Tessa’s List of recipes
TASTE: Packed with the perfect amount of chocolate and hazelnut flavour.
STRUCTURE: SO silky and creamy, with a slightly crunchy, buttery crust, topped with a soft, slightly melty ganache.
RELIEF: Much easier than making a traditional full cheesecake.
PROFESSIONALS: Amazing flavor and texture.
AGAINST: They mysteriously disappear from the fridge! 😉
WOULD I DO IT AGAIN? Oh definitely!
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Nutella cheesecake bars are every Nutella lover’s dream come true.
I am completely obsessed with the chocolate and hazelnut flavor combination.
If you’ve followed Handle the Heat for a long time, you know that I love the combination of chocolate and peanut butter. But there is another combination of flavors that holds a special place in my heart: chocolate and hazelnut. That incredible combination coming together in a delicious cheesecake form has quickly become one of my latest obsessions: Nutella cheesecake bars.
The flavor of Nutella pairs beautifully with the cream cheese and results in smoother, creamier, perfectly flavored cheesecake bars that are decadent without being too rich or cloyingly sweet.
My whole team went crazy for these cheesecake bars during the testing process. Even non-chocolate lovers have fallen in love with this recipe, and even some family members who aren’t big Nutella fans have completely devoured these bars.
The recipe is simple, direct and crazy. I hope you enjoy these Nutella Cheesecake Bars as much as we do!
Science splash
How to make Nutella cheesecake bars
Nutella Cheesecake Bar Crust Variations
- Nutella cheesecake bars require a chocolate cracker cookie crust, but if you have trouble finding them, use Chocolate Teddy Grahams or chocolate wafer cookies instead – just use the same amount by weight.
- Oreo cookies would probably be too rich and sweet for this recipe.
- Feel free to experiment with regular graham crackers, vanilla wafers or digestive biscuits as alternatives, using the same amount by weight.
Can I use store brand chocolate hazelnut spread?
Store brands vary in flavor, sweetness, and texture, so I recommend sticking the real Nutella for best results. You’ll need 592 grams total, or 20.88 ounces, so make sure you buy a large jar!
What kind of cream cheese should I use for Nutella cheesecake bars?
- Use blocks of high-quality, whole cream cheese.
- Do not use reduced fat, or the cheesecake bars may be watery or rubbery.
- Choose the best brand you can find as some generic brands have high water content.
- Make sure you don’t use cream cheese or cream cheese spread on a bagel.
What is the best pan for Nutella cheesecake bars?
This recipe calls for an 8 x 8 inch baking pan. I recommend using a light colored metal baking pan. This is my favorite pan for cheesecake bars, brownies, blondies and more. If you only have a glass or ceramic pan, the cheesecake bars may take longer to bake. Learn more about glass versus metal baking pans here.
Can I double this recipe?
Of course: double all the ingredients and cook in a 9 x 13 inch metal baking pan. You may need to add a few minutes to the cooking time.
How to Get Smooth and Creamy Nutella Cheesecake Bars
- Make sure the cream cheese is COMPLETELY softened to room temperature.
- Make sure the sour cream and eggs are also at room temperature.
- Don’t skip sifting the cocoa powder.
- Beat the spreadable cheese very well with the sugar and Nutella, being careful not to leave any lumps.
- Once you add the eggs, beat only until smooth to prevent them from sinking or cracking (although the risk of this happening is much lower with bars!).
- Be sure to scrape the sides and bottom of the bowl and mixer attachment often to avoid lumps or unincorporated ingredients.
How to cut Nutella cheesecake bars into clean slices
The hardest part about this Nutella Cheesecake Bars recipe is that you have to let it cool for at least 6 hours before slicing and serving! I usually like to let it cool overnight, just to make sure it’s completely set and I can cut clean slices. To get perfect slices, use a sharp knife, run it under hot water and dry it carefully between cuts.
How to store Nutella cheesecake bars
Store Nutella Cheesecake Bars in an airtight container in the refrigerator for up to 4 days. The longer it rests, the softer the crust will become.
Can you freeze cheesecake bars?
YES! These Nutella Cheesecake Bars freeze beautifully. Store bars in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator or on the counter for about an hour before serving.
More cheesecake bar recipes you’ll love:
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How to do
Nutella cheesecake bars
Silky Nutella cheesecake. Chocolate and butter biscuit base. Nutella dark ganache. Are you drooling already? These Nutella Cheesecake Bars are so delicious, no one will be able to stop at just one!
Instructions
Prepare the crust:
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Preheat oven to 350°F. Line an 8 x 8 inch metal baking pan with parchment, leaving an overhang.
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In a food processor, pulse the crackers until finely ground. Add the butter and blend until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Cook until fragrant, about 10 minutes (longer if using a glass baking dish). Place on a rack to cool completely.
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Reduce the oven temperature to 180°C.
Prepare the filling:
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In a large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese, sugar, and Nutella on medium-high speed until smooth and creamy, scraping the sides and bottom of the bowl frequently, to at least 1 minute. . Add the sour cream and cocoa powder and beat until well combined. Add the eggs one at a time, blending after each addition until smooth. Scrape the sides and bottom of the bowl. Add the Frangelico (or vanilla) and salt and blend until smooth. Do not over mix.
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Spread the batter evenly over the cooled crust. Tap the counter a few times to release air bubbles. Bake at 350°F until set at the edges but still slightly wobbly and jiggly in the center, about 35 minutes, before turning off the oven and opening the oven door for 10 minutes. Remove from oven to a wire rack to cool completely.
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Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Prepare the dressing:
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In a saucepan placed over medium heat, bring the cream to the boil. Remove from the heat and stir in the Nutella until the mixture is smooth and homogeneous. Allow to cool and thicken before spreading evenly over the chilled cheesecake bars, leaving a half-inch gap around the edge to maintain a clean edge. Place in the fridge to harden for at least 30 minutes.
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Cut into squares. For cleaner cuts, run your knife under hot water and dry it between slices.
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The cheesecake can be made ahead and stored in the refrigerator for up to 4 days or frozen in an airtight container for up to 2 months.
Notes on the recipe
**Some of the flavor of the Nutella will sweeten during the cooking process. The addition of Frangelico helps amplify that flavor. Pick up a mini bottle at the wine shop checkout to use for cooking!
