Description
These Nutella Cheesecake Bars combine a rich, chocolate graham cracker crust with a creamy Nutella-infused cheesecake filling and a luscious Nutella cream topping. Perfectly balanced with the subtle sweetness of hazelnut liqueur and a rich chocolate undertone, these bars offer an indulgent dessert that’s easy to prepare and ideal for any occasion.
Ingredients
Crust
- 9 (140 grams) chocolate graham crackers
- 6 tablespoons (85 grams) unsalted butter, melted and slightly cooled (~100°F)
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
Topping
- 1/2 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 paper, leaving an overhang for easy removal later. In a food processor, pulse the chocolate graham crackers until finely ground. Add the melted butter and pulse until the mixture is moistened and crumbly. Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup or glass to create a compact crust. Bake in the preheated oven for about 10 minutes until fragrant. If using a glass dish, the baking time may be slightly longer. Remove from oven and place on a cooling rack to cool completely.
- Adjust oven temperature: Reduce the oven temperature to 325°F to prepare for baking the cheesecake filling.
- Prepare the filling: In a large mixing bowl, use an electric mixer fitted with the paddle attachment to beat the softened cream cheese, granulated sugar, and Nutella on medium-high speed. Continue mixing for at least 1 minute until the mixture is smooth and creamy, scraping down the sides and bottom of the bowl frequently to ensure even blending. Add the sour cream and sifted cocoa powder, then beat until fully combined. Incorporate the eggs one at a time, blending well after each addition, and scrape down the sides to maintain uniformity. Add the Frangelico or vanilla extract and the fine sea salt, blending until just combined to avoid over-mixing.
- Bake the filling: Spread the cheesecake batter evenly over the cooled crust. Tap the pan gently against the counter a few times to release any trapped air bubbles. Bake the cheesecake at 325°F for about 35 minutes, until the edges are set but the center remains slightly wobbly and jiggly. Once done, turn off the oven, crack open the oven door, and let the cheesecake sit inside for 10 minutes to finish setting gently. Then remove from the oven and allow to cool completely on a wire rack.
- Chill the cheesecake: Cover the cooled cheesecake with foil and refrigerate for at least 6 hours or preferably overnight to allow it to fully set and develop the flavors.
- Make the topping: In a small saucepan over medium heat, bring the heavy cream to a gentle simmer. Remove from heat and immediately whisk in the Nutella until the mixture is completely smooth and well combined. Allow the topping to cool and thicken slightly before spreading it evenly over the chilled cheesecake bars. Leave about a half-inch gap around the edges to maintain a clean appearance. Return the bars to the refrigerator and chill for at least 30 minutes to let the topping firm up.
- Serve: Using a sharp knife warmed under hot water and wiped dry between slices, cut the cheesecake into 25 squares for clean, neat servings. Enjoy immediately or keep refrigerated until serving.
- Storage: These cheesecake bars can be made ahead and refrigerated for up to 4 days. For longer storage, freeze the bars in an airtight container for up to 2 months, thawing in the refrigerator before serving.
Notes
- Using room temperature ingredients such as cream cheese, eggs, and sour cream helps achieve a smoother filling without lumps.
- To prevent cracking or over-baking, avoid over-mixing the batter and monitor the cheesecake closely during baking.
- If a glass baking dish is used instead of metal, increase baking time for the crust slightly to ensure it is fully baked and fragrant.
- The Frangelico hazelnut liqueur can be substituted with vanilla extract for a milder flavor.
- Running a knife under hot water and drying in between cuts ensures cleaner slices when serving.
- Allowing the cheesecake to chill overnight intensifies the flavors and improves texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
