Tessa's Recipe Rundown
Taste: Brimming with the perfect amount of chocolate-hazelnut flavor.
Texture: SO silky and creamy, with a subtly crunchy, buttery crust, topped with a soft and slightly fudgy ganache.
Ease: Much easier than making a traditional full cheesecake.
Why You’ll Love This Recipe: Incredible flavor and texture you’ll crave again and again.
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Nutella Cheesecake Bars are a Nutella-lover’s dream come true.
I’m completely obsessed with the flavor combination of chocolate and hazelnut.
If you’ve followed Handle the Heat for any length of time, you know that I love the combination of chocolate and peanut butter. But there’s another flavor duo that holds a special place in my heart – chocolate and hazelnut. That incredible pairing coming together in a luscious cheesecake form has quickly become one of my latest obsessions – Nutella Cheesecake Bars.
The flavor of the Nutella plays so beautifully with the cream cheese and results in the smoothest, creamiest, and perfectly-flavored cheesecake bars that are decadent without being too rich or cloyingly sweet.
My entire team went nuts for these cheesecake bars during the testing process. Even the non-chocolate lovers fell in love with this recipe, and some family members who aren’t big Nutella fans also completely devoured these bars.
The recipe is simple, straightforward, and crazy delicious. I hope you enjoy these Nutella Cheesecake Bars as much as we do!
Sprinkle of Science
How to Make Nutella Cheesecake Bars
Nutella Cheesecake Bars Crust Variations
- Nutella Cheesecake Bars call for a chocolate graham cracker cookie crust, but if you’re having trouble finding those, use Chocolate Teddy Grahams or chocolate wafer cookies instead – just use the same amount by weight.
- Oreo cookies would likely be too rich and sweet for this recipe.
- Feel free to alternatively experiment with regular graham crackers, vanilla wafers, or digestive biscuits instead, 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 with real Nutella for best results. You’ll need 592 grams total, or 20.88 ounces, so be sure to buy a big jar!
What Kind of Cream Cheese Should I Use for Nutella Cheesecake Bars?
- Use blocks of full-fat, high-quality cream cheese.
- Do not use reduced fat or your cheesecake bars may be watery or rubbery.
- Opt for the best brand you can find as some generic brands have a high water content.
- Be sure not to use whipped cream cheese or cream cheese meant for spreading on a bagel.
What’s the Best Pan for Nutella Cheesecake Bars?
This recipe requires an 8 by 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, your cheesecake bars may take longer to bake. Learn more about Glass vs. Metal Baking Pans here.
Can I Double This Recipe?
Sure – double all ingredients and bake in a metal 9 by 13-inch baking pan. You may need to add a few minutes to the bake time.
How to get Smooth and Creamy Nutella Cheesecake Bars
- Be sure your cream cheese is COMPLETELY softened to room temperature.
- Make sure your sour cream and eggs are also at room temperature.
- Don’t skip sifting your cocoa powder.
- Beat the cream cheese very well with the sugar and Nutella, ensuring no lumps remain.
- Once the eggs have been added, only beat until combined to prevent sinking or cracking (though the risk of that happening is far lower with bars!).
- Be sure to scrape down the sides and bottom of your bowl as well as your mixer attachment often, to prevent lumps or unincorporated ingredients.
How to Perfectly Slice Cheesecake Bars
The hardest part of this recipe is that you must let it chill for at least 6 hours before you slice and serve it! I usually like to let it chill overnight, just to make sure it’s completely set and I’m able to cut clean slices. For perfect slices, use a sharp knife, run it under hot water, and carefully wipe it off in between cuts.
How to Store Nutella Cheesecake Bars
Keep Nutella Cheesecake Bars inside an airtight container in the fridge for up to 4 days. The longer it sits, the softer the crust will become.
Can You Freeze Cheesecake Bars?
Yes! These Nutella Cheesecake Bars freeze beautifully. Store the bars inside an airtight container in the freezer for up to 2 months. Defrost overnight in the fridge or on the counter for an hour or so before serving.
