This Nutella Cheesecake Bars recipe features a fudgy brownie base that’s topped with a dense and super creamy Nutella cheesecake. It’s a fun and decadent dessert that’s easy to make in a 9×13 pan, always quick to disappear!
I admit that I haven’t always liked Nutella. But our daughters’ love for this chocolate hazelnut spread, plus a trip to Italy (where Nutella is EVERYWHERE), have convinced me to enjoy it whenever the opportunity presents itself. This Nutella Cheesecake Bars recipe was the first dessert to grace our kitchen with Nutella goodness. If you adore cheesecake and Nutella, and a good bars recipe, this sweet treat is for you!
Why These Cheesecake Bars Are the Perfect Dessert for Nutella Lovers
Our daughter Hatti has always loved Nutella and her grandma’s Fudgy Brownies. So when she requested “a thick Nutella cheesecake” for her birthday one year, I combined these two favorite desserts into one pan of awesome goodness. The Nutella cheesecake is thick and dense and creamy, and 100% Hatti-approved!
What You Can Expect:
- Make-ahead friendly. Cheesecake is awesome for making ahead since it stores well in the fridge — it’s actually better when made a day in advance!
- Two desserts in one. This dessert is a chocolate lover’s dream, with a layer of fudgy brownies topped by a layer of chocolatey-Nutella cheesecake.
- An easier cheesecake for special occasions. Nutella cheesecake bars are easier to make, and to serve, than traditional cheesecake. You don’t need any special pans or hot water baths. And you can cut the bars as big or small as you like, depending on the number of guests you have.
What You’ll Need
This cheesecake bars recipe comes together in two easy-to-make layers, with common baking ingredients. Scroll down to the printable recipe card to find the exact ingredient quantities and full recipe instructions.
Brownie Base:
- Butter – This adds rich flavor and texture. I use unsalted butter in my baking to keep better control of the salt level.
- Chocolate – An unsweetened chocolate baking bar provides deep, intense chocolate flavor.
- Sugar – Granulated sugar offers the sweetness.
- Eggs – These bind the brownie ingredients together, plus offer rich flavor and moist texture.
- Vanilla extract – For the very best flavor, use only pure vanilla extract (not imitation).
- Salt – This adds a touch of contrasting flavor, especially lovely with chocolate desserts. I use Morton kosher salt.
- Flour – All-purpose flour provides the structure to the brownies.
- Espresso powder – This intensifies the chocolate flavor. And, no, it won’t make the brownie base taste like coffee — if you don’t have it, and don’t want to buy it, just omit it (it’ll still taste great).
Nutella Cream Cheese Layer:
- Cream cheese – Use full-fat cream cheese for the thickest, creamiest texture and richest flavor.
- Nutella – This is a name brand product, and what I always use. (I haven’t tested this recipe with a generic chocolate hazelnut spread.)
- Eggs – Eggs provide rich flavor and texture and give the cheesecake layer structure when baked.
- Sugar – Again, granulated sugar adds sweetness here.
- Sour cream – Adds tangy flavor and makes the cheesecake layer extra creamy.
- Vanilla extract – This enhances all the other flavors. Again, I recommend always using pure vanilla extract.
How to Make Nutella Cheesecake Bars
Here’s a quick overview of the steps involved in making these bars. The full instructions are in the recipe card at the bottom of the page.
- Prepare the pan and oven. Preheat the oven to 325ºF and line a 9×13-inch pan with foil or parchment paper.
- Make the brownie base. Melt the butter and chocolate, then whisk in the sugar, the eggs one at a time, followed by the vanilla, and salt. Stir in the flour and espresso powder.
- Bake the brownies. Spread the batter in the pan and bake for about 20 minutes. Remove pan from oven and let rest for 5 minutes.
- Mix the cheesecake layer. Beat the cream cheese and Nutella until smooth, then beat in the eggs, sugar, sour cream, and vanilla.
- Assemble and bake. Spread the cheesecake mixture over the warm brownies and bake until set, about 45 to 50 minutes.
- Cool and chill. Let cool completely, then refrigerate for at least 2 hours before slicing and serving.
Brenda’s Tips
This is one of those recipes that looks really impressive — especially if you add swirls of whipped cream and some chocolate shavings to individual pieces — but it’s actually easier than most people think. Still, I have a few more pointers for these Nutella cheesecake bars to help you get them just right.
- Let the cream cheese come to room temperature. This allows it to blend smoothly into the cheesecake layer, with no little bits and streaks of unblended cream cheese.
- Don’t skip the chilling. I know fresh-from-the-oven baked goods are tempting, but trust me: warm cheesecake is not very good. It needs that time to cool and set in the fridge. You also won’t get clean slices without sufficient chilling.
- Get clean cuts. Wipe the knife clean after each cut for a professional look, if you like.
- Make them into bites. I’ve also cut this recipe into smaller bites, instead of bars. Simply cut them as small as you like, into one-bite or two-bite pieces!
Serving Ideas
I top these Nutella cheesecake bars with fluffy swirls of homemade sweetened whipped cream, followed by a good sprinkling of chocolate shavings. Because in my book, every piece of cheesecake deserves a little whipped cream. Fresh berries would be lovely, too — especially raspberries!
