Easy Nutella Cheesecake Bars Rich & Creamy
Easy nutella cheesecake bars deliver rich, creamy bites every time. No one wants cracked, dense, or overly sweet bars. After making this dozens of times, I learned chilling the crust before filling prevents soggy bottoms. The bars are melt-in-your-mouth creamy with glossy nutella ribbons. Try my Easy Healthy Orange Chicken Recipe for Dinner next. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Queso Chicken Enchiladas Recipe for Quick Dinner and Crispy Japanese Katsu Bowls with Tonkatsu Sauce.
Why This Easy Nutella Cheesecake Bars Rich & Creamy Is Pure Comfort
- No water bath needed — the crust seals in moisture
- Nutella swirls stay distinct, not muddy or overmixed
- Bars hold clean edges without crumbling when sliced
- Sweetness is balanced — not tooth-achingly sugary
What You'll Need for Easy Nutella Cheesecake Bars Rich & Creamy
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 6 tablespoons unsalted butter, melted
- 16 oz full-fat cream cheese, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1/4 cup Nutella, plus extra for drizzling
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon almond extract (optional but recommended)
- Optional: Whipped cream
- Optional: Cocoa powder
- Optional: Chopped hazelnuts
- Optional: Extra Nutella drizzle
📝 Ingredient Notes
- Graham cracker crumbs: Use plain, not honey or cinnamon — sweetness and texture must stay balanced.
- Cream cheese: Must be full-fat and fully softened — cold or low-fat causes lumps and cracks.
- Nutella: Room temperature only — cold Nutella sinks instead of swirling.
🛒 Tools & Equipment I Recommend
- Nordic Ware 8×8 inch metal baking pan — Prevents warped edges and ensures even baking — no hot spots that cause cracks → See on Amazon
- KitchenAid hand mixer — Mixes cream cheese smoothly without overbeating — crucial for creamy, not grainy, texture → See on Amazon
How to Make Easy Nutella Cheesecake Bars Rich & Creamy
- Make the crust: Preheat oven to 325°F. In a bowl, mix graham cracker crumbs and melted butter until evenly moistened. Press firmly into bottom of an 8×8 inch metal pan lined with parchment paper. Bake 10 minutes. Cool completely on a wire rack.
- Prepare filling: In a large bowl, beat cream cheese with hand mixer on medium until smooth — about 2 minutes. Add sugar and beat 1 minute more. Add eggs one at a time, beating just until incorporated. Stir in vanilla, sour cream, salt, and almond extract.
- Swirl in Nutella: Pour filling over cooled crust. Drop tablespoon-sized scoops of Nutella on top. Drag a butter knife through in figure-8 patterns to swirl — do not overmix. Top with extra Nutella drizzle.
- Bake and cool: Bake at 325°F for 35–40 minutes. Edges should be set but center should jiggle slightly like Jell-O. Cool in pan 1 hour at room temperature, then refrigerate uncovered 6 hours or overnight.
- Slice and serve: Use parchment overhang to lift bars from pan. Cut with a hot, dry knife for clean edges. Wipe knife between cuts. Serve chilled.
Cook's Tips for Perfect Easy Nutella Cheesecake Bars Rich & Creamy
- Baking science: Room-temperature ingredients emulsify correctly — cold cream cheese or eggs cause lumps and cracks.
- Common mistake and fix: Bars crack or sink when cooled too quickly. Always cool 1 hour at room temp before refrigerating — sudden temperature drops cause collapse.
- Texture control: Overmixing after adding eggs incorporates too much air — leads to puffing then sinking. Mix just until smooth.
- Slicing success: Chill bars at least 6 hours — warmer bars crumble. A hot knife cuts cleanly every time.
Storing & Reheating Easy Nutella Cheesecake Bars Rich & Creamy
Short-Term Storage
Store in an airtight container in the fridge. Store covered in fridge up to 5 days. Make-ahead tip: Bake and chill 1 day ahead — flavors deepen overnight.
Freezing Easy Nutella Cheesecake Bars Rich & Creamy
Slice, wrap individually in plastic wrap, freeze up to 2 months.
How to Reheat Without Drying It Out
Oven: Not recommended — best served chilled. Microwave: Not recommended — texture suffers.
Recipe Notes
- Chef tip: For clean Nutella swirls, drop cold Nutella scoops first, then drag — warm Nutella bleeds.
