Kinder chocolate cheesecake

Kinder Chocolate cheesecake is a quick no-bake cheesecake with the flavour of these very chocolates. There is no gelatine added, which makes it even simpler to prepare. Perfect for fans of milk chocolate and, above all, Kinder treats ;).

Ingredients for the base:

• black Petit Beurre biscuits (a dozen or so)

Line the bottom of a 23 cm springform tin with baking paper, covering the base only. Arrange the biscuits over the bottom of the tin, trimming them if necessary.

Ingredients for the cheesecake mixture:

• 500 g Philadelphia-style cream cheese*
• 200 g Kinder Chocolate® bars
• 60 g icing sugar
• 100 ml double cream, chilled

All the ingredients apart from the double cream should be at room temperature. Melt the Kinder Chocolate® bars in a bain-marie or in the microwave, then leave to cool slightly.

Place the cream cheese in the bowl of a stand mixer and beat until fluffy. Add the melted chocolate and icing sugar. Beat until the ingredients are combined and you have a smooth cheesecake mixture. In a separate bowl, whip the chilled double cream until stiff. Add it to the cheesecake mixture and gently fold together until combined.

Transfer the prepared cheesecake mixture onto the biscuit base and smooth the surface. Place in the fridge to set, preferably overnight.

Ingredients for the Kinder Chocolate® topping:

• 130 g Kinder Chocolate® bars
• 50 ml double cream
• a few additional Kinder Chocolate® bars, for decoration

Heat the double cream until almost boiling. Add the chopped Kinder Chocolate® bars and stir until combined and the chocolate has melted (if necessary, place back on the heat), then leave to cool slightly.

Pour the thickening topping over the chilled and set cheesecake, smooth the surface and decorate with pieces of chocolate. Chill in the fridge.

Store the Kinder Chocolate cheesecake in the fridge.

Enjoy!