Raspberry Nutella Swirl Cheesecake Bars Recipe
These rich and thick raspberry Nutella swirl cheesecake bars are incredibly decadent! They're the perfect treat for special occasions!
Servings: 16 bars
Calories: 271kcal
Equipment
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) 8oz blocks plain cream cheese room temperature
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 3/4 cup granulated sugar
- 2 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 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 271kcal | Carbohydrates: 22g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 197mg | Potassium: 95mg | Fiber: 1g | Sugar: 17g | Vitamin A: 603IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg