Nutella Cheesecake Bars
These Nutella Cheesecake Bars are the ultimate indulgence for any dessert lover. The combination of creamy cheesecake, rich Nutella, and a graham cracker crust leaves you wanting to make them again and again.
Do you love hazelnuts are much as we do? Then you’re going to love this delicious hazelnut spread recipe! Made with only a handful of ingredients, these bars are the ultimate dessert recipe.
Table of contents
❤️ Why You’ll Love This Recipe
- These cheesecake bars are perfect for any occasion from birthdays to holidays, and everything in between.
- They are easy to make and always a crowd-pleaser!
- The creamy filling and crunchy graham cracker crust combine to create a delicious treat that everyone will love.
🛒Ingredients
You only need a few simple ingredients to help you make this hazelnut dessert recipe. Gather these ingredients on your next trip to the grocery store so that you can enjoy this delicious dessert with your family and friends.
- graham cracker sheets
- cocoa powder
- brown sugar
- melted butter
Cheesecake:
- cream cheese softened
- sugar
- Nutella
- sour cream
- cocoa powder
- eggs
- vanilla
- salt
Ganache:
- heavy cream
- Nutella
- chopped hazelnuts
See the recipe card below for quantities.
🔪 How to Make These Nutella Cheesecake Bars
This is a quick overview of the steps needed to make these cheesecake bars. You can find the full instructions in the recipe card at the bottom of this post.
Make the crust by mixing the graham crackers, cocoa powder and brown sugar until fine. Add the butter, and press into the bottom of your pan.
In a large mixing bowl, beat the cream cheese, sugar, and Nutella. Then add in the eggs, vanilla, and salt and mix until combined.
Pour the cheesecake mixture over the crust, and bake in a 350 degree oven for 35 minutes. Allow to cool in the oven for 10 minutes. Chill overnight in the fridge.
The next day, make the chocolate ganache in the microwave. Stir in increments until smooth.
Pour the ganache overtop of the bars and spread in an even layer.
Then sprinkle the chopped hazelnuts on top before chilling for another 30 minutes or until the ganache is set. Slice and serve.
🥄 Equipment
This is a list of the equipment that you will need to make this easy dessert recipe:
- food processor
- 8″ square pan
- mixing bowls
- electric mixer
🥫 Storage
Storage – Store the Nutella cheesecake bars in an airtight container or covered with plastic wrap in the fridge for up to 4 days.
Freezing – You can also freeze the bars wrapped in plastic wrap or aluminum foil in a freezer bag for up to three months.
Serve With
We love to serve these cheesecake bars after a delicious meal of grilled steak topped with this Chimichurri Sauce. And, this Cauliflower Parmesan Bake or these Zucchini Fritters make great side dishes for this recipe.
💭 Tips
- Don’t have a food processor? You can use a storage bag or freezer bag and a rolling pin to crush your graham crackers. Or, purchase the precrushed crumbs from the store.
- For a smooth cheesecake layer, make sure that your cheesecake is completely at room temperature before starting the filling.
- Once you add the eggs to your batter, don’t overmix. Overmixing will cause you to have tough bars that will deflate in the oven. Mix until just combined.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
If your cheesecake bars cracked they most likely were overbaked. Make sure to watch them closely in the oven.
🍽 More Cheesecake Recipes
Do you enjoy cheesecake recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Nutella Cheesecake Bars
Equipment
- Food processor
- 8″ square pan
- mixing bowls
- Electric mixer
Ingredients
Crust:
- 12 Graham cracker sheets
- ¼ cup cocoa powder
- ¼ cup brown sugar
- ⅓ cup melted butter
Cheesecake:
- 16 ounces cream cheese softened
- ½ cup sugar
- 1 cup Nutella
- ¼ cup sour cream
- ⅓ cup cocoa powder
- 2 eggs
- 2 teaspoons vanilla
- ½ teaspoon salt
Ganache:
- ½ cup heavy cream
- 1 cup Nutella
- ¼ cup chopped hazelnuts
Instructions
- Preheat the oven to 350 degrees.
- In a food processor, pulse the graham crackers, cocoa powder and brown sugar until the crackers are fine crumbs.
- Add in the melted butter and pulse until it starts to form a ball.
- Press into the bottom of an 8” square pan and place in the oven to bake for 10 minutes.
- Remove and let cool while making the filling.
- Reduce the oven temperature to 325 degrees.
- In a large bowl, beat the cream cheese, sugar and Nutella until smooth.
- Add in the sour cream and cocoa powder and blend carefully until well mixed.
- Add in the eggs, one at a time and make sure to thoroughly mix in each one before continuing.
- Add in the vanilla and salt and mix.
- Pour over the cooled crust and place in the oven to bake for 35 minutes. Do not remove, but turn off the oven and let the bars sit in the warm oven for 10 minutes before removing and allowing to cool to room temperature.
- Once cooled down to room temperature, place in the refrigerator overnight (or for a minimum of 6-8 hours).
- To make the ganache, warm the heavy cream in a microwave safe container until it’s just about to boil.
- Remove and add to a bowl with the Nutella, let sit for about a minute and then stir until smooth and creamy.
- Pour over the top of the chilled cheesecake bars.
- Sprinkle the hazelnuts over the top.
- Return the bars to the refrigerator and let chill for about 30 minutes for the ganache to set.
- Remove and slice into whatever size bars desired!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
