Nutella Swirl Cheesecake Bars.

Creamy cheesecake bars on a simple graham cracker crust with a thick Nutella swirl.

SUPER creamy cheesecake bars swirled with Nutella on a buttery graham cracker crust! Only 8 ingredients! Recipe on

Calling all cheesecake lovers… and Nutella lovers. This sinful recipe was made with YOU in mind. And umm… me too. I had a serious craving for Nutella last week and rather than smearing some on a banana, I swirled it into some cheesecake. I don’t know if I should apologize in advance or not. You’re absolutely going to fall in love with these and your pants are not going to get any looser. Umm, so worth it. Tis the season.

These Nutella cheesecake bars are sinful. So good that they should come with a warning label. They’re creamy, thick, cheesecakey, chocolate-y, and smooth. The perfect ending to a holiday meal. The ideal home-baked gift for all chocolate lovers. Heck, they’re perfect for ANY dessert lover.

And the best part? They’re so simple! Much, much easier than making an entire cheesecake from scratch. All the work is done in the oven as the bars bake and then in the refrigerator as the bars chill. We all have enough going on this time of year (and well, any time of year) that a simple hassle-free dessert is always welcome!

SUPER creamy cheesecake bars swirled with Nutella on a buttery graham cracker crust! Only 8 ingredients! Recipe on

You’re only going to need a few easy, cheap ingredients: graham crackers, butter, cream cheese, sugar, egg, vanilla extract, nutella. Yeah, that’s it. 8 ingredients total!

The base of these creamy cheesecake bars is the same graham cracker crust use in my s’mores pie and strawberry cheesecake bars. Grind up some graham crackers, mix them with melted butter and sugar. Press this mixture tightly into a pan and then top with the cheesecake batter.

The hardest part about today’s recipe is swirling the Nutella. Which is, in fact, quite effortless. If you’ve ever eaten Nutella, you know that it is quite hard to work with. So sticky! So thick! So gooey!

Those are all positive things, people. To make the Nutella easy to swirl, you may do 1 of two things. (1) Simply measure 1/3 cup of it into a small bowl and microwave for about 15 seconds. (2) Alternatively, you may sit the entire Nutella container into a large bowl of warm water for about 15 minutes.

The Nutella will be much thinner and easier to swirl using either option.

SUPER creamy cheesecake bars swirled with Nutella on a buttery graham cracker crust! Only 8 ingredients! Recipe on

The cheesecake bars take about 30-35 minutes to bake. Be sure not to overbake them. The bars will be very puffy and the edges will be brown.

Let the bars cool at room temperature on a wire rack; the bars will sink back down as they cool. Putting the bars onto a wire rack will allow air to circulate to the bottom of the pan. Once slightly cooled (about 30 minutes) transfer to the refrigerator to cool completely – for at least 3-4 hours (or overnight).

Nutella Swirl Cheesecake Bars

Sadly, these cheesecake bars take some planning ahead because of the long chill time. And waiting for them to chill is pure torture! You need them to be sufficiently chilled all the way through the center in order for the bars to cut neatly. As well as taste the best! Warm cheesecake – no thank you.

It is an enormous test of your self control to leave the nutella cheesecake bars alone in the refrigerator as they chill. But trust me – the end result is sooo worth it.

When the mood strikes you for a creamy, cheesecakey, Nutella treat – because let’s face it, that’s often – these cheesecake bars are your answer. I have a feeling this simple, 8 ingredient recipe will be in heavy rotation for the next couple of weeks. I have about 100 occassions to bake for (I need some holiday dresses – any suggestions?) and I know Nutella will always be a crowd pleaser.

SUPER creamy cheesecake bars swirled with Nutella on a buttery graham cracker crust! Only 8 ingredients! Recipe on

Plus, look how pretty they are! ♥ Cheesecake may just be my favorite way to eat Nutella now.

Nutella Swirl Cheesecake Bars

Yield: 16 cheesecake bars

Prep Time: 15 minutes

Total Time: 4 hours, 50 minutes

Print Recipe

Creamy cheesecake bars on a simple graham cracker crust with a thick Nutella swirl.



  • 10 full-sheet graham crackers (or 1.5 cups graham cracker crumbs)
  • 6 Tablespoons (90 grams) melted unsalted butter
  • 1/3 cup (67 grams) granulated sugar


  • 16 ounces cream cheese (2 standard packages or 450g), softened to room temperature
  • 1 large egg
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup (100g) Nutella, slightly warmed*


Preheat oven to 350F degrees. Line a 8x8 baking pan with aluminum foil with enough overhang on the sides. Set aside.

Make the crust: Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into the lined pan. Bake for 5 minutes. Allow to cool as you prepare the filling.

