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Nutella Cheesecake Bars - This recipe is so easy to make, homemade and loaded with Nutella and Cheese.
Happy Mother’s Day!
It’s our annual vacation here in Malaysia (and Asia) when Rasa Malaysia kitchen is closed.
The vacation is coming to an end and in a week’s time I will be back to normal posting schedule where more delicious and easy recipes will be posted on Rasa Malaysia.
For right now, let’s celebrate my contributor’s baking recipes.
Recently she shared with us the meyer lemon pound cake, and today, she has these sinfully decadent Nutella Cheesecake Bar.
Just a couple of days ago, I read it that New York gets its first Nutella bar.
In the Nutella bar, you will get Nutella smeared on various baked goods, from brioche to crepes to Nutella sandwiches.
This is a grand idea, especially for people who love Nutella.
For us non-New Yorker, thank goodness that there are endless Nutella recipes online and Rasa Malaysia has quite many popular Nutella recipes.
My contributor CP Choong loves Nutella, and she made these Nutella Cheesecake Bars a couple of weeks ago.
If you love Nutella Cheesecake, you will love Nutella Cheesecake Bars because they are made with Oreo crumbs (as the base), cream cheese, and Nutella.
For sure, I know many kids will love this, and this can be their favorite dessert other than brownies.
Look at the photos, can you resist these square bars of Nutella, Cheesecake, and Oreo deliciousness?
I know I can’t, and I hope you will love them, too.
Have a wonderful Mother’s Day!
Frequently Asked Questions
This recipe is only 262 calories per serving.
What To Serve With Nutella Cheese Cake Bars
For a delightful afternoon tea party, I recommend the following recipes:
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Nutella Cheesecake Bars
Ingredients
- 2 cups Oreo crumbs
- 1/4 cup unsalted butter, melted
- 16 oz (455g) cream cheese, at room temperature
- 2 eggs, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup heavy cream, + 1 tablespoon
- 1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract)
- 1/3 cup Nutella
Instructions
- Preheat the oven to 325°F (170°C). Butter an 8" × 8" (20 x 20 cm) baking dish and line it with parchment paper, ensuring the parchment is well pressed into the corners. Set aside.
- In a food processor, pulse the Oreos until they turn into crumbs. Add the melted butter and pulse until the mixture is moistened. Press the Oreo mixture evenly into the bottom of the baking dish. Bake the crust until set, about 12 minutes. Set aside to cool.
- Clean the food processor, then add the cream cheese, eggs, sugar, ¼ cup of heavy cream, and vanilla. Pulse until smooth. Transfer 2/3 of the cream cheese mixture to a bowl and set aside.
- Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 of the cream cheese mixture in the processor. Pulse until smooth.
- To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, taking care not to disturb the crust. Then, pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread it evenly.
- Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours.
- When ready to serve, lift the bars out of the pan using the parchment paper (it should release easily). Cut into 16 squares and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You can buy Oreo crumbs and save yourself a step;)
what can I substitute the egg with to make this recipe eggless? Thanks!
There’s a product called egg beaters it comes in a small carton like a little milk carton and is where the real eggs are in the store,it’s a substitute. Also you can use 1/4 cup applesauce in cookie and cake recipes.
i want to learn more about cooking and baking..
If i dont have any food processor, would it be matters if I use mixer instead? thankyou
Should be OK.
Not sure what you mean by ‘heavy-cream’. The grocery store carries half-n-half and whipping cream. Also, what temperature should the oven be?
Heavy whipping cream.
Can I freeze this a few weeks before consuming?
Hmmm I am not sure…it won’t be as good after you freeze and then thaw I would think.
Hello, I was wondering which cheese should I use. I have 170 gr of Philadelphia and 500 gr of Mascarpone and I don’t know which to use. Would it be okay if I mixed them? If so, how much of each should I put? Or do I only put one of them? Would it taste differently if I used Mascarpone instead of Philadelphia? Thank you so much!
This might be a dumb question, but when I make the oreo crumbs, do I have to remove the white cookie filling or do I pulse the whole cookie?
Pulse the whole biscuit. No need to take the white filling out, but good question!
2 cups Oreo crumbs
1/4 cup unsalted butter, melted
16 ounces cream cheese, at room temperature – How many gm?
2 eggs, at room temperature
1/2 cup granulated sugar – how many gm?
1/4 cup + 1 tablespoon heavy cream – how many gm?
1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract)
1/3 cup Nutella
You can convert using this: https://www.666630.xyz/conversion/
For the cup, just buy a measurement cup in baking stores.
I am from Europe and have a problem with heavy cream? I am not sure how that would be called here… Help? The recipe and the pics look delicious!
Heavy cream in italy is panna montata