These Nutella Cheesecake Bars are rich, creamy, and incredibly easy to make. A swirled Nutella cheesecake filling sits on top of a buttery graham cracker crust, creating the ultimate no-fuss dessert for parties, holidays or everyday baking.
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If you're looking for an easy cheesecake bar recipe that's indulgent, crowd-pleasing and packed with hazelnut chocolate goodness, these bars are a must-try.
Ingredients
Graham cracker crust ingredients
The first step in making these Nutella cheesecake bars is to prepare and bake the crust. Gather the following ingredients to make this layer:
- Graham cracker crumbs - you can buy graham cracker crumbs at the grocery store, or make your own by putting whole graham crackers in a food processor and pulsing them until they turn into fine crumbs.
- Granulated sugar
- Unsalted butter - melt butter and cool slightly
See recipe card for quantities.
Nutella cheesecake bars filling ingredients
Once the crust has baked and cooled, gather the following ingredients to prepare the filling:
- Cream cheese - for a smooth cheesecake batter, make sure your cream cheese is at room temperature before you start the recipe. Cold cream cheese may result in a lumpy batter.
- Granulated sugar
- Eggs - bring eggs to room temperature before starting recipe
- Nutella - Nutella is a popular chocolate hazelnut spread, but you can use other brands if you prefer or have a favorite.
See recipe card for quantities.
Instructions
Graham cracker crust instructions
First, make the graham cracker crust and let it cool completely before adding the cheesecake filling. Follow the steps below to prepare the crust:
1 - Preheat oven to 350℉ (180℃)
2 - Prepare your baking pan to make removal easier by following instructions below:
- Use a 8" square pan with sides at least 2" high.
- Cut two 8" x 14" strips of parchment paper.
- Butter or spray the bottom and sides of the pan.
- Place two strips crossing each other so the paper extends beyond top of pan.
- Preparing your pan this way makes it easier to lift the dessert out when it's done.
3 - Place graham cracker crumbs and granulated sugar in a medium-sized bowl. Stir to combine. Add melted butter and toss the mixture until butter is evenly distributed.
4 - Press the graham cracker mixture evenly into the bottom of your pan. Use your hands or the bottom of a measuring cup to pack it down so the crust is flat and holds together while baking.
5 - Bake crust for 6 minutes, then allow it to cool completely before preparing the filling.
Nutella cheesecake bars filling instructions
1 - Preheat oven to 300℉ (150℃)
Note - let the cream cheese sit out until it reaches room temperature before you start making the Nutella swirl cheesecake bars. If it's too cold, it won't mix smoothly and can leave lumps in your filling.
2 - Place cream cheese in a bowl of an electric mixer fitted with the paddle attachment. Mix together until smooth and creamy. Scrape down sides of bowl as needed.
3 - Add granulated sugar to the mixing bowl. Mix on medium speed for 2 minutes, stopping to scrape down sides of bowl as needed.
4 - Add eggs to the mixing bowl. Mix for another two minutes on medium speed, stopping to scrape down sides of bowl as needed.
5 - Pour batter over graham cracker crust and smooth evenly with an offset spatula.
6 - Drizzled warm Nutella or place tablespoon-sized dollops of Nutella evenly spaced over top of cheesecake batter.
7 - Use a chop stick or dinner knife to carefully swirl the Nutella into the cheesecake batter to create a marbled effect.
8 - Bake for 30 - 35 minutes. The edges should be set, but the center should still jiggle slightly when you gently shake the pan. Note - you may also check for doneness by inserting a food thermometer into center of cheesecake - the internal temperature should read 150℉ (65℃).
9 - Place the baked cheesecake on a wire rack and let it cool completely at room temperature, about 1½ hours. Place cooled cheesecake in refrigerator for 2–3 hours before serving so it can fully set.
Storage
Store the dessert in an airtight container in the refrigerator for up to 3 days.
For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months.
When ready to eat, move the bars from the freezer to the refrigerator and let them thaw for about 3 hours before serving.
More cookie bar recipes
Looking for more cookie bar recipes? Try these:
I hope you enjoy these Nutella Swirl Cheesecake bars as much as my family and friends have over the years! If you give it a try, I’d love to hear what you think—feel free to leave a comment.
📋 Recipe
Nutella Cheesecake Bars
Equipment
- 8" Square baking pan with at least a 2" high side
- Parchment paper
- Electric mixer hand- or stand mixer
- Bowls, measuring cups and spoons
Ingredients
Graham Cracker Crust
- 2 Cups Crushed Graham Crackers
- ⅓ Cup Granulated Sugar
- 6 Tablespoons Unsalted Butter melted
Nutella cheesecake filling
- 2 Cups Cream cheese full-fat, room temperature
- ½ Cup Granulated sugar
- 2 Large Eggs room temperature
- ½ Cup Nutella or other chocolate hazelnut brand
Instructions
Prepare baking pan
- Butter or spray the bottom and sides of baking pan.
- Cut two 8" x 14" strips of parchment paper
- Place two strips crossing each other so the paper extends beyond top of pan.
Graham Cracker Crust
- Preheat oven to 350℉ (180℃)
- Melt butter in microwave or over stovetop.6 Tablespoons Unsalted Butter
- Place graham cracker crumbs and granulated sugar in a medium-sized bowl. Stir to combine.2 Cups Crushed Graham Crackers, ⅓ Cup Granulated Sugar
- Add melted butter to bowl and toss the mixture until butter is evenly distributed.
- Press the graham cracker mixture evenly into the bottom of your prepared pan. Use your hands or the bottom of a measuring cup to pack it down so the crust is flat and holds together while baking.
- Bake for 6 minutes. Cool completely before making Nutella cheesecake filling.
Nutella cheesecake filling
- Preheat oven to 300℉ (150℃)
- Place cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix together until smooth and creamy. Scrape down sides of bowl as needed.2 Cups Cream cheese
- Add granulated sugar to bowl with cream cheese. Mix on medium speed for 2 minutes, stopping to scrape down sides of bowl as needed.½ Cup Granulated sugar
- Add eggs to the mixing bowl. Mix for another two minutes on medium speed, stopping to scrape down sides of bowl as needed.2 Large Eggs
- Pour batter over graham cracker crust and smooth evenly with an offset spatula.
- Warm Nutella slightly by heating in microwave at 50% power for 30 seconds. Stir well.½ Cup Nutella
- Place tablespoon-sized dollops of Nutella evenly spaced over top of cheesecake batter (or drizzle Nutella over batter using a pastry bag).
- Use a dinner knife to carefully swirl the Nutella into the cheesecake batter to create a marbled effect.
- Bake for 35 minutes at 300℉ (150℃). The edges should be set, but the center should still jiggle slightly when you gently shake the pan. Note - you may also check for doneness by inserting a food thermometer into center of cheesecake - the internal temperature should read 150℉ (65℃).
- Place the baked cheesecake on a wire rack and let it cool completely at room temperature, about 1½ hours.
- Place cooled cheesecake in refrigerator for 2–3 hours before serving so it can fully set.
Notes
- If making your own graham cracker crumbs in a food processor, you will need approximately 16 graham crackers to make 2 cups of crumbs.
- Let the cream cheese sit out until it reaches room temperature before you start making the Nutella swirl cheesecake bars. If it's too cold, it won't mix smoothly and can leave lumps in your filling.
- Store the dessert in an airtight container in the refrigerator for up to 3 days.
For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. When ready to eat, move the bars from the freezer to the refrigerator and let them thaw for about 3 hours before serving.
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