Gluten-free ‘Kinder Bueno’ cheesecake recipe – 100% no-bake and easy to make! Kinder Buenos might not be gluten-free, but keep reading to find out the magic swap that makes it possible…
Gluten-free ‘Kinder Bueno’ cheesecake recipe, anyone? Yep, it’s something I never thought I’d be able to make, but with one magic swap, it instantly became a thing! Who fancies a slice?
I thought I’d kick this off with a big question: where in the world can you find a gluten-free dessert that looks/tastes as good as this?
Answer: in my dreams. It’s such a rarity to find a decent gluten-free dessert out in the wild… but when they’re this easy to make and muggles wouldn’t even notice the difference, what’s the excuse, really?
You can so easily make a gluten-free no-bake cheesecake by simply using crushed up gluten-free biscuits. And nobody would even be able to tell!
But of course, Kinder Buenos aren’t gluten-free, so what’s the secret behind that ‘magic swap’ I keep mentioning? Read on to find out…
Why make my gluten-free ‘Kinder Bueno’ cheesecake recipe?
- Super easy to make and it’s no-bake – that means no gluten-free flour required and no need to turn the oven on.
- No xanthan gum required.
- You’d NEVER know this was gluten-free by tasting it, so there’s no need to make a separate dessert just for yourself.
- Kinder Buenos aren’t gluten-free… but Schar Meltos are – you’d NEVER notice the difference.
- Kinder chocolate bars are gluten-free, meaning you can get that lovely ‘Kinder Surprise’ type chocolate melted into your filling too.
Yep, that’s right, Schar Meltos are the PERFECT substitution for a Kinder Bueno. Why? Well… because they’re made to be a like-for-like replacement!
So now we’re over that hurdle, I can tell you all about my gluten-free ‘Kinder Bueno’ cheesecake recipe. First of all, what does it taste like?
Well, it’s a buttery biscuit base, topped with a melted Kinder chocolate filling that’s packed with chopped up Meltos.
Finally, it’s topped with more chunks of Meltos, Kinder chocolate chunks, a drizzle of chocolate AND chopped hazelnuts. Basically, the best dessert on Earth.
Here’s everything you’ll need for this recipe, keep scrolling until you see the recipe card for the measurements and method ??
Gluten-free ‘Kinder Bueno’ cheesecake recipe: Ingredients
For the base
- gluten-free digestive biscuits
- butter, melted
For the filling
- mascarpone or cream cheese
- icing sugar
- double cream
- Kinder chocolate bars
- vanilla extract
- Schar Melto bars
For the topping
- dark chocolate
- chopped hazelnuts (optional)
- Kinder chocolate
- Schar Melto
So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling!
But I’ve thrown in some tips here that will be really helpful if this is your first time baking this, or you want to adapt it. So here they are!
Gluten-free ‘Kinder Bueno’ cheesecake recipe: Frequently Asked Questions
Can I make this recipe gluten free?
It is gluten free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten free products. Double check your sprinkles to make sure they’re gf too.
Can I make your gluten-free ‘Kinder Bueno’ cheesecake recipe dairy free?
Most of my recipes are really easy to make dairy free with a few simple swaps, but unfortunately, it’s not so simple with cheesecakes.
The cheesecake filling is purely made up of dairy – double cream AND mascarpone cheese. And though dairy free versions are available, they just don’t set like whipped dairy does.
I am working on a few dairy free cheesecake alternatives in my kitchen at all the time, but I just want them to be perfect before I share them, so stay tuned!
Can I make your gluten-free ‘Kinder Bueno’ cheesecake recipe vegan?
Though there’s no eggs in this recipe, read above for the same reasons why this can’t be made vegan.
Like I said, if I make a dairy free cheesecake in the near future, you can bet that it’ll be vegan too so keep an eye on my Instagram for when I finally post it.
Is your gluten-free ‘Kinder Bueno’ cheesecake recipe nut free?
