Raspberry Cheesecake Bars with Nutella Swirls Recipe

Raspberry swirl cheesecake bars stacked on parchment paper, topped with fresh raspberries.

5 from 2 votes

Raspberry Cheesecake Bars with Nutella Swirls Recipe

Swirls of Nutella and fresh raspberries turn classic cheesecake into something extra special. Raspberry Cheesecake Bars with Nutella Swirls are the ideal dessert for holidays, family gatherings, or weekend baking.

Prep Time15

Cook Time50

Cool & Chill Time5

Total Time6 5

Course: Brownies & Bars, Dessert

Cuisine: American

Diet: Vegetarian

Servings: bars

Calories: 204kcal

Author: Andrea

Equipment

Stand Mixer

Ingredients

Crust

1 1/2 cups chocolate cookie crumbs (graham crackers or Oreos)
1 Tbsp granulated sugar
pinch of salt
4 Tbsp butter melted

Filling

1 lb or (2) 8 oz blocks plain cream cheese room temperature
1/4 tsp salt
1 1/2 teaspoon vanilla extract
3/4 cup granulated sugar
2 large eggs room temperature
1/3 cup sour cream room temperature
1/3 cup heavy whipping cream room temperature

Toppings

1/3 cup Nutella slightly warm
4 oz raspberries (about 20 or so)

Instructions

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line an 8×8 square baking pan* with parchment paper, leaving an overhang on at least 2 sides for easy removal.
In a medium-sized mixing bowl, combine the crust ingredients. Spread the mixture into the prepared pan, pressing it into an even layer. Use the bottom of a measuring cup to flatten it. Bake for 8 minutes. Remove and allow the pan to cool while preparing the filling.
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 the mixer on low, gradually add the sugar. Increase the speed to high and beat for an additional minute. Return to low speed and add the eggs one at a time, mixing until incorporated. Add the sour cream, then the heavy cream, and beat on high for 1 minute.
Pour the cream cheese filling over the baked crust, smoothing the top with a spatula. Add dollops of Nutella on top and gently swirl with a knife or skewer, taking care not to touch the crust. Place the raspberries on top. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 40–50 minutes. Cover the pan with foil around the 30-minute mark to prevent browning.
After the bars have been baked, turn off the oven and slightly crack the door open. Allow the bars to cool in the oven for 1 hour. Remove and place the pan in the refrigerator to chill for at least 4 hours before slicing and serving.

Notes

This recipe can be doubled and baked in a 9" springform pan. Use my Perfect New York Cheesecake instructions, adding Nutella and raspberries before baking and skipping the sour cream topping.

To STORE these Raspberry Swirl Cheesecake Bars, cover the pan tightly with plastic wrap or transfer slices to an airtight container. They’ll keep in the refrigerator for up to 5 days. To FREEZE, wrap each slice individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months.

Thaw in the refrigerator overnight before serving. If you want to warm them slightly, leave them at room temperature for 15–20 minutes.

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