For the filling: Beat cream cheese, egg, sugar, and vanilla extract together with a hand or stand mixer until smooth and creamy, about 3 full minutes. Spoon filling onto the crust. Drop large spoonfuls of Nutella on top of filling and swirl gently with a knife.

Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. The bars will be very puffy, but will sink slightly down as they cool. Allow to cool for 30 minutes at room temperature on a wire rack and then chill in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.

Store bars in a covered container for up to 5 days in the refrigerator.

Additional Notes:

*To make the Nutella easy to swirl, you may do 1 of two things. (1) Simply measure 1/3 cup of it into a small bowl and microwave for about 15 seconds. (2) Alternatively, you may sit the entire Nutella container into a large bowl of warm water for about 15 minutes.

*Recipe can easily be doubled and baked in a 9x13-inch pan, baking time will vary - about 45-55 minutes.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try this Nutella frosting next!

Chocolate Cupcakes with Nutella Frosting

SUPER creamy cheesecake bars swirled with Nutella on a buttery graham cracker crust! Only 8 ingredients! Recipe on

121 Responses to “Nutella Swirl Cheesecake Bars.”

  1. #
    Tinkieposted December 10, 2013 at 9:49 am

    Like it


  2. #
    Kellyposted December 12, 2013 at 1:25 am

    WOW…cheesecake. graham crackers. AND Nutella?!
    That is too good to be true!! I think those would be perfect to bake for the neighbors!!! Thanks for the recipe!!


    • Sallyreplied on December 12th, 2013 at 7:39 am

      Thanks Kelly! Let me know if you try them out.


  3. #
    Gregposted December 16, 2013 at 9:26 pm

    I made this recipe for a Christmas party the other night. The only thing I did differently is pour the sugar in with the graham crackers to blend. Anyway, It was a hit. The buttery graham cracker crust is delicious. It’s definitely in my “Keeper” folder now. As opposed to making it in a springform pan, the square sizes makes portioning smaller “party size” servings so easy too. We’re making it again tonight for my daughter’s school Christmas party. Thanks for the great recipe idea!


    • Sallyreplied on December 17th, 2013 at 10:13 am

      That’s great Greg – so happy these bars were a hit. I agree, they’re just much easier to bake as well as serve in comparison to an entire cheesecake.


  4. #
    Carrianposted December 18, 2013 at 1:29 am

    Oh my goodness! This looks like pure heaven! There is little I love more than nutella and cheesecake! Especially together! YUM!


  5. #
    Melainaposted December 24, 2013 at 8:23 am

    I made these yesterday with Trader Joe’s’ vegan cream cheese substitute because my husband is somewhat lactose-intolerant, and followed the directions exactly as they are listed here. They turned out really good! I suppose if you want to make these entirely vegan, you could use Earth Balance in the crust, and Rawtella in the topping. I don’t know if all graham crackers have real honey in them, but Annie’s Organic do, so beware if you’re a vegan who does not eat honey.


  6. #
    Justineposted January 11, 2014 at 3:39 pm

    These were great! My family and I really enjoyed them 🙂 Thanks a lot for the recipe, Sally! You should come up with a oreo cheesecake recipe hehe


    • Sallyreplied on January 12th, 2014 at 3:13 pm

      I have an oreo cheesecake recipe in my upcoming cookbook, actually! 🙂 Happy you liked these Justine. Thanks for reporting back!


  7. #
    Jayne @ Tenacious Tinkeringposted January 14, 2014 at 4:16 am

    I’m so excited t make this for this Sunday. My baby brother (all of 21 years old) is bringing his girlfriend home for the first time and I’m both excited and nervous. Cheesecake + Nutella are the perfect combo for the first time meeting with my baby brother & his girl.


    • Sallyreplied on January 14th, 2014 at 10:15 am

      Jayne, you just cannot go wrong with these Nutella Swirl Cheesecake Bars. They are the perfect dessert to impress!


      • Jayne @Tenacious Tinkeringreplied on January 16th, 2014 at 12:15 pm

        One more question. Do you think the bars will be as good if I double the filling? We love our cheese a lot and would love to have a higher cheese to crust ratio . Thanks! 🙂

        • Sallyreplied on January 16th, 2014 at 1:36 pm

          Hi Jayne! The cheesecake would bake over the edges of the pan if you double the filling. Perhaps you could 1.5x the filling and bake in a 9-inch (not 8-inch) square pan.

  8. #
    Remsziposted February 23, 2014 at 12:17 pm

    Sally, what kind of cheese would you suggest I use of these: ricotta, mascarpone, or cheeses such as Philadelphia? Which would be the best? In my country there is no product on the shelves labeled as “cream cheese”. 🙂 Thank you!!


    • Sallyreplied on February 23rd, 2014 at 6:19 pm

      Hi Remszi! How about using ricotta instead? I’ve never tried it before though, so I can’t say if the bars’ texture will be exactly the same. I personally love ricotta cheesecake!


