No-Bake Chocolate Hazelnut Cheesecake Bars
Rich, smooth cheesecake bars layered with a nutty hazelnut spread and a crunchy chocolate crust, perfect for an easy indulgent dessert. This american-inspired desserts ready in about 30 minutes layers graham cracker crumbs, unsweetened cocoa powder, melted unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 2 tbsp unsweetened cocoa powder
- 6 tbsp, melted unsalted butter
- 16 oz, softened cream cheese
- 3/4 cup powdered sugar
- 1 cup hazelnut spread (e.g. Nutella)
- 1 tsp vanilla extract
- 1/2 cup, cold heavy cream
Instructions
- Step 1: Preheat your oven to 350°F. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 2 tbsp unsweetened cocoa powder, and 6 tbsp melted unsalted butter. Stir until the mixture resembles wet sand.
- Step 2: Press the crust mixture evenly into the bottom of a 9x9-inch baking pan and bake for 10 minutes until set and fragrant. Remove from oven and let cool completely.
- Step 3: In a large bowl, beat 16 oz softened cream cheese with 3/4 cup powdered sugar until smooth and fluffy using an electric mixer on medium speed.
- Step 4: Add 1 cup hazelnut spread and 1 tsp vanilla extract to the cream cheese mixture, beating until fully combined.
- Step 5: In a separate chilled bowl, whip 1/2 cup cold heavy cream to stiff peaks with a whisk or mixer.
- Step 6: Gently fold the whipped cream into the hazelnut cream cheese mixture until smooth and even.
- Step 7: Spread the cheesecake filling evenly over the cooled crust, smoothing the top with a spatula.
- Step 8: Refrigerate the bars for at least 4 hours or overnight until firm. Cut into squares and serve chilled.
Frequently asked questions
How long does No-Bake Chocolate Hazelnut Cheesecake Bars take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Chocolate Hazelnut Cheesecake Bars?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Chocolate Hazelnut Cheesecake Bars?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate Hazelnut Cheesecake Bars for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Chocolate Hazelnut Cheesecake Bars?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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