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Nutella Cheesecake Bars

I’m going to be honest here. I’ve only made cheesecake like 3 times and it still kind of scares me. But just because full-sized cheesecakes scare me doesn’t mean I have to miss out on all the cheesecake fun. That’s exactly why I’m making these Nutella cheesecake bars.

They’re based on a lemon cheesecake bar recipe I made years ago, but with a chocolate twist.

These bars are decadently creamy and smooth, and the Nutella makes them totally irresistible.

image of nutella cheesecake bars with an oreo crust

As an added bonus, they’re incredibly easy to make and are the perfect make ahead dessert.

Somehow, they taste even better overtime. It’s magic, I swear!

Substitutions & Swaps for These Nutella Cheesecake Bars

This recipe uses quite a few ingredients and I know you might not have all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this recipe.

  • Chocolate Cookie Crumbs – I like to crush up chocolate sandwiches like Oreos. I pulverize whole cookies (centers and all) in my food processor. You can also use crushed graham crackers.
  • Salted Butter – To keep things simple I use salted butter to make the oreo crust. If you only have unsalted butter, add a pinch of salt (1/8 tsp) into the crust mixture.
  • Granulated Sugar – I think these cheesecake bars have just the right amount of sweetness, but you can either increase or decrease the amount of sugar by a few Tablespoons based on your preferences.
  • Cream Cheese – This recipe turns out best with full-fat cream cheese. However, you can use low fat cream cheese or Neufchatel cheese if needed.
  • Eggs – Sadly this recipe does not turn out with egg alternatives like applesauce or flax seed eggs. I highly recommend using regular large eggs.
  • Nutella – You can use any chocolate spread or even peanut butter in place of the Nutella in this recipe.
image of nutella being dropped and swirled into cheesecake bars

Making These Cheesecake Bars in Advance

These Nutella cheesecake bars keep in the fridge for up to 5 days. Store them in an airtight container to keep them fresh.

You can also freeze these bars for up to two months! Freeze the bars on a sheet pan until they’re firm to the touch, then wrap them in a layer of plastic wrap and then foil.

When you want to enjoy the bars, place them in the fridge overnight, then unwrap and enjoy them the following day.

image of nutella cheesecake bars with an oreo crust

How To Make The Best Nutella Cheesecake Bars

  • Use cream cheese that is at room temperature. If you forget to set it out ahead of time, heat it in the microwave in 10 second intervals until it reaches room temperature.
  • Beat your cream cheese on a low speed until it’s smooth and creamy before adding the other ingredients. This helps to prevent any lumps from forming in the cheesecake batter.
  • Don’t use a toothpick to check if you’re bars are done! Instead, gently shake the pan while it’s still in the oven. If only a small circle in the center jiggles a little, it’s ready! The center will set as the bars cool.
  • Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and drip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut, and wipe the blade completely clean after each cut.
  • If you want to make this recipe in a 9 x 13 inch pan, double the recipe and bake at 325 F for 38-42 minutes.

Let Me Know What You Think!

If you try this recipe for Nutella cheesecake bars, I’d love to hear what you think of it! Please leave a rating and share a comment.

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Yield: 16

Nutella Cheesecake Bars

image of nutella cheesecake bars with an oreo crust

These Nutella cheesecake bars are absolutely delightful! They're rich & creamy and have the most delicious Nutella swirl!

Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 2 hours
Total Time 2 hours 55 minutes

Ingredients

Chocolate Cookie Crust

  • 1 1/4 cups chocolate cookie crumbs or about 20 Oreos (160g)
  • 1/4 cup salted butter, melted (56g)

Nutella Cheesecake Filling

  • 2 cups or 16 oz full-fat cream cheese, room temperature (452g)
  • 2/3 cup granulated sugar (133g)
  • 2 large eggs, room temperature (112g)
  • 1 tsp vanilla extract (4ml)
  • 1/2 cup Nutella (156g)

Instructions

Chocolate Cookie Crust

  1. Preheat oven to 325 F or 165 C and line an 8-inch x 8-inch square baking pan with parchment paper. I like to use metal (unpainted) binder clips to keep my parchment paper in place.
  2. Place 1 1/4 cup of chocolate cookie crumbs and 1/4 cup of melted butter into a medium bowl. Mix until the ingredients are fully combined and the chocolate cookie crumbs look wet.
  3. Pour the chocolate cookie mixture into your prepared pan. Use the back of a spoon or the bottom of a measuring cup to press down firmly and create a compact, even crust.
  4. Bake for 8 minutes then remove from the oven. Place the pan on a wire rack to cool. Be sure to keep your oven on!!

