These no-bake Nutella cheesecake bars have a buttery chocolate cookie crust and a smooth, fluffy chocolate-hazelnut cheesecake filling. With no oven required, they are an easy make-ahead dessert for parties, birthdays, and chocolate lovers. Finish each bar with whipped cream, chocolate curls, or a drizzle of melted chocolate.
Yield: 12–16 bars | Active preparation: about 25 minutes | Chill time: at least 6 hours | Equipment: 9-inch (23 cm) square pan, electric mixer, mixing bowls.
Why You’ll Love These Nutella Cheesecake Bars
- No oven needed: the crust and filling set in the refrigerator.
- Rich chocolate-hazelnut flavor with a creamy, mousse-like texture.
- Easy to make ahead and slice for gatherings.
- Simple chocolate cookie crust with an optional chocolate garnish.
Ingredients
For the chocolate cookie crust
- 2 1/4 cups (about 225 g) finely crushed chocolate sandwich cookies, with filling removed if using a very rich cream-filled variety
- 6 tablespoons (85 g) unsalted butter, melted
For the Nutella cheesecake filling
- 16 oz (454 g) full-fat brick-style cream cheese, softened
- 3/4 cup (90 g) powdered sugar, sifted
- 1 cup (about 300 g) Nutella chocolate-hazelnut spread
- 1 teaspoon vanilla extract
- 1 cup (240 ml) cold heavy whipping cream
Optional topping
- 2 oz (55 g) chopped milk or semisweet chocolate
- 2 tablespoons (30 ml) heavy cream, for a chocolate drizzle
- Extra whipped cream and chocolate curls, for serving
Ingredient note: The quantities above form a complete recipe for a 9-inch square pan. The photos illustrate the ingredients and technique; exact quantities cannot be determined from the images alone.
How to Make No-Bake Nutella Cheesecake Bars
Step 1: Prepare the pan and crust
Line a 9-inch square pan with parchment paper or foil, leaving an overhang on two sides for lifting. Mix the finely crushed chocolate cookies with melted butter until the crumbs resemble wet sand. Press firmly and evenly into the bottom of the pan using the base of a measuring cup. Refrigerate for 20 minutes while you prepare the filling.
Step 2: Beat the cream cheese
In a large mixing bowl, beat the softened cream cheese and powdered sugar on medium speed until smooth and free of lumps, about 2 minutes. Scrape down the sides of the bowl.
Step 3: Add the Nutella
Add the Nutella and vanilla extract. Beat until completely combined and smooth. Scrape the bowl again so there are no streaks of cream cheese.
Step 4: Whip and fold in the cream
In a separate chilled bowl, beat the cold heavy whipping cream until stiff peaks form. Fold one-third of the whipped cream into the Nutella mixture to lighten it, then gently fold in the remaining cream until no white streaks remain. Avoid overmixing, which can deflate the filling.
Step 5: Fill and chill
Spoon the Nutella cheesecake filling over the chilled crust. Smooth the surface with an offset spatula, cover, and refrigerate for at least 6 hours, preferably overnight, until firm enough to slice cleanly.
Step 6: Make the optional chocolate drizzle
Place the chopped chocolate and 2 tablespoons heavy cream in a microwave-safe bowl. Heat in short 10–15 second bursts, stirring between each, until smooth. Let cool until barely warm before drizzling over the chilled bars. Alternatively, decorate with chocolate shavings and whipped cream.
Step 7: Slice and serve
Lift the cheesecake from the pan using the parchment or foil overhang. Cut into 12–16 bars with a sharp knife, wiping the blade between cuts. Garnish with whipped cream, chocolate curls, or chocolate drizzle just before serving. Keep chilled until ready to eat.
Tips for Perfect No-Bake Cheesecake Bars
- Use full-fat brick cream cheese: Spreadable cream cheese from a tub contains more moisture and may make the filling softer.
- Soften the cream cheese: Room-temperature cream cheese blends smoothly without lumps.
- Whip cold cream to stiff peaks: This helps the filling hold its shape without gelatin.
- Press the crust firmly: A compact crust is less likely to crumble when sliced.
- Chill fully: The bars need several hours to firm up; overnight chilling is ideal.
- Use a warm, clean knife: Dip the knife in hot water, dry it, and wipe between cuts for tidy edges.
Variations
- Extra chocolate: Add chocolate curls or a light layer of cooled chocolate ganache.
- Crunchy topping: Sprinkle chopped toasted hazelnuts over the bars, if suitable for your guests.
- Individual cheesecake cups: Divide the crust and filling among small glasses and chill until set.
- Cookie swap: Use another crisp chocolate cookie, adjusting melted butter slightly if the crumbs are unusually dry or oily.
Storage and Make-Ahead
Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. Add whipped cream garnish shortly before serving for the best appearance. For longer storage, freeze undecorated bars in a sealed container for up to 1 month; thaw overnight in the refrigerator. Do not leave cheesecake at room temperature for more than 2 hours.
Frequently Asked Questions
Do Nutella cheesecake bars need to be baked?
No. The cookie crust is chilled, and the cream cheese filling sets in the refrigerator. There are no eggs in this recipe.
Can I make these cheesecake bars the day before?
Yes. In fact, overnight refrigeration helps the filling become firmer and makes slicing easier.
Why is my no-bake cheesecake too soft?
Common causes include using tub-style cream cheese, not whipping the cream to stiff peaks, overfolding the filling, or not chilling it long enough. Keep the bars refrigerated until serving.
Can I use homemade chocolate-hazelnut spread?
You can, but homemade spreads vary in consistency and sweetness, so the cheesecake may set differently. A thick, commercially prepared spread gives more predictable results.
How do I get clean cheesecake squares?
Chill thoroughly, lift the slab from the pan, and slice with a sharp knife warmed in hot water and wiped dry between cuts.
Can I freeze no-bake Nutella cheesecake bars?
Yes. Freeze undecorated bars in an airtight container and thaw in the refrigerator before serving. The texture may be slightly softer after thawing.
Serving suggestion: Pair a chilled Nutella cheesecake bar with fresh strawberries for a contrast to the rich chocolate-hazelnut filling.
