Individual No Bake Kinder Cheesecakes

Kinder is just about my favourite chocolate. I loved Kinder eggs as a kid and love the little bars as an adult, but let's face it, one of those small bars never feels enough. 

My aim this Easter is to get my hands on one of the giant Kinder eggs, because they all sold out so quickly last year and just look so dreamy.

Cheesecake is also another favourite of mine and I'm surprised I haven't combined the two before. It may just be my favourite cheesecake flavour ever. I adapted my favourite cheesecake recipe to make 8 of these little individual pots and they are the perfect portion size. 

These little glass pots are actually Nutella pots that I've been opting to buy instead of a monster plastic tub. I also bulk bought a load of the festive themed ones from last year for Christmas. They aren't oven friendly or anything like that but they make for the perfect single portions for cheesecake.

To get that kinder chocolate flavour just right, you need a combination of melted kinder chocolate (which turns into a very milky colour) and white chocolate for the centre. Then when you pipe them into the pots, you get that contrast, just like a kinder egg or bar. 

**insert heart eyes here**

I added a tbsp of milk to each cheesecake mix this time, and the result is a softer, moussier cheesecake that just melts in your mouth. It still sets just the same as a regular cheesecake too. But this is completely optional. If you prefer a firmer cheesecake, just simply leave the milk out. If you want to try a mousse-like cheesecake consistency, then go for it and add the milk!

I will definitely be making these again, because I don't think they're going to last that much longer... I'm already on my second...

Individual No Bake Kinder Cheesecakes

Serves: 6 individual portions

Ingredients:

150g digestive biscuits

60g butter

1 heaped tbsp of cocoa powder

360g cream cheese, room temperature (not cold!)

300g double cream, room temperature (not cold!)

1tsp vanilla extract

100g white chocolate

100g kinder chocolate

x7 small kinder chocolate bars to decorate

optional: 2 tbsp milk or a softer, mousse like cheesecake

Directions:

1. Place the digestive biscuits either into a food processor and whizz into a fine crumb, or into a plastic food bag and mash into a fine crumb with a rolling pin. Melt the butter and then add to the biscuit crumbs, along with the cocoa powder until combined. Then evenly spoon into the cups. Press the biscuit crumb down into the cup with the flat end of a rolling pin or a spoon. Then place in the fridge to set. 
2. Melt the white chocolate over a double boiler (a glass bowl over a boiling pan of water) until melted and then set aside to cool. Repeat the process for the kinder chocolate and melt and then place aside to cool. 
3. It's important that your cream cheese and double cream are not cold from the fridge, as it will cause the chocolate to harden in the mixture and go lumpy. Add the cream cheese and double cream to a large bowl and whisk together until it starts to thicken. You don't want a firm mixture just yet. 
4. Split the cheesecake mixture between two bowls, add vanilla extract and the cooled and melted white chocolate to one and the melted and cooled kinder chocolate to the other. Using the hand mixer again, mix each until lightly firm. Be careful not to over whip. If you want a softer, mousse like cheesecake, add 1 tbsp of milk to each mix and mix again quickly to combine. 
5. Place each cheesecake mix into a piping bag and remove your cups from the fridge. First pipe the milk chocolate mix onto the base, tap the cups on a surface to make level if needed. Then pipe the white chocolate mix, tapping again to make level. Then finish with another round of milk chocolate mix, tapping again to set. 
6. Take 1 of the small kinder bars and grate, then sprinkle onto each cheesecake. For the remaining 6 small bars, cut in half and poke into the cheesecakes. 
7. Place all your cheesecakes back into the fridge to firm up, for roughly 4-6 hours, or preferably overnight.