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Ingredients
For the crust:
- 9 (140 grams) chocolate graham crackers*
- 6 tablespoons (85 grams) unsalted butter, melted and slightly cooled (~100°F)
For the filling:
- 16 ounces full-fat cream cheese, completely softened to room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 cup (296 grams) Nutella
- 1/4 cup (57 grams) sour cream, at room temperature
- 1/3 cup (28 grams) unsweetened cocoa powder, sifted
- 2 large eggs, at room temperature
- 2 teaspoons Frangelico (hazelnut liqueur) or vanilla extract**
- 1/4 teaspoon fine sea salt
For the topping:
- ½ cup (119 grams) heavy cream
- 1 cup (296 grams) Nutella
Instructions
Make the crust:
- Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment, leaving an overhang.
- In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes (longer if using a glass dish). Place on a cooling rack to cool completely.
- Reduce oven temperature to 325°F.
Make the filling:
- 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 down the sides and bottom of the bowl often, for 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 combined. Scrape down the sides and bottom of the bowl. Add in Frangelico (or vanilla) and salt, and blend until just combined. Don’t over-mix.
- Spread batter evenly over cooled crust. Tap against the counter a few times to release air bubbles. Bake at 325°F until just set at the edges but still slightly wobbly and jiggly in the center, about 35 minutes, before turning off the oven and cracking open the oven door for 10 minutes. Remove from oven to a wire rack to cool completely.
- Cover with foil and refrigerate for at least 6 hours or overnight.
Make the topping:
- In a small saucepan set over medium heat, bring the cream to a simmer. Remove from heat and stir in the Nutella until completely smooth. Let cool and thicken before spreading over the cold cheesecake bars evenly, leaving a half-inch gap around the edge to maintain a clean border. Return to fridge to firm up for at least 30 minutes.
- Cut into squares. For cleaner cuts, run your knife under hot water and wipe off in between slices.
- The cheesecake can be made ahead of time and refrigerated for up to 4 days or frozen in an airtight container for up to 2 months.
Super creamy and delicious. Easy to make! Tessa has never failed me!
WOW, those look perfect, Rashida! Wish I could reach through my screen, yum!
I love this!
Would hazelnut coffee, either grounds or brewed, be a suitable substitute for Frangelico? I would really like to keep the hazelnut element, without having to buy it.
We haven’t tried that, but it sounds like a great experiment! I’d first test brewing the coffee and cooling it completely to room temperature before adding it in place of the Frangelico or vanilla extract. I worry that simply using grounds wouldn’t dissolve properly, resulting in a grainy cheesecake. Let us know how it goes if you give it a try!
I made these for the first time along with the June recipe for Raspberry Lemonade Cheesecake Bars. The chocoholics in the office were in heaven. It really is very silky and decadent.
Would I just double for 9×13? Also, baking time? Thanks
Hi Adela! Yes, simply double all ingredients and use a 9×13 pan, adding a few extra minutes to the bake time. Hope this helps, and let us know how what you think of these cheesecake bars once you have given them a try!
Thanks I will let you know but all your recipes are fabulous.
Can these be made individually as mini cheesecakes? How should I adjust the time?
Hi Donna! We haven’t tried that before. Feel free to experiment and let us know how it goes!
So easy to make, such a perfect result. Brilliant recipe – thank you! Rows of toasted and lightly salted hazelnuts pushed into the deep, rich topping added a lovely crunch and burst of flavor.
Love your addition, John! So happy you enjoyed this recipe 🙂
Thanks you, Team Tessa! You guys are so great! In my next life, I want you to run a K-12 school that my children can all go to. But hey, what am I saying? You’re young. Do the world a favor and start a school! It would be such a perfect, wonderful, learning-rich place! Maybe my great grandchildren could attend.
Can I use the topping to fill a cake please?
Hi Karen! We haven’t tried that, so I can’t say for sure how well that will work. Let us know how it goes if you give that a try!