Sadly, this is not a nut-free recipe as Schar Meltos contain nuts.
Is your gluten-free ‘Kinder Bueno’ cheesecake recipe low FODMAP?
Sadly, because of the high dairy content, this recipe isn’t suitable for the elimination phase of the low FODMAP diet.
However, if you’ve successfully reintroduced dairy during the reintroduction phase then this might still be a suitable option for you later in the diet.
If Kinder Buenos aren’t gluten-free, how is this recipe gluten-free?
Yes – just to reiterate, Kinder Buenos are NOT gluten-free! However, Schar Meltos are and you can find them in Asda, Sainsbury’s and Tesco.
(I have worked with Schar in the past, but this is not a sponsored post!)
They’re basically a gluten-free version of a Kinder Bueno – they taste almost identical. So if you haven’t tried one, you definitely need to!
What about the Kinder chocolate bars? Are they gluten-free?
Yup, at the time of writing (in the UK) Kinder chocolate bars are gluten-free. But don’t take my word for it, as always, it’s good to check the ingredients for yourself first – you never know when things might change!
According to Coeliac UK, if a product has no gluten-containing ingredients and no ‘may contain’ warning for gluten, wheat etc. then that makes it safe for Coeliacs and those on a gluten-free diet.
Fortunately, Kinder chocolate bars have neither!
Can I make your gluten-free ‘Kinder Bueno’ cheesecake in a food processor or standing mixer?
Of course you can! I actually use both in this recipe just to speed up things. I use my food processor to blitz the biscuit base (don’t over-do them, you want them to be nice and chunky!) and my standing mixer or an electric hand whisk to mix the cheesecake filling.
If you only have a food processor, you can happily use it to mix both separately (wash in between!). However, if you only have a standing mixer, you’ll have to bash the biscuits in a plastic bag using a rolling pin.
Just remember to keep scraping down the side of the mixing bowl when making the cheesecake filling – this applies to both a food processor AND standing mixer.
Oh and remember NOT to over mix the cheesecake filling, otherwise it can split!
Can I make your gluten-free ‘Kinder Bueno’ cheesecake without any kind of electric mixer/appliance at all?
You can, of course, bake this without any assistance from any appliance – just a good ol’ fashioned wooden spoon or spatula will do for mixing. Then bash the biscuits in a plastic bag with a rolling pin.
But you will need a lot of elbow grease to get the biscuits bashed and the filling mixed. Just make sure you give it a lot of welly, otherwise your mixture won’t be consistent!
So yeah, if you’re making my gluten-free ‘Kinder Bueno’ cheesecake by hand, make sure you mix everything really, really well before adding the next ingredients to the bowl.
Remember, an under-mixed cheesecake filling won’t set! And you’re much more likely to under-mix than over-mix if you’re doing it by hand.
Do I need any special equipment to make your gluten-free ‘Kinder Bueno’ cheesecake recipe?
You won’t need anything in particular apart from a deep, loose bottom tin – here’s the one I use. It’s important to use a deep one as this is a tall cheesecake!
It’s 20cm (8 inch) in diameter, so remember if your tin is wider than mine, your cheesecake will end up looking a lot flatter!
A springform tin is fine too – here’s the one I sometimes use. I don’t use it all the time because it’s next to impossible to get the entire cheesecake off the base at once.
And ideally, I don’t want to be serving the cheesecake and slicing it on my springform base because it’ll get all scratched. So I much prefer to use a loose bottom tin.
But definitely don’t make this in a normal cake tin without a loose bottom/springform mechanism. You won’t be able to get the cheesecake out or cut it!
Can I make this recipe without xanthan gum?
There’s no xanthan gum in any of my cheesecake recipes, this one included.
You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten free baking – in cakes and biscuits, it helps to replace gluten by binding the texture together.
Otherwise you can end up with a very crumbly bake. Fortunately, that doesn’t apply here!
What cream cheese should I use for the filling?