  9. #
    Annposted March 4, 2014 at 4:22 am

    Hi Sally – just wanted to let you know that I tried out this recipe and these cheesecake bars are ultra delicious. I’m from Australia where graham crackers are not readily available, so when my work colleagues travel to the US I always beg for a box. They’re so good taste-wise as a base for cheesecakes. And nutella of course is everyone’s perennial favourite. Thanks for your gorgeous blog and recipes (love that you have gram measurements for us metric folk). I do hope I can get my hands on your book in Australia. Ps: your chewy choc chip cookies worked a treat for me as well. They’re too good. Best regards, Ann


    • Sallyreplied on March 4th, 2014 at 9:22 am

      I’m very happy you loved both recipes, Ann! Thanks so much for reporting back to me about them. Love these cheesecake bars!


  10. #
    Dindinposted March 13, 2014 at 7:29 am

    Hi! I’ve been looking for something to do with the 2 big jars of Nutella my uncle sent me, and found these. I owe my friends cheesecake cups and was thinking of making these instead. If I use a mini muffin tin, how long do I have to keep in the oven? 🙂 Thanks!


    • Sallyreplied on March 13th, 2014 at 8:02 am

      I would say about 10 minutes. Enjoy!


  11. #
    Sandyposted May 8, 2014 at 4:15 am

    What can I substitute graham crackers with? Digestive biscuits?


    • Sallyreplied on May 8th, 2014 at 8:43 am

      Sandy, digestive biscuits are a great alternative to those not living in the US.


      • Sandyreplied on May 11th, 2014 at 10:28 pm

        Baked according to your recipe, every bite is heavenly! One question though, the crust doesn’t seem to be sticking to the filling. Any remedy for this? And also what is the best way to swirl into a nice pattern? Thanks again for sharing this yummilicious recipe!

  12. #
    Hayleyposted May 16, 2014 at 11:09 am

    Does anyone know if I could substitute the nutella with peanut butter (hazelnut allergy)?


    • Sallyreplied on May 16th, 2014 at 1:23 pm

      Absolutely! Enjoy.


  13. #
    Jayposted July 2, 2014 at 1:10 am

    Hey Sally
    We are travelling back to my home country in about 15 days and I have leftovers from both this and the lemon blueberry cheesecake bars. I put them in an airtight container and into the freezer so I can take them with me. Will they last or get ruined ?
    Thank you 😀


    • Sallyreplied on July 2nd, 2014 at 7:42 am

      They will be fine in the freezer for a few weeks, yes. Safe travels!


  14. #
    Samposted July 16, 2014 at 6:17 pm

    Hi Sally

    I’m a big fan of your recipes and just love how creative you are but these bars seem to taste really mild. If i were to bake them again I would add an extra 1/2 cup of sugar


  15. #
    Marlene Bellamyposted July 19, 2014 at 4:10 pm

    Sally, you said in response to an earlier question that these can’t be frozen. I’m wondering why, as I make chocolate chip cookie dough cheesecake bars that freeze beautifully and have frozen other cheesecake desserts. (And thanks for all your great recipes!)


    • Sallyreplied on July 20th, 2014 at 4:51 pm

      To be honest, Marlene, I do not care for the texture of previously frozen cheesecake or bars – so I don’t suggest it for my recipes. But you can do whatever you prefer.


      • Marlene Breplied on July 20th, 2014 at 6:32 pm

        Thanks for the info, Sally. I’ll wait to make them when I know we will devour them right away!

  16. #
    Almaposted September 19, 2014 at 1:48 pm

    Sally, do you think this would work in a regular spring foam cheesecake pan to make a cheesecake?



  17. #
    Chadposted October 14, 2014 at 1:15 am

    I’d like to try this recipe as a cheesecake in a spring form pan for my brother’s birthday. Any adjustments to the recipe you can recommend?

    Bh the way, I made the bars for a holiday party last year at work. One of my coworkers asked me to make a batch for her family’s Christmas Eve dinner.


  18. #
    Jenniferposted November 24, 2014 at 2:06 pm

    I made these last week and they were a HIT! The only thing I did differently was swap out the graham cracker crust for a crust made out of Chips Ahoy. I used about 10 chocolate chip cookies and put in food processor to crush up and used the same way as the graham crackers. To die for!! LOL =)


  19. #
    crystalposted January 17, 2015 at 1:27 pm

    Would this recipe work for mini cheesecake bites?


    • Sallyreplied on January 18th, 2015 at 7:04 pm

      Absolutely! I am unsure of the bake time.


  20. #
    Maria Santosposted February 10, 2015 at 9:54 am

    These look phenonemal! My kids love Nutella and cheesecake! The two together will be a favorite for sure! Have you ever tried presenting this recip[e as a round cheesecake instead of bars? Just wondering if it slices well.


