Wednesday, 2 September 2020

Individual Kinder Bueno cheesecake jars



My new obsession: individual cheesecake jars...they’re just perfect. The perfect portion size, just the right amount of layers without being too sickly and super dangerously easy to eat. They’re also a lot quicker to make than a standard cheesecake, which is perfect if you fancy whipping up a quick treat without all of the added faff. 

So before I share the recipe with you I better explain what’s in them starting right from the bottom: a chocolate digestive base, Nutella cheesecake filling, a layer of Ferrero Rochers,  another layer of cheesecake filling and then whipped cream and a Nutella drizzle on top. 

Nutella/Kinder heaven basically. 

Recipe for individual Kinder Bueno cheesecake pots (makes 3): 

Biscuit Base: 
•70g unsalted butter 
•150g milk chocolate digestives 

Cheesecake filling: 
•250g full fat Philadelphia
•50g icing sugar 
•1tsp vanilla extract 
•150ml double cream 
•2 generous rounded tbsp Nutella
•6 Ferrero Rochers (optional) 

Whipped cream top: 
•150ml double cream 
•2tbsp icing sugar 







M E T H O D: 

1.) To start off with your biscuit base melt the unsalted butter and mix with crushed milk chocolate digestives- I usually break mine up by whacking with a rolling pin...strangely therapeutic. Spoon into your chosen glasses (mine are empty Nutella jars) and press down carefully, pop them into the fridge whilst you move onto the next step. 

2.) For the filling mix Philadelphia with icing sugar and vanilla extract, and combine well. Then add double cream and keep whisking until thickened. Once thickened stir in your Nutella and mix well again (you could add more spread at this point, add to your taste preference). 

3.) Fill each glass with a layer of cheesecake filling- you can either spoon in very carefully or do what I did and pipe the filling over the top of the biscuit base. 

4.) Completed, carefully place halved Ferrero Rocher’s, (or Kinder Bueno’s, totally up to you) around the edge of the glass. Then go in with another layer of cheesecake filling and and sprinkle over any left over biscuit base. Place into the fridge yet again whilst whipping up your cream. 

6.) To make the whipped cream pour double cream into a bowl and add icing sugar over the top, whisk on high speed for a couple of minutes until fluffy and you’re able to pipe. I used a Wilton 2D nozzle for mine as it always gives the best finish. 

7.) Decoration time- drizzle melted Nutella and top with a Kinder Bueno piece. Once they’re looking pretty set in the fridge for 4-5 hours before eating. 

Notes: *Feel free to layer your pots however you please! For example you could skip the Ferrero Rocher layer if you’d like to and add Kinder Bueno instead, or even a layer of Nutella- totally up to you. 

 *They should last for 2 days kept in the fridge... if they last that long that is. 


I hope that you enjoy as much as I did, such a perfect little treat if you fancy something sweet. As always let me how you get on, I always love to see your creations! 
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