I often use Philadelphia cream cheese for my cheesecakes, but for this one, I’ve chosen to use mascarpone cheese. You can easily find it in the cheese aisle of any supermarket.
Both are fine, but I tend to use mascarpone for cheesecakes if I can because it makes my cheesecakes set to be a little firmer than when using Philadelphia. Why is that a good thing?!
Mascarpone sets a little firmer than Philadelphia, which means it won’t begin to soften nearly as quickly as regular cream cheese would. That can be particularly helpful if you’re serving this up on a hot day.
You can happily try this with Philadelphia, but I know from experience that it will be a much softer cheesecake which won’t hold its shape out of the fridge for too long.
Can I make your gluten-free ‘Kinder Bueno’ cheesecake using light cream cheese or reduced fat mascarpone?
Definitely not! Using light cream cheese or reduced fat mascarpone is a very quick way to ensure that your cheesecake is an instant disaster.
As the fat content is much lower, your cheesecake won’t ever have a hope of setting in the fridge. It’s full-fat or nothing, I’m afraid!
What gluten free biscuits should I use for the base?
I usually use these gluten-free Digestive biscuits from Morrisons. But any similar gf biscuit will do!
Loads of supermarkets like Asda, Sainsburys and Tesco do their own gf biscuits too, so happily give them a go as well.
Do I need weighing scales to make your gluten-free ‘Kinder Bueno’ cheesecake?
In short… yes, yes and yes! And I wouldn’t advise attempting any of my recipes without them.
A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did.
I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.
Can I make your gluten-free ‘Kinder Bueno’ cheesecake without sugar?
I can understand the need to reduce sugar in our foods, but this recipe is one where I wouldn’t recommend it.
The sugar in the cheesecake filling helps to balance out the rich cheese flavour from the mascarpone. That makes it taste more like a dessert than an actual cake made of cheese if you know what I mean ?
So yeah, remove the sugar at your own risk!
Can I use other sugar apart from icing sugar in this recipe?
I’ve chosen to use icing sugar in this recipe because it’s nice and light, powdery and almost vanishes into the cheesecake filling. Other sugars just wouldn’t work the same.
By using other granulated sugars (like caster sugar, brown sugar, coconut sugar etc), you’ll end up with an almost gritty-like texture in your cheesecake filling which is far from good!
That’s because this is a no-bake recipe. That means there’s no heat to break the sugar down and dissolve it, so it’ll just be all grainy in the filling.
So yeah, icing sugar is the only way to go!
How long can I keep your gluten-free ‘Kinder Bueno’ cheesecake for?
Obviously keep this in the fridge at all times (it’s cheese after all!) and it should last around 4-5 days – keep it in an airtight container, or covered with clingfilm.
Can I freeze my gluten-free ‘Kinder Bueno’ cheesecake?
Yep! You can freeze it for up to 2-3 months without a problem – just make sure you put it in an airtight plastic container. It’s probably a good idea to slice it first so you can defrost a slice at a time.
If you want to defrost the entire cheesecake, leave it at room temperature to thaw for around 12 hours. A single slice will probably only take about 5 hours to thaw, so get it out ahead of time!
Can I bake my gluten-free ‘Kinder Bueno’ cheesecake in the oven?
No, please don’t! This is a no-bake cheesecake, meaning that it’s made to be chilled in the fridge and that’s it.
I can guarantee that if you try and bake this in the oven, you’ll just end up with a big mess to clear up ?
A baked cheesecake will usually have eggs in the filling which will help it to set when heated – this isn’t one of those recipes!
My cheesecake filling mixture split – what happened?
That means you probably over-mixed it, which you must be careful not to do! This will definitely cause the entire mixture to split.
You can avoid this happening by not using the highest setting on your mixer whilst making this. Also, don’t leave the filling in the mixer for any more than it needs to!
Once it starts to look nicely combined with no lumpy bits or anything, it’s done!
My cheesecake filling became really thin. What happened?
