Ferrero Rocher Cheesecake Bars
These Ferrero Rocher Cheesecake Bars are the perfect indulgence for any chocolate lover. Made with a crispy wafer crust, and creamy cheesecake filling and topped with chocolate ganache, these bars are sure to satisfy your sweet tooth.
They can be served at parties, potlucks, or even as a quick dessert after dinner. They are easy to make and require minimal ingredients, making them a great option any day of the week.
Table of contents
❤️ Why You’ll Love This Recipe
- These cheesecake bars only get better with time so they are great when made ahead.
- This dessert is a showstopper, sure to impress guests with its layers of decadence and luxurious taste.
- You don’t have to spend a lot of money at the grocery store so you don’t have to worry about breaking your budget.
🛒Ingredients
You will need a few simple ingredients to help you make these hazelnut cheesecake bars. Gather these ingredients on your next trip to the grocery store and you will have creamy cheesecake bars to share with your family and friends in no time.
Crust
- Honey graham cracker crumbs
- Rice crisp cereal
- Unsalted butter
- Chocolate hazelnut spread
Cheesecake Filling
- Cream cheese- room temperature
- Granulated sugar
- Eggs
- Vanilla extract
- Marshmallow fluff
- Chocolate hazelnut spread (Nutella)
- Rice crisp cereal
Topping
- Semi-sweet chocolate chips
- Heavy whipping cream
- Chocolate hazelnut spread
- Rice crisp cereal
- Ferrero Rocher Truffles
See the recipe card below for quantities.
🔪 How to Make Ferrero Rocher Cheesecake Bars
Making these nutella cheesecake bars takes a little effort however, they are worth every single second of the time. Follow the step-by-step instructions in the recipe card at the bottom of this post and you will be enjoying a sweet treat in no time.
Step 1: Start the crust
Preheat oven to 350 degrees Fahrenheit. Start by mixing the melted butter, graham cracker crumbs, and rice crisp cereal. Pour into a prepared 9×9 pan. Distribute evenly and press down with a spoon to compact together.
Step 2: Bake the crust
Place the chocolate hazelnut spread on top without spreading. Bake for 10 minutes. Once finished, leave the oven set at 350 for the cheesecake. Spread the chocolate hazelnut spread evenly over the crust and set aside.
Step 3: Cream the cream cheese and sugar
To start the filling, place the cream cheese and sugar into a mixing bowl. Beat until smooth and creamy. Add in the eggs and vanilla extract. Once well combined, add in the marshmallow fluff and mix.
Step 4: Finish the cheesecake filling
Continue with adding in the chocolate hazelnut spread and rice crisp cereal. Mix until well combined and there are no visible pale streaks. Pour over the crust and spread evenly.
Step 5: Bake the cheesecake
Bake for 20 minutes. Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees and bake for an additional 30 minutes. Once finished baking, turn the oven off leaving the cheesecake inside for 10 minutes. Remove and allow the cheesecake to come to room temperature.
Step 6: Make the ganache
Start by placing the chocolate chips and ½ cup of the heavy whipping cream in a microwave safe container. Microwave for 30 seconds-1 minute and mix until smooth. Add into a mixing bowl and add the chocolate hazelnut spread. Whisk together until well combined.
Step 7: Finish the chocolate ganache
Add in the rice crisp cereal and mix until fully incorporated. Once finished, pour 3/4 of the mixture on top of the cheesecake. Spread evenly and set aside.
Step 8: Make the chocolate whipped cream
With the remaining 1/4 of the chocolate mixture, add in the remaining 1 cup heavy whipping cream. Using a hand mixer, beat the mixture until stiff peaks form.
Step 9: Top and chill the cheesecake
Place the whipped topping into a piping bag with the tip of your choice and place 16 dollops onto the cheesecake. Cover the cheesecake and place in the refrigerator for at least 3 hours. Once chilled, take out and cut into 16 squares. Serve with a Ferrero Rocher on top.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Crust – Instead of using graham crackers to the crust try using other cookies such as Oreos, Nilla Wafers, or even chocolate chip cookies for a different twist.
- Nuts – For additional crunch try adding some chopped hazelnuts to your crust or cheesecake filling.
- Chocolate – If you love chocolate you can also add 1/2 cup of cocoa powder to your cheesecake filling.
If you are another for another delicious Nutella cheesecake dessert to make for your family give these Nutella Cheesecake Brownies a try next time.
🥄 Equipment
You will need a few kitchen tools to help you make this simple recipe. This is what you will need:
- mixing bowls
- 9×9 baking pan
- hand mixer
- microwave safe bowl
- piping bag with tip
🥫 Storage
Store the cheesecake bars in an airtight container in the fridge for 3-4 days. If you don’t have a lid for your baking dish you can also cover it tightly with plastic wrap or aluminum foil.
