These Nutella Swirl Cheesecake Bars are the ultimate combination of rich cheesecake and generous swirls of Nutella in one decadent bar dessert that is somehow both luxurious yet easy to make. With a buttery Oreo crust, creamy cream cheese filling and swirling, hypnotic Nutella, these bars are everything you want for potlucks, holiday gatherings or to hit that spot that craves chocolate-hazelnut goodness.
Ingredients
(Makes 16–20 bars)
Oreo Crust:
- 24 Oreo cookies (or gluten-free chocolate cookies)
- 6 tbsp unsalted butter, melted
- Pinch of salt
Cheesecake Filling:
- Use: 24 oz (3 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup sour cream (or Greek yogurt)
- Pinch of salt
Nutella Swirl:
- ¾ cup Nutella (slightly warmed to make swirling easier)
- 2 tbsp heavy cream (or milk)
Optional Garnish:
- Whipped cream
- Chopped hazelnuts
- Chocolate shavings
- Sea salt flakes
Instructions
Prep the Crust
- Preheat the oven to 325°F (160°C). Preheat oven to 350F and line a 9×13 inch pan with parchment paper.
- In a food processor, pulse Oreos (filling and all) until fine crumbs form. Toss with melted butter and salt.
- Press firmly into the pan. Bake 10 minutes. Let cool slightly.
Make the Cheesecake Filling
- Add cream cheese and sugar to mixer and mix until smooth (2–3 minutes). Incorporate the eggs, one by one, then the vanilla, sour cream and salt. Stir together just until combined (do not overbeat!).
Add Nutella Swirl
- Microwave Nutella and heavy cream in a microwave-safe bowl in 15-second bursts until runny.
- Pour cheesecake batter on top of the crust. Drop Nutella over and swirl with knife or toothpick.
Bake & Chill
- Bake 35–45 minutes until edges are set but center jiggles slightly. Turn off the oven, leave the door ajar, and cool in it for 1 hour to prevent cracking.
- Chill for a minimum of 4 hours (or overnight if you can!).
Slice & Garnish
- Using parchment, lift bars from pan. Cut into squares, and serve topped with whipped cream, hazelnuts or chocolate shavings.
Tips & Variations
Dietary Tweaks:
- Gluten-Free: Use GF cookies for the crust.
- Vegan: Replace cream cheese with vegan cream cheese, eggs with ½ cup silken tofu puréed with 1 tbsp cornstarch, and Nutella with vegan chocolate-hazelnut spread.
- For a lighter version: Substitute reduced-fat cream cheese and replace sour cream with plain yogurt.
Flavor Twists:
- Espresso: Add 1 tbsp instant espresso powder to the cheesecake batter.
- Berry Swirl: For a sweet-tart contrast, layer raspberry jam with Nutella.
- Salted Caramel: Drizzle caramel on top of the baked bars and top with sea salt.
Texture Hacks:
- Crust Upgrade: To the Oreo crumbs, add ½ cup toasted hazelnuts.
- Exceedingly Creamy: Bake in a water bath (wrap the pan in foil to seal leaks).
- No Cracks: Do not overmix, and let cool slowly in the oven.
Serving & Storage
Serving Ideas:
- Dinner Party Goodness: Serve on a platter with fresh berries and espresso.
- For a holiday gift: Layer in mason jars with crushed Oreos and whipped cream.
- Midnight Snack: To be had with a glass of cold milk or a hazelnut latte.
Storage Tips:
- Fridge: In an airtight container up to 5 days.
- Freeze: Wrap each bar in plastic and freeze for 3 months. Thaw overnight.
- Room Temp: Put out for 2 hours if serving outside.
FAQ
Q: Can I use homemade Nutella?
A: Absolutely! Make sure it is smooth, slightly warm, and easy to whisk into a swirl.
Q: Why did my cheesecake crack?
Q: Why does my homemade ice cream shrink so much when I take it out of the freezer?A: Overmixing adds air bubbles, and fast cooling leads to shrinkage. Use room-temperature ingredients, and cool slowly in the oven.
Q: Can I use a 9×9 pan to make these?
A: Yes, but add on 10–15 minutes for baking and decrease crust to 18 Oreos.
Q: Can I skip the sour cream?
A: Substitute with full-fat plain yogurt or ¼ cup heavy cream.
Q: How can I get clean-cut slices of cheesecake bars?
A: Cut slowly with a hot knife (dip in hot water, wipe dry).
The Science of Swirling 🔬
- Room Temperature Ingredients: Your cream cheese and eggs need to come to room temperature to combine smoothly, without overmixing, which adds too much air and causes cracks.
- Gradual cooling: To maintain the cheesecake’s surface tension, leave it in the no-longer-on oven to cool slowly, which reduces temperature shock and limits shrinkage.
- Nutella Texture: When Nutella gets warmed and mixed with the cream, it becomes less viscous and therefore easier to make swirls without fully sinking into batter.
Final Thoughts
These Nutella Swirl Cheesecake Bars are a chocolate-hazelnut lover’s dream — rich and creamy, and a feast for the eyes. They’re deceptively easy to master but look and taste like something that came out of a patisserie. Pro tip: Make the batch double… they’ll be gone before you can say Nutella!
Tried them? Tag #NutellaCheesecakeMagic to share your swirls! 📸❤️