Nutella Cheesecake Filling

  1. While the chocolate cookie crust bakes and cools make the cheesecake filling.
  2. Place 2 cups of room temperature cream cheese in a medium sized bowl. Beat with a hand mixer or stand mixer with a whisk attachment on a medium-high speed until creamy and smooth.
  3. Mix in 2/3 cup of sugar on a medium-low speed until combined, scraping the sides of the bowl with a rubber spatula as needed.
  4. Add in 2 eggs, one at a time followed by 1 tsp of vanilla extract. Mix on a medium-low speed until the eggs are fully incorporated.
  5. Pour the cheesecake filling on top of the cooled chocolate cookie crust.
  6. Heat 1/2 cup of Nutella in the microwave for 15 seconds then drop small spoonfuls on top of the cheesecake filling. Drag a knife or offset spatula through the cheesecake to create pretty Nutella swirls.
  7. Bake the cheesecake bars at 325 F for 38-40 minutes. Check on the bars halfway through and if the top is browning too much cover the top with a piece of foil.
  8. Once the bars are done baking, do a wiggle test to check if they're done. Watch the center and look for a small wiggle. Cheesecake doesn't bake up completely firm the way cake layers do, so my usual toothpick test won't work.
  9. Let the bars cool completely in the pan on a metal rack. Once they reach room temperature, refrigerate them for an additional 2 hours or overnight. Do not put them immediately into the fridge, or the top can crack.
  10. Top the cooled bars with chocolate shavings if desired, then cut them with a sharp, warm knife. Clean the knife after each cut to get perfect squares.
  11. Leftover bars can be kept in the fridge for up to 5 days in an airtight container.

Notes

Making These Nutella Cheesecake Bars in Advance

These Nutella cheesecake bars keep in the fridge for up to 5 days. Store them in an airtight container to keep them fresh.

You can also freeze these bars for up to two months! Freeze the bars on a sheet pan until they're firm to the touch, then wrap them in a layer of plastic wrap and then foil.

When you want to enjoy the bars, place the bars in the fridge overnight, then unwrap and enjoy the following day.

How to Make the Best Nutella Cheesecake Bars

  • Be sure your cream cheese is at room temperature.
  • Don't use a toothpick to check if you're bars are done! Instead, gently shake the pan while it's still in the oven. If only a small circle in the center jiggles a little, it's ready! The center will set as the bars cool.
  • Use a warm, sharp knife to get clean slices! Fill a tall cup with hot water and drip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut, wiping the blade completely clean each time.
  • If you want to make this recipe in a 9 x 13 inch pan, double the recipe and bake at 325 F for 38-42 minutes.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 348Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 34mgSodium 276mgCarbohydrates 53gFiber 2gSugar 27gProtein 5g

If you want to take a trip down memory lane, here is the first batch of Nutella cheesecake bars I made back in 2013.

Picture 475
image of Nutella swirled cheesecake bars

Jody

Thursday 7th of March 2024

My cheesecake bars are quite flat. Maybe 1 inch high at the most. Not sure if they're supposed to be that flat? Next time I think I'd use 3 pkg's cream cheese and 3 eggs to make them thicker. Also maybe add a little sour cream into the cheesecake batter.

Chelsweets

Sunday 10th of March 2024

Hi Jody,

I appreciate your feedback! These aren't super thick, but you can totally make 1.5 batches of the batter to make them taller! The bake time will be quite a bit longer, but it should give you the height you're after :) Hope that helps, happy baking!

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Abi

Saturday 23rd of January 2021

I made these and they are completely delicious. My only thing is that it rose up so much and cracked, then deflated when taken out of the oven, and left a nudge higher edge than middle. I assume this is because I overmixed it and got too much air in?

Wendy

Wednesday 14th of August 2013

Is 325 the correct temperature once you add the cream cheese mixture? I baked mine for the 20 minutes and it was still runny.

Wanda

Wednesday 20th of January 2021

It says to bake at 325F for 38-40 mins in step 7.

cjudithwhite

Wednesday 14th of August 2013

My oven is super temperamental (and old), I would just bake it until the cheesecake has firmed around the edges and is no longer runny in the center.

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