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Happy Mother’s Day!
It’s our annual vacation here in Malaysia (and Asia) when Rasa Malaysia kitchen is closed.
The vacation is coming to an end and in a week’s time I will be back to normal posting schedule where more delicious and easy recipes will be posted on Rasa Malaysia.
For right now, let’s celebrate my contributor’s baking recipes.
Recently she shared with us the meyer lemon pound cake, and today, she has these sinfully decadent Nutella Cheesecake Bar.
Just a couple of days ago, I read it that New York gets its first Nutella bar.
In the Nutella bar, you will get Nutella smeared on various baked goods, from brioche to crepes to Nutella sandwiches.
This is a grand idea, especially for people who love Nutella.
For us non-New Yorker, thank goodness that there are endless Nutella recipes online and Rasa Malaysia has quite many popular Nutella recipes (click the link to get your favorite Nutella recipes.)
My contributor CP Choong loves Nutella, and she made these Nutella Cheesecake Bars a couple of weeks ago.
If you love Nutella Cheesecake, you will love Nutella Cheesecake Bars because they are made with Oreo crumbs (as the base), cream cheese, and Nutella.
For sure, I know many kids will love this, and this can be their favorite dessert other than brownies.
Look at the photos, can you resist these square bars of Nutella, Cheesecake, and Oreo deliciousness?
I know I can’t, and I hope you will love them, too.
Have a wonderful Mother’s Day!
How Many Calories per Serving?
This recipe is only 262 calories per serving.
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Nutella Cheesecake Bars
Ingredients
- 2 cups Oreo crumbs
- 1/4 cup unsalted butter (melted)
- 16 oz. cream cheese, at room temperature ((450 g) )
- 2 eggs (at room temperature)
- 1/2 cup granulated sugar
- 1/4 cup heavy cream (+ 1 tablespoon )
- 1 vanilla bean (halved and seeds scraped (or 1 tsp vanilla extract))
- 1/3 cup Nutella
Instructions
- Preheat oven to 325°F (170°C). Butter an 8×8 baking dish and line with parchment paper, making sure that the parchment is well pressed in the corners. Set aside.
- In a food processor, pulse Oreos until they become crumbs. Add in melted butter and pulse until moistened. Press Oreo mixture evenly into the bottom of your baking dish. Bake crust until set, about 12 minutes. Set aside to cool.
- Clean out the food processor. Add cream cheese, eggs, sugar, ¼ cup heavy cream, and vanilla. Pulse until smooth. Put 2/3 of the cream cheese mixture in a bowl and set aside.
- Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 cream cheese mixture in the processor. Pulse until smooth.
- To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, being careful of the crust. Then pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly.
- Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours.
- When ready to serve, lift the bars out of the pan by lifting up the parchment paper (it should release easily). Cut into 16 squares and serve.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
You can buy Oreo crumbs and save yourself a step;)
what can I substitute the egg with to make this recipe eggless? Thanks!
There’s a product called egg beaters it comes in a small carton like a little milk carton and is where the real eggs are in the store,it’s a substitute. Also you can use 1/4 cup applesauce in cookie and cake recipes.
i want to learn more about cooking and baking..
If i dont have any food processor, would it be matters if I use mixer instead? thankyou
Should be OK.
Not sure what you mean by ‘heavy-cream’. The grocery store carries half-n-half and whipping cream. Also, what temperature should the oven be?
Heavy whipping cream.
Can I freeze this a few weeks before consuming?
Hmmm I am not sure…it won’t be as good after you freeze and then thaw I would think.
Hello, I was wondering which cheese should I use. I have 170 gr of Philadelphia and 500 gr of Mascarpone and I don’t know which to use. Would it be okay if I mixed them? If so, how much of each should I put? Or do I only put one of them? Would it taste differently if I used Mascarpone instead of Philadelphia? Thank you so much!
This might be a dumb question, but when I make the oreo crumbs, do I have to remove the white cookie filling or do I pulse the whole cookie?
Pulse the whole biscuit. No need to take the white filling out, but good question!
2 cups Oreo crumbs
1/4 cup unsalted butter, melted
16 ounces cream cheese, at room temperature – How many gm?
2 eggs, at room temperature
1/2 cup granulated sugar – how many gm?
1/4 cup + 1 tablespoon heavy cream – how many gm?
1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract)
1/3 cup Nutella
You can convert using this: https://rasamalaysia.com/conversion/
For the cup, just buy a measurement cup in baking stores.
I am from Europe and have a problem with heavy cream? I am not sure how that would be called here… Help? The recipe and the pics look delicious!
Heavy cream in italy is panna montata