Nutella Swirled Cheesecake Bars Recipe

Introduction

These Nutella Swirled Cheesecake Bars are a decadent treat combining creamy cheesecake with rich, chocolate-hazelnut swirls. Perfectly balanced between sweet and nutty, they make an easy dessert to impress friends and family.

Ingredients

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter (melted)
• 2 tablespoons sugar
• 16 ounces cream cheese (softened to room temperature)
• 1 large egg
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup Nutella (slightly warmed)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with aluminum foil and set it aside.
2. Step 2: In a small bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons sugar until the texture resembles wet sand.
3. Step 3: Press this crust mixture evenly into the bottom of the prepared pan and bake for 5-6 minutes, or until golden brown.
4. Step 4: Remove the crust from the oven and allow it to cool completely.
5. Step 5: Meanwhile, in a stand mixer with the paddle attachment, beat the softened cream cheese until smooth.
6. Step 6: Add the granulated sugar, egg, and vanilla extract to the cream cheese and mix until combined, scraping down the sides of the bowl as needed.
7. Step 7: Pour the cheesecake filling over the cooled crust in the pan.
8. Step 8: Spoon the slightly warmed Nutella in dollops over the cheesecake batter. Use a butter knife to create swirls by gently swirling the Nutella through the batter.
9. Step 9: Bake for 30-35 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
10. Step 10: Let the cheesecake bars cool at room temperature for 30 minutes to an hour, then refrigerate until completely chilled, preferably overnight.
11. Step 11: Once chilled, lift the bars out using the foil and cut into squares. You can make 9 larger bars or up to 16 smaller pieces.

Tips & Variations

• To make swirling easier, warm the Nutella slightly so it’s soft but not runny.
• For a nut-free version, substitute Nutella with a chocolate spread without hazelnuts.
• Add a pinch of cinnamon to the crust for extra warmth and aroma.
• Use a springform pan for easier removal and a cleaner cut.

Storage

Store these cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. For best texture, enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate spread instead of Nutella?

Yes, you can use any chocolate or hazelnut spread of your choice. Just make sure it’s slightly warmed to swirl easily into the cheesecake batter.

Do I need to bake the crust before adding the filling?

Yes, lightly baking the crust first helps it set and prevents it from becoming soggy when the creamy cheesecake filling is added.

Nutella Swirled Cheesecake Bars Recipe

Print Recipe

★★★★★

4.6 from 108 reviews

Delight in these rich and creamy Nutella Swirled Cheesecake Bars, featuring a buttery graham cracker crust, smooth cheesecake filling, and luscious Nutella swirls. Perfect for dessert lovers craving a perfect balance of chocolate and cheesecake in a convenient bar form.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 8 hours 55 minutes
• Yield: 9 to 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons sugar

Cheesecake Filling

• 16 ounces cream cheese, softened to room temperature
• 1 large egg
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Nutella Swirl

• 1/3 cup Nutella, slightly warmed (microwaved for 15 seconds)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with aluminum foil, allowing some overhang for easy removal later. Set aside.
2. Make the Crust: In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
3. Press and Bake Crust: Firmly press the crust mixture into the bottom of the prepared pan, ensuring even coverage. Bake in the preheated oven for 5 to 6 minutes or until the crust turns golden brown.
4. Cool Crust: Remove the pan from the oven and allow the crust to cool completely before adding the filling to prevent curdling.
5. Prepare Cheesecake Filling: Using a stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth and creamy.
6. Add Sugar, Egg, and Vanilla: Add the granulated sugar, egg, and vanilla extract to the cream cheese. Mix until just combined, scraping down the sides of the bowl to ensure even mixing.
7. Pour Filling: Pour the cheesecake filling evenly over the cooled graham cracker crust in the pan.
8. Add Nutella Swirls: Spoon the slightly warmed Nutella on top of the cheesecake filling. Using a butter knife, gently swirl the Nutella into the cheesecake batter to create a marbled effect.
9. Bake Cheesecake: Bake in the preheated oven for 30 to 35 minutes or until the cheesecake is set but still slightly jiggly near the center.
10. Cool and Chill: Allow the cheesecake bars to cool at room temperature for 30 minutes to 1 hour. Then refrigerate to chill completely, preferably overnight for best texture.
11. Serve: Once fully chilled, use the foil overhang to lift the cheesecake out of the pan. Cut into squares—9 larger pieces or 16 smaller squares—and serve.

Notes

• Warming Nutella slightly makes it easier to swirl into the cheesecake batter.
• Do not overbake the cheesecake; it should be set but still have a slight jiggle in the center.
• Using aluminum foil with overhang makes it easier to remove the cheesecake bars from the pan.
• Chilling overnight enhances flavor and texture, making the bars easier to cut.
• Use full-fat cream cheese for the creamiest texture.

Keywords: Nutella cheesecake bars, cheesecake recipe, graham cracker crust, dessert bars, chocolate swirl cheesecake