These Nutella Cheesecake Bars are a weeknight miracle and a party showstopper. A crisp Oreo crust anchors a silky two-layer cheesecake: one plain, one swirled with Nutella for that unmistakable chocolate-hazelnut lift. They slice clean, chill well, and travel without drama—everything you want from a bar dessert.
I make these when I want something that looks elegant but doesn’t require finicky technique. The steps are straightforward: press a cookie crust, make a single cream cheese base and split it, mix Nutella into one portion, then bake and chill. Timing matters more than fancy moves, so I’ll point out exactly where to take your time.
If you love contrasts—crunch vs. cream, bitter chocolate vs. sweet hazelnut—this recipe delivers. Follow the ingredient list and the step-by-step instructions closely, and you’ll have 16 evenly portioned squares that please a crowd or a very indulgent household.
Ingredients
- 2 cups Oreo crumbs — forms the chocolate cookie crust; use finely crushed for a compact base.
- 1/4 cup unsalted butter, melted — binds the crumbs and adds richness; melted butter ensures even coating.
- 16 oz (455 g) cream cheese, at room temperature — the primary structure and creaminess of the cheesecake; room temperature prevents lumps.
- 2 eggs, at room temperature — help set the cheesecake and provide structure while keeping it tender.
- 1/2 cup granulated sugar — sweetens the filling; balances the bitterness of the Oreos and Nutella.
- 1/4 cup heavy cream, + 1 tablespoon — adds silkiness and looseness to the batter; 1 tablespoon is reserved for thinning the Nutella layer.
- 1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract) — vanilla deepens flavor; use seeds for speckled, aromatic filling.
- 1/3 cup Nutella — the defining chocolate-hazelnut flavor; swirled into one-third of the filling for a distinct layer.
What to Buy
Stick to the ingredient list above. Buy full-fat cream cheese and good-quality Nutella for the creamiest texture and richest flavor. If you can, get a fresh vanilla bean for the best aroma, otherwise use the 1 teaspoon vanilla extract option.
For the crust, pre-made Oreo crumbs are convenient, but you can crush whole Oreos at home in a food processor. Pick up parchment paper, an 8″ × 8″ baking pan, and a block of unsalted butter if you don’t already have them. Room-temperature eggs and cream cheese make the process smoother, so plan a little ahead.
Nutella Cheesecake Bars, Made Easy
- Preheat the oven to 325°F (170°C). Butter an 8″ × 8″ (20 × 20 cm) baking dish, line it with parchment paper so the paper comes up the sides, and press the paper into the corners. Set the prepared pan aside.
- In a medium bowl, combine the 2 cups Oreo crumbs and the 1/4 cup melted unsalted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Bake the crust on the center rack for about 12 minutes, until set. Remove from the oven and let the crust cool completely in the pan on a cooling rack.
- While the crust cools, make the cheesecake base: in a food processor or with an electric mixer, combine the 16 oz (455 g) room-temperature cream cheese, 2 room-temperature eggs, 1/2 cup granulated sugar, 1/4 cup heavy cream, and the scraped seeds from 1 vanilla bean (or 1 tsp vanilla extract). Process or beat until the mixture is smooth and homogenous.
- Transfer approximately two-thirds of the smooth cream cheese mixture into a separate bowl—this will be the plain cheesecake layer. Leave the remaining one-third of the mixture in the processor or mixing bowl for the Nutella layer.
- To the remaining one-third of the cream cheese mixture, add 1/3 cup Nutella and 1 tablespoon heavy cream. Process or beat until the Nutella mixture is smooth and fully combined.
- Assemble the bars: spread the plain cheesecake mixture evenly over the cooled Oreo crust, smoothing the surface without disturbing the crust. Pour the Nutella cheesecake mixture over the plain layer and spread gently into an even layer.
- Bake on the center rack for about 35 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken.
- Remove from the oven and cool completely on a cooling rack. Once cooled to room temperature, refrigerate the pan for at least 3 hours to fully set.
- When chilled, lift the bars from the pan using the parchment paper, place on a cutting board, and cut into 16 squares. Serve chilled.
Why This Recipe Works
The Oreo crust is dense and chocolate-forward, so it stands up to a creamy filling without turning soggy. Melting the butter and pressing the crumbs firmly gives a compact base that slices cleanly.
Splitting the cream cheese mixture is a clever shortcut: you build one batter, then flavor a portion with Nutella. That keeps both layers smooth and consistent in texture. The baking temperature and the gentle jiggle test prevent overbaking; a slightly wobbly center becomes velvety after chilling.
Vegan & Vegetarian Swaps
Vegetarian: This recipe is already suitable for lacto-vegetarians—there’s no meat or gelatin involved.
Vegan: Swap the cream cheese for a vegan cream cheese and replace the heavy cream with a thick plant-based cream (such as canned coconut cream). Use a commercial egg replacer or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg, allowed to gel) in place of the eggs. Choose a vegan chocolate-hazelnut spread instead of Nutella, and confirm your cookie crumbs are vegan. Note that textures will differ; vegan versions may need a bit more chilling time to fully set.
Tools & Equipment Needed
- 8″ × 8″ (20 × 20 cm) baking dish — the pan specified in the instructions; lines and lifts easily with parchment.
- Parchment paper — for easy removal of bars from the pan.
- Food processor or electric mixer — food processor is fastest for the crust and batter; a mixer works fine for cream cheese and eggs.
- Measuring cups and spoons — accuracy helps with texture.
- Mixing bowls and spatula — for transferring and smoothing layers.
