Gluten Free Bueno Cheesecake
My gluten free version of a no-bake, Kinder Bueno Cheesecake features a hazelnut, buttery biscuit base, with a chocolate hazelnut topping, and chunks of Schär Meltos. Perfect as a festive dessert option - and totally coeliac-safe!
Servings: 16 servings
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
Serving: 1 slice | Calories: 376kcal | Carbohydrates: 22g | Protein: 4g | Fat: 31g
