Indulge in the decadent delight of these Nutella Cheesecake Bars! Perfect for chocolate lovers, these bars blend the creamy richness of cheesecake with the irresistible flavor of Nutella.
Tips for Success
This part’s so satisfying: ensure your cream cheese is fully softened for a smooth filling!
Favorite Parts
The Nutella topping is a dream come true. Just wait until you spread it over the chilled bars!
Ingredients
- For the crust:
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- For the filling:
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- For the topping:
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Instructions
- Make the crust:
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Step 1- Preheat oven: Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment, leaving an overhang.
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Step 2- Process crust: In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes (longer if using a glass dish). Place on a cooling rack to cool completely.
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Step 3- Reduce oven temperature: Reduce oven temperature to 325°F.
- Make the filling:
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Step 4- Mix filling ingredients: In a large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese, sugar, and Nutella on medium-high speed until smooth and creamy, scraping down the sides and bottom of the bowl often, for at least 1 minute. Add the sour cream and cocoa powder and beat until well combined. Add the eggs one at a time, blending after each addition until combined. Scrape down the sides and bottom of the bowl. Add in Frangelico (or vanilla) and salt, and blend until just combined. Don't over-mix.
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Step 5- Bake the filling: Spread batter evenly over cooled crust. Tap against the counter a few times to release air bubbles. Bake at 325°F until just set at the edges but still slightly wobbly and jiggly in the center, about 35 minutes, before turning off the oven and cracking open the oven door for 10 minutes. Remove from oven to a wire rack to cool completely.
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Step 6- Chill the cheesecake: Cover with foil and refrigerate for at least 6 hours or overnight.
- Make the topping:
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Step 7- Prepare the topping: In a small saucepan set over medium heat, bring the cream to a simmer. Remove from heat and stir in the Nutella until completely smooth. Let cool and thicken before spreading over the cold cheesecake bars evenly, leaving a half-inch gap around the edge to maintain a clean border. Return to fridge to firm up for at least 30 minutes.
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Step 8- Cut and serve: Cut into squares. For cleaner cuts, run your knife under hot water and wipe off in between slices.
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Step 9- Storage: The cheesecake can be made ahead of time and refrigerated for up to 4 days or frozen in an airtight container for up to 2 months.
Nutrition
- Calories: 350, Fat: 25g, Carbs: 30g, Protein: 5g
Cooking techniques
In this recipe, you'll be using a few key techniques: pulsing ingredients in a food processor for the crust, mixing with an electric mixer for a creamy filling, and carefully baking to achieve that perfect texture.
Variations or substitutions
Feel free to substitute the Frangelico with vanilla extract if you prefer a non-alcoholic version. You can also try different flavored liqueurs to change up the taste!
Storage tips
To keep your cheesecake bars fresh, store them in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Just remember to thaw in the fridge before serving!
Notes
For a nut-free version, ensure your graham crackers do not contain any nuts, and you can omit the liqueur if desired.
