Introduction
Indulge in a decadent treat with these No-Bake Chocolate Nutella Cheesecake Bars. This recipe combines the rich flavors of Nutella and cream cheese into a creamy, luscious dessert that’s incredibly easy to prepare. Perfect for a quick, sweet fix or an impressive dessert for any occasion.
Ingredients
300g chocolate sandwich cookies
100g unsalted butter, melted
500g cream cheese, softened
200g Nutella
100g powdered sugar
5g vanilla extract
250ml heavy whipping cream
100g dark chocolate, chopped
Additional 50ml heavy whipping cream for topping
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 16 bars
Directions
1. Line an 8×8 inch (20×20 cm) baking dish with parchment paper, leaving an overhang for easy removal.
2. In a food processor, pulse the chocolate sandwich cookies until they are fine crumbs.
3. Combine the cookie crumbs with the melted butter and press firmly into the bottom of the prepared pan to create the crust.
4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
5. Add Nutella, powdered sugar, and vanilla extract to the cream cheese and mix well until completely combined.
6. In a separate bowl, whip 250ml of heavy whipping cream to soft peaks.
7. Gently fold the whipped cream into the Nutella mixture until smooth and evenly combined.
8. Pour the cheesecake mixture over the crust and spread evenly with a spatula.
9. Chill the cheesecake in the refrigerator for at least 4 hours or until set.
10. For the topping, heat 50ml of heavy whipping cream until just simmering. Pour over the chopped dark chocolate and let it sit for a minute before stirring to create a smooth ganache.
11. Spread the ganache over the chilled cheesecake bars. Return to the refrigerator until the ganache is set.
12. Once ready, lift the bars out of the pan using the parchment paper. Slice into squares and serve.
Detailed Directions and Instructions
Step 1: Prepare the Baking Dish
Line an 8×8 inch (20×20 cm) baking dish with parchment paper, ensuring there is an overhang to facilitate easy removal later. This step is crucial for a smooth serving experience once your cheesecake bars are ready.
Step 2: Make the Crust
Using a food processor, pulse 300g of chocolate sandwich cookies until they become fine crumbs. This will create a rich and chocolaty base. Combine the cookie crumbs with 100g of melted unsalted butter and mix thoroughly. Press this mixture firmly into the bottom of your prepared baking dish to form a solid and even crust.
Step 3: Prepare the Cheesecake Mixture
In a large mixing bowl, beat 500g of softened cream cheese until it is smooth and creamy. The cream cheese should be at room temperature to ensure a velvety texture. Next, add 200g of Nutella, 100g of powdered sugar, and 5g of vanilla extract to the cream cheese. Mix well until completely combined, achieving a luscious and rich mixture.
Step 4: Whip the Cream
In a separate bowl, whip 250ml of heavy whipping cream to soft peaks. This will add lightness to your cheesecake mixture. Take care not to over-whip; the cream should be fluffy but still hold a soft peak.
Step 5: Fold the Mixtures
Gently fold the whipped cream into the Nutella mixture. Use a spatula and work carefully to maintain the airy texture. The result should be a smooth, creamy filling with a delightful chocolate aroma.
Step 6: Fill the Crust
Pour the cheesecake mixture over the prepared cookie crust, spreading it evenly with a spatula. This layer should be thick and luscious, ready to chill into a perfect, creamy dessert.
Step 7: Chill and Set
Refrigerate the cheesecake bars for at least 4 hours, allowing them ample time to set. This is key for achieving the perfect firm yet creamy texture.
Step 8: Prepare the Ganache
For the topping, heat 50ml of heavy whipping cream until it is just simmering. Pour the hot cream over 100g of chopped dark chocolate and let it sit for about a minute. Stir gently to create a smooth ganache that will add a rich layer of chocolatey goodness.
Step 9: Top and Set
Once the cheesecake has set, spread the chocolate ganache over the top with a spatula. Return the dish to the refrigerator for a short while to allow the ganache to firm up.
Step 10: Serve the Cheesecake Bars
When ready, lift the bars out of the pan using the parchment overhang. Slice them into squares, showcasing those beautiful, creamy layers. Serve chilled for an unforgettable dessert experience.
