These Nutella Cheesecake Bars with Oreo Crust are the ultimate indulgence for chocolate and hazelnut lovers. Combining a dark, crunchy chocolate cookie base with a swirling masterpiece of creamy cheesecake and rich Nutella, these bars are as beautiful as they are delicious.
With a velvety texture and a perfect balance of tangy cream cheese and sweet hazelnut spread, this dessert is a showstopper for any occasion.
Recipe Details
- Flavor Profile: The tangy richness of the cheesecake pairs perfectly with the sweet, nutty flavor of Nutella and the slightly bitter cocoa notes of the Oreo crust.
- Texture: You get a crunchy, buttery cookie base topped with an incredibly smooth, dense, and creamy filling that melts in your mouth.
- Time: 30 minutes prep, 65 minutes bake time, plus cooling and chilling time.
- Difficulty: Intermediate. The water bath method and swirling technique require a little attention to detail.
What You’ll Need
To make this recipe, you will need an 8×8 inch square baking pan lined with parchment paper. A stand mixer or hand mixer is essential for getting the cheesecake filling perfectly smooth. You will also need a larger rimmed baking dish to create a “pseudo water bath” on the bottom rack of the oven, which ensures gentle, even baking.
Ingredient Notes
- Cream Cheese – You will need 3 cups (24 oz). It is absolutely critical that the cream cheese is softened to room temperature so it blends without lumps.
- Nutella – The star flavor. You will use it in the batter and swirled on top.
- Chocolate Sandwich Cookies (Oreos) – These are used in two ways: crushed into fine crumbs for the crust and larger crumbs folded into the plain cheesecake batter for texture.
- Sour Cream – Full-fat sour cream at room temperature adds moisture and that classic cheesecake tang.
- Eggs – Three large eggs provide structure. Make sure they are at room temperature to emulsify properly.
- Butter – Salted butter is melted to bind the cookie crust together.
- Sugar – Granulated sugar sweetens the cream cheese base.
Add-ins and Substitutions
- Crust Variation – If you prefer a classic flavor, you can substitute the chocolate cookie crumbs for graham cracker crumbs.
- Toppings – While the swirl is decorative enough, a dollop of whipped cream or chopped roasted hazelnuts makes a lovely garnish.
- Chocolate – If you want even more chocolate intensity, you can fold a handful of mini chocolate chips into the Nutella portion of the batter.
How to Make Nutella Cheesecake Bars with Oreo Crust
- Prep the Oven and Pan: Preheat oven to 325 F or 165 C and line an 8-inch x 8-inch square baking pan with parchment paper. I like to use metal (unpainted) binder clips to keep my parchment paper in place.
- Make the Crust: Place 1 cup of chocolate sandwich cookie crumbs (reserve the other 1/4 cup of cookie crumbs for mixing into the cheesecake batter later) and 3 Tbsp of melted butter into a medium bowl. Mix until the ingredients are fully combined and the chocolate cookie crumbs look moist.
- Bake the Crust: Pour the chocolate cookie mixture into your prepared pan. Use the back of a spoon or the bottom of a measuring cup to press down firmly and create a compact, even crust. Bake for 8 minutes then remove from the oven. Place the pan on a wire rack to cool.
- Prepare Water Bath: Be sure to keep your oven on!! Then fill a rimmed baking dish with about 1 inch of water and place it on the bottom rack of the oven (this will act as a pseudo water bath and help the bars bake up more evenly).
- Beat Cream Cheese: While the chocolate cookie crust bakes and cools, make the cheesecake filling. Place 3 cups of room-temperature cream cheese in a medium-sized bowl. Beat with a hand mixer or stand mixer with a whisk attachment at medium to medium-high speed. Mix until the cream cheese is smooth and creamy, and no lumps remain.
- Add Sugar and Cream: Add 1 cup of sugar and mix on medium speed until combined, scraping the sides of the bowl with a rubber spatula as needed. Then add 1/2 cup of sour cream and 2 tsp vanilla extract and mix at a medium speed until combined.
- Add Eggs: Next, mix in 3 eggs, one at a time. Mix on a low speed until the eggs are fully incorporated. The mixture should be perfectly smooth at this stage.
- Divide and Flavor: Pour about half of the cheesecake batter (550g if you have a scale) into a separate bowl and mix in 1/4 cup (75g) of Nutella on a low speed until combined. Mix the remaining 1/4 cup of crushed Oreo crumbs into the other bowl of plain cheesecake batter.
- Swirl: Alternate pouring the Oreo cheesecake batter and Nutella cheesecake batter on the cooled Oreo crust. Heat the remaining Nutella up in the microwave for about 10 seconds, then add spoonfuls on top of the cheesecake batter. Drag a knife or offset spatula through the batter to create Nutella swirls.
- Bake: Bake the cheesecake bars for 55-65 minutes. Do a wiggle test to check if they’re done (watch the center, and look for a small wiggle), rather than using a toothpick!
- Cool and Chill: Let the bars cool completely in the pan on a metal rack. Once they reach room temperature, refrigerate them for an additional 2 hours or overnight. If you notice any big cracks, you can fill them with some extra Nutella.
- Serve: Cut the bars with a sharp, warm knife once they’re fully chilled. Clean the knife after each cut to get perfect slices.
Pro Tip: The water bath on the bottom rack is a clever trick. It adds moisture to the oven environment, which helps the cheesecake bake gently and evenly without requiring you to wrap the actual cheesecake pan in foil and submerge it.
