I am so pumped to share these Nutella Swirl Cheesecake Bars — they might be my new favorite shortcut to a fancy dessert! I love how a creamy, tangy cheesecake meets those glossy, chocolate-hazelnut ribbons of **Nutella** and suddenly every weekday feels like a celebration. This recipe gives you the vibe of a bakery bar with half the fuss and none of the lines. Expect a buttery graham crust that crackles under your fork, a luxuriously smooth filling that smells faintly of vanilla and toasted hazelnuts, and glossy swirls that make every slice look like a work of art. Ready to make your kitchen smell like dessert heaven?
Quick Facts
- Yield: Serves 16 (16 bars)
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 300 minutes (includes 4 hours chilling)
Why This Recipe is Awesome
These bars combine the creamy tang of cheesecake with the addictive, hazelnut-chocolate goodness of **Nutella**. They slice cleanly, hold up on a picnic plate, and look like you spent way more time on them than you did. Texture plays hero here: a crisp, buttery crust; a silky, dense center; and glossy, gooey swirls on top. It’s simple enough for weeknights but special enough for guests — and honestly, it’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- Crust: 2 cups graham cracker crumbs (about 12 full sheets)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted (room temperature)
- Filling: 24 oz cream cheese (three 8-oz blocks), room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/8 tsp fine salt
- Nutella Swirl: 3/4 cup Nutella, slightly warmed so it spreads easily
For the Sauce / Garnish (if applicable):
- Optional: 1/4 cup chopped toasted hazelnuts for crunch
- Optional: flaky sea salt for finishing
- Optional: whipped cream for serving
How I Make It
Step 1:
Preheat the oven to 325°F. Line an 8×8-inch baking pan with foil or parchment, letting extra hang over the sides so you can lift the bars out later. Mix the graham crumbs, 1/4 cup sugar, and melted butter in a bowl until the texture resembles damp sand. Press the crumbs firmly into the bottom of the pan until you make an even crust that comes up slightly on the edges. You want a compact base so the bars slice neatly.
Step 2:
In a large bowl, beat the room-temp cream cheese and 1 cup sugar until smooth and glossy — scrape the sides, don’t rush it. Add the sour cream, eggs one at a time, then stir in the vanilla and salt. Keep mixing just until combined; overmixing will puff the filling too much. Pour the filling over the crust, smoothing the top with a spatula.
Step 3:
Spoon dollops of slightly warmed **Nutella** over the filling. Using a knife or skewer, drag through the dollops to create pretty swirls — do small figure-8 motions for marbling. I like wide, dramatic swirls that peek through the cream; they bake into glossy ribbons. You’ll smell a rich, chocolatey aroma as the Nutella heats in the oven.
Step 4:
Bake at 325°F for about 35 minutes, until the edges look set and slightly puffed while the center still jiggles a little when you gently shake the pan. The jiggle means the filling will set as it cools — don’t gold-watch and overbake. Let the pan cool on a rack for about 30 minutes, then transfer to the fridge and chill for at least 4 hours, preferably overnight. Chilling firms the texture and makes slicing clean.
Step 5:
Lift the bars from the pan using the foil/parchment overhang. Slice into 16 squares with a sharp knife — wipe the knife between cuts for tidy edges. Sprinkle chopped toasted hazelnuts or a pinch of flaky sea salt on top if you like contrast. Serve chilled or at cool room temperature with a dollop of whipped cream.
Pro Tips
- Use room-temperature **cream cheese** and eggs so the filling blends smooth without lumps.
- Warm the **Nutella** briefly (10–15 seconds in the microwave) to make swirling easier; don’t overheat or it thins too much.
- Chill the bars fully before slicing — cold cheesecake yields cleaner cuts and prettier swirls.
- For extra-crisp crust, toast the graham crumbs in a skillet for 3–4 minutes before mixing with butter.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap graham crackers for chocolate cookies for a more decadent base — expect a deeper chocolate flavor.
- Replace sour cream with full-fat Greek yogurt for a slightly tangier, lighter filling.
- Use cookie butter instead of Nutella for a spiced, biscuity swirl (tastes amazing with apple cider!).
- Dairy-free option: use dairy-free cream cheese and coconut yogurt, and a dairy-free chocolate-hazelnut spread; the texture will be a touch softer.
- Gluten-free option: use gluten-free graham crumbs or almond flour crust; the crust will be crumblier but still delicious.
Variations & Tips
- Nutella Ripple Brown Sugar: Add 2 tbsp brown sugar to the crust for a caramel hint.
- Espresso Boost: Stir 1 tsp instant espresso into the filling for a mocha twist.
- Mini Bars: Use a 9×13 pan and shorten bake time to 30–32 minutes for thinner bars.
- Chocolate Lovers: Fold 1/3 cup mini chocolate chips into the filling for pockets of melty chocolate.
- Fruit & Nut: Add a thin layer of raspberry jam under the Nutella for a chocolate-raspberry combo.
- Decorative Twist: Pipe whipped cream borders and add whole toasted hazelnuts for entertaining.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the bars a day ahead and keep them covered in the fridge; chilling improves the texture and flavor. For longer storage, freeze for up to 1 month, thaw overnight in the fridge.
- Can I double the recipe?
- Sure thing. Use a 9×13-inch pan for a doubled batch and bake for about 38–45 minutes — watch the jiggle in the center to avoid overbaking.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 4 1/2 tbsp oil (¾ the butter amount) and expect a slightly less crisp crust.
- How do I know it’s done?
- You’ll see set, lightly browned edges and a center that still jiggles slightly when you shake the pan. The filling firms as it cools and chills.
- What if I don’t have ingredient X?
- No panic. Swap graham crumbs for crushed digestive cookies or vanilla wafers. If you lack sour cream, use full-fat Greek yogurt in equal amounts.
How I Like to Serve It
I love these bars straight from the fridge with a cup of strong coffee for brunch, or warm them 8–10 seconds in the microwave for a softer bite and serve with vanilla ice cream for dessert. They travel well to potlucks and please both kids and adults — secret weapon for summer BBQs or cozy winter gatherings. The glossy Nutella swirl makes every slice feel celebratory.
Notes
- Store leftovers covered in the fridge for up to 4 days. Freeze slices wrapped tightly for up to 1 month; thaw in the fridge.
- No meat here — no special internal temp required. Just remember to cool and fully chill for best texture.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade Nutella Swirl Cheesecake Bars. You’ve got this (and your kitchen smells amazing already)!