Decadent mini no-bake Kinder Bueno cheesecakes with a creamy chocolate-hazelnut filling and crunchy cookie base.

Scale

1.4 oz melted butter

6.3 oz chocolate chip cookies, crushed

13.5 fl oz heavy cream, chilled

7.1 oz cream cheese, softened

2.5 oz powdered sugar

3 oz Kinder chocolate bars

1.8 oz chopped hazelnuts

5.3 oz chocolate hazelnut spread

2 Kinder Bueno bars

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1. Crush cookies into fine crumbs and mix with melted butter.

2. Divide mixture into cups and press firmly to form the base.

3. Cream together cream cheese, sugar, and melted Kinder chocolate.

4. Add cold heavy cream and whip until thick.

5. Pipe filling over the bases.

6. Chill cups 3–4 hours until set.

7. Top with hazelnut spread, hazelnuts, and Kinder Bueno pieces.

Chill overnight for a firmer texture.

Toast hazelnuts for deeper flavor.

Use clear cups for the best presentation.