No-bake Kinder Cheesecake

Malzemeler

Base:

350g Digestive biscuits, crushed

180g unsalted butter, melted

Cheesecake:

200g Kinder chocolate, melted & cooled

500ml Double cream, cold

500g Cream cheese, room temp

120g Icing sugar

Topping:

200g Kinder chocolate

120ml Double cream

4 Kinder chocolate bars, cut into pieces

Tin size: 8” springform tin

Yöntemler

Crush Digestives in a blender and mix them up with melted butter. Pour the base in to a tin and press down firmly.

Melt Kinder in a microwave (30 second bursts) and let it cool.

Whisk double cream into stiff peaks.

In another bowl mix cream cheese and icing sugar. Pour in melted Kinder and mix until combined. Fold in ¾ of the whipped cream.

Pour onto base and smooth it out and refridgerate overnight.

Melt Kinder chocolate with heavy cream and allow it to cool before pouring.

Pipe on remaining whipped cream and place Kinder pieces on top. Refridgerate 1-2 hours.

Notlar

Tips:

Make sure to let the melted Kinder chocolate cool before mixing into the cream cheese

Let the Kinder ganache cool for at least 15 mins before pouring over the cheesecake. Place it in the fridge to speed up the process.