16 Irresistible Nutella Cheesecake Bars That Melt Hearts

I still remember the first time I tasted Nutella straight from the jar with a spoon—pure bliss! That rich chocolate-hazelnut flavor had me hooked instantly. Years later, when I wanted to jazz up my classic cheesecake recipe, I knew exactly what to add. These Nutella Cheesecake Bars are my love letter to that magical spread, combining its deep, nutty sweetness with the creamy tang of cheesecake.

Picture this: a buttery graham cracker crust, smooth cheesecake filling swirled with ribbons of Nutella, all baked into perfect little squares. The texture is unreal—silky yet substantial, with those luscious Nutella pockets melting in your mouth. What I love most is how these bars feel fancy but come together so easily. Whether it’s a potluck, girls’ night, or just a Tuesday treat (no judgment here!), they disappear faster than I can say “second helping.” Trust me, one bite and you’ll understand why this recipe stays on heavy rotation in my kitchen.

Why You’ll Love These Nutella Cheesecake Bars

Listen, I don’t just bake these Nutella cheesecake bars because they’re delicious (though, let’s be real—that’s reason enough). Here’s why they’ve become my go-to dessert:

• Effortless elegance: They look bakery-fancy but are secretly simple—no water baths or fancy equipment needed, just swirl and bake!
• The Nutella factor: That swirl isn’t just pretty—it creates pockets of warm, melty chocolate-hazelnut heaven in every bite.
• Crowd magic: Kids go wild for them, adults pretend to be “just having a taste” before sneaking thirds. They disappear every time.
• Texture perfection: Creamy cheesecake meets crispy crust, with just enough structure to hold that glorious swirl in place.

Pro tip: Keep extra Nutella on hand for “quality testing” while you bake. Not that I’ve ever eaten half the jar before the bars are done… okay, maybe once.

Ingredients for Nutella Cheesecake Bars

Here’s everything you’ll need to make these dreamy bars (and yes, every single ingredient matters—I learned that the hard way when I once tried skipping the vanilla… big mistake!). Gather:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets, crushed—or cheat with pre-crushed like I sometimes do)
• 1/4 cup melted butter (salted gives the crust that addictive quality)
• 2 tablespoons sugar (for the crust—trust me, this tiny bit makes a difference)
• 16 oz cream cheese, softened (leave it out for 30 minutes—no shortcuts here!)
• 1/2 cup sugar (granulated works best for that smooth cheesecake texture)
• 2 large eggs, room temperature (cold eggs make the batter lumpy—learned that one the messy way)
• 1 teaspoon vanilla extract (the good stuff—imitation vanilla makes my grandma’s ghost frown)
• 1/2 cup Nutella (warmed for 10 seconds to make swirling easier—plus a spoonful for “chef’s tax”)

See? Nothing weird or fancy—just pantry staples transformed into magic. Now let’s get mixing!

How to Make Nutella Cheesecake Bars

Okay, friends—time for the fun part! Making these bars is like creating edible art. Follow these steps, and you’ll have dessert perfection in no time. Just promise me you’ll resist eating the batter straight from the bowl (no guarantees, though).

Step 1: Prepare the Crust

First things first: that buttery graham cracker foundation! In a medium bowl, mix your graham cracker crumbs, melted butter, and sugar until it looks like wet sand. Don’t be shy—really work that butter in there. Now, press it firmly into your lined 8×8 pan. I mean firmly—use the bottom of a measuring cup or glass to compact it. This keeps the crust from crumbling later. Pop it in the freezer for 10 minutes while you make the filling (this helps it set—my secret trick!).

Step 2: Make the Cheesecake Filling

Now, the star of the show! Beat your softened cream cheese and sugar together until it’s completely smooth—no lumps allowed. Here’s where patience pays off: scrape the bowl halfway through to catch any sneaky cream cheese clumps. Add eggs one at a time, mixing just until combined (overmixing = cracks, and we don’t want that). Stir in the vanilla, and voilà—you’ve got the creamiest, dreamiest batter.

Step 3: Layer and Swirl Nutella

Time for the magic! Pour half the cheesecake batter over your chilled crust. Now, drop spoonfuls of slightly warmed Nutella across the surface—I do about 6 dollops. Take a knife and swirl gently; don’t overdo it or you’ll lose those beautiful ribbons. Repeat with the remaining batter and more Nutella. Pro tip: Microwave your Nutella for 10 seconds first—it’ll swirl like a dream without tearing the batter.

