Nutella Cheesecake Bars

by Olivia

Nutella Cheesecake Bars – I’m sharing a recipe that’s sure to become a family favorite: Nutella Cheesecake Bars. These creamy, dreamy bars combine the rich flavor of Nutella with the smooth texture of cheesecake, all on a buttery chocolate graham cracker crust. They’re perfect for any occasion, from casual get-togethers to fancy celebrations. Let’s get started on this decadent dessert adventure!

Why You’ll Love This Recipe:

  • Irresistible Flavor: The combination of Nutella, cream cheese, and a hint of hazelnut liqueur creates a dessert that’s simply divine.
  • Perfect Texture: The creamy filling and crunchy crust make each bite a delightful experience.
  • Easy to Make: Simple steps and easy-to-find ingredients make this recipe a breeze to whip up.
  • Make-Ahead Friendly: These bars can be made in advance, perfect for planning ahead.

Ingredients:

For the crust:

  • 9 (140 grams) chocolate graham crackers*
  • 6 tablespoons (85 grams) unsalted butter, melted and slightly cooled (~100°F)

For the filling:

  • 16 ounces full-fat cream cheese, completely softened to room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (296 grams) Nutella
  • 1/4 cup (57 grams) sour cream, at room temperature
  • 1/3 cup (28 grams) unsweetened cocoa powder, sifted
  • 2 large eggs, at room temperature
  • 2 teaspoons Frangelico (hazelnut liqueur) or vanilla extract**
  • 1/4 teaspoon fine sea salt

For the topping:

  • ½ cup (119 grams) heavy cream
  • 1 cup (296 grams) Nutella

How to Make This Recipe:

Make the crust:

  1. Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment paper, leaving an overhang.
  2. In a food processor, pulse the chocolate graham crackers until finely ground. Add the melted butter and pulse until the mixture is moistened.
  3. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass.
  4. Bake until fragrant, about 10 minutes (longer if using a glass dish). Place on a cooling rack to cool completely.
  5. Reduce oven temperature to 325°F.

Make the filling:

  1. In a large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese, granulated sugar, and Nutella on medium-high speed until smooth and creamy. Scrape down the sides and bottom of the bowl often, for at least 1 minute.
  2. Add the sour cream and sifted cocoa powder, and beat until well combined.
  3. Add the eggs one at a time, blending after each addition until combined. Scrape down the sides and bottom of the bowl.
  4. Add the Frangelico (or vanilla) and salt, and blend until just combined. Don’t over-mix.
  5. Spread the batter evenly over the cooled crust. Tap the pan against the counter a few times to release air bubbles.
  6. Bake at 325°F until just set at the edges but still slightly wobbly and jiggly in the center, about 35 minutes. Turn off the oven and crack open the oven door for 10 minutes. Remove from the oven and let cool completely on a wire rack.
  7. Cover with foil and refrigerate for at least 6 hours or overnight.

Make the topping:

  1. In a small saucepan set over medium heat, bring the heavy cream to a simmer. Remove from heat and stir in the Nutella until completely smooth.
  2. Let the mixture cool and thicken before spreading it evenly over the cold cheesecake bars, leaving a half-inch gap around the edge to maintain a clean border.
  3. Return to the fridge to firm up for at least 30 minutes.
  4. Cut into squares. For cleaner cuts, run your knife under hot water and wipe off in between slices.
Nutella Cheesecake Bars

Nutella Cheesecake Bars

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Variations:

  • Nut-Free: Substitute the Frangelico with vanilla extract if you prefer or have nut allergies.
  • Extra Chocolatey: Add chocolate chips to the filling for an added burst of chocolate.
  • Fruit Swirl: Mix in a swirl of raspberry or strawberry jam to add a fruity touch.

Equipment:

  • 8 by 8-inch metal baking pan
  • Parchment paper
  • Food processor
  • Electric mixer with paddle attachment
  • Mixing bowls
  • Measuring cups and spoons
  • Small saucepan
  • Spatula
  • Knife

Storage:

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in an airtight container for up to 2 months. Thaw in the refrigerator before serving.

What to Serve with This Recipe:

These Nutella Cheesecake Bars are delightful on their own but pair beautifully with a hot cup of coffee, a glass of cold milk, or a scoop of vanilla ice cream.

Tips:

  • Room Temperature Ingredients: Ensure that all your filling ingredients are at room temperature to achieve a smooth and creamy texture.
  • Avoid Over-Mixing: Over-mixing can incorporate too much air, leading to cracks in the cheesecake.
  • Cooling: Allow the cheesecake to cool slowly in the oven first to prevent cracking.

FAQ:

Can I use a different type of cracker for the crust?

Yes, you can use regular graham crackers or even digestive biscuits if you prefer.

Can I omit the hazelnut liqueur?

Absolutely. You can substitute it with vanilla extract if desired.

How do I know when the cheesecake is done?

The cheesecake is done when it is set at the edges but still slightly wobbly in the center. It will continue to set as it cools.

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Nutella Cheesecake Bars

Nutella Cheesecake Bars

Yield: Makes about 16 bars
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

The combination of Nutella, cream cheese, and a hint of hazelnut liqueur creates a dessert that’s simply divine.

Ingredients

  • For the crust:
  • - 9 (140 grams) chocolate graham crackers*
  • - 6 tablespoons (85 grams) unsalted butter, melted and slightly cooled (~100°F)
  • For the filling:
  • - 16 ounces full-fat cream cheese, completely softened to room temperature
  • - 1/2 cup (100 grams) granulated sugar
  • - 1 cup (296 grams) Nutella
  • - 1/4 cup (57 grams) sour cream, at room temperature
  • - 1/3 cup (28 grams) unsweetened cocoa powder, sifted
  • - 2 large eggs, at room temperature
  • - 2 teaspoons Frangelico (hazelnut liqueur) or vanilla extract**
  • - 1/4 teaspoon fine sea salt
  • For the topping:
  • - ½ cup (119 grams) heavy cream
  • - 1 cup (296 grams) Nutella

Instructions

1. Preheat oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment paper, leaving an overhang.
2. In a food processor, pulse the chocolate graham crackers until finely ground. Add the melted butter and pulse until moistened.
3. Press the crumb mixture into the bottom of the prepared pan. Bake until fragrant, about 10 minutes. Cool completely.
4. Reduce oven temperature to 325°F.
5. In a large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese, sugar, and Nutella on medium-high speed until smooth and creamy.
6. Add the sour cream and sifted cocoa powder, and beat until well combined. Add the eggs one at a time, blending after each addition. Scrape down the sides and bottom of the bowl.
7. Add the Frangelico (or vanilla) and salt, and blend until just combined.
8. Spread the batter evenly over the cooled crust. Tap the pan against the counter to release air bubbles.
9. Bake at 325°F until just set at the edges but still slightly wobbly in the center, about 35 minutes. Turn off the oven and crack open the door for 10 minutes. Cool completely on a wire rack.
10. Cover with foil and refrigerate for at least 6 hours or overnight.
11. In a small saucepan set over medium heat, bring the heavy cream to a simmer. Remove from heat and stir in the Nutella until smooth. Let cool and thicken before spreading over the cold cheesecake bars.
12. Return to the fridge to firm up for at least 30 minutes. Cut into squares.
Enjoy these Nutella Cheesecake Bars!

Notes

Approximate Nutrition Information

  • Calories: 320 per bar
  • Total Fat: 21g
  • Saturated Fat: 11g
  • Cholesterol: 70mg
  • Sodium: 180mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 2g
  • Sugars: 22g
  • Protein: 4g

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