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Ferrero Rocher Cheesecake Bars Recipe

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4.5 from 138 reviews

Indulge in these decadent Ferrero Rocher Cheesecake Bars, featuring a rich Nutella brownie base topped with a creamy cheesecake layer studded with Ferrero Rocher truffles and finished with a glossy hazelnut chocolate topping. Perfect for chocolate lovers and elegant enough for any special occasion.

Ingredients

Scale

Brownie Base

  • 1 cup Nutella
  • Cooking spray
  • 1 (16- to 18-oz.) box brownie mix, plus ingredients called for on box

Cheesecake Layer

  • 2 (8-oz.) packages cream cheese, softened
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/4 cup sour cream
  • 1/2 tsp kosher salt
  • 12 Ferrero Rocher truffles, halved

Topping

  • 1 1/4 cups (212 g) semisweet chocolate chips, melted
  • 1/4 cup (35 g) finely chopped blanched hazelnuts

Instructions

  1. Prepare Nutella Layer: Line a 9″ x 9″ baking dish with two overlapping sheets of parchment paper, leaving an overhang on all sides. Spread 1 cup of Nutella evenly on the bottom. Freeze the dish until the Nutella layer is solid, for at least 1 hour and up to 3 days.
  2. Preheat Oven and Prepare Pan: Arrange a rack in the center of your oven and preheat to 350°F (175°C). Line another 9″ x 9″ baking dish with parchment paper, leaving a 2″ overhang on two opposite sides. Grease the pan with cooking spray to prevent sticking.
  3. Make Brownie Batter: In a large bowl, prepare the boxed brownie mix according to the package directions, using the specified ingredients.
  4. Prepare Cheesecake Mixture: In another large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese and sugar together until smooth and lump-free. Add eggs and vanilla extract, beating until incorporated. Then mix in the sour cream and kosher salt until the mixture is smooth.
  5. Assemble Bars: Spread half of the brownie batter evenly in the greased baking dish. Retrieve the frozen Nutella layer from the freezer, using the parchment overhang to lift it out and discard the parchment. Place the solid Nutella layer directly on top of the brownie batter. Gently spread the remaining brownie batter over the Nutella layer. Press the halved Ferrero Rocher truffles, cut side down, evenly over the top. Pour the cheesecake batter over the truffles, smoothing into an even layer.
  6. Bake: Bake the assembled bars in the preheated oven for 55 to 60 minutes, or until the cheesecake layer is set and no longer jiggles when gently shaken.
  7. Cool and Chill: Allow the bars to cool at room temperature for 15 minutes, then refrigerate until firm, at least 3 hours and up to overnight, for best results.
  8. Prepare Topping: In a medium bowl, combine the melted semisweet chocolate chips and finely chopped hazelnuts. Spread this chocolate hazelnut mixture evenly over the chilled cheesecake bars. Refrigerate until the chocolate topping has set, about 20 minutes.
  9. Serve: Use the parchment overhang to lift the bars out of the pan and transfer to a cutting board. With a sharp knife, cut into squares and serve chilled.

Notes

  • Freezing the Nutella layer first helps create a distinct and stable middle layer in the bars.
  • Ensure the cream cheese is softened to room temperature for a smooth cheesecake batter without lumps.
  • You may substitute homemade brownie batter if desired, but boxed mixes offer convenience.
  • These bars keep well refrigerated for up to 3 days; bring to room temperature slightly before serving for best flavor and texture.
  • For an extra touch, garnish with whole hazelnuts or additional Ferrero Rocher chocolates on top before serving.

Keywords: Ferrero Rocher cheesecake bars, Nutella dessert, chocolate hazelnut bars, brownie cheesecake bars, easy cheesecake recipe, decadent chocolate dessert

Find it online: https://thefoodrecipe.com/ferrero-rocher-cheesecake-bars-recipe/