These easy Nutella cheesecake bars are made with a crisp chocolate-cookie crust and a creamy baked Nutella filling. With about 20 minutes of preparation, a 25–35 minute bake, and at least 3 hours of chilling, they are a simple make-ahead dessert for parties, holidays, or relaxed weekend baking.
Every bite combines buttery chocolate-cookie crunch with smooth cream cheese, rich chocolate-hazelnut flavor, and a silky Nutella drizzle. Cut them into 16 generous bars from an 8-inch square pan, or make 20–24 smaller pieces in a 9 x 13-inch pan for a dessert tray.
Jump to RecipeWhy You’ll Love This Recipe
Nutella cheesecake bars deliver the pleasure of a full cheesecake without the fuss of a springform pan or a water bath. The square pan keeps the recipe approachable, while the sturdy cookie crust makes each bar easy to lift, serve, and share.
The filling has a rich but balanced texture. Full-fat cream cheese provides tang and structure, Nutella brings chocolate-hazelnut sweetness, and a small amount of salt keeps the flavor from tasting flat.
These bars are also wonderfully practical for entertaining because they need at least 3 hours in the refrigerator. Make them the day before serving, then add the drizzle and garnish shortly before placing them on a dessert table.
If you enjoy the combination of chocolate, marshmallow, and hazelnut, you may also like our Nutella s’mores treat for another shareable dessert idea.
Ingredients You’ll Need
The crust begins with 1 1/2 cups of chocolate-cookie crumbs. Crushed Oreos or chocolate wafer cookies both work well, and the cookie filling can remain in the crumbs if you are using sandwich cookies.
- Chocolate-cookie crumbs: These form a dark, crisp base with deep cocoa flavor.
- Unsalted butter: Five tablespoons bind the crumbs and add a tender, buttery texture.
- Granulated sugar: Two tablespoons lightly sweeten and help the crust taste complete.
- Full-fat cream cheese: Use 16 ounces, or 450 grams, softened for the smoothest filling.
- Nutella: One cup goes into the cheesecake, with 2–3 additional tablespoons reserved for an optional drizzle.
- Eggs: Two large room-temperature eggs give the filling structure as it bakes.
- Vanilla and salt: These small additions sharpen the chocolate-hazelnut flavor.
For finishing, choose chopped hazelnuts, chocolate shavings, whipped cream, or a combination. The bars are delicious without decoration, but a thin Nutella drizzle adds a glossy finish and makes them especially inviting.
Before beginning, soften the cream cheese and bring the eggs to room temperature. Cold ingredients can leave small lumps in the filling and may encourage extra mixing.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then line an 8-inch square baking pan with parchment paper. Leave enough paper hanging over two opposite sides to create handles for lifting out the chilled bars later.
Step 2: Combine the chocolate-cookie crumbs, melted unsalted butter, and granulated sugar in a bowl. Stir until every crumb looks evenly moistened, then press the mixture firmly across the bottom of the lined pan, using the bottom of a measuring cup to create a compact layer.
Step 3: Bake the crust for 8–10 minutes, just until it smells chocolatey and feels set. Let it cool briefly while you prepare the filling; it does not need to be completely cold before the cheesecake mixture is added.
Step 4: Place the softened cream cheese and 1/2 cup sugar in a mixing bowl. Beat on medium-low speed only until smooth, scraping down the bowl as needed, and avoid whipping in excessive air.
Step 5: Add 1 cup of Nutella, the vanilla extract, and salt to the cream cheese mixture. Beat until the color is even and the mixture looks creamy, pausing to scrape the sides of the bowl if any streaks remain.
Step 6: Add the two eggs one at a time, mixing just until each egg disappears into the batter. This gentle mixing keeps the filling smooth and helps reduce the chance of cracks as the bars bake and cool.
Step 7: Pour the filling over the briefly cooled crust and smooth the surface with a spatula. Bake for approximately 25–35 minutes, watching for set edges and a center that still has a slight wobble when the pan is gently moved.
Step 8: Cool the cheesecake completely at room temperature before refrigerating it. Chill for at least 3 hours, although an overnight rest gives the filling the firmest texture and the cleanest slices.
