Nutella Cheesecake Bars

5 from 1 vote

Nutella cheesecake bars with an Oreo cookie crust, and topped with Nutella chocolate ganache.

Prep Time20

Cook Time45

Chilling time4

Total Time5 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 589kcal

Preheat the oven to 325°F (162°C). Line a 8x8-inch square baking pan with tin foil or parchment paper. Spray with cooking spray. Set aside.
In a food processor, crush Oreo cookies into crumbs. Place crumbs into a small mixing bowl. Stir in melted butter until a crumbly mixture forms. 18 Oreo cookies 5 tablespoons (71 g) unsalted butter,
Press the oreo crust mixture into the bottom and slightly up the sides of the prepared pan. Set aside.

In a stand mixer fitted with a paddle attachment (or you can do this in a large mixing bowl with a hand mixer) beat the cream cheese and sugar together on medium speed until smooth. 16 ounces (2 packages, 454g) cream cheese, 1 cup (200 g) granulated sugar
Add in the heavy cream, salt and vanilla and beat until smooth. 1/4 cup (60 ml) heavy cream, 1 teaspoon vanilla extract Pinch of salt
Add in the eggs one at a time and beat until incorporated. 3 large eggs
Beat in the Nutella and beat on low speed until combined, scraping down the sides of the bowl as needed. 1 cup (270 g) Nutella
Pour filling on top of the crust. Bake in the preheated 325°F oven, for 40-45 minutes, until the edges are set but the middle of the bars are still soft in the center. The bars will continue to firm up as they cool.
Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate for 4 hours or until firm. Once cheesecake bars have cooled, top with chocolate ganache.

Place chocolate chips and Nutella in a small bowl. 1/2 cup (135 g) Nutella 2 Tablespoons semi-sweet chocolate chips
Heat cream in a saucepan over medium heat until simmering, but not boiling (or you can heat in the microwave). Pour hot cream over the chocolate chips and Nutella. Let sit for 5 minutes, do not stir. 1/4 cup (60 ml) heavy cream
After 5 minutes, whisk until smooth.
Pour over cooled cheesecake bars before serving. Smooth with spatula if necessary. Transfer to the refrigerator until set, about 15 minutes.
Cut into squares and serve.

Storage: Transfer the cheesecake bars to an airtight container. It will be easier to store them if they are already cut into bars. To ensure they don't stick together, place a parchment paper before placing another layer of cheesecake bars. It can last for 5 to 7 days in the fridge.
Freezing: Yes, you can freeze these Nutella cheesecake bars. Just make sure they are cool completely before freezing. To freeze the cheesecake bars, wrap it tightly with plastic wrap and aluminum foil, and then place it inside a sealed freezer bag. Squeeze out as much air as possible to prevent drying and freezer burns. It can last up to 3 months in your freezer. And when you are ready to serve, transfer to your fridge and leave it overnight to thaw.
Oreo substitute: If you don't have Oreos or want to try something new, you can use graham crackers, vanilla wafers, or chocolate cookie crumbs to make the crust. I like to add 2-3 tablespoons of sugar if using graham crackers.
Heavy cream: You can substitute with sour cream.