If you love Nutella, this is THE dessert for you! Nutella cheesecake bars are so decadent, rich, and CREAMY! These bars start with a crisp Oreo cookie crust with little bites of hazelnuts mixed in for added flavor and crunch. It's topped with a chocolate hazelnut cheesecake filling and finished off with more Nutella and chopped hazelnuts.
creamy Nutella cheesecake bars
These cheesecake bars are a Nutella lovers dream come true! They're made up of 3 layers, all of which pack that classic chocolate hazelnut flavor. Let's take a quick look at each part:
- Oreo cookie crust... with a twist: As if Oreo cookie crusts couldn't get any better, THIS crust has chopped hazelnuts added into the mix. It's such a simple and small addition but it seriously takes this crust to the next level. It adds delicious crunch, flavor, and pretty little speckles in the crust.
- Nutella cheesecake filling: Super creamy and with a heaping ¾ cup Nutella added into the mix. The base cheesecake filling is very basic so the Nutella flavor is really able to stand out.
- Final touches: To make sure there's no missing the chocolate hazelnut in these bars, the cooled bars are topped with some warmed Nutella and chopped hazelnuts. Not only does it look pretty, but it also adds even more flavor, texture, and a bit of gooiness.
how to make Nutella cheesecake bars
Starting off like any other delicious cheesecake recipe, we're first going to prep the crust. Simply drop all of the crust ingredient into a bowl and mix together to combine - and it's ready! Pour the crust into your baking pan and pack it into the bottom. The key here is to pack it in firmly so it doesn't crumble but not too firm that it ends up hard and brittle.
Once that's ready, give it a quick bake in the oven. This helps keep it from soaking in the filling and keeps it nice and crisp. Set it aside to cool slightly while you work on the filling.
To make the filling, start by beating together cream cheese and sugar to work out any clumps. Mix in the wet ingredients (with the exception of the Nutella and eggs) then mix in the Nutella. Once incorporated, finish off the filling by mixing the eggs in, one at a time. The most important thing to keep in mind when making the filling is to mix as little as possible! Overmixing the batter will incorporate air into the filling and will cause cracks as it bakes.
After making the filling, pour it over the partially cooled crust and spread it into an even layer. The crust doesn't need to be fully cooled, so it's fine if it's still a little warm. Bake the cheesecake until it's slightly puffed, and if you gently shake the pan, the edges look firm while the center jiggles. Unlike with a large, full fledged cheesecake, cheesecake bars don't need a water bath because the filling is thinner and less prone to cracking. So you can just bake it normally.
Cool the cheesecake on your counter first and then chill in the fridge to fully set the filling. After it's fully cooled, all that's left to do is top with some more Nutella and chopped hazelnuts. If you want the Nutella topping to be shiny and gooey, wait until right before you plan on serving the bars before spreading it on top.
how to cut Nutella cheesecake bars
The first step to getting the cleanest possible cuts is to make sure the bars have had a chance to chill thoroughly beforehand. Cold cheesecake is the easiest to cut. Make sure you chill the bars sufficiently before even trying to cut them to ensure the filling is fully set.
Once the bars are nice and cold, it's time to pick out your knife (and yes, it can make a difference!) The best knife to use when cutting cheesecake is a sharp, straight edged knife. A large knife also makes it easier to slice from end to end of the cheesecake and will make for cleaner lines. A cut can only be as good as the knife you use, so picking the right one makes the whole process a lot easier!
How you cut can also impact the appearance of the bars. Don't saw back and forth or it will shred the filling. Simply cut straight down in one smooth motion until the knife makes its way through the bottom crust then slide the knife out horizontally to remove it.
And my last tip is to wipe the knife between cuts. Some of the filling will stick onto the knife as you cut. Wiping it clean between cuts ensures there's no transfer of that residue onto the next slice.
As for how many cuts to make: that's completely up to you! You can cut these bars into 9 GENEROUS cheesecakes, 16 smaller bars, or anything in between. I personally chose to do 12 bars.
FAQs
Can this be made gluten free?
All the ingredients in this cheesecake are gluten free with the exception of the Oreos. You can easily swap them out for gluten free Oreos!
Can you skip the hazelnuts?
I like to add hazelnuts to the crust for some pops of crunch and flavor, but you could always leave them out if you prefer.
