Italian pastry chefs discovered that Kinder chocolate's hazelnut oil creates perfectly smooth cheesecake without traditional cream cheese.
3-Ingredient Cheesecake Kinder
Indulge in a creamy delight with this 3-Ingredient Cheesecake Kinder that’s as simple as it is scrumptious! Combining velvety cream cheese, rich Greek yogurt, and a touch of your favorite sweetener, this no-bake treat comes together in just 5 minutes—no flour or butter needed! Perfect for satisfying your sweet tooth without the fuss, this cheesecake is sure to impress!
Prep
5
min
Cook
30
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- 4 uova
- 200g yogurt (7.06 oz)
🫙Pantry Staples(2)
- 200g cioccolato (7.06 oz)
- Crema spalmabile proteica senza zuccherooptional
👨🍳 Instructions
- 1
Melt the chocolate in a double boiler or microwave, then combine it with the remaining ingredients until smooth and homogeneous.
- 2
Transfer to a previously lined mold and bake in an air fryer at 150 degrees for about 30 minutes (or in an oven at 170 degrees for about 40 minutes).
- 3
Let cool, add your favorite topping, and enjoy!
💡 Pro Tips
- ✓Melt chocolate at 115-120°F maximum to prevent seizing - overheated chocolate above 130°F will become grainy and separate when mixed with dairy ingredients.technique115-120°F maximum
- ✓Use a water bath (bain-marie) during baking to maintain even 150°F internal temperature and prevent the cheesecake from cracking due to rapid moisture loss.technique150°F internal temp
- ✓Cool the cheesecake gradually at room temperature for 1 hour before refrigerating to prevent thermal shock that causes surface cracks and texture separation.timing1 hour room temp
- ✓Line your mold with parchment paper extending 2 inches above the rim - this creates easy removal handles and prevents sticking during the low-temperature bake.equipment2 inches above rim
- ✓If using microwave to melt chocolate, use 30-second intervals at 50% power to prevent hot spots that exceed the 130°F threshold for chocolate breakdown.technique30-second intervals, 50% power
Share this recipe
Prep
5
min
Cook
30
min
Serves
8
people
Level
beginner
Share this recipe
Italian pastry chefs discovered that Kinder chocolate's hazelnut oil creates perfectly smooth cheesecake without traditional cream cheese.
3-Ingredient Cheesecake Kinder
Indulge in a creamy delight with this 3-Ingredient Cheesecake Kinder that’s as simple as it is scrumptious! Combining velvety cream cheese, rich Greek yogurt, and a touch of your favorite sweetener, this no-bake treat comes together in just 5 minutes—no flour or butter needed! Perfect for satisfying your sweet tooth without the fuss, this cheesecake is sure to impress!
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- 4 uova
- 200g yogurt (7.06 oz)
🫙Pantry Staples(2)
- 200g cioccolato (7.06 oz)
- Crema spalmabile proteica senza zuccherooptional
👨🍳 Instructions
- 1
Melt the chocolate in a double boiler or microwave, then combine it with the remaining ingredients until smooth and homogeneous.
- 2
Transfer to a previously lined mold and bake in an air fryer at 150 degrees for about 30 minutes (or in an oven at 170 degrees for about 40 minutes).
- 3
Let cool, add your favorite topping, and enjoy!
💡 Pro Tips
- ✓Melt chocolate at 115-120°F maximum to prevent seizing - overheated chocolate above 130°F will become grainy and separate when mixed with dairy ingredients.technique115-120°F maximum
- ✓Use a water bath (bain-marie) during baking to maintain even 150°F internal temperature and prevent the cheesecake from cracking due to rapid moisture loss.technique150°F internal temp
- ✓Cool the cheesecake gradually at room temperature for 1 hour before refrigerating to prevent thermal shock that causes surface cracks and texture separation.timing1 hour room temp
- ✓Line your mold with parchment paper extending 2 inches above the rim - this creates easy removal handles and prevents sticking during the low-temperature bake.equipment2 inches above rim
- ✓If using microwave to melt chocolate, use 30-second intervals at 50% power to prevent hot spots that exceed the 130°F threshold for chocolate breakdown.technique30-second intervals, 50% power