Name: Nutella Swirl Cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 cup (100g) vanilla wafer crumbs (pulse in a food processor or blender until finely ground, then measure); 2-4 tablespoons raw and skinned hazelnuts (, finely ground (optional)); 2 tablespoons (30g) unsalted butter, melted; 2 cups (450g) full-fat cream cheese, room temperature; 1/2 cup (100g) granulated sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 1/3 cup (100g) Nutella, slightly warm

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These rich and creamy cheesecake bars are swirled with gooey Nutella for the ultimate treat. Made with a buttery vanilla cookie and hazelnut crust, these Nutella cheesecake bars have amazing texture and are super easy to make! And the best part? No water bath!

Nutella Swirl Cheesecake | prettysimplesweet.com

I have many recipes with Nutella on the blog, like flourless hazelnut chocolate cake, Nutella stuffed cookies, Nutella fudge, and chocolate Nutella cake. Why? Because I simply cannot get enough of Nutella. What can I say, I can eat the stuff straight from the jar with a spoon. Most people think it’s too rich–but not me! The more Nutella, the better!

These Nutella cheesecake bars are another recipe that I just couldn’t resist making. It combines the creamy, satiny-smooth texture and slight tang of cheesecake with the rich and creamy goodness of Nutella. I love the buttery, crunchy, hazelnut-cookie crust, too–it adds amazing texture!

Keep reading to learn how to make these bars absolutely perfect. It’s a guaranteed crowd pleaser!

How to make Nutella cheesecake bars

Start by making the crust

Grind up vanilla wafers and hazelnuts. This is easily done in a food processor.
Add melted butter. Combine with melted butter until the mixture resembles wet sand. It should hold together when you squeeze a bit of it.
Bake. Press the mixture firmly into the bottom of a parchment-lined 8×8-inch pan, creating a crust. Bake for 8-10 minutes in a 350°F/180°C.
Cool. Remove from the oven and allow to cool completely.

Make the cheesecake filling

*Reduce the oven temperature to 300°F/150°C.

Beat the cream cheese. Using an electric mixer, use the paddle attachment to beat the cream cheese until it’s smooth and light, about 1 minute.
Add sugar. Beat for another 2 minutes. Scrape down the sides and bottom of the bowl using a rubber spatula to avoid any clumps and to make sure all the cream cheese is incorporated.
Add eggs and vanilla. Do this one at a time, until fully combined and smooth. Beat in vanilla.
Swirl in Nutella. Pour batter over cooled crust and spread evenly with a knife. Heat up the Nutella slightly to make it more viscous and easier to swirl. Spoon dollops of Nutella on top of cheesecake batter. Then, use a knife or skewer to gently swirl the two batters together to get a marble effect. Be careful not to touch the bottom crust while swirling.
Bake. Bake for 40 minutes until the sides are set but the center is still slightly wobbly.
Cool. Cool for an hour on the counter for 1 hour, and then place in the refrigerator to set completely for at least 4 hours. Slice and serve.

*Tip: To really indulge, make a batch of whipped cream and serve a dollop on each Nutella cheesecake bar!

Tips for making perfect Nutella cheesecake bars

Use room temperature ingredients. Cold ingredients are more difficult to emulsify and can result in lumpier cheesecake. To ensure your bars are smooth and creamy, allow the cream cheese and eggs to sit out at room temperature for 30-45 minutes before starting to bake.
Want ultra rich and creamy cheesecake bars? Add up to ¼ cup whipping cream to the filling after you’ve added the eggs and vanilla.
Want to really load these babies up with Nutella? Try layering ½ of the cheesecake batter over the crust, then spoon dollops of Nutella over it. Pour the rest of the cheesecake batter on top and again spoon on Nutella. Then swirl it all. This way, you’re actually making 2 layers instead of 1. I would recommend using no more then ½ cup of Nutella in total so that your batter won’t look messy.
Heat the Nutella before swirling. This will make it easier to swirl the Nutella and create a beautiful marble effect. You an either place the Nutella in the microwave, or place the entire jar in a bowl of hot water.

Commonly asked questions

Can I use a different kind of cookies for the crust?

Traditional cheesecake calls for graham cracker crust, however I found that the vanilla wafer cookies combined with crushed hazelnuts pair perfectly with the flavor of these cheesecake bars. But feel free to experiment and try other types of cookies, if you’d like.

Can I use low-fat cream cheese?

I highly recommend sticking with full-fat cream cheese for this (or any cheesecake) recipe. The fat creates the best flavor and texture.

Why don’t I need a water bath for this cheesecake recipe?

Because this cheesecake recipe is made in bar form as opposed to a thick cake, we don’t need to worry too much about curdling.

Can I freeze these Nutella cheesecake bars?

Yes, wrap them twice in plastic wrap or place them in a freezer safe container and they will stay good for up to 2 months in the freezer. To thaw, place them in the refrigerator overnight.

More of my favorite cheesecake recipes

Pumpkin Cheesecake: The perfect pumpkin pie alternative.
New York Cheesecake: Rich, creamy, and absolutely exquisite.
Chocolate Cheesecake: For true chocoholics only.
No-Bake Nutella Cheesecake: If you like these Nutella cheesecake bars, you will LOVE this creamy Nutella cheesecake.
Chocolate Peanut Butter Cheesecake: Made with creamy peanut butter and a crunchy Oreo crust.

5 from 1 vote

Nutella Swirl Cheesecake

Rich and decadent Nutella-swirled cheesecake bars with a buttery, crunchy vanilla cookie-hazelnut crust.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

YIELD 8 x8-inch pan (9-16 bars)

Ingredients

Crust:

1 cup (100g) vanilla wafer crumbs (pulse in a food processor or blender until finely ground, then measure)
2-4 tablespoons raw and skinned hazelnuts , finely ground (optional)
2 tablespoons (30g) unsalted butter, melted

Filling:

2 cups (450g) full-fat cream cheese, room temperature
½ cup (100g) granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
⅓ cup (100g) Nutella, slightly warm

Instructions

Preheat oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on the sides for lifting the cheesecake out after baking.
In a medium bowl, stir the crumbs, hazelnuts, and melted butter together. Put mixture in the lined pan and gently press with your fingers until crumbs form an even layer. Bake for 8-10 minutes, until golden brown. Allow to cool on a wire rack while you prepare the filling.
Reduce oven temperature to 300°F/150°C.
In a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth, about 1 minute. Add sugar and beat for another 2 minutes. Scrape down the sides and bottom of the bowl as necessary. Add eggs, one at a time, until fully combined and smooth. Beat in vanilla.
Pour batter over cooled crust and spread evenly. Spoon dollops of Nutella on top of cheesecake batter. Using a knife or skewer, gently swirl the two batters together to get a marble effect. Be careful not to touch the bottom crust while swirling. Bake for about 40 minutes, until the sides are set but the center is still slightly wobbly (it will set once cooled). Allow the cake to sit at room temperature for 1 hour, then refrigerate for at least 4 hours until completely set. Lift the cake out of the pan using the parchment paper and cut into squares.
Store cheesecake bars in an airtight container in the refrigerator for up to 5 days.
*You can double the recipe and bake in a 9×13-inch pan for 45-60 minutes.

Nutella Cheesecake Bars