Creamy cheesecake bars on an easy graham cracker crust, swirled with thick Nutella.

Hey, cheesecake fans… and Nutella addicts. This indulgent recipe was created just for YOU. (Okay, fine—for me too.) Last week, I had a major Nutella craving, and instead of just slathering it on a banana, I swirled it right into cheesecake. Not sure if I should apologize now or later. You’re gonna adore these, and your waistline might not thank you—but trust me, it’s worth it. ‘Tis the season, right?

These Nutella cheesecake bars are pure decadence. So good, they practically need a warning label. Creamy, rich, loaded with cheesecake flavor, chocolatey, and silky smooth. The perfect way to cap off a holiday meal. Or the ultimate homemade gift for any cheesecake lover. Honestly, they’re a dream for anyone with a sweet tooth.

And the best part? They’re crazy easy! Way simpler than making a whole cheesecake from scratch. Most of the work happens while the bars bake in the oven and then chill in the fridge. Super straightforward, just like those peanut butter pretzel cheesecake bars. With how busy life gets this time of year (or, let’s be real, any time of year), a no-fuss dessert is always a win.

You Only Need 8 Ingredients

Seriously, just a handful of basics: graham crackers, butter, cream cheese, sugar, egg, vanilla extract, and Nutella. Yep, that’s it—8 ingredients total!

The crust for these creamy cheesecake bars is the same graham cracker base I use in my s’mores brownie pie and strawberry cheesecake bars. Crush up some graham crackers, mix them with melted butter and sugar, then press the mixture firmly into your pan before adding the cheesecake layer.

Swirling Nutella Is Easier Than You Think

The trickiest part of this recipe? Swirling in the Nutella. And even that’s a breeze. If you’ve ever dug into a jar of Nutella, you know it’s thick, sticky, and gloriously gooey—all good things!

To make it easier to swirl, you’ve got two options:

1. Scoop ⅓ cup into a small bowl and microwave for about 15 seconds.
2. Or, place the whole jar in a bowl of warm water for 15 minutes.

Either way, the Nutella will thin out and swirl like a dream. Just drag a knife through the batter, like we do with these raspberry cheesecake brownies.

The bars bake for about 30–35 minutes. Don’t overbake them—they’ll puff up and the edges will turn golden.

Let them cool on a wire rack (they’ll deflate as they cool). The rack helps air circulate under the pan. After about 30 minutes, pop them in the fridge to chill completely—at least 3–4 hours, or overnight.

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A Great Make-Ahead Dessert

Make these ahead since they need that chilling time—at least 3 hours. You want them fully set so they slice neatly and taste their best.

Resisting the urge to dig in while they chill is brutal. But believe me, the wait pays off. If you need a distraction, whip up some shortbread cookies—they don’t need chilling and are ready in under an hour!

When that craving hits for something creamy, cheesecake-y, and packed with Nutella (which, let’s be honest, happens a lot), these bars are your answer. I have a feeling this simple, 8-ingredient recipe will be on repeat for weeks. With a million baking occasions coming up, I know Nutella is always a crowd favorite.

Plus, just look at how gorgeous they are! ♥ Cheesecake might be my new favorite way to eat Nutella.