- Oven and cooling rack — baking and thorough cooling are essential.
Avoid These Mistakes
Don’t skip room-temperatureing the cream cheese and eggs. Cold cream cheese makes a lumpy batter, and overworking it to remove lumps will incorporate excess air that can cause cracks or a curdled texture.
Press the crust firmly and evenly. If it’s loose, the filling will sink or the bars will crumble when cut. Bake the crust before filling so it sets and won’t get soggy.
During the final bake, remove the bars when the edges are set and the center still jiggles slightly. Overbaking makes a dry, dense cheesecake. Underbaking by too much, however, will leave the middle too soft even after chilling—follow the 35-minute guideline and verify with the jiggle test.
Smart Substitutions
If you don’t have Oreos, any chocolate sandwich cookie will work as long as you crush it finely. Salted butter can replace unsalted; just skip any extra salt elsewhere. If you’re out of heavy cream, a full-fat milk will thin the batter similarly, but expect a slight change in richness.
For vanilla, a good-quality vanilla extract (1 tsp) is an acceptable swap for the vanilla bean. If Nutella isn’t available, another chocolate-hazelnut spread works fine—the final flavor profile will follow the product you choose.
If You’re Curious
Want a marbled look instead of two distinct layers? Drop spoonfuls of the Nutella mixture across the plain layer and run a skewer through briefly to create swirls. Be gentle to avoid mixing the layers completely.
To dress up the bars for guests, a light dusting of cocoa powder, a few chopped toasted hazelnuts, or a dollop of whipped cream per square makes them feel special. Serve chilled for the cleanest slices; they soften and become less firm at room temperature.
Shelf Life & Storage
Store the bars covered in the refrigerator for up to 4–5 days. Keep them in an airtight container or tightly wrapped to prevent absorption of fridge odors. For longer storage, wrap tightly in plastic and foil and freeze for up to 1 month; thaw in the refrigerator overnight before serving.
Top Questions & Answers
Can I make these ahead?
Yes. Bake, cool, and chill them for at least 3 hours. You can make them a day ahead with no loss in quality, and they often taste better after a full chill.
Why did my cheesecake crack?
Cracks usually come from overmixing (too much air) or overbaking. Mix until smooth but stop as soon as ingredients are homogenous. Remove from the oven when the edges are set and the center still jiggles slightly.
Can I use low-fat cream cheese?
Low-fat options change texture and richness. The bars may be less creamy and slightly firmer. For best results, use full-fat cream cheese as called for.
How do I get clean cuts?
Chill fully for at least 3 hours, then use a sharp knife warmed under hot water and wiped dry between cuts. Lift the entire slab out of the pan with the parchment for easier slicing.
The Last Word
These Nutella Cheesecake Bars are as dependable as they are delicious: a simple crust, one batter split and flavored, and a short bake with a mandatory chill. Follow the steps, respect the room-temperature rule for dairy and eggs, and you’ll end up with bars that look like you spent hours fussing. Slice into 16 squares, and enjoy every creamy, chocolatey bite.
Nutella Cheesecake Bars
Equipment
- 8x8 inch Baking Dish
- Parchment Paper
- Mixing Bowls
- Food Processor
- Electric Mixer
- Cooling rack
Ingredients
Ingredients
- 2 cupsOreo crumbs
- 1/4 cupunsalted butter melted
- 16 oz 455 gcream cheese, at room temperature
- 2 eggs at room temperature
- 1/2 cupgranulated sugar
- 1/4 cupheavy cream + 1 tablespoon
- 1 vanilla bean halved and seeds scraped (or 1 tsp vanilla extract)
- 1/3 cupNutella
Instructions
Instructions
- Preheat the oven to 325°F (170°C). Butter an 8" × 8" (20 × 20 cm) baking dish, line it with parchment paper so the paper comes up the sides, and press the paper into the corners. Set the prepared pan aside.
- In a medium bowl, combine the 2 cups Oreo crumbs and the 1/4 cup melted unsalted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Bake the crust on the center rack for about 12 minutes, until set. Remove from the oven and let the crust cool completely in the pan on a cooling rack.
- While the crust cools, make the cheesecake base: in a food processor or with an electric mixer, combine the 16 oz (455 g) room-temperature cream cheese, 2 room-temperature eggs, 1/2 cup granulated sugar, 1/4 cup heavy cream, and the scraped seeds from 1 vanilla bean (or 1 tsp vanilla extract). Process or beat until the mixture is smooth and homogenous.
- Transfer approximately two-thirds of the smooth cream cheese mixture into a separate bowl—this will be the plain cheesecake layer. Leave the remaining one-third of the mixture in the processor or mixing bowl for the Nutella layer.
- To the remaining one-third of the cream cheese mixture, add 1/3 cup Nutella and 1 tablespoon heavy cream. Process or beat until the Nutella mixture is smooth and fully combined.
- Assemble the bars: spread the plain cheesecake mixture evenly over the cooled Oreo crust, smoothing the surface without disturbing the crust. Pour the Nutella cheesecake mixture over the plain layer and spread gently into an even layer.
- Bake on the center rack for about 35 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken.
- Remove from the oven and cool completely on a cooling rack. Once cooled to room temperature, refrigerate the pan for at least 3 hours to fully set.
- When chilled, lift the bars from the pan using the parchment paper, place on a cutting board, and cut into 16 squares. Serve chilled.
Notes
Put the Nutella cheesecake mixture into a piping bag, then pipe on top of the plain cheesecake layer, to get more even layer than spreading.
