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5.0 from 18 votes

No Bake Nutella Cheesecake Bars

No-Bake Nutella Cookie Crust Double Chocolate Cheesecake, with a better than Oreo crust, the ultimate creamy chocolate cheesecake dessert.

Prep Time
30 mins
Chilling Time
6 hrs
Total Time
6 hrs 30 mins
Servings: 12 servings
Calories: 280 kcal
Course: Dessert
Cuisine: Italian-American Fussion

Ingredients

FOR THE BASE
  • 1¼ cups cookie crumbs use a butter/cream vanilla based cookie or substitute with graham cracker crumbs
  • ¼ cup + 3 tablespoons Nutella (130 grams total)
FOR THE WHITE CHOCOLATE FILLING
  • 8 ounces cream cheese (whole)
  • ¾ cup cream (whipping, heavy or whipping cream) at least 30% fat content
  • 1½ tablespoon granulated sugar
  • 3 ounces white chocolate (good quality)*
TOPPING
  • 3½ ounces dark chocolate (good quality)*
For the chocolate I like to use a good quality chocolate bar, for the dark chocolate I use one with 52% cocoa.

Instructions

    Cup of Yum
  1. Line a deep 9 inch / 22cm square pan with parchment paper.
  2. Place the Nutella in a small bowl (bain-marie method), place the bowl on a small pot with some water (do not let the water touch the bowl with Nutella) place on medium heat to boil, continue on a soft boil for approximately 10 minutes or until the Nutella becomes quite thin.
  3. Remove the Nutella from the heat and mix with the cookie crumbs, place on the bottom of the baking pan, press down firmly, refrigerate. Continue with the White Chocolate Filling while the crust is in the fridge.
  4. Melt the white chocolate the same way you melted the Nutella, the only difference is let the white chocolate cool (not cold)
  5. In a medium bowl whip the cream until stiff.
  6. In a medium bowl beat together cream cheese, sugar and cooled white chocolate, fold in the whipped cream.  
  7. Remove the crumb crust from fridge, spread the cream cheese mixture evenly on top. 
  8. Melt the dark chocolate the same as the Nutella. Let cool (not cold).
  9. Drizzle the cool dark chocolate over the filling and swirl with the tip of a knife.
  10. Refrigerate for approximately 5-6 hours or over-night. Enjoy!

Notes

  • Bain-marie is basically a fancy french term for a hot water bath. To do this, place a pot with water on the burner and a plate on top with the ingredient that needs to be melted or heated. If you are melted chocolate be sure that the water in the pot does not touch the bottom of the dish. Heat the water to a slow boil and stir the chocolate until completely melted and smooth.
  • I always reach for digestive cookies and use my blender to make crumbs. Of course you can use graham cracker crumbs if you wish. The Italian likes lady finger crumbs also! Or how about using a chocolate wafer if you adore chocolate?
  • Wrap the cheesecake bars tightly with plastic wrap or aluminum foil, individually or in the pan. Or you can place them in an airtight container. The bars should be stored in the refrigerator they will keep for up to 4-5 days in the fridge.
  • They can also be frozen, either wrapped in plastic wrap or foil then placed in a freezer bag individually or altogether, if placing in a container then separate the layers with parchment paper. They will keep for up to three months in the freezer.

Nutrition Information

Calories 280kcal (14%) Carbohydrates 21g (7%) Protein 3g (6%) Fat 20g (31%) Saturated Fat 12g (60%) Cholesterol 42mg (14%) Sodium 134mg (6%) Potassium 157mg (4%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 475IU (10%) Vitamin C 0.1mg (0%) Calcium 62mg (6%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 280

% Daily Value*

Calories 280kcal 14%
Carbohydrates 21g 7%
Protein 3g 6%
Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 42mg 14%
Sodium 134mg 6%
Potassium 157mg 3%
Fiber 1g 4%
Sugar 13g 26%
Vitamin A 475IU 10%
Vitamin C 0.1mg 0%
Calcium 62mg 6%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.