Raspberry Nutella Swirl Cheesecake Bars

Happy World Nutella Day!!! I love celebrating food holidays… mainly because I love making food, but this one is extra special.

Raspberry Nutella Swirl Cheesecake Bars

You see, about 2 years ago I was strolling through the grocery store and happened to notice a huge shelf dedicated to Nutella. I had never understood the hype over it (mainly because I wasn’t a huge hazelnut fan) but decided to grab a jar of it for my hazelnut-obsessed husband. It was a game changer, no, life changer. Not only do I LOVE Nutella now, but I love practically everything hazelnut!

Raspberry Nutella Swirl Cheesecake Bars

Now that Nutella is a pantry staple, we use it in/on all sorts of things. For example I stuffed it inside of these s’mores cupcakes, used it as a base for this flourless chocolate cake and swirled in homemade ice cream. It’s so versatile! It was perfect to use in these raspberry Nutella swirl cheesecake bars. All I did was warm it up so that it was slightly less firm and then used a skewer to swirl it over the top of my cheesecake base. I added a few fresh raspberries on top and that was it!

Raspberry Nutella Swirl Cheesecake Bars

These bars are so incredibly decadent! I love them and so did everyone else, especially my husband! He loves the Cheesecake Factory’s two raspberry flavored cheesecakes, so I knew these would be a hit! I loved the chocolate base, the thick and rich filling, the silky Nutella swirl and the sweet raspberries. I don’t think this combo could get any better! If you want to get really fancy you can do a little adjusting to make this a full 9″ round cheesecake, but these bars were so easy and mess-free that I’d much rather make this version!

Raspberry Nutella Swirl Cheesecake Bars

If you’re looking for a sweet and sinful dessert for Valentine’s Day, I’d highly suggest these bars! They’re definitely a new favorite of ours!

5.0 from 2 reviews
Raspberry Nutella Swirl Cheesecake Bars
 
Prep time
Cook time
Total time
 
These rich and thick raspberry Nutella swirl cheesecake bars are incredibly decadent! They're the perfect treat for special occasions!
Author:
Yield: 16 bars
Ingredients
  • Crust:
  • 1½ c. chocolate cookie crumbs (graham crackers or Oreos)
  • 1 tbsp. granulated sugar
  • Pinch salt
  • 4 tbsp. butter, melted

  • Filling:
  • 1 lb. or (2) 8 oz. blocks plain cream cheese, room temperature
  • ¼ tsp. salt
  • 1½ tsp. vanilla extract
  • ¾ c. granulated sugar
  • 2 eggs, room temperature
  • ⅓ c. sour cream, room temperature
  • ⅓ c. heavy whipping cream, room temperature

  • ⅓ c. Nutella, slightly warm
  • 4 oz. raspberries (about 20 or so)
Directions
  1. Preheat oven to 350 degrees. Line an 8×8 square baking pan* with parchment paper, leaving an overhang on at least 2 sides for easy removal.
  2. In a medium size mixing bowl combine crust ingredients, then spread into prepared pan, creating an even layer. I pressed mine flat with the bottom, of a measuring cup. Place in oven and bake for 8 minutes. Remove and allow to cool while preparing the remaining components.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese, salt and vanilla, until smooth and creamy (about 3 minutes). With mixing speed on low, gradually add the sugar, then turn back up to high and beat for an additional minute. With mixing speed on low, add the eggs one at a time, mixing until incorporated. Add the sour cream, then the heavy cream, beat on high for 1 minute.
  4. Pour the cream cheese filling into the pan and over the baked crust, smoothing out the top with a spatula. Place dollops of Nutella over top and swirl gently with a knife or skewer, taking care not to touch the crust. Place the raspberries over top. Place in the oven and bake at 350 degrees for 40-50 minutes. You may want to put a sheet of foil over the pan around the 30 minute mark to prevent browning.
  5. After the bars have baked, turn off the oven, slightly crack the door open and allow to cool for 1 hour. Remove and place in the refrigerator to chill for at least 4 hours before slicing and serving.
Notes
-This recipe can be doubled and made in a 9" springform pan. Follow the instructions for my Perfect New York Cheesecake, taking into consideration that you will add the Nutella and raspberries prior to baking and omit the sour cream topping.


Recipe source: Life Made Simple

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. How did I not know about something as glorious as World Nutella Day?!
    Tell me I don’t have to wait till the next one for a good excuse to make these gorgeous bars! Haha.

  2. This looks amazing! So many great things in this desert. I’ll have to pin for later. I know my family would love this one!

  3. I was the same…I did not get all the hoopla and then I tried it. I do love the stuff now. It is addicting! Your cheesecake bars look amazing!

  4. These look absolutely stunning! I will definitely be giving these a try. Maybe they will be my birthday treat to myself!