1. Make sure to have all the ingredients needed 2. Cover the bottom of and 8 inches Springform Mold with parchment paper
*The Crust & Filling*
*Crust*
1. In a bowl, mix the powdered graham crackers with the melted butter and a pinch of salt 2. Pour into the pan 3. Use a glass to press the crust in the bottom and refrigerate
*Filling*
1. In a water bath or in the microwave, melt the Kinder chocolate & set aside 2. In a bowl, whisk the cream to stiff peaks and set aside 3. Again, in another bowl mix the cream cheese with the vanilla extract, the powdered sugar and the salt 4. Add in the melted Kinder chocolate 5. Fold in the whipped cream 6. Pour the filling in the mold 7. Even it out and refrigerate overnight
*Unmolding & The Ganache*
1. Run a knife around the cheesecake 2. Lift the mold 3. Don’t worry if it is not perfect, the next step will hide the imperfections 😉 4. For the Kinder ganache, combine the Kinder chocolate and cream in a bowl 5. Microwave for 30 seconds at a time until the chocolate starts to melt 6. Mix until it becomes homogeneous 7. When the Kinder ganache is warm pour on the cheesecake to create a drip 8. Cut & Enjoy!
​
**Tips on making no bake cheesecake**
* Use room temperature cream cheese to make it easier to mix and create a smooth texture. * Make sure the crust is well chilled before adding the filling to ensure it holds its shape. * Use a stand mixer or electric hand mixer to beat the cream cheese and other filling ingredients together until they are well combined and smooth. * Be sure to properly measure the ingredients to ensure the right consistency is achievedIf the mixture is too soft, you can add some gelatine to help set it. * Chilled the cheesecake for several hours or overnight to ensure it sets properly. * You can also add some fresh fruits or chocolate on top of the cheesecake before serving. * Keep in mind that no-bake cheesecakes are typically softer than baked cheesecakes.The cheesecake should be stored in the fridge and be consumed within 3-4 days.
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Don’t want to read ? Watch the video recipe! [Kinder Cheesecake Recipe](https://youtu.be/gexRRtBz3Yo)
**Ingredients**
*Crust*
* 1/2cup – 150g Graham Crackers
* 5tbsp – 75g Butter
* 1/4 tsp – 1g Salt
*Filling*
* 1 1/4 cup – 215g Kinder Chocolate
* 1 1/2 cups – 375ml Whipping Cream
* 2 cups – 500g Cream Cheese
* 3/4cup – 85g Powdered Sugar
* 1tsp – 5ml Vanilla extract
* 1/2tsp – 2g salt
*Ganache*
* 1/2cup – 85g Kinder Chocolate
* 3 tbsp – 50ml Cream (Whipping Cream 35%)
**Instructions**
*Preparation*
1. Make sure to have all the ingredients needed
2. Cover the bottom of and 8 inches Springform Mold with parchment paper
*The Crust & Filling*
*Crust*
1. In a bowl, mix the powdered graham crackers with the melted butter and a pinch of salt
2. Pour into the pan
3. Use a glass to press the crust in the bottom and refrigerate
*Filling*
1. In a water bath or in the microwave, melt the Kinder chocolate & set aside
2. In a bowl, whisk the cream to stiff peaks and set aside
3. Again, in another bowl mix the cream cheese with the vanilla extract, the powdered sugar and the salt
4. Add in the melted Kinder chocolate
5. Fold in the whipped cream
6. Pour the filling in the mold
7. Even it out and refrigerate overnight
*Unmolding & The Ganache*
1. Run a knife around the cheesecake
2. Lift the mold
3. Don’t worry if it is not perfect, the next step will hide the imperfections 😉
4. For the Kinder ganache, combine the Kinder chocolate and cream in a bowl
5. Microwave for 30 seconds at a time until the chocolate starts to melt
6. Mix until it becomes homogeneous
7. When the Kinder ganache is warm pour on the cheesecake to create a drip
8. Cut & Enjoy!
​
**Tips on making no bake cheesecake**
* Use room temperature cream cheese to make it easier to mix and create a smooth texture.
* Make sure the crust is well chilled before adding the filling to ensure it holds its shape.
* Use a stand mixer or electric hand mixer to beat the cream cheese and other filling ingredients together until they are well combined and smooth.
* Be sure to properly measure the ingredients to ensure the right consistency is achievedIf the mixture is too soft, you can add some gelatine to help set it.
* Chilled the cheesecake for several hours or overnight to ensure it sets properly.
* You can also add some fresh fruits or chocolate on top of the cheesecake before serving.
* Keep in mind that no-bake cheesecakes are typically softer than baked cheesecakes.The cheesecake should be stored in the fridge and be consumed within 3-4 days.
See you next week!
*Sandrine ❤️*
Mmm. Super clean cake!