Step 9: Warm 2–3 tablespoons of Nutella slightly until it is fluid enough to drizzle, but not hot. Lift the chilled cheesecake from the pan, spoon or zigzag the Nutella over the top, add any chosen garnish, and cut into bars.
For a larger gathering, prepare the same recipe in a 9 x 13-inch pan and cut it into 20–24 smaller bars. Keep an eye on the texture rather than relying only on the clock, since pan dimensions and oven performance can affect the baking time.
Pro Tips for Smooth Cheesecake Bars
Room-temperature ingredients are the first key to a polished filling. Soft cream cheese blends with the sugar and Nutella more readily, while room-temperature eggs incorporate without requiring prolonged beating.
Mixing technique matters just as much. Once the eggs are added, stop mixing as soon as the batter is combined; excess air can expand in the oven and contribute to cracks or a puffed surface that sinks as it cools.
- Press the crust firmly: A compact crust will hold together when the bars are lifted and sliced.
- Do not overbake: The edges should look set while the center retains a gentle wobble.
- Cool gradually: Let the pan cool at room temperature before moving it to the refrigerator.
- Chill completely: Cutting too soon can produce soft, messy edges.
- Use a warm knife: Run a sharp knife under hot water, wipe it completely dry, and make one cut at a time.
For the cleanest presentation, wipe the blade between every cut. If the Nutella topping seems too thick, warm it briefly and stir before drizzling, taking care not to make it hot enough to soften the cheesecake.
When planning a full meal, these bars can be prepared ahead while you work on savory favorites such as a cozy bread bowl chili. For a lighter menu, spicy salmon poke offers a fresh contrast before dessert.
Serving Ideas and Variations
Serve the bars cold or let them stand for a few minutes at room temperature before eating. Chilled bars have the firmest, neatest texture, while a brief rest makes the filling taste even creamier.
A simple Nutella drizzle is enough for an elegant finish. Chopped hazelnuts add crunch, chocolate shavings provide extra cocoa flavor, and a small spoonful of whipped cream makes each portion feel more festive.
Keep the base recipe balanced rather than adding extra ingredients directly to the batter. The stated amounts create a dependable cheesecake texture with a clear chocolate-hazelnut flavor.
For a dessert spread with several bar-style options, pair these with tropical coconut-pineapple bars. If you are serving a brunch or afternoon snack alongside dessert, our soft Hawaiian rolls can round out the table.
Storage and Make-Ahead Instructions
Keep the finished bars covered and refrigerated for up to 4–5 days. A lidded container is ideal, but you can also cover the pan carefully with plastic wrap once the topping has set.
For longer storage, freeze the bars tightly wrapped for about 1 month. You can freeze the whole slab before slicing or wrap individual pieces, placing parchment between them to prevent sticking.
Thaw frozen bars in the refrigerator rather than at room temperature. Add the Nutella drizzle and delicate garnishes after thawing if you want the freshest appearance.
Because the bars need at least 3 hours of chilling, they are well suited to advance preparation. Bake them the evening before, refrigerate overnight, and slice shortly before serving.
Easy Nutella Cheesecake Bars
Ingredients
Method
- Heat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
- Stir the chocolate-cookie crumbs, melted butter, and sugar until evenly moistened. Press the mixture firmly into the bottom of the prepared pan and bake for 8–10 minutes, then cool briefly.
- Beat the softened cream cheese and sugar on medium-low speed until smooth. Mix in the Nutella, vanilla, and salt, then add the eggs one at a time, mixing just until incorporated.
- Spread the filling over the crust and smooth the top. Bake for approximately 25–35 minutes, until the edges are set and the center still has a slight wobble.
- Cool the cheesecake completely at room temperature, then refrigerate for at least 3 hours; overnight chilling is best. Lift it from the pan, drizzle with warmed Nutella, garnish if desired, and slice.
Notes
Final Thoughts
This easy Nutella cheesecake bars recipe brings together a crisp chocolate-cookie crust, a smooth baked cream-cheese filling, and the unmistakable taste of chocolate hazelnuts. It uses familiar ingredients, straightforward steps, and an overnight-friendly chilling schedule.
Take your time with the cooling and slicing stages, and you will be rewarded with neat, creamy bars that are rich without being complicated. Finish them with warmed Nutella, hazelnuts, chocolate shavings, or whipped cream, then serve each square well chilled.