Description
A rich, creamy no-bake cheesecake bar featuring a crunchy Oreo cookie crust, a light Nutella-swirled cream cheese filling, and a glossy chocolate drizzle. This foolproof dessert requires zero oven time and can be made ahead for parties or weeknight treats.
Ingredients
- 24 Oreo cookies (about 240g)
- 6 tablespoons unsalted butter (85g), melted
- 16 oz (450g) full-fat block cream cheese, softened
- 1 cup (120g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) heavy cream, cold
- 1 cup (250g) Nutella
- 2–3 tablespoons Nutella (for drizzling)
- 2 tablespoons crushed Oreos (for garnish)
- 1/4 cup mini chocolate chips (optional)
Instructions
- Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Crush the Oreo cookies into fine crumbs using a food processor or rolling pin. Mix the crumbs with the melted butter until the texture resembles wet sand.
- Press the cookie mixture firmly into the bottom of the prepared pan to create a solid crust. Use the bottom of a measuring cup to pack it down tightly.
- In a large bowl, whip the cold heavy cream to stiff peaks. Be careful not to over-whip it into butter.
- In a separate large bowl, beat the softened cream cheese, sifted powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, folding from the bottom up to maintain airiness. Continue until no white streaks remain.
- Spread half of the cream cheese mixture evenly over the crust.
- In a small bowl, mix 1 cup of Nutella with 2 tablespoons of the remaining cream cheese mixture to loosen it. Dollop this mixture over the first layer of cheesecake.
- Use a knife to swirl the Nutella into the cream cheese for a marbled effect. Do not over-mix.
- Spread the remaining cream cheese mixture on top and smooth it out.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, ideally overnight, until set.
- Lift the bars out of the pan using the parchment paper overhang.
- Drizzle with warm Nutella and sprinkle with crushed Oreos or chocolate chips.
- Slice with a sharp knife, wiping the blade clean between cuts for clean edges.
Notes
Ensure cream cheese is softened but not melted to avoid lumps. Sift powdered sugar to prevent chunks. Keep heavy cream ice-cold for proper whipping. Chill for at least 4 hours, but overnight yields the best texture and flavor melding. For clean cuts, use a sharp knife and wipe it between slices. Can be stored in the fridge for up to 5 days or frozen individually for 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22
- Sodium: 120
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: no-bake, Nutella, cheesecake bars, Oreo crust, easy dessert, make-ahead, chocolate dessert, hazelnut spread