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Serves12
CourseDessert
Prepare35 mins
Cook-
Total time35 mins
Plusplus chilling
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Ingredients
80g unsalted butter, melted, plus extra for greasing
150g digestive biscuits
5 KitKat Original bars, split into 10 fingers
150ml whipping cream
150g dark chocolate, roughly chopped
180g tub Philadelphia Soft Cheese
50g icing sugar
100g Greek natural strained yogurt
½ tsp vanilla bean paste
Method
Grease the base and sides of a 20cm loose-bottomed cake tin and line with baking parchment. Whizz the digestives and 4 KitKat fingers to crumbs in a food processor, then mix with the melted butter. Press evenly into the tin, smoothing with the back of a spoon. Chill while you make the filling.
Heat the cream in a pan to just before boiling. Take off the heat, add the chocolate and set aside for 2 minutes, then stir to combine. Meanwhile, with a wooden spoon, beat the soft cheese, icing sugar, yogurt and vanilla together until combined. Mix into the chocolate-cream mixture, a large spoonful at a time, until combined.
Tip the chocolate mixture over the base and smooth the top, then chill for at least 6 hours but ideally overnight. To serve, lift the cheesecake from the tin and remove the parchment, then place on a serving plate. Decorate with the remaining 6 KitKat fingers before serving.
Cook’s tip
Dip your cake knife into just-boiled water, dry with a tea towel and you’ll find it cuts through cleanly.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,367kJ/ 331kcals
Fat
23.2g
Saturated Fat
13.8g
Carbohydrates
24.6g
Sugars
19.4g
Fibre
1.1g
Protein
3.6g
Salt
0.33g
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You want the outer 2-3 inches of the cheesecake to look more set and less jiggly, and in the center to be the party that's jiggly. It should wobble a bit, but not too much. If it looks liquid-y still and has kind of a sloshy wiggle, it's not done it. If it's just set and still jiggly, it should be good.
Melt the Kinder Chocolate in the microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest. With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese, Icing sugar and Vanilla until combined.
The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.
It is rich in milk, when you bite into a bar it has a white milk center and a thin coating of chocolate. It's very creamy and rich tasting. The milk filling isn't white chocolate, it's more like a cream.
Kinder Bueno (Kinder is German for "children", bueno is Spanish for "good") is a chocolate biscuit and wafer confection made by Italian confectionery maker Ferrero. Part of the Kinder Chocolate brand line, Kinder Bueno is a hazelnut-cream-filled wafer covered in milk chocolate and a dark chocolate drizzle.
Kinder Bueno is a unique chocolate bar with a taste experience that defies expectation. Beneath a blanket of smooth milk chocolate lies a thin, crispy wafer filled with a creamy hazelnut filling, all topped with a delicate, dark chocolate drizzle.
Obviously, the goal is to create a firm cheesecake filling, similar to a baked cheesecake filling. After the chill time, if your cheesecake still isn't firm enough, you can freeze it to help it set up. Be careful not to freeze it too long unwrapped though; it can cause the texture to become gritty.
For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it. The filling won't slice and you'll lose the velvet texture!
Many recipes say to let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then let it cool completely on the counter. It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating to ensure the perfect velvety smooth texture. Speaking of slicing…
You can fix a runny cheesecake mixture the same as the others – with a setting agent – or freezing to make an ice cream mixture. Sometimes the cheesecake can be too thin if a chocolate has melted the mixture for example – and this is also solved this way.
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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