That’s what happens when you over mix your cheesecake filling too. Try to avoid mixing once the cheesecake filling is thick and combined/consistent.
If it all goes wrong, still try giving it a chance to set in the fridge anyway – it might set, you never know! And if it doesn’t, just pop it in the freezer and serve it up slightly more frozen!
My cheesecake filling spilt out everywhere when I removed it from the tin. What did I do wrong?
That could be a case of not waiting long enough for your cheesecake to set.
A cheesecake really does need a good 12 hours to set – after all, we’re not baking anything in this recipe at all! So you’ve got to give it a lot of time to chill in the fridge and set. Patience is important.
If you did allow your cheesecake an adequate time to set and this happened, then it’ll be down to two other reasons. Firstly, you might have over-mixed your mixture and it either split, or became really thin.
Secondly, you could have under-mixed it. The cheesecake filling shouldn’t be of a ‘pourable’ consistency, it should whip up to a nice thickness that you can spoon into your loose-bottom tin. That’s how to tell when to stop mixing!
My cheesecake filling was a bit lumpy instead of being smooth. What happened?
Sounds like you didn’t mix your cheesecake filling well enough. Adding in the ingredients gradually (not all at once!) can help prevent this massively.
My cheesecake isn’t as tall as yours – how come?
That means you probably used a cake tin that’s bigger than mine (mine is 20cm/8 inches).
I mean, don’t go rushing out to buy a new one if you have one that’s 10 inches wide – but your cheesecake will be a lot flatter!
Can I print your gluten-free ‘Kinder Bueno’ cheesecake recipe?
Of course! Just hit the print button located on the recipe below ?? (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)
Gluten-free ‘Kinder Bueno’ cheesecake recipe: Method
Oh and here’s a printable version of my gluten-free ‘Kinder Bueno’ cheesecake recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️
Gluten-free 'Kinder Bueno' Cheesecake Recipe (No-bake)
For the base
- 320 g gluten-free digestive biscuits
- 150 g butter melted
For the filling
- 600 g mascarpone or cream cheese always full fat (I sometimes use up to 750g for an even taller cheesecake - you don't need to adjust the other ingredients if you do this)
- 100 g icing sugar
- 300 ml double cream
- 200 g Kinder chocolate melted
- 1 tsp vanilla extract
- 90 g Schar Melto chopped
For the topping
- dark chocolate
- chopped hazelnuts optional
- Kinder chocolate
- Schar Melto
- Firstly, make your base. Crush your gluten free biscuits - I place mine in a sandwich bag and hit them with a rolling pin. You can make them quite small or have some chunkier bits. Alternatively you can place them in a food processor and blitz, but don't over blitz them into a fine dust!
- Melt your butter - I do this in the microwave on a medium power (600W) for around 30 seconds to 1 minute. But if it melts before this time, stop - it's done!
- Pour your melted butter into your crushed biscuits and mix together in a bowl.
- Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly. I use a 20cm loose bottom tin (linked above and below).
- Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)
- To make your cheesecake filling, mix together your mascarpone (cream cheese), icing sugar and vanilla extract. I use my electric hand mixer to do this on a low/medium setting for only about 10-20 seconds. You could use a stand mixer too.
- Add your cooled, melted Kinder chocolate (make sure it hasn't started to solidify again), mix it in briefly until combined.
- Add in the double cream and keep mixing until it firms up a little. (I mixed on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split - it's better to stop early than let it split!) It should end up being a nice, fairly thick mixture you can spoon - NOT a pourable consistency.
- Fold in your chopped up pieces of Melto, so they are evenly dispersed throughout the mixture.
- Spread your mixture on top of the biscuit base and place in the fridge to chill overnight.
- Remove from the tin and decorate however you like. I like to melt a little dark chocolate and drizzle it (using a piping bag) around the edge to form a drip. Then add some chopped nuts, extra Melto and Kinder chocolate pieces. Keep refrigerated until serving, or if you have any leftovers. Enjoy!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Oh and don’t forget to pin this for later!