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Nutella Cheesecake Bars

Oh so fabulous Nutella® hazelnut spread swirled in cheesecake atop a buttery shortbread crust! Perfect balance of sweetness in a snack or dessert!
Prep Time20 mins
Cook Time35 mins
Course: Dessert
Cuisine: American
Keyword: bars, cheesecake bars, Nutella
Servings: 12 Servings
Author: Kim Lange


Shortbread Crust

  • cups all-purpose flour
  • cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter room temperature

Nutella & Cream Cheese Filling

  • 8 ounces cream cheese softened
  • cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup Nutella reserve 2 tablespoons for cream cheese filling, divided


  • Preheat the oven to 350 degrees. Prepare a 9x9 inch pan and line with parchment paper, allowing 2 sides to hang over the edges.

Shortbread Crust

  • Whisk together the sugar, flour, and salt in a large bowl.
  • Using a pastry cutter, fork or fingers, mix in butter until its well blended, resembling a crumbly dough, but sticking together when pressed together.
  • Press the dough evenly into the bottom of the prepared pan and bake for 15 minutes or until the edges are lightly golden brown.

Nutella Cheesecake

  • While the shortbread crust is baking, using a mixer, combine the cream cheese, vanilla, sugar, egg and w tablespoons of Nutella until very well incorporated.
  • Place the remaining Nutella in a microwave-safe dish and heat in 15 second intervals, stirring each time, until the Nutella has thinned out to easily swirl on top of the cheesecake mixture.
  • Remove the pan from the oven and pour the cream cheese filling over the crust, using a spatula to spread evenly. Drizzle the warm Nutella on top of the cream cheese filling and swirl using a knife or spoon, but don't go deep and get into the crust portion.
  • Bake for an additional 15-20 minutes or until the filling is set.
  • Cool for 30 minutes and then transfer to the fridge for 30 more minutes.
  • Slice into 16 bars and serve. Keep stored in the refrigerator.