Notes
Ingredient Notes
Ensure that all ingredients, especially the cream cheese, are at room temperature for better mixing.
Variations
Feel free to add crushed hazelnuts on top of the ganache for added texture and flavor, or experiment with flavored cream cheese for a twist.
Storage Instructions
Store leftover bars in an airtight container in the refrigerator for up to one week. Be sure to place parchment paper or wax paper between layers to avoid sticking.
Serving Suggestions
These cheesecake bars pair beautifully with fresh berries or a scoop of vanilla ice cream for an elevated dessert experience.
Pro Tips for Success
For best results, avoid cutting the bars until they are fully chilled and set. Use a hot knife (run it under hot water and dry it before slicing) for clean edges.
Cook techniques
Crust Preparation
Start by pulsing chocolate sandwich cookies in a food processor until they become fine crumbs. Combine the crumbs with melted butter and press firmly into the bottom of a prepared baking dish to create a sturdy crust.
Cheesecake Mixture
Beat softened cream cheese in a large mixing bowl until it’s smooth and creamy. Then, mix in Nutella, powdered sugar, and vanilla extract until completely combined.
Whipping Cream
In a separate bowl, whip heavy whipping cream to soft peaks. This will lighten the cheesecake mixture and add a fluffy texture.
Folding Techniques
Gently fold the whipped cream into the Nutella mixture. Be careful not to deflate the whipped cream; fold until smooth and evenly combined.
Chilling the Cheesecake
Pour the cheesecake mixture over the crust and spread it evenly. Chill in the refrigerator for at least 4 hours or until set for the best texture.
Ganache Preparation
Heat heavy whipping cream until just simmering, then pour it over chopped dark chocolate. Let it sit for a minute to melt, then stir until smooth to create a glossy ganache.
Topping and Serving
Spread the ganache over the chilled cheesecake. Once set, lift the bars out using parchment paper and slice into squares for serving.
FAQ
Can I use a different type of cookie for the crust?
Yes, you can substitute the chocolate sandwich cookies with any cookie of your preference, such as graham crackers or Oreos.
How long can I store these cheesecake bars?
The no-bake cheesecake bars can be stored in an airtight container in the refrigerator for up to a week.
Can I make these cheesecake bars dairy-free?
Yes, use dairy-free cream cheese and coconut cream as a substitute for heavy whipping cream.
What can I use instead of Nutella?
You can replace Nutella with any chocolate hazelnut spread or even a peanut butter chocolate spread for a different flavor.
Is it necessary to chill the cheesecake for the full 4 hours?
For best results, it’s recommended to chill for at least 4 hours to ensure the cheesecake sets properly and achieves the right texture.
Conclusion
The No-Bake Chocolate Nutella Cheesecake Bars are a delightful indulgence that combines the creamy texture of cheesecake with the rich flavor of Nutella. This easy-to-make dessert is perfect for any occasion, offering a sweet escape without the need for baking. With a simple preparation method and delicious results, these bars are sure to impress family and friends alike.
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No-Bake Chocolate Nutella Cheesecake Bars
Ingredients
Method
- Line an 8×8 inch (20×20 cm) baking dish with parchment paper, leaving an overhang.
- Pulse the chocolate sandwich cookies in a food processor until fine crumbs.
- Combine cookie crumbs with melted butter and press into the bottom of the prepared pan.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add Nutella, powdered sugar, and vanilla extract to the cream cheese and mix until well combined.
- In a separate bowl, whip 250ml of heavy whipping cream to soft peaks.
- Gently fold the whipped cream into the Nutella mixture until smooth.
- Pour the cheesecake mixture over the crust and spread evenly.
- Chill the cheesecake in the refrigerator for at least 4 hours to set.
- Heat 50ml of heavy whipping cream until simmering and pour over the chopped dark chocolate. Let it sit for a minute, then stir until smooth.
- Spread the ganache over the chilled cheesecake and return to the refrigerator until set.
- Lift the bars out of the pan using the parchment paper and slice into squares.