- Best substitution: Use Biscoff spread for caramel notes, or melted milk chocolate if Nutella is unavailable.
- Make-ahead: Crust can be baked and frozen for 1 week — thaw 30 minutes before adding filling.
- Scaling: Double for 9×13 inch pan — increase bake time by 5–7 minutes and test center jiggle.
- Troubleshooting: If bars are watery, you overbaked — remove when center jiggles like Jell-O, not wobbles like liquid.
Want to level up this recipe?
OXO Good Grips Bench Scraper — Cleans edges of the pan and lifts bars without breaking — solves the crumble problem → Check price on Amazon
Easy Nutella Cheesecake Bars Rich & Creamy
Ingredients
Main Ingredients
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 6 tablespoons unsalted butter, melted
- 16 oz full-fat cream cheese, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1/4 cup Nutella, plus extra for drizzling
Seasonings
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon almond extract (optional but recommended)
Optional Toppings
- Whipped cream
- Cocoa powder
- Chopped hazelnuts
- Extra Nutella drizzle
Instructions
- Make the crust: Preheat oven to 325°F. In a bowl, mix graham cracker crumbs and melted butter until evenly moistened. Press firmly into bottom of an 8×8 inch metal pan lined with parchment paper. Bake 10 minutes. Cool completely on a wire rack.
- Prepare filling: In a large bowl, beat cream cheese with hand mixer on medium until smooth — about 2 minutes. Add sugar and beat 1 minute more. Add eggs one at a time, beating just until incorporated. Stir in vanilla, sour cream, salt, and almond extract.
- Swirl in Nutella: Pour filling over cooled crust. Drop tablespoon-sized scoops of Nutella on top. Drag a butter knife through in figure-8 patterns to swirl — do not overmix. Top with extra Nutella drizzle.
- Bake and cool: Bake at 325°F for 35–40 minutes. Edges should be set but center should jiggle slightly like Jell-O. Cool in pan 1 hour at room temperature, then refrigerate uncovered 6 hours or overnight.
- Slice and serve: Use parchment overhang to lift bars from pan. Cut with a hot, dry knife for clean edges. Wipe knife between cuts. Serve chilled.
Notes
- Chef tip: For clean Nutella swirls, drop cold Nutella scoops first, then drag — warm Nutella bleeds.
- Best substitution: Use Biscoff spread for caramel notes, or melted milk chocolate if Nutella is unavailable.
- Make-ahead: Crust can be baked and frozen for 1 week — thaw 30 minutes before adding filling.
- Scaling: Double for 9×13 inch pan — increase bake time by 5–7 minutes and test center jiggle.
- Troubleshooting: If bars are watery, you overbaked — remove when center jiggles like Jell-O, not wobbles like liquid.
Storage
- Fridge: Store covered in fridge up to 5 days.
- Freezer: Slice, wrap individually in plastic wrap, freeze up to 2 months.
- Oven reheat: Not recommended — best served chilled.
- Microwave reheat: Not recommended — texture suffers.
- Make ahead: Bake and chill 1 day ahead — flavors deepen overnight.
Nutrition Per Serving
- Calories: 320
- Protein: 4g
- Fat: 18g
- Carbs: 35g
- Fiber: 0.5g
- Sugar: 24g
- Sodium: 180mg
- Cholesterol: 55mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Nutella Cheesecake Bars Rich & Creamy FAQs
Yes — bake and chill overnight. Texture improves with time as flavors meld. Cut and store in airtight container with parchment between layers.
Cracking happens from rapid cooling or overbaking. Cool 1 hour at room temperature before refrigerating. Also ensure cream cheese and eggs are truly room temperature before mixing.
Yes — slice first, wrap each bar tightly in plastic wrap, then place in freezer bag. Thaw in fridge 2 hours before serving. Texture stays intact.
Biscoff cookies or chocolate wafers work well. Avoid digestive biscuits — they’re too dry and crumbly. Press firmly — a sturdy crust prevents soggy bottoms.
Yes — they’re rich and cozy, perfect for holiday gatherings. Serve with spiced cider or as part of a Thanksgiving dessert board alongside pumpkin bars.
A Warm Final Note
I can’t wait for you to try Easy Nutella Cheesecake Bars Rich & Creamy and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
