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Gluten-free 'Kinder Bueno' Cheesecake Recipe (No-bake)

Gluten-free 'Kinder Bueno' cheesecake recipe - no-bake and easy to make using Schar Meltos and Kinder bars to make this totally gf, wheat-free and Coeliac-friendly.
Keyword baking recipes, gluten-free cheesecake recipe, no-bake cheese
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 -16
Calories 550kcal
Author Becky Excell

Ingredients

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

Instructions

  • 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!

Nutrition

Serving: 1g | Calories: 550kcal | Carbohydrates: 32g | Protein: 6g | Fat: 46g | Saturated Fat: 25g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 299mg | Fiber: 2g | Sugar: 24g