How long do cheesecake bars need to chill?
It's best to let them cool in the fridge overnight (if you have the time) so they're nice and set. Otherwise, they need at least 4 hours in the fridge before you can try cutting into them. Anything sooner than that and the filling will be too soft to slice.
How do you store Nutella cheesecake bars?
Keep cheesecake bars stored in an airtight container in the fridge until you're ready to serve them. The Nutella topping will harden in the fridge, so if you want it to be gooey, I would recommend waiting until right before serving before spreading it on top.
How long do cheesecake bars last?
Nutella cheesecake bars will keep for up to 4 days in the fridge.
check out these other recipes!
• Skillet Nutella Brownie
• Nutella Chocolate Lava Cookies
• Chocolate Espresso Cake
• No Bake Biscoff Cheesecake
• Oreo Cheesecake
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
watch how to make Nutella cheesecake bars
Nutella Cheesecake Bars
- Total Time: 1 hour 15 minutes + 4 hours chill
- Yield: 9-16 bars (depending on the size)
Description
If you love Nutella, this is THE dessert for you! Nutella cheesecake bars are so decadent, rich, and CREAMY! These bars start with a crisp Oreo cookie crust with little bites of hazelnuts mixed in for added flavor and crunch. It's topped with a chocolate hazelnut cheesecake filling and finished off with more Nutella and chopped hazelnuts.
Ingredients
For the crust:
- 24 Oreo cookies
- ¼ cup (32g) hazelnuts, finely chopped
- 5 tablespoons (70g) unsalted butter, melted and cooled
For the filling:
- 16 oz full fat blocks cream cheese, room temperature
- ¾ cup (150g) granulated sugar
- ⅓ cup (80g) full fat sour cream, room temperature
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- ¾ cup (210g) Nutella*
- 2 large eggs, room temperature
For topping:
- ½ cup (140g) Nutella
- hazelnuts, roughly chopped
Instructions
Make the crust:
- Preheat your oven to 350F. Grease an 8x8" baking pan and line the bottom and sides with parchment paper. Set aside.
- In a medium bowl, combine all the crust ingredients and mix together until moistened.
- Drop the crust into your prepared baking pan and pack it tightly into the bottom. It helps to use the bottom of a cup for this.
- Bake the crust in the center of your preheated oven for 8 minutes.
- Pull the crust out of the oven and set it aside to cool slightly while you make the filling.
Make the filling:
- In a large bowl, combine cream cheese and sugar. Using a whisk or electric mixer fitted with the paddle attachment, cream together until lump free. If using an electric mixer, do this step on low and take care not to overmix.
- Mix in the sour cream, cornstarch, salt, and vanilla to combine.
- Add the Nutella and mix that in as well.
- Finally, whisk the eggs in one at a time. Again, be careful not to overmix.
- Pour the filling over the slightly cooled crust (it's OK if it's still a little warm). Spread into an even layer.
- Bake the cheesecake in the center of your preheated 350F oven for 45-55 minutes or until the edges are set but the center is still a little jiggly if you shake the pan.
- Cool the cheesecake for about 1 hour at room temperature or until no longer hot. Transfer the cheesecake to the fridge and chill for at least 4 hours or overnight until the filling is set.
Topping:
- Warm the Nutella for the topping in your microwave or in a pot over low heat until it's loose and pourable.
- Pull the cheesecake out of the pan and onto a cutting board.
- Pour the warm Nutella on top and spread it out to the edges of the cheesecake. Sprinkle chopped hazelnuts on top if desired.
- Slice and serve! Keep leftovers in the fridge for up to 4 days.
Notes
* If you store your Nutella in the fridge, bring it up to room temperature before using it in the filling. You can use any brand of chocolate hazelnut spread (it doesn't have to be Nutella brand) but it should have a similar consistency and texture to creamy processed peanut butter. Steer clear of organic spreads as they're typically too soft and can throw off the moisture in the filling.
- Prep Time: 30 minutes
- Bake Time: 45 minutes
- Category: Cheesecakes
Enjoy!
Cara says
These cheesecake bars are great. Read the recipe ahead of time, always a good idea, so you can account for the time the bars need to cool and set. The Nutella coupled with cheese cake is the most luscious thing. I think a little flaky sea salt on top, not too much, could add even more interest to the topping. Thanks for the recipe!