How to Store
- Storage: Store Nutella cheesecake bars in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual bars for up to 2 months (without whipped cream garnishment). Thaw overnight in the refrigerator.
More Cheesecake Recipes
Nutella Cheesecake Bars
Ingredients
Brownie Base
- ½ cup unsalted butter, diced
- 3 ounces unsweetened chocolate, roughly chopped
- 1½ cups granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- ¼ teaspoon Morton kosher salt
- ¾ cup all-purpose flour
- ½ teaspoon espresso powder
Nutella Cheesecake Layer
- 24 ounces full-fat cream cheese (block style), softened to room temperature
- 1½ cups Nutella® spread
- 3 large eggs
- ¾ cup granulated sugar
- ⅓ cup full-fat sour cream
- 1 teaspoon pure vanilla extract
Instructions
Brownie Base
- Preheat oven to 325°F. To achieve ultra clean cuts, first lightly spray a 9" x 13" metal baking pan with nonstick spray. Then line the pan with a parchment paper liner, leaving an overhang on the two long sides. If perfect cuts are not important, just lightly spray the baking pan with nonstick spray and eliminate the liner. Set pan aside.
- In a large heavy saucepan over low heat, stir together butter and chocolate until melted and smooth. Take care to not scorch. Remove saucepan from heat.
- Into the chocolate mixture, whisk the sugar, then eggs, one at a time. Then whisk in vanilla and salt.
- Sprinkle flour and espresso powder over the top of the chocolate mixture. Stir to blend well, then transfer batter to prepared pan.
- Bake brownies for 20 minutes. Remove pan from oven and let rest for 5 minutes.
Nutella Cheesecake Layer
- While brownie base is baking, prepare the Nutella cream cheese layer. In the bowl of a stand mixer, cream together cream cheese and Nutella on medium-high speed until completely smooth and creamy, about 1-2 minutes.
- Add eggs, sugar, and sour cream, and beat on medium speed until just combined. Add vanilla and beat again to combine.
- Spread mixture evenly over warm brownie layer and tap the pan gently on the counter a couple times to settle it in.
- Return pan to the oven and bake for another 45-50 minutes, or until center no longer wobbles and edges are just a bit golden. Transfer to a cooling rack to cool completely.
- Chill in the refrigerator for at least two hours before serving – chilling for 4 to 6 hours, or overnight, is even better.
- If you lined the pan with parchment, use a knife to cut around the inside perimeter of the pan. Grab the 2 long parchment edges and gently lift cheesecake from pan. Place on a large cutting board and cut into 2¼" squares. To achieve clean cuts, dip a long non-serrated knife into a tall glass of warm water after each cut, and then clean off the knife blade before cutting again.
- To serve, I like to top these bars with a dollop of sweetened whipped cream and a sprinkle of chocolate shavings.
Nutrition Information:
This post was originally published in 2016, then updated in 2025.
Question: Would this turn out the same if I halved the recipe and made it in an 8″ x 8″ pan instead of a full recipe in a 9″ x 13″ pan?
I love this. As I am also missing my grandparents.
So sorry for your loss. Grandparents are the best!
I am fairly certain I heard a love song start to play in my head when I saw these brownie bites. I loved reading your sweet memories, too!
I still absolutely adore that photo of your girl and her grandpa’s. Precious!! And how did you know I was craving Nutella? My biggest weakness in life!!
You ARE a Nutella girl. Thanks, Megan! :)
I don’t love it either buuuut….you might sway me with these ;)
Thanks, Gerry. I’m pretty much betting on that. ;)
Im so sorry to about his passing. That photo of the three of them – LOVE! Those brownies looks so rich and luscious.
Thank you so much, Naomi – it’s difficult when someone so special leaves us.
My kids love Nutella so I can’t wait to make these for them!
Thanks, Matt!
This recipe looks so delicious! Thanks for sharing at I’m Lovin’ It Link Party.
Thank you, Anita!
Such a great way to remember your FIL, and I LOVE that photo of the grandpa’s. These brownie bites look amazing..and with cheesecake? You win. Pinned!
Thank you so much, Taylor. That photo is one of my all-time favorites, even more special now since Archie passed away.
I’m glad you’ll have time to celebrate your FIL’s life with friends and family. I can see why you cherish that photo—such a nice memory.
I had to force my kids to try Nutella—they aren’t big fans, but I’d maybe these will finally reel them in :)
This cheesecake is not overboard on Nutella flavor. It’s really, really good. Hope your kids like it. And thank you for your kind words, Liz.
So sorry to hear about his passing. What a great recipe to remember a wonderful soul. Can’t wait to make this recipe.
Thank you, Lauren.
Beautiful memories & post my friend. We will make these in honor of Hatti, Archie & your dad, with love.
Thank you so much, Annmarie. Love you!
I found your blog while searching for a recipe for pickled carrots. I made them and they were delicious!! Love your blog. And love that picture of two grandpas kissing their sweet grandchild. Such a treasure of a moment to have captured.
Yay for the pickled carrots – I love those!! Thank you so much for your kind words, and for reading a farmgirl’s dabbles!