Oh, let me tell you about these Nutella cheesecake bars—they’re the kind of dessert that makes people beg for the recipe! I’ve been baking them for years, ever since I stumbled upon the magical combination of creamy cheesecake and that irresistible Nutella swirl. What I love most is how they satisfy that chocolate-hazelnut craving while being easier to make than a full cheesecake (no water bath needed!). Perfect for potlucks, bake sales, or when you just need a little something sweet with your afternoon coffee. Trust me, once you try these rich, fudgy bars with their buttery biscuit base, you’ll understand why they disappear so fast!
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Why You’ll Love These Nutella Cheesecake Bars
Let me count the ways these bars will become your new obsession! First off, they’re crazy easy to make—no fancy equipment needed, just a bowl and a spoon. The rich Nutella swirl gives you that chocolate-hazelnut kick without being overly sweet. They’re perfect for parties (I always get asked for the recipe) and you can even make a no-bake version by skipping the eggs and just chilling them. Plus, they keep beautifully in the fridge, which means… midnight snacks!
Ingredients for Nutella Cheesecake Bars
Gathering the right ingredients is half the battle with these bars – and trust me, every single one plays a crucial role! For the crust, you’ll need 200g digestive biscuits (crushed to fine crumbs – I just toss them in a bag and roll with a rolling pin) and 100g melted butter (unsalted works best so you control the saltiness).
Now for the star of the show: the filling requires 500g cream cheese – please, please let it come to room temperature first (cold cream cheese equals lumpy filling, and nobody wants that). You’ll also need 150g sugar, 3 eggs (also room temp!), 200g Nutella (I won’t judge if you sneak a spoonful), and 1 tsp vanilla extract for that extra depth of flavor. Simple ingredients, magical results!
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Nutella Cheesecake Bars in 35 Minutes
- Total Time: 50 minutes
- Yield: 12 bars
- Diet: Vegetarian
Description
Nutella Cheesecake Bars are a rich and creamy dessert combining the flavors of Nutella and cheesecake in a convenient bar form.
Ingredients
- 200g digestive biscuits
- 100g melted butter
- 500g cream cheese
- 150g sugar
- 200g Nutella
- 3 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C (350°F).
- Crush the biscuits and mix with melted butter. Press into a lined baking tray.
- Beat cream cheese and sugar until smooth. Add eggs one at a time.
- Mix in Nutella and vanilla extract.
- Pour the filling over the biscuit base and smooth the top.
- Bake for 30-35 minutes until set.
- Cool completely before slicing into bars.
Notes
- Use room temperature cream cheese for smoother mixing.
- Chill before slicing for cleaner cuts.
- Store in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
How to Make Nutella Cheesecake Bars
Okay, let’s get to the fun part – making these irresistible bars! I promise it’s easier than you think, and the results are so worth it. Just follow these simple steps, and you’ll have a tray of creamy, chocolatey goodness in no time.
Preparing the Crust
First things first – that buttery biscuit base! Line your baking tray with parchment paper (trust me, this makes lifting out the bars SO much easier). Mix your crushed digestive biscuits with the melted butter until it looks like wet sand. Press it firmly into the tray – I use the bottom of a glass to get it nice and even. Pop it in the fridge while you make the filling.
Making the Nutella Cheesecake Filling
Now for the magic! Beat the cream cheese and sugar together until smooth – no lumps allowed! Add the eggs one at a time, mixing well after each addition (this prevents curdling). Then, gently fold in that glorious Nutella and vanilla extract. The batter should be silky smooth and oh-so-tempting to lick (I won’t tell if you sneak a taste). Pour it over your chilled crust and smooth the top with a spatula.
Baking and Cooling
Bake at 180°C (350°F) for 30-35 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle. Resist the urge to overbake! Let it cool completely at room temperature, then chill for at least 4 hours (overnight is better) before slicing. This patience pays off with those perfect, clean-cut bars that’ll make you look like a baking pro!
Rich, creamy, and ready in just over half an hour, these Nutella Cheesecake Bars are pure chocolate-hazelnut indulgence. If you’re craving another unique cheesecake twist, try our Basque Cheesecake Donuts Recipe—a playful, bite-sized treat that combines two favorites in one.
Tips for Perfect Nutella Cheesecake Bars
Want bakery-quality results every time? Here are my tried-and-true secrets! First, room temperature ingredients are non-negotiable – cold cream cheese will leave you with lumps, and cold eggs can make your batter curdle. When slicing, run your knife under hot water between cuts for those picture-perfect edges. And here’s my golden rule: chill overnight if you can – the flavors deepen beautifully, and the texture firms up just right. Oh, and don’t skip lining your pan with parchment paper unless you enjoy scraping cheesecake off the bottom!
Nutella Cheesecake Bars Variations
Want to mix things up? Try swapping the digestive biscuit base for Oreo crumbs (remove the filling first) – it creates this amazing chocolate-on-chocolate situation! For extra crunch, fold chopped toasted hazelnuts into the filling. Feeling fancy? Swirl extra Nutella on top before baking. My friend adds a pinch of sea salt to the crust, and wow does it make that chocolate flavor pop!
Serving and Storing Nutella Cheesecake Bars
These bars are absolute perfection when served chilled straight from the fridge – the texture becomes beautifully firm yet creamy. I love pairing them with fresh raspberries or strawberries to cut through the richness (the tartness complements the Nutella so well!). They’ll keep happily in an airtight container in the fridge for up to 5 days… if they last that long!
For even more dessert inspiration, explore our Pinterest boards filled with irresistible recipes you’ll want to make again and again.
Nutella Cheesecake Bars FAQs
Can I freeze Nutella cheesecake bars?
Absolutely! These freeze like a dream. Just wrap individual bars tightly in plastic wrap, then pop them in a freezer bag. They’ll keep for up to 3 months. Thaw overnight in the fridge when your sweet tooth strikes!
Can I use low-fat cream cheese?
I won’t stop you, but fair warning – full-fat cream cheese gives that luxuriously creamy texture we all love. Low-fat versions can make the filling slightly grainy and less rich. If you must substitute, try half low-fat, half regular for better results.
Why did my cheesecake crack?
Don’t panic! Overmixing after adding eggs incorporates too much air, causing cracks. Also, sudden temperature changes can do it. Just let your baked cheesecake cool gradually on the counter before refrigerating. But hey, even cracked cheesecake tastes amazing – cover it with extra Nutella!
Can I make these without eggs?
Yes! Skip the eggs and bake for just 20 minutes until set. The texture will be denser but still delicious. Or try my no-bake version: mix the filling ingredients (minus eggs), pour over crust, and chill overnight.
Nutritional Information
Now, let’s be real – we’re not eating cheesecake bars for their health benefits! But since you asked, here’s the scoop per bar (remember, these are estimates): about 320 calories, with 22g fat (12g saturated – hey, it’s dessert!), 28g carbs, and 25g sugar. The protein comes in at 5g thanks to those eggs and cream cheese. My philosophy? Life’s too short not to enjoy the good stuff in moderation!
Share Your Nutella Cheesecake Bars
I’d love to see your creations! Snap a photo of those gorgeous bars and tag me – nothing makes me happier than seeing your baking triumphs. And if you tweaked the recipe? Tell me all about it in the comments!