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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 remove the centers then pulverize them in my food processor. You can also use crushed graham crackers.
  • Salted Butter – To keep things simple I use salted butter to make the graham cracker crust. If you only have unsalted butter, add about 1/4 tsp of salt 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 recipes tastes best with full-fat cream cheese. However, you can use low fat cream cheese or Neufchatel cheese in its place and the recipe will still turn out great.
  • 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

  • Be sure your cream cheese is at 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, being sure to 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 think of it!

Please leave a rating, and let me know your thoughts by sharing 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 (160 grams)
  • 1/4 cup salted butter, melted (56 grams)

Nutella Cheesecake Filling

  • 2 cups (16 oz) cream cheese, softened (450 grams)
  • 2/3 cup granulated sugar (133 grams)
  • 2 large eggs, room temperature (112 grams)
  • 1 tsp vanilla extract (4 grams)
  • 1/2 cup Nutella (156 grams)

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 together 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 to 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. Do a wiggle test to check if they're done (watch the center, and look for a small wiggle).
  8. 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.
  9. 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.
  10. 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, being sure to wipe 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
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