Introduction

These Nutella Cheesecake Bars are a rich and creamy dessert combining the smoothness of cheesecake with the irresistible flavor of Nutella. Perfect for chocolate and hazelnut lovers, they offer a fudgy crust and a luscious topping. Easy to make and impressive to serve, they’re sure to be a crowd-pleaser.

Two pieces of rich chocolate dessert are stacked on top of each other, each piece showing three clear layers: the bottom layer is a dark, crumbly chocolate crust, the middle layer is a thick, smooth, and dense chocolate mousse with small holes, and the top layer is a shiny, gooey chocolate glaze that softly drips over the edges. The dessert sits on white paper over a white marbled texture surface, with chocolate crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 chocolate graham crackers (140 grams)*

6 tablespoons unsalted butter, melted and slightly cooled (~100°F) (85 grams)

16 ounces full-fat cream cheese, completely softened to room temperature

1/2 cup granulated sugar (100 grams)

1 cup Nutella (296 grams)

1/4 cup sour cream, at room temperature (57 grams)

1/3 cup unsweetened cocoa powder, sifted (28 grams)

2 large eggs, at room temperature

2 teaspoons Frangelico (hazelnut liqueur) or vanilla extract**

1/4 teaspoon fine sea salt

1/2 cup heavy cream (119 grams)

1 cup Nutella (296 grams) for topping

Instructions

Step 1: Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment paper, leaving an overhang for easy removal later.

Step 2: In a food processor, pulse the chocolate graham crackers until finely ground. Add the melted butter and pulse until the crumbs are moistened evenly.

Step 3: Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake for about 10 minutes until fragrant. Remove and cool completely on a wire rack.

Step 4: Reduce the oven temperature to 325°F.

Step 5: In a large bowl, beat the softened cream cheese, sugar, and 1 cup Nutella on medium-high speed until smooth and creamy, about 1 minute. Scrape down the sides of the bowl as needed.

Step 6: Add the sour cream and sifted cocoa powder, then beat until combined. Add eggs one at a time, mixing after each addition. Scrape down the sides again.

Step 7: Stir in the Frangelico or vanilla extract and sea salt. Mix just until combined—avoid overmixing.

Step 8: Spread the filling evenly over the cooled crust. Tap the pan gently on the counter to release any air bubbles.

Step 9: Bake at 325°F for about 35 minutes, until the edges are set but the center is still slightly wobbly. Turn off the oven, crack the door, and let the bars sit inside for 10 minutes. Remove to a wire rack and cool completely.

Step 10: Cover the pan with foil and refrigerate for at least 6 hours or overnight to set fully.

Step 11: For the topping, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and stir in 1 cup Nutella until smooth and thickened.

Step 12: Let the topping cool slightly, then spread it evenly over the chilled cheesecake bars, leaving about a half-inch border around the edges for a clean look. Refrigerate again for at least 30 minutes to firm the topping.

Step 13: Use a knife warmed under hot water and wiped dry between cuts for neat squares. Serve chilled.

Tips & Variations

Use Frangelico for a subtle hazelnut kick or vanilla extract as a kid-friendly alternative.

Press the crust mixture firmly to prevent crumbling when slicing.

Allow the cheesecake bars to chill thoroughly for the best texture and clean cuts.

Try swapping the Nutella topping for a drizzle of melted dark chocolate for a different finish.

FAQs

Can I use a glass baking dish instead of metal?

Yes, but baking times may be slightly longer. Make sure to watch the crust so it does not over-bake. Cooling completely in the pan helps the crust set firmly regardless of the dish used.

Do I have to use full-fat cream cheese?

Full-fat cream cheese gives the best creamy texture and flavor. Lower fat versions may affect the richness and consistency of the filling.