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If you’re looking for a Gluten Free Bueno Cheesecake then this no-bake dessert is right up your street! Sadly, Kinder Bueno isn’t gluten free – but you can make the most delicious free from version of a Kinder Bueno Cheesecake using these gluten free dupes!
If you’re looking for a gluten free Christmas dessert recipe, then look no further than this beautiful gluten free ‘bueno’ cheesecake.
Made using chunks of Schär Melto chocolate bars – which are a gluten free Kinder Bueno dupe – these are just like the real thing!
If you’re not a fan of a gluten free Christmas pudding then a gluten free no-bake bueno cheesecake is an easy crowdpleaser for dessert.
It’s so easy to make gluten free and I think the chocolate and hazelnut flavours of this one are just dreamy.
Topped with golden stars and chunks of Melto chocolate, it will make your guests ‘ooh’ and ‘ahh’ when you present it to the table!
Once you’ve tried this, be sure to check out my other no bake cheesecake recipes, including my Strawberry Cheesecake, Lemon Cheesecake and Oreo Cheesecake.
Ingredients
To make this gluten free, no bake bueno cheesecake recipe you will need:
For the base:
- Gluten Free Digestive Biscuits: Or any gluten free biscuit of choice.
- Hazelnuts: This adds a gorgeous texture and flavour.
- Butter: This is what binds the buttery biscuit base together.
For the topping:
- Full Fat Cream Cheese: Always ensure you’re using full-fat cream cheese, as low fat version will result in a runny cheesecake that won’t set. I use Philadelphia.
- Icing Sugar: Or confectioner’s sugar in the US.
- Double Cream: You need heavy whipping cream for the cheesecake topping.
- Chocolate Hazelnut Spread: I used Nutella, but you can use any gluten free brand.
- Vanilla Extract: This is usually gluten free but always double check.
- Schär Melto bars: My gluten free Kinder Bueno dupe! I bet nobody will even realise it’s not the real thing!
I also used some golden star sprinkles to decorate my cheesecake. Just be careful as not all sprinkles are gluten free, so always double check.
How to make a gluten free bueno cheesecake
There’s a printable recipe card below with the method, but here are some step-by-step instructions to talk you through how to make this cheesecake.
To make the cheesecake base:
Add the digestive biscuits and hazelnuts to a food processor and pulse until they form a breadcrumb-like consistency.
Melt the butter (either in the microwave in short bursts or in a pan over a low heat). Once melted, remove from the heat and pour into the biscuit/hazelnut mix. Pulse again in the food processor until the mixture starts to combine.
Pour into a 20cm-diameter round springform tin and press down firmly with a spoon so the base is level and compact. Chill in the fridge for an hour.
To make the topping:
Add the cream cheese, icing sugar, chocolate hazelnut spread and vanilla extract to a large mixing bowl. Using an electric hand mixer on a low setting, beat together until combined.
Pour in the double cream and whisk again using an electric whisk on the lowest setting. Patience is key here – whisk for around 4-5 minutes until the mixture thickens and can hold itself.
Chop the four Schär Meltos into eight pieces and then add them to the cheesecake topping mix. Gently fold them into the mix using a spatula. Remove the chilled cheesecake base from the fridge and pour the topping on top.
Use the spatula to gently spread out the mixture, ensuring there are no gaps. Refrigerate the cheesecake for at least six hours, ideally overnight.
To finish the cheesecake:
Once completely chilled, gently remove the cheesecake from the tin and onto your desired serving plate.
Cut the additional two Schär Melto bars into eight pieces and decorate with 12 pieces around the edge and the rest in the centre of the cheesecake. Sprinkle over the remaining stars and hazelnuts and serve straightaway.
Storing and Freezing
This no bake cheesecake recipe needs to set overnight in the fridge, so ideally will be made the night before serving. You can make it 1-2 days beforehand though.
I’d recommend if making ahead of time that you don’t decorate the cheesecake until just before serving, or the Melto slices can soften.
You can also freeze this Bueno Cheesecake. I’d recommend freezing any leftover slices between parchment paper so they don’t stick together.
Frequently Asked Questions
Here are some FAQs about this easy Bueno Cheesecake recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Sadly, Kinder Bueno bars contain wafer and are not gluten free. BUT here in the UK, Schär has created a Melto chocolate bar which is the exact dupe and so delicious! You can find them in the free from aisles at Asda, Tesco, Co-op, Sainsbury’s and Morrisons.
Don’t worry – you can easily crush the biscuit base the old fashioned way, like I used to when I was a child and I made cheesecake with my mum! We would just pop the biscuits in a sandwich bag, seal and hit with a rolling pin.
You’ll probably end up with a chunkier base, especially with the nuts, but this is absolutely fine. Some people prefer it!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten Free Bueno Cheesecake
Ingredients
For the base:
- 150 g gluten free Digestive biscuits
- 50 g toasted chopped hazelnuts
- 150 g unsalted butter, (melted)
For the topping:
- 500 g full fat cream cheese
- 100 g icing sugar
- 300 ml double cream
- 150 g chocolate hazelnut spread
- 1 tsp vanilla extract
- 4 Schär Melto bars
To decorate:
- 2 Schär Melto bars
- Toasted chopped hazelnuts
- Gold star sprinkles
Instructions
To make the cheesecake base:
- Add the digestive biscuits and hazelnuts to a food processor and pulse until they form a breadcrumb-like consistency.
- Melt the butter (either in the microwave in short bursts or in a pan over a low heat). Once melted, remove from the heat and pour into the biscuit/hazelnut mix. Pulse again in the food processor until the mixture starts to combine.
- Pour into a 20cm-diameter round springform baking tin and press down firmly with a spoon so the base is level and compact. Chill in the fridge for an hour.
To make the topping:
- Add the cream cheese, icing sugar, chocolate hazelnut spread and vanilla extract to a large mixing bowl. Using an electric hand mixer on a low setting, beat together until combined.
- Pour in the double cream and whisk again using an electric whisk on the lowest setting. Patience is key here – whisk for around 4-5 minutes until the mixture thickens and can hold itself.
- Chop the four Schär Meltos into eight pieces and then add them to the cheesecake topping mix. Gently fold them into the mix using a spatula. Remove the chilled cheesecake base from the fridge and pour the topping on top.
- Use the spatula to gently spread out the mixture, ensuring there are no gaps. Refrigerate the cheesecake for at least six hours, ideally overnight.
To finish the cheesecake:
- Once completely chilled, gently remove the cheesecake from the tin and onto your desired serving plate.
- Cut the additional two Schär Meltos into eight pieces and decorate with 12 pieces around the edge and the rest in the centre of the cheesecake. Sprinkle over the remaining stars and hazelnuts and serve straightaway.
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Storing and Freezing: Check out the post above this recipe card for more information on how to store and freeze this gluten free cheesecake.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about these Gluten Free Bueno Cheesecake.
Nutrition
More no bake cheesecake recipes
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