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Kinder Bueno Cheesecake (No Bake)
For the biscuit base
300 g Digestive Biscuits
4 packs of Kinda Bueno
125 g Butter or baking spread melted

For the cheesecake filling
600 g Full fat cream cheese
125 g Icing sugar
300 g Nutella
300 ml Double cream

For the decoration
300 ml Double cream
1 tbsp Icing sugar
1 tsp Vanilla extract
Kinder Bueno chocolates

Instructions
To make the base use a food processor to whizz up the biscuits and kinder bueno into crumbs
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer whisk to mix together the cream cheese, Nutella and icing sugar until smooth with no lumps
Add the double cream and whisk until it is very thick and holds it's shape
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To decorate, whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Place the Kinder Bueno chocolates on top of the cream.

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