Step 4: Bake and Cool

Into the oven at 325°F (165°C) it goes! Bake for 35-40 minutes until the edges are set but the center still jiggles slightly—like Jell-O, not liquid. This is crucial for that perfect creamy texture. Let it cool completely on the counter (about an hour), then refrigerate for at least 4 hours, preferably overnight. I know, the waiting is torture, but trust me—it lets the flavors marry and makes slicing cleaner. Your future self will thank you!

Tips for Perfect Nutella Cheesecake Bars

After making these bars more times than I can count (okay fine, at least twice a month), here are my hard-won secrets for flawless results every time:

• Temperature matters: Room temp cream cheese and eggs blend smoother—cold ingredients make lumpy batter (ask me how I know).
• The jiggle test: Pull the bars out when the center wobbles slightly—they’ll firm up as they cool. Overbaking leads to cracks and dry texture.
• Chill time is sacred: That 4-hour wait isn’t optional! It sets the swirls and makes clean cuts possible.
• Warm your knife: For picture-perfect slices, run your knife under hot water and wipe between cuts.

The best tip? Hide a few bars for yourself before serving—these disappear fast!

Variations & Substitutions

Listen, I love the classic version, but sometimes you gotta mix things up! Here are my favorite ways to play with this recipe:

• Oreo crust: Swap graham crackers for crushed Oreos—double the chocolate goodness!
• Peanut butter swirl: Replace half the Nutella with creamy PB for a Reese’s-inspired twist.
• Gluten-free: Use gluten-free graham crackers—no one will know the difference.
• Mini bars: Bake in a muffin tin for adorable single-serve portions (reduce baking time by 5-10 minutes).

Feeling adventurous? Try adding a sprinkle of sea salt on top before baking—that salty-sweet combo is life-changing. The beauty of this recipe is how easily it adapts to whatever flavors you’re craving!

Serving and Storage

Here’s the deal—these Nutella cheesecake bars taste best slightly chilled, not ice-cold. I pull them from the fridge about 15 minutes before serving so the Nutella swirls get that perfect “just melted” texture. Store leftovers (ha! as if) in an airtight container in the fridge for up to 5 days. Pro tip: Layer parchment between bars if stacking—that way your beautiful swirls don’t stick together. They never last long enough to freeze at my house, but if you must, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Nutritional Information

Each decadent Nutella cheesecake bar (based on 12 servings) packs about 280 calories—worth every single one! You’re looking at 18g fat (hello, creamy goodness), 25g carbs, and 4g protein per square. Remember, these numbers can vary based on exact ingredients and how generously you swirl that Nutella (no judgment here—I always go heavy!).

Nutella Cheesecake Bars FAQs

After years of making these bars (and fielding panicked texts from friends mid-baking), I’ve answered every question under the sun. Here are the big ones:

Can I freeze these cheesecake bars?
Absolutely! Freeze them in a single layer first (1 hour), then wrap tightly in plastic and foil. They’ll keep for 3 months. Thaw overnight in the fridge—no microwave unless you want melty chaos.

Can I use homemade Nutella?
Yes, but adjust the consistency—store-bought Nutella spreads easier. If your homemade version is thick, warm it slightly before swirling. Bonus points for adding extra hazelnut crunch!

Why did my swirls disappear while baking?
You might’ve overmixed—gentle swirling is key! Also, make sure your Nutella isn’t too cold; 10 seconds in the microwave makes it cooperative.

Can I make these without eggs?
I’ve tried with flax eggs—the texture changes (less creamy), but they still taste great. Just bake 5 minutes less and chill longer.

Help! My cheesecake cracked!
No stress—dust with powdered sugar or add extra Nutella drizzle to hide it. Next time, don’t overbake and avoid sudden temperature changes.

Share Your Creation!

I can’t wait to see your Nutella cheesecake masterpieces! Snap a pic of those gorgeous swirls and tag me—I love celebrating your baking wins (and troubleshooting any kitchen disasters, because we’ve all been there). Drop your best tips in the comments too—did you try any fun variations? Add extra Nutella (like a true hero)? Spill all your delicious secrets below!

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