Serve With
These hazelnut cheesecake bars are delicious on their own, however, you can also pair them with your favorite meal such as these Beef Taco Burrito Bowls or this Instant Pot Beef Bourguignon.
💭 Tips
Here are a few tips that you can use to ensure that this recipe turns out perfectly for you every time that you make it.
- Make sure that you use room-temperature ingredients to ensure the best results with your baked goods. This will allow for better incorporation of ingredients and help with even baking.
- For easy removal and clean slicing, you can also line your baking dish with parchment paper and allow a small amount of overhang on the sides to easily remove the bars.
- When cutting into the cheesecake bars, use a sharp knife with a thin blade, and clean it with a warm cloth between slices for a clean cut. This will help give your slices a smooth edge, making the finished product look as tempting as it tastes.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can freeze the Ferrero Rocher Cheesecake Bars for up to 1 month. Be sure to wrap the bars individually with plastic wrap and then place them in a freezer bag or airtight container.
Preparing these nutella cheesecake bars ahead of time can make serving dessert a breeze. You can make them up to two days in advance, just be sure to store them in the refrigerator and add the Ferrero Rocher on top just before serving to maintain their crunchiness.
Yes, you can use store-bought whipped cream for convenience. However, for the best flavor and texture, we recommend making the chocolate whipped cream as directed.
🍽 More Nutella Recipes
Do you enjoy nutella? If so, give these other recipes a try:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Ferrero Rocher Cheesecake Bars
Equipment
- mixing bowls
- 9×9 baking pan
- Hand mixer
- Microwave Safe Bowl
- piping bag with a tip
Ingredients
Crust
- 1¾ cups Honey graham cracker crumbs
- ¼ cup Rice crisp cereal Rice Krispies- lightly crushed
- ½ cup Unsalted butter melted
- ½ cup Chocolate hazelnut spread Nutella
Cheesecake Filling
- 16 ounces Cream cheese room temperature
- ¼ cup Granulated sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- ½ cup Marshmallow fluff
- 1 cup Chocolate hazelnut spread Nutella
- ¾ cup Rice crisp cereal Rice Krispies
Topping
- 1 cup Semi-sweet chocolate chips
- 1½ cup Heavy whipping cream divied into 1/2 cup and 1 cup
- ⅓ cup Chocolate hazelnut spread Nutella
- ¼ cup Rice crisp cereal Rice Krispies
- 16 Ferrero Rocher Truffles
Instructions
Crust
- Preheat oven to 350 degrees Fahrenheit.
- Start by mixing the melted butter, graham cracker crumbs and rice crisp cereal.
- Pour into a prepared 9×9 pan.
- Distribute evenly and press down with a spoon to compact together.
- Place the chocolate hazelnut spread on top without spreading.
- Bake for 10 minutes.
- Once finished, leave the oven set at 350 for the cheesecake.
- Spread the chocolate hazelnut spread evenly over the crust and set aside.
Cheesecake Filling
- To start the filling, place the cream cheese and sugar into a mixing bowl.
- Beat until smooth and creamy.
- Add in the eggs and vanilla extract.
- Once well combined, add in the marshmallow fluff and mix.
- Continue with adding in the chocolate hazelnut spread and rice crisp cereal.
- Mix until well combined and there are no visible pale streaks.
- Pour over the crust and spread evenly.
- Bake for 20 minutes.
- Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees and bake for an additional 30 minutes.
- Once finished baking, turn the oven off leaving the cheesecake inside for 10 minutes.
- Remove and allow the cheesecake to come to room temperature.
Topping
- Once the cheesecake has reached room temperature, start the topping.
- Start by placing the chocolate chips and ½ cup of the heavy whipping cream in a microwave safe container.
- Microwave for 30 seconds-1 minute and mix until smooth.
- Add into a mixing bowl and add the chocolate hazelnut spread.
- Whisk together until well combined.
- Add in the rice crisp cereal and mix until fully incorporated.
- Once finished, pour 3/4 of the mixture on top of the cheesecake.
- Spread evenly and set aside.
- With the remaining 1/4 of the chocolate mixture, add in the remaining 1 cup heavy whipping cream.
- Using a hand mixer, beat the mixture until stiff peaks form.
- Place the whipped topping into a piping bag with the tip of your choice and place 16 dollops onto the cheesecake.
- Cover the cheesecake and place in the refrigerator for at least 3 hours.
- Once chilled, take out and cut into 16 squares.
- Serve with a Ferrero Rocher on top.
Oh my, I’m practically drooling looking at these photos! Cheesecakes can be hit and miss with me, but this looks SO good, and – like any rational person – I *love* Ferrero Rochers 😍 I love the addition of the Rice Crisp cereal too, that would taste so good! I’ve definitely got to try this 😋
I hope you love these as much as we do if you try them. They are so addictive 🙂