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

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*


  1. Preheat oven to 350F degrees. Line a 8x8 baking pan with aluminum foil with enough overhang on the sides. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Store bars in a covered container for up to 5 days in the refrigerator.

Recipe 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.

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© 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



  1. Darlene Anger on December 2, 2013 at 3:22 pm

    Can these be frozen?

    • Sally on December 2, 2013 at 3:36 pm

      No, my cheesecake bars can’t be frozen.

  2. Jess @ On Sugar Mountain on December 2, 2013 at 5:27 pm

    I have been seriously craving nutella lately…and what should appear in my reader but these beautiful bars! Brilliant! 😀

    • Sally on December 2, 2013 at 8:28 pm

      Perfect. You must make these then, Jess!

  3. Amy on December 2, 2013 at 9:57 pm

    Your latest cheesecake bars look so decadent Sally! My mom would love them; she smears Nutella on her whole wheat English muffin for breakfast every day. And on particularly hard days at work, she takes a spoon to the jar when she gets home. 😉

    • Sally on December 2, 2013 at 10:01 pm

      I like your mom’s style!

  4. Pamela @ Brooklyn Farm Girl on December 2, 2013 at 11:18 pm

    Nutella is my favorite, always! These bars look too yummy! Must try! 🙂

  5. Nora (Buttercream Fanatic) on December 3, 2013 at 3:51 pm

    These bars are making me forget I don’t like cheesecake. I think I do like it in these!

  6. laurasmess on December 4, 2013 at 12:47 am

    That thick cookie crust looks amazing against the soft, creamy cheesecake filling! Yummmm! I am a bit of a Nutella obsessive also. I try to make sure I don’t leave any in the house so I won’t attempt to eat it out of the jar! x

    • Sally on December 4, 2013 at 8:30 am

      I try to never keep Nutella in the house as well, Laura. It’s so tempting!

  7. Natalie @ Obsessive Cooking Disorder on December 5, 2013 at 1:32 am

    OMG, boyfriend’s gonna get uber fat with this goodies. Thanks!

  8. Erin on December 5, 2013 at 5:45 pm

    Sally, these look amazing! I really want to try them, but I do not like graham cracker crusts at all (gasp!). I was thinking Nilla Wafers. Do you think those would go well with the flavors or do you have another recommendation?

    • Sally on December 5, 2013 at 5:50 pm

      Hey Erin! Yes, Nilla Wafers would be fantastic as the crust. Though I’m unsure of the correct measurements. I’m sure you can find a nilla wafer crust recipe online to fit this size pan, though. You could also try an oreo crust like this one-

      • Erin on December 5, 2013 at 5:52 pm

        You are so quick! Thank you! I had briefly considered an Oreo crust as well, but thought maybe it would compete with the Nutella too much. Obvious answer? I’ll try them both! Ha! Keep up the good work!

  9. Linda on December 5, 2013 at 9:25 pm

    I totally adore food bloggers who put measurements AND weights in the recipes. Makes it so much more simple for those of us who bake with a scale instead of a cup measure. Thanks for that AND a great recipe. Adding this one to my list (getting longer and longer!!)

  10. Juliet on December 9, 2013 at 3:37 pm

    Sally, these look utterly delicious. I’d love to make it in a 9 inch round springform pan… Any suggestions about how to adjust the recipe so I can do this? Thanks!

    • Sally on December 9, 2013 at 4:22 pm

      No changes necessary. The bars may be a little thinner than mine and may take a few less minutes in the oven. Enjoy!

  11. Tinkie on December 10, 2013 at 9:49 am

    Like it

  12. Kelly on 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!!

    • Sally on December 12, 2013 at 7:39 am

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

  13. Greg on 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!

    • Sally on December 17, 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.

  14. Carrian on 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!

  15. Melaina on 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.

  16. Justine on 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

    • Sally on January 12, 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!

  17. Jayne @ Tenacious Tinkering on 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.

    • Sally on January 14, 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 Tinkering on January 16, 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! 🙂

      • Sally on January 16, 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.

  18. Remszi on 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!!

    • Sally on February 23, 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!

  19. Ann on 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

    • Sally on March 4, 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!

  20. Dindin on 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!

    • Sally on March 13, 2014 at 8:02 am

      I would say about 10 minutes. Enjoy!

  21. Sandy on May 8, 2014 at 4:15 am

    What can I substitute graham crackers with? Digestive biscuits?

    • Sally on May 8, 2014 at 8:43 am

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

      • Sandy on May 11, 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!

  22. Hayley on May 16, 2014 at 11:09 am

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

    • Sally on May 16, 2014 at 1:23 pm

      Absolutely! Enjoy.

  23. Jay on 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 😀

    • Sally on July 2, 2014 at 7:42 am

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

  24. Sam on 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

  25. Marlene Bellamy on 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!)

    • Sally on July 20, 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 B on July 20, 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!

  26. Alma on 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?


  27. Chad on 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.

  28. Jennifer on 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 =)

  29. crystal on January 17, 2015 at 1:27 pm

    Would this recipe work for mini cheesecake bites?

    • Sally on January 18, 2015 at 7:04 pm

      Absolutely! I am unsure of the bake time.

  30. Maria Santos on 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.



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