Nutella Swirl Cheesecake Bars

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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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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. 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!

  2. 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? 

  3. 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 🙂 

  4. 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?

  5. 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:

  6. 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!

    1. 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.

  7. 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!

  8. 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.

    1. 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.

      1. Are you from the UK? If so, you never bake with our granulated sugar as the crystals are much larger than in the US… Where American recipes ask for granulated, you would use caster sugar.

  9. I bake the cheesecake after i put the filling for 30-35 mins? Sorry I just started baking and i stumbled across your site.. Must say I love your recipes!! The pics are simply awesome.. You should start a pattiserie

  10. Hi Sally. This recipe sounds and looks really good!
    Really excited to make this for Christmas this year!
    I think I’ll pull back just a little bit on the sugar in the crust for a slightly less sweet bar. 🙂

  11. Hi Sally!! First off I just wanted to say I’m a big fan of you and your recipe’s! I’m slowly ticking off your recipes with the  latest being this nutella cheesecake bar!!! It’s absolutely AMAZING!!! So simple but SUCH a HIT!!! Will definitely be making this one again!!! Sooo yummy!!!! ❤❤❤ Can’t wait to cook your next recipe I have in line being the funfetti cookie cheesecake cups!!!
    Thanks for another wonderful recipe Sally!! Xx

  12. I made the nutella swirl cheesecake bars and am making a second one today. Must say they did not last long and I was asked to give the recipe so that they could make it also. They are YUMMMIE. So bad for a person on a diet. ^-^ I take these into work so I’m not tempted to eat them all. Love this recipe and will be making it again in the future. And I will be checking out more of your recipes since this was SO GOOD.

  13. Hi Sally! Your recipes are the BEST. I made these into mini cheesecake cupcakes (and a few bigger cupcakes to use up all of the crust and filling) and I turned it into a 9-ingredient recipe by blending about 1/4 cup of your salted caramel topping/syrup -a concoction I regularly keep on hand, and try to not eat the whole thing with a spoon in one sitting- into the cheesecake filling. I used Justin’s Hazelnut Chocolate spread instead of Nutella which got bubbly and caused slight bubbly eruptions in the minis while baking, but nobody is going to care what they look like as they will just be scarfing them down at work tomorrow. (I work with mostly volunteers; I love bringing them treats!) So they aren’t the prettiest things I have ever made but I am certain they will be crazy delicious. I have one cooling in the freezer right now so I can test them before putting the rest into the fridge. Thank you for your deliciously inspired brilliance! You are amazing!!

  14. Hi sally, 
    I made these yesterday but for some reason the cheesecake filling had a slight sour taste not enough sugar. But I used the exact measurements. I checked the cream cheese box I used and it is not expired. Could it be that it was too much vanilla extract? 
    Thank u (: 

  15. I made this yesterday, my first cheesecake and first graham cracker crust, thanks for the how-to on that. I just have to add that when my husband wanted to buy me a stand mixer I went straight to your site to see what you recommend, I just feel like Sally knows best!

  16. Hi Sally,
    I’m a huge fan of your page. I have a question on this cheesecake filling, I live in South America where we don’t easily find the block cream cheese, we have a cream cheese spread that is much lighter (heavy cream type consistency). Do you have any suggestions on modifying the filling recipe so that it doesn’t run?

  17. Heading to a bbq this weekend and I immediately go to your sight for a recipe to bring. Everyone thinks I’m the best baker ever 😉 How do you think a “nilla wafer” crust would be with this recipe?

  18. Hi Im Ilah from Malaysia i love ur recipes especially ur soft cookies! Theyre to die for!! nways do we need a waterbath for this recipe?

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