Pin it
My Dreamy Nutella Cheesecake Bars
I'm so excited to share one of my family's favorite desserts with you! These Nutella Cheesecake Bars are pure heaven and surprisingly simple to make. The combination of creamy cheesecake and rich Nutella creates the most incredible flavor. Every time I make these my kitchen fills with the most amazing chocolate hazelnut aroma.
Make It Extra Special
After years of making these bars I've discovered some amazing ways to serve them. My personal favorite is adding fresh raspberries on top the tartness pairs perfectly with the sweet Nutella. Sometimes I'll add a dollop of whipped cream and a drizzle of warm chocolate sauce for special occasions. When we have guests over I love putting out bowls of chopped hazelnuts caramel sauce and fresh berries so everyone can customize their own slice. A scoop of vanilla ice cream on the side takes it to the next level especially in summer.
What You'll Need
- Cream Cheese: 2 packages (16 oz or 450g) of full-fat cream cheese, softened to room temperature. It should feel smooth and soft when pressed with a finger. Use high-quality, block-style cream cheese for the best results. Avoid whipped or spreadable varieties.
- Nutella: ½ cup (about 125g) of Nutella hazelnut spread. Ensure it's at room temperature for easy swirling into the cheesecake mixture. If it's too cold, it will be harder to incorporate.
- Graham Crackers: 1 ½ cups (about 150g) of crushed graham crackers for the crust. Use fresh, unsweetened graham crackers and crush them into fine crumbs for a smooth, even crust.
- Sugar: ¾ cup (150g) granulated sugar for the cheesecake filling. You'll also need an additional 2 tbsp (25g) for the crust.
- Butter: ¼ cup (60g) of unsalted butter, melted. This will help bind the graham cracker crumbs into a cohesive crust.
- Eggs: 2 large eggs, at room temperature. This is crucial to achieve a smooth, lump-free batter.
- Vanilla Extract: 1 tsp (5ml) for the cheesecake filling. Use pure vanilla extract for the best flavor.
- Salt: ¼ tsp (1.5g) of salt, which balances the sweetness and enhances the other flavors.
Let's Bake Together
- Prepare the Crust
- In a medium bowl, combine the crushed graham crackers, 2 tbsp of sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9x9-inch (23x23 cm) baking pan lined with parchment paper, creating an even layer. Bake the crust at 350°F (175°C) for 8-10 minutes, then set aside to cool.
- Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with ¾ cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and salt. Mix until smooth.
- Add Nutella Swirls
- Gently heat the Nutella in the microwave for 10-15 seconds to soften it. Drop spoonfuls of Nutella over the cheesecake filling, then use a knife or toothpick to swirl it into the mixture, creating a marbled effect. Be careful not to overmix.
- Bake the Bars
- Pour the cheesecake filling over the prepared crust, spreading it evenly. Bake at 350°F (175°C) for 30-35 minutes. The edges should be set, but the center should still be slightly jiggly. If the top starts to brown too quickly, tent the pan with aluminum foil.
- Cool and Chill
- Allow the cheesecake to cool in the oven with the door slightly ajar for 30 minutes. Transfer to a wire rack and let it cool completely. Refrigerate for at least 3 hours, or overnight for the best texture. Cut into squares using a sharp knife for clean slices.
Pin it
My Favorite Baking Tips
Through countless batches I've learned some tricks that make these bars turn out perfect every time. The most important thing is making sure your ingredients especially the cream cheese and eggs are at room temperature. I always press the crust really firmly with a measuring cup it makes such a difference. When you're making the swirls go slowly and don't overdo it you want those beautiful Nutella ribbons throughout. And here's my secret for perfect cuts run your knife under hot water and wipe it clean between each slice.
Common Questions I Get
When friends ask about making these bars these are their most common questions. For quickly softening cream cheese I cut it into cubes and let it sit out while I gather everything else. To prevent sticking I always use parchment paper with long sides hanging over it makes lifting the bars out so easy. And yes you can definitely experiment with other spreads I've tried it with cookie butter and it was amazing.
Frequently Asked Questions
- → Why should ingredients be at room temperature?
Room temperature cream cheese and eggs blend more smoothly, preventing lumps and ensuring a creamy texture in your finished bars.
- → Can I freeze these cheesecake bars?
Yes, these bars freeze well for up to 3 months. Wrap them individually and store in an airtight container.
- → How do I know when they're done baking?
The edges should be lightly golden and the center should be set but still slightly jiggly after 35-40 minutes of baking.
- → Can I use chocolate graham crackers for the crust?
Yes, chocolate graham crackers make a delicious alternative that enhances the chocolate-hazelnut flavor.
- → How do I get clean cuts when slicing?
Use a sharp knife dipped in hot water and wiped clean between each cut for the neatest slices.