Creamy no-bake mini cheesecakes infused with Kinder chocolate and topped with hazelnuts and Bueno pieces.

Scale

For the cookie base:

1.4 oz melted butter

6.3 oz chocolate chip cookies (crushed finely)

For the cheesecake filling:

13.5 fl oz heavy cream

7.1 oz cream cheese

2.5 oz powdered sugar

3 oz Kinder chocolate bars

For the toppings:

1.8 oz chopped hazelnuts

5.3 oz chocolate hazelnut spread

2 Kinder Bueno bars

1. Crush the cookies and mix with melted butter.

2. Divide into 16 dessert cups and press firmly.

3. Whip cream cheese, sugar, and melted Kinder chocolate until smooth.

4. Add chilled heavy cream and whisk until thick.

5. Pipe the filling over the base and chill 3–4 hours.

6. Top with hazelnut spread, roasted hazelnuts, and a Kinder Bueno piece.

Best served chilled. Store up to 3 days in the fridge. Perfect for catering or gifting.

Keywords: mini kinder bueno cheesecakes, dessert in cup, cheesecake shots