  21. #
    Pamposted May 18, 2015 at 11:13 am

    I made these over the weekend, and they were gobbled up with compliments! The homemade graham cracker crust was wonderful – I was inspired to give this recipe a try as an excuse to try out your recent baking basics posting on making the perfect graham cracker crust. It was so simple (even with the rolling pin method), and tasty. Thank you once again for another delicious treat!


    • Sallyreplied on May 18th, 2015 at 11:19 am

      Thanks Pam!


  22. #
    Jacquelynposted May 24, 2015 at 9:14 am

    Sally, I made this for a dinner party I went to and guests could not stop talking about how amazing this was! It was so creamy. By the time it was passed around to my side of the table there was none left. Thanks so much for the recipe!


    • Sallyreplied on May 24th, 2015 at 10:43 am

      Amazing! Thank you for reporting back!


  23. #
    Jennystickinposted August 12, 2015 at 10:10 am

    These were absolutely delicious! My office is still raving about them.

    I do have one question – I had a hard time with the crust sticking to the upper layer of the bars. The two layers fell apart very easily. Any idea how I could fix this? 


  24. #
    Juliaposted August 21, 2015 at 6:38 am

    Hi Sally, I made these mnami bars a couple of days ago. They are so easy to make and perfect – however didnt manage to have a bit as it disappeared so quickly 🙂 p.s. into the graham cracker crust i mixed some oreos as well, so it was a bit colorful 🙂 


  25. #
    Joan Theresaposted August 29, 2015 at 9:56 am

    Can these be made in a round spring form pan?  


    • Joan Theresareplied on September 16th, 2015 at 1:38 pm

      Can the bars be made in a round spring form pan?


  26. #
    Sarahposted October 20, 2015 at 1:11 pm

    Can I use the cheesecake recipe for the chocolate chip cheesecake and top with nutella? or is there a reason that this one is different?


  27. #
    Ayakoposted November 28, 2015 at 11:35 pm

    Hello, I was wondering if I could possibly adapt the recipe to make a normal cheesecake for a birthday party because it looks so good! Is it feasible? Thank you! c:


  28. #
    Mayaposted December 8, 2015 at 9:28 am

    Hi Sally,

    I have made these twice before and they were amazing both times! I want to make them for a bake-off at work, but I need slightly more than the recipe yields. Do you have any suggestions for doubling or making 1.5 the amount? 

    Thank you!


    • Sallyreplied on December 8th, 2015 at 3:33 pm

      Maya, you can double all of the ingredients and bake in a 9×13 pan (unsure of the bake time) OR you can make two batches.


  29. #
    Olgaposted December 18, 2015 at 4:38 pm

    Hi Sally!
    I wanted to point out that your recipe has a small but critical typo.
    Filling ingredients say “16 ounces cream cheese (2 standard packages or 450g), softened to room temperature”. Please note that 1 standard package is 250g, not 450g and 2 standard packages of 450 g equals 900 g equals 32 oz NOT 16 oz. I didn’t read carefully enough and used 4 packages of 250g to make up the total of 900 g of cream cheese. After I tasted the filling, I decided to add another 1/4 cup sugar. The cheesecake turned out quite tall and I had to bake it close to an hour. It still turned out delicious but I wish I realized from the start that it should have been only 2 packages of 250g NOT 2 packages of 450g. Otherwise – excellent recipe!


    • Sallyreplied on December 19th, 2015 at 6:19 am

      Hi Olga, one 8-ounce standard package in the US is 224g. So, 450g for two. Sorry for the confusion. Do you live in the US?


  30. #
    Robinposted December 24, 2015 at 10:41 am

    Hi Sally,
    I made these bars and they rocked! I was wondering if you could do a video tutorial on swirling nutella into the cheesecake as I seem to suck at doing this, lol! Yours look so much prettier than mine, although they still taste good. Also for anyone who is wondering, I froze some of mine and it worked great.


  31. #
    Tianaposted December 24, 2015 at 1:24 pm

    Making these for Christmas! They look delicious! Should we cool in the fridge uncovered or covered?



  32. #
    Maryposted April 20, 2016 at 1:39 pm

    What’s the amount of digestive biscuits I can use instead of the graham crackers?


    • Lyndseyreplied on May 5th, 2016 at 4:05 pm

      I used 15 digestives, the whole thing was horrible! The granulated sugar in the base was so obvious & grainy & my nutella dried out in the oven lol 
      I did try & get help over Facebook but got no response! 
      Had to put mine in the bin.


  33. #
    Divya salechaposted July 5, 2016 at 2:17 pm

    Can you suggest some egg substitute?


  34. #
    Irisposted September 29, 2016 at 7:15 am

    In the oven right now, can’t wait! Looks live heaven already 😀


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