Nutella Cheesecake Bars


The day we made these Nutella Cheesecake Bars did not start out so smooth. Our initial plan was to make Churro Cupcakes, which Kara and I had both been eyeing for months. The cupcakes had lots of steps, which we usually try to avoid, but we made them anyway. We had high expectations and they were a complete and utter flop. In fact we disliked them so much that we immediately tossed them, deciding to not even bother with the frosting. We were back to the drawing board.

I am so glad that we decided on this recipe because they were delicious! I know I’ve gone on and on about Nutella in several past posts, so today I’ll go on and on about cheesecake instead. I love cheesecake!!!  It’s rich and smooth and you can do so much with it–chocolate drizzle, caramel sauce, nuts, berries, whipped cream, ganache. The possibilities are endless. Berries on top is one of my favorite choices, but Nutella seemed like an idea so fabulous I couldn’t pass it up. Oops there I go with the Nutella! The fact that the food processor does literally ALL of the work makes me love this recipe even more.

These cheesecake bars were one of the desserts we prepared on Mother’s Day. Because we had such a big dinner and several dessert options they didn’t all get eaten. I passed the rest along to my friend Julie (Hey Juls!), who is a 4th grade teacher, and she brought them to school to share with the other teachers. They loved them! If they only knew how little work it took to make them. 😉

Here’s what you’ll need

Butter and line a baking dish with parchment paper

Pulse the Oreos

Pour in the melted butter and pulse again until moistened

Pour the crumbs into your lined baking dish

Press Oreo mixture evenly into the bottom of your dish

Pop that in the oven for 12 minutes, or until set

Clean out your food processor then get started on the cheesecake

To the 16 ounces of cream cheese add 2 eggs

A quarter cup of heavy cream

And a half cup sugar

Looks like I’m watching very very carefully as I pour in the vanilla. It’s quite serious

Okay now you’ll want to transfer 2/3 of the cheesecake to a separate bowl; set aside

Add 1 tablespoon heavy cream and the beloved Nutella to the cheesecake remaining in your food processor

Pulse that until combined

First pour in the plain layer of cheesecake. Spread it evenly over the cooled crust

Lookin’ good. Love that you can see little speckles of vanilla!!

And finally the Nutella layer

Spread that evenly also; lick your spoon to make sure it tastes good

Bake this for about 35 minutes, or until it jiggles just slightly in the middle

Refrigerate for a few hours then cut them into squares. One of my favorite desserts

Nutella Cheesecake Bars
Yields 16
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  1. 2 cups Oreo crumbs
  2. ½ stick unsalted butter, melted
  3. 16 ounces cream cheese, at room temperature
  4. 2 eggs, at room temperature
  5. ½ cup granulated sugar
  6. ¼ cup + 1 tablespoon heavy cream
  7. 1 teaspoon vanilla (I use vanilla bean paste)
  8. ¼ cup Nutella
  1. Preheat oven to 325 degrees F. Butter an 8×8 baking dish and line with parchment paper, making sure that the parchment is well pressed in the corners. Set aside.
  2. In a food processor, pulse Oreos until they become crumbs. Add in melted butter and pulse until moistened. Press Oreo mixture evenly into the bottom of your baking dish. Bake crust until set, about 12 minutes. Set aside to cool.
  3. Clean out the food processor. Add cream cheese, eggs, sugar, ¼ cup heavy cream, and vanilla. Pulse until smooth. Put 2/3 of the cream cheese mixture in a bowl and set aside. Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 cream cheese mixture in the processor. Pulse until smooth.
  4. To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, being careful of the crust. Then pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly. Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours.
  5. When ready to serve, lift the bars out of the pan by lifting up the parchment paper (it should release easily). Cut into 16 squares and serve.
Adapted from The Moonlight Baker


  1. says

    Divine, divine, divine!!!!! This is going to be my next cheesecake project! I tried out your lemon raspberry bars yesterday and they were AMAZING! love your blog!!!!!!!!

  2. Penny says

    Just come across your blog… Can’t wait to try this recipe tomorrow!!!! Looks so yummy :-) and then after the nutella cake in a mug…

  3. Carol says

    These were Ahhhh-maaay-zing! I made these for (Canadian) Thanksgiving last month and everyone loved them. I stumbled upon your website looking for a dessert with nutella as we’re fanatical about it! I love this website and have been visiting often – so many recipes I plan to try!

  4. says

    Heaven simply heaven – why would you even both cutting it up – one pan is all I need and a large spoon :)
    And I also love your nail polish colour 😀

    Choc Chip Uru

  5. Lucille says

    I was wondering if you removed the oreo filling before putting them in the processor, or if you put them in whole?

  6. Sarah C. says

    Would I be able to bake this into a spring form pan for a cheesecake or does the recipe need to be altered? Going to make this for my boyfriend’s birthday and can’t wait! :)

  7. Stefanie says

    Thanks for that great recipe. I made it for my birthday last week and I got a lot of compliments!
    As a German, it was quite complicated to translate all the scale units, because cups, ounces and sticks don’t exist but all in all it was easy to make!

    • Marijana says

      Hey, I’m trying to make this one, but I’m all tangled up with these measurements. Could you, please, tell me how you did it? In grams, perhaps. I can understand ounces, but cups.. haha. So, if you could just tell me how much of everything did you put?

  8. Aaron Y says

    Correction: The ingredients say “¼ + 1 tablespoon heavy cream” when they should say “¼ cup + 1 tablespoon heavy cream”.

  9. Ben says

    This recipe just hit the front page of imgur… prepare for a huge spike of hits! Definitely can’t wait to cook this.

  10. HArri says

    Hi, planning on making this for a friends borgata, can you tell me how many people this recipe will feed?? Thanks!

  11. Erica H says

    This recipe looks DELICIOUS!! Just a quick question about the vanilla; I see where you mentioned using vanilla bean paste and seeing the vanilla bits in the mix, but could you use the same amount of vanilla extract if you don’t have any vanilla beans/vanilla bean paste on hand?

  12. Tarek says


    I tried this but the cheese part was watery/thin..I added some flour to the oven now…waiting to see the result..
    What is the problem I did?! Was it because I used light cheese ?

  13. Boots says

    I can’t wait to try this. I’m making this right now for my boyfriend for his birthday. He’s been asking for this for awhile. I’ve never made a cheesecake before. So kinda nervous…

  14. miishkoo says

    Hello, I was wondering which cheese should I use. I have 170 gr of Philadelphia and 500 gr of Mascarpone and I don’t know which to use. Would it be okay if I mixed them? If so, how much of each should I put? Or do I only put one of them? Would it taste differently if I used Mascarpone instead of Philadelphia? Thank you so much!


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