Recipe Tips
- Room Temperature Ingredients: This cannot be stressed enough. If your cream cheese or eggs are cold, the batter will be lumpy and won’t bake evenly.
- The Wiggle Test: Cheesecake is done when the edges are set but the center still has a slight wobble, like Jell-O. It will firm up as it cools. If it doesn’t move at all, it might be overbaked.
- Clean Slices: To get those sharp, professional-looking squares, run your knife under hot water and wipe it dry between every single cut.
FAQs
- Can I use a 9×9 pan? Yes, but the bars will be thinner and will bake faster. Start checking for doneness around the 40-45 minute mark.
- How do I store leftovers? Leftover bars can be kept in the fridge for up to 5 days in an airtight container.
- Can I freeze these? Yes, cheesecake freezes very well. Wrap individual bars in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight.
Serving Suggestions
- Coffee: The hazelnut notes make this the perfect companion to a hot latte or espresso.
- Dessert Platter: Cut these into smaller bite-sized squares for a rich addition to a dessert board.
- Berries: Serve with fresh strawberries or raspberries to cut through the richness of the chocolate and cheese.
Make This Recipe in Advance
- Chilling is Key: Since these bars need to chill for at least 2 hours (preferably overnight) to set properly, this is the perfect make-ahead dessert. Making them the day before allows the flavors to meld and the texture to become perfectly firm.
Nutella Cheesecake Bars with Oreo Crust
- Total Time: 3 hours 35 minutes
- Yield: 16 Bars 1x
- Diet: Vegetarian
Description
These Nutella Cheesecake Bars with Oreo Crust are the ultimate indulgence for chocolate and hazelnut lovers. Combining a dark, crunchy chocolate cookie base with a swirling masterpiece of creamy cheesecake and rich Nutella, these bars are as beautiful as they are delicious. With a velvety texture and a perfect balance of tangy cream cheese and sweet hazelnut spread, this dessert is a showstopper for any occasion.
Ingredients
The Chocolate Cookie Crust
- 1 1/4 cups (160g) chocolate sandwich cookie crumbs (approx. 20 Oreos), crushed (divided use)
- 3 tablespoons (42g) salted butter, melted
The Nutella Cheesecake Filling
- 3 cups (24 oz / 678g) cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (125g) full-fat sour cream, room temperature
- 3 large eggs, room temperature
- 3/4 cup (230g) Nutella, divided (plus extra for swirling)
- 2 teaspoons (8g) vanilla extract or vanilla bean paste
Instructions
Prep
Preheat oven to 325°F (165°C). Line an 8×8-inch square baking pan with parchment paper. Tip: Use metal binder clips to hold the parchment paper in place during prep.
Make Crust
In a medium bowl, combine 1 cup of the chocolate cookie crumbs (reserve the remaining 1/4 cup for the filling) and the melted butter. Mix until moist.
Bake Crust
Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 8 minutes. Remove and let cool on a wire rack.
Prepare Water Bath
Keep the oven on! Fill a rimmed baking dish with about 1 inch of water and place it on the bottom rack of the oven. Why? This acts as a “pseudo water bath,” adding moisture to the oven to help the cheesecake bake gently without needing to submerge the actual pan.
Beat Cream Cheese
In a large bowl, beat the softened cream cheese on medium-high speed until completely smooth and lump-free.
Add Sugar & Liquids
Add the sugar and mix on medium speed. Scrape down the sides. Add the sour cream and vanilla extract; mix until combined.
Add Eggs
Mix in the eggs one at a time on low speed, just until incorporated. The batter should be perfectly smooth.
Divide & Flavor
Pour about half of the batter (approx. 550g) into a separate bowl. Bowl A (Nutella): Mix in 1/4 cup (75g) of the Nutella on low speed. Bowl B (Oreo): Fold the reserved 1/4 cup of crushed Oreo crumbs into the plain batter.
Swirl
Alternate pouring the Oreo batter and the Nutella batter over the cooled crust.
Top
Warm the remaining Nutella in the microwave for 10 seconds. Drop spoonfuls onto the batter surface. Drag a knife or skewer through the drops to create swirls.
Bake
Bake for 55–65 minutes. The Test: Do a “wiggle test.” The edges should be set, but the center should still have a slight jiggle (like Jell-O). Do not overbake until solid.
Cool & Chill
Cool completely in the pan on a rack. Once at room temperature, refrigerate for at least 2 hours (or overnight) to set.
Serve
Lift the bars out using the parchment paper. Slice with a sharp, warm knife.
Notes
Room Temperature is Law: If your cream cheese, eggs, or sour cream are cold, your batter will be lumpy. Set them out at least an hour before baking.
The Clean Cut: To get professional, sharp edges on your bars, run your knife under hot water and wipe it dry between every single cut.
Cracked Top? If you get a few cracks on top despite the water bath, don’t worry. Simply warm up a little extra Nutella and drizzle it over the cracks to hide them.
Storage: These bars keep well in the fridge for up to 5 days. They can also be frozen (wrapped tightly) for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking / Water Bath
- Cuisine: American
Nutrition
- Serving Size: 1 Bar (1/16th of pan)
- Calories: 390
- Sugar: 28g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: nutella cheesecake bars, oreo crust cheesecake, hazelnut dessert, cheesecake squares, chocolate swirl cheesecake, make ahead dessert, holiday baking
