These Nutella cheesecake bars are absolutely delightful! They’re decadently rich and creamy, with swirls of gooey Nutella.

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

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

How to Make Nutella Cheesecake Bars

Let’s walk through each step of this recipe to ensure it turns out as amazing as possible.

Step 1: Bake the Oreo Crust

First, we tackle the Oreo crust. Preheat the oven to 325 F or 165 C and line an 8×8-inch square baking pan with parchment paper.

Pour the Oreo crumbs and melted butter into a medium bowl. Mix until the ingredients are fully combined and the cookie crumbs look moist.

Pour the mixture into the prepared pan. Press the mixture down using the bottom of a measuring cup or flat-bottomed glass to create a compact, even crust.

Bake for 8 minutes then remove from the oven and place the pan on a wire rack to cool. Be sure to keep your oven on!!

Then fill a rimmed baking dish with about 1 inch of water and place it on the bottom rack of the oven (this will act as a pseudo water bath and help the bars bake up more evenly).

Step 2: Make the Nutella Cheesecake Batter

While the crust bakes and cools, make the Nutella cheesecake filling.

Place the room-temperature cream cheese in a medium-sized bowl. Beat with a hand mixer or stand mixer with a whisk attachment at medium to medium-high speed. Mix until the cream cheese is smooth and creamy, and no lumps remain.

Then, mix the sugar at a medium speed until combined, scraping the sides of the bowl with a rubber spatula as needed. Next, mix in the sour cream and vanilla extract at a medium speed.

Then mix in the eggs, one at a time. Mix on a low speed until the eggs are fully incorporated. The mixture should be perfectly smooth at this stage.

Pour about half of the cheesecake batter into a separate bowl and mix Nutella into the batter on a low speed until combined.

Mix the remaining 1/4 cup of crushed Oreo crumbs into the other bowl of plain cheesecake batter.

Alternate pouring the Oreo cheesecake batter and Nutella cheesecake batter on the cooled Oreo crust.

Then add spoonfuls of warm Nutella on top of the cheesecake batter. Drag a knife or offset spatula through the cheesecake to create Nutella swirls.

Step 4: Bake the Nutella Cheesecake Bars

Bake the cheesecake bars for 55-65 minutes. Do a wiggle test to check if they’re done (watch the center, and look for a small wiggle), rather than a toothpick!

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.

If you notice any big cracks, you can fill them with some extra Nutella.

Cut the bars with a sharp, warm knife once they’re fully chilled. I recommend cleaning the knife after each cut to get perfect slices.

Leftover bars can be kept in the fridge for up to 5 days in an airtight container.

Substitutions & Swaps in this Nutella Cheesecake Bar Recipe

I love this recipe just the way it is but I know some people might not have all these ingredients on hand! Or you might have food restrictions or allergies.

• Oreo Crumbs – I like to crush up Oreos, but any chocolate sandwich cookie will work. I pulverize whole cookies (centers and all) in a food processor, but they can also be crushed with a rolling pin or wine bottle. You can also use crushed graham crackers in their place.
• Unsalted Butter – If you only have salted butter, omit the salt from 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 couple of tablespoons based on your preferences.
• Cream Cheese – This recipe turns out best with full-fat cream cheese (the type that comes in a block). I don’t recommend using low-fat cream cheese or the type that comes in a tub.
• 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 or cookie butter in place of the Nutella in this recipe.

Can These Cheesecake Bars Be Made in Advance?

Absolutely! I love making this recipe a day or two before a big event because the bars keep so well. These Nutella cheesecake bars can be kept 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 foil.

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

Making this Recipe in Different Sizes

If you want to make this recipe in a 9 x 13-inch pan, double the recipe and bake at 325 F/162 C for 55-65 minutes, or until the edges look set but the center is still a bit soft.

Or if you want to make this recipe in a 9×9-inch pan, go for it! The bars will be slightly shorter but will still taste great. Bake the bars at 325 F/162 C for 45-55 minutes, or until the edges look set but the center is still a bit soft.

How To Make the Best Nutella Cheesecake Bars

• Make sure the cream cheese is at room temperature. If you forget to set it out ahead of time, cut the blocks into smaller squares and heat them in the microwave in 10-second intervals until they reach room temperature.
• Beat the cream cheese 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 your 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.

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 let me know your thoughts by sharing a comment below.

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