What ingredients do I need to make Nutella cheesecake bars?

To make Nutella cheesecake bars, you’ll need graham cracker crumbs (or an alternative like digestive biscuits), unsalted butter, granulated sugar, full-fat cream cheese, one large egg, pure vanilla extract, and Nutella. Using full-fat cream cheese is important for a creamy texture, and warming the Nutella slightly helps with swirling it into the batter.

How long and at what temperature should I bake Nutella cheesecake bars?

Bake the cheesecake bars at 325°F (165°C) for about 30 to 35 minutes in an 8x8-inch pan until the edges are set and lightly browned, and the center still has a slight jiggle. If doubling the recipe for a 9x13-inch pan, increase the baking time to 45-55 minutes. Avoid checking doneness with a toothpick; use the gentle wiggle test instead.

Can I store or freeze Nutella cheesecake bars, and how?

Yes, store the bars in an airtight container in the refrigerator for up to 4-5 days to keep them fresh. They also freeze well for up to two to three months. To freeze, place the bars on a baking sheet until firm, wrap them tightly in plastic wrap and foil, and thaw overnight in the fridge before serving.

What’s the best way to get clean, smooth slices of Nutella cheesecake bars?

Chill the bars in the refrigerator for at least 3-6 hours or overnight to allow them to set fully. Use a sharp knife warmed under hot water, then wiped completely dry between cuts. This prevents sticking and helps you achieve clean, professional-looking slices every time.

What can I use if I don’t have graham crackers for the crust?

You can substitute graham crackers with crushed digestive biscuits, vanilla wafers, or chocolate wafer cookies in equal weight amounts. Oreo cookies aren’t recommended as they may make the crust too sweet and rich. Adjust butter and sugar slightly if needed and consider baking the crust a bit longer for a firmer base.

Nutella Cheesecake Bars Recipe With Creamy Chocolate Swirls

Ingredients

– 1 ½ cups graham cracker crumbs (about 12 full-sheet graham crackers) or chocolate cookie crumbs such as crushed sandwich cookies (approx. 20 whole cookies)

– 6 tablespoons unsalted butter, melted (or 3 tablespoons salted butter if preferred)

– 1/4 cup granulated sugar (optional if using sweet cookies for crust)

– 16 ounces (450 grams) full-fat cream cheese, softened to room temperature

– 1 large or 2 large eggs, at room temperature

– 1/4 to 1/2 cup granulated sugar (100 grams recommended for richer filling)

– 2 teaspoons pure vanilla extract or vanilla bean paste

– 1/3 to 3/4 cup Nutella or similar hazelnut chocolate spread, slightly warmed

– 1/4 to 1/2 cup full-fat sour cream, at room temperature (optional but improves creaminess)

– 1/3 cup unsweetened cocoa powder (sifted) for a chocolate twist

– 1/4 teaspoon salt

– 1 to 2 teaspoons hazelnut liqueur (e.g., Frangelico) for extra flavor

– Topping (optional): 1/2 cup (120 ml) heavy cream and 1 cup (approx. 300 grams) Nutella

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Instructions

1-Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper or foil, leaving an overhang for easy removal.

2-Prepare the crust by finely grinding the graham crackers or chocolate cookie crumbs (use about 1 1/4 to 1 1/2 cups). Mix with the melted butter and sugar until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 5 to 10 minutes until fragrant. Remove from the oven and let cool completely. Reduce oven temperature to 325°F (165°C) if adding sour cream and eggs.

3-For the filling, beat the softened cream cheese on medium speed until smooth and creamy (about 2-3 minutes). Add sugar and beat until combined. Incorporate eggs one at a time on low speed until just blended. Add vanilla extract, sour cream (if using), cocoa powder (if using), salt, and liqueur, mixing until just combined. Avoid overbeating to prevent cracks.

4-Spoon the filling evenly over the cooled crust.

5-Warm Nutella slightly (about 15 seconds in the microwave or place jar in warm water for 15 minutes) to soften. Drop spoonfuls of Nutella over the filling, then gently swirl into the filling with a knife or spatula to create a marbled effect.

6-Bake the bars at 325°F (165°C) for 30 to 35 minutes or until the edges are set and lightly browned but the center still has a slight jiggle (the bars will firm up as they cool).

7-Turn off the oven and leave the bars inside with the door slightly ajar for about 10 minutes to prevent cracking.

8-Remove bars from the oven and cool on a wire rack for 30 minutes. Then refrigerate for at least 3 to 6 hours or overnight to fully set and develop flavor.

9-(Optional) For the topping, gently heat the heavy cream until just simmering, remove from heat, and stir in Nutella until smooth. Allow to cool and slightly thicken, then spread evenly over the chilled bars, leaving a small border. Refrigerate for an additional 30 minutes to firm up before slicing.

10-To serve, use the parchment or foil overhang to lift bars from the pan. Cut into squares using a sharp knife warmed under hot water and wiped clean between cuts for clean slices.

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Notes

🧀 Use room temperature ingredients for a smoother texture in the batter.
⏲️ Do not overbake to keep the bars creamy and moist.
🍪 Substitute graham crackers with digestive biscuits or vanilla wafers if needed.

Author: Brandi Oshea
Prep Time: 20 minutes
Chilling Time: 3-6 hours
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 bar
Calories: Varies
Sugar: Varies
Sodium: Varies
Fat: Varies
Saturated Fat: Varies
Unsaturated Fat: Varies
Trans Fat: Varies
Carbohydrates: Varies
Fiber: Varies
Protein: Varies
Cholesterol: Varies