I’m going to be honest here. I’ve only made cheesecake like 3 times and it still kind of scares me. But just because full-sized cheesecakes scare me doesn’t mean I have to miss out on all the cheesecake fun. That’s exactly why I’m making these Nutella cheesecake bars.

They’re based on a lemon cheesecake bar recipe I made years ago, but with a chocolate twist.

These bars are decadently creamy and smooth, and the Nutella makes them totally irresistible.

As an added bonus, they’re incredibly easy to make and are the perfect make ahead dessert.

Somehow, they taste even better overtime. It’s magic, I swear!

Substitutions & Swaps for These Nutella Cheesecake Bars

This recipe uses quite a few ingredients and I know you might not have all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this recipe.

• Chocolate Cookie Crumbs – I like to crush up chocolate sandwiches like Oreos. I pulverize whole cookies (centers and all) in my food processor. You can also use crushed graham crackers.
• Salted Butter – To keep things simple I use salted butter to make the oreo crust. If you only have unsalted butter, add a pinch of salt (1/8 tsp) into the crust mixture.
• Granulated Sugar – I think these cheesecake bars have just the right amount of sweetness, but you can either increase or decrease the amount of sugar by a few Tablespoons based on your preferences.
• Cream Cheese – This recipe turns out best with full-fat cream cheese. However, you can use low fat cream cheese or Neufchatel cheese if needed.
• Eggs – Sadly this recipe does not turn out with egg alternatives like applesauce or flax seed eggs. I highly recommend using regular large eggs.
• Nutella – You can use any chocolate spread or even peanut butter in place of the Nutella in this recipe.

Making These Cheesecake Bars in Advance

These Nutella cheesecake bars keep in the fridge for up to 5 days. Store them in an airtight container to keep them fresh.

You can also freeze these bars for up to two months! Freeze the bars on a sheet pan until they’re firm to the touch, then wrap them in a layer of plastic wrap and then foil.

When you want to enjoy the bars, place them in the fridge overnight, then unwrap and enjoy them the following day.

How To Make The Best Nutella Cheesecake Bars

• Use cream cheese that is at room temperature. If you forget to set it out ahead of time, heat it in the microwave in 10 second intervals until it reaches room temperature.
• Beat your cream cheese on a low speed until it’s smooth and creamy before adding the other ingredients. This helps to prevent any lumps from forming in the cheesecake batter.
• Don’t use a toothpick to check if you’re bars are done! Instead, gently shake the pan while it’s still in the oven. If only a small circle in the center jiggles a little, it’s ready! The center will set as the bars cool.
• Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and drip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut, and wipe the blade completely clean after each cut.
• If you want to make this recipe in a 9 x 13 inch pan, double the recipe and bake at 325 F for 38-42 minutes.

Let Me Know What You Think!

If you try this recipe for Nutella cheesecake bars, I’d love to hear what you think of it! Please leave a rating and share a comment.

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If you want to take a trip down memory lane, here is the first batch of Nutella cheesecake bars I made back in 2013.