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