Rich and Creamy Nutella Swirled Cheesecake Bars. Layered with a buttery graham cracker crust and a generous amount of Nutella!
When it comes to dessert cheesecake is always my favorite. I especially love cheesecake bars because they are easier to eat and to make!
These Nutella Swirled Cheesecake Bars are rich, creamy and smooth. I made the filling with just 4 ingredients: cream cheese, egg, sugar and vanilla. That’s it!
These bars start with a buttery graham cracker crust. You can use sleves of graham cracker or pre crushed graham cracker crumbs like I did (I notice these stay fresh longer).
And you can’t go wrong with adding a little Nutella! Before the cheesecake goes in the oven I melted the Nutella for 15 seconds in the microwave to make it easier to spread.
The hardest part about these Cheesecake Bars is waiting for them to cool. I like to make these bars the night before to give them plenty of time to cool down in the fridge.
This recipe makes 9-16 bars depending on how big you slice them. Enjoy!
Nutella Swirled Cheesecake Bars
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter melted
- 2 tablespoons sugar
- 16 ounces cream cheese softened to room temperature
- 1 large egg
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup nutella slight warm (I microwave mine for 15 seconds)
Preheat oven to 350 degrees. Line an 8 x 8 pan with aluminum foil and set aside.
Combine graham cracker, butter and sugar in a small bowl. The texture should be similar to wet sand.
Press the crust into the prepared pan and bake for 5-6 minutes or until golden brown.
Take out of the oven and cool completely.
Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.
Add in the sugar, egg and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
Pour cheesecake mixture into the prepared pan.
Spoon slightly warmed Nutella on top. Using a butter knife to swirl the Nutella into the cheesecake batter.
Bake for 30-35 minutes or until the cheesecake is set.
Cool at room temperature for 30 minutes to an hour and place in the refrigerator to cool completely. I usually leave it in overnight.
To serve cut into squares. I cut mine into 9 but you can make smaller squares of 16.