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Nutella Cheesecake Bars

Quick and easy

1 Reviews

About the bake

This simple no-bake Nutella cheesecake is pure indulgence. A crisp biscuit base made with Bourbon biscuits, spread with a layer of smooth Nutella and topped with a velvety Nutella cream cheese topping. This is a great recipe to have up your sleeve when you need a last minute dessert or just fancy a chocolate fix. Unlike other cheesecakes these have been cut into bars and would be a yummy alternative for a summer picnic.

30Prep Time
12Serves
Easy

Method

  1. Step 1:

    Using a rolling pin or food processor, break up the biscuits into crumbs.

  2. Step 2:

    In a saucepan, melt the butter and sugar together and then add the biscuit crumbs.

  3. Step 3:

    Pour into a lined square cake tin and press down firmly to set the biscuits in place. Chill in the fridge.

  4. Step 4:

    Once chilled spread a layer of Nutella on top of the biscuit base, keeping the majority back to be mixed with the cream cheese.

  5. Step 5:

    In a separate bowl beat together the remaining Nutella, cream cheese and icing sugar.

  6. Step 6:

    Gently whip the double cream. Keep a few teaspoons aside and fold the remaining cream into the cream cheese mixture.

  7. Step 7:

    Pour the mixture on top of the biscuit base and smooth with a palette knife. Using the remaining cream, spoon a few drops on top and with a skewer or tooth pick gently run it through the mixture in different direction to create a ripple effect.

  8. Step 8:

    Place in the fridge to chill. Cut into bars when serving. A nice finishing touch would be a sprinkle of hazlenuts on top.

Ingredients

  • For the base

    • 250g Bourbon biscuits
    • 100g Butter (unsalted) (melted)
    • 40g Unrefined dark muscovado sugar
  • For the topping

    • 500g Hazelnut praline paste ((nutella))
    • 500g Cream cheese
    • 100g Icing sugar
    • 200ml Double cream

Utensils

  • Square 20cm loose bottom tin

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