No-Bake Nutella Cheesecake Bars

Nutella Cheesecake is a no-bake dessert bar. Say hello to your new favorite treat: No-Bake Nutella Cheesecake Bars. These delicious bars are the essence of indulgence without a lot of effort, making them the perfect sweet treat for any occasion.

 

The Beauty of No-Bake Desserts

No-bake desserts have been a game-changer in the world of home baking. They offer a convenient way to satisfy your sweet tooth without having to heat up the oven or endure a long baking process. From a delicious No-bake cheesecake to a tasty Brownie parfait to one of our favorite chocolates truffles.

With just a handful of ingredients and a little bit of patience, you can create a dessert that’s decadent, creamy, and utterly delectable.

Recipe Ingredients

• Crumbs – you can use cookies crumbled in a food processor or blender or even graham crackers
• Nutella – also known as chocolate hazelnut spread either Homemade Nutella or store-bought
• Cream cheese – whole full-fat cream cheese
• Cream – whole, heavy or whipped cream with at least 30% fat content – room temperature
• Sugar – granulated sugar
• Chocolate – dark chocolate and white chocolate

For the chocolate I like to use a good quality chocolate bar, for the dark chocolate I use one with 52% cocoa.

How to make Nutella Cheesecake bars

Heat the Nutella to thin it out either with the bain-marie method or in a microwave. The Nutella should become quite thin.

Mix it with the cookie crumbs, and place in the bottom of the prepared baking dish or pan, press down firmly, place in the refrigerator to firm it up.

Continue with the filling while the base is in the fridge. Melt the white chocolate the same way you melted the Nutella, the only difference is let the white chocolate cool (not cold)

In a large bowl with a hand mixer or in a stand mixer whip the cream until stiff peaks appear. Set aside.

In a medium bowl beat together on medium speed the cream cheese, sugar and cooled white chocolate, fold in the whipped cream.

Remove the base from the fridge, spread the cream cheese mixture on top. 

Melt dark chocolate the same as the Nutella. Let cool (not cold). Drizzle dark chocolate over the filling and gently swirl with the tip of a knife. Refrigerate until very firm. Cut into bars and serve. 

What is bain-marie?

It is basically a fancy french term for a hot water bath. To do this, place a pot with water on the burner and a plate on top with the ingredient that needs to be melted or heated. If you are melted chocolate be sure that the water in the pot does not touch the bottom of the dish. Heat the water to a slow boil and stir the chocolate until completely melted and smooth.

What is the difference between a baked and no-baked Cheesecake?

A baked Cheesecake has a dense and smooth texture while a no-baked cheesecake has a lighter texture. Although both are very creamy. Some people prefer baked, but I will take any type of cheesecake! A no-bake is definitely easier to make!

What are the best crumbs to use?

To tell the truth I always reach for digestive cookies and use my blender to make crumbs. Of course you can use graham cracker crumbs if you wish. The Italian likes lady finger crumbs also! Or how about using a chocolate wafer if you adore chocolate?

How to store Nutella Cheesecake bars

Wrap the cheesecake bars tightly with plastic wrap or aluminum foil, individually or in the pan. Or you can place them in an airtight container. The bars should be stored in the refrigerator they will keep for up to 4-5 days in the fridge.

They can also be frozen, either wrapped in plastic wrap or foil then placed in a freezer bag individually or altogether, if placing in a container then separate the layers with parchment paper. They will keep for up to three months in the freezer.

The first time I made these bars was back in July 2015 my family and friends in Italy loved them and I hope you do too! Enjoy.

No Bake Nutella Cheesecake Bars

Rosemary Molloy

No-Bake Nutella Cookie Crust Double Chocolate Cheesecake, with a better than Oreo crust, the ultimate creamy chocolate cheesecake dessert.

Cook ModePrevent your screen from going dark

Prep Time 30 minutes mins

Chilling Time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Dessert

Cuisine American/Italian

Servings 12 servings

Calories 280 kcal

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Ingredients

 

US CustomaryMetric

 

1x2x3x

FOR THE BASE

• 1¼ cups cookie crumbs use a butter/cream vanilla based cookie or substitute with graham cracker crumbs
• ¼ cup + 3 tablespoons Nutella (130 grams total)

FOR THE WHITE CHOCOLATE FILLING

• 8 ounces cream cheese (whole)
• ¾ cup cream (whipping, heavy or whipping cream) at least 30% fat content
• 1½ tablespoon granulated sugar
• 3 ounces white chocolate (good quality)*

TOPPING

• 3½ ounces dark chocolate (good quality)*

For the chocolate I like to use a good quality chocolate bar, for the dark chocolate I use one with 52% cocoa.

Instructions

 

• Line a deep 9 inch / 22cm square pan with parchment paper.
• Place the Nutella in a small bowl (bain-marie method), place the bowl on a small pot with some water (do not let the water touch the bowl with Nutella) place on medium heat to boil, continue on a soft boil for approximately 10 minutes or until the Nutella becomes quite thin.
• Remove the Nutella from the heat and mix with the cookie crumbs, place on the bottom of the baking pan, press down firmly, refrigerate. Continue with the White Chocolate Filling while the crust is in the fridge.
• Melt the white chocolate the same way you melted the Nutella, the only difference is let the white chocolate cool (not cold)
• In a medium bowl whip the cream until stiff.
• In a medium bowl beat together cream cheese, sugar and cooled white chocolate, fold in the whipped cream.  
• Remove the crumb crust from fridge, spread the cream cheese mixture evenly on top. 
• Melt the dark chocolate the same as the Nutella. Let cool (not cold).
• Drizzle the cool dark chocolate over the filling and swirl with the tip of a knife.
• Refrigerate for approximately 5-6 hours or over-night. Enjoy!

Notes

Bain-marie is basically a fancy french term for a hot water bath. To do this, place a pot with water on the burner and a plate on top with the ingredient that needs to be melted or heated. If you are melted chocolate be sure that the water in the pot does not touch the bottom of the dish. Heat the water to a slow boil and stir the chocolate until completely melted and smooth.

I always reach for digestive cookies and use my blender to make crumbs. Of course you can use graham cracker crumbs if you wish. The Italian likes lady finger crumbs also! Or how about using a chocolate wafer if you adore chocolate?

Wrap the cheesecake bars tightly with plastic wrap or aluminum foil, individually or in the pan. Or you can place them in an airtight container. The bars should be stored in the refrigerator they will keep for up to 4-5 days in the fridge.

They can also be frozen, either wrapped in plastic wrap or foil then placed in a freezer bag individually or altogether, if placing in a container then separate the layers with parchment paper. They will keep for up to three months in the freezer.

Nutrition

Calories: 280kcal | Carbohydrates: 21g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 42mg | Sodium: 134mg | Potassium: 157mg | Fiber: 1g | Sugar: 13g | Vitamin A: 475IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 1.7mg

Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from August 3, 2017.