cheesecake mixture into the warm gelatine, then add another two spoonfuls, stirring until smooth. Pour the tempered gelatine into the cheesecake mixture and immediately mix until fully incorporated. In a separate bowl, whip the chilled double cream until stiff peaks form. Fold it gently into the cheesecake mixture in two additions.

Spread the filling over the prepared cereal base and smooth the top. Refrigerate for several hours, or preferably overnight, until fully set.

For decorating:

  • Kinder Country® bars
  • Kangus breakfast cereal

Chop the Kinder Country bars and scatter them over the cheesecake. Sprinkle with a little extra Kangus cereal.

Store the cheesecake in the refrigerator.

Enjoy!

Kinder Country no-bake cheesecake

 

Kinder Country no-bake cheesecake
Browse posts by ingredients:
See also:
Thank you for posting a comment.

I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.

Blog author

0 comments posted
Add comment
Search in comments