Nutella cheesecake bars feature a whole Ferrero Rocher perched on top of a dollop of hazelnut whipped cream. This Ferrero rocher cheesecake recipe has all your favorite flavors of chocolate, Nutella cheesecake, and rice crispies all on top of a graham cracker crust.
Another one of my favorite recipes are the lemon cheesecake bars and if you love cheesecake you need to make sous vide oreo cheesecake, banana pudding cheesecake bars, and grasshopper cheesecakes in jars.
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🍫 Ingredients needed:
- Crust-
- Graham cracker crumbs - honey graham cracker crumbs are what is featured here. Crush your own in a zip-top bag or pulse in a food processor until crumbly.
- Rice crisp cereal (Rice Krispies)- lightly crushed
- Unsalted butter- melted
- Chocolate hazelnut spread - Nutella is the brand name used in this recipe but use your favorite brand of hazelnut chocolate spread.
- Cheesecake Filling-
- Cream cheese- room temperature. I use full-fat, regular cream cheese.
- Granulated sugar
- Eggs
- Vanilla extract
- Marshmallow fluff
- Chocolate hazelnut spread (Nutella)
- Rice Krispies
- Topping-
- Semi-sweet chocolate chips
- Heavy whipping cream- divided (½ cup and 1 cup)
- Chocolate hazelnut spread
- Rice crisp cereal
- Ferrero Rocher for garnish.
🔪 How to make Nutella Cheesecake Bars, basic instructions
- Prepare the crust.
- While the crust is cooling make the Nutella cheesecake filling.
- Spread filling over the crust and bake according to the instructions.
📷 Making Ferrero Rocher Cheesecake Bars photo instructions
Prepare The Crust
- Preheat oven to 350 degrees Fahrenheit.
- Start by mixing the melted butter, graham cracker crumbs and rice crisp cereal.
- Pour into a prepared 9x9 pan, distributing evenly and press down to compact together.
- Place the chocolate hazelnut spread on top without spreading.
- Bake for 10 minutes.
- Spread the chocolate hazelnut spread evenly over the crust and set aside.
- Once finished, leave the oven set at 350 for the cheesecake.
Filling
- Place the cream cheese and sugar into a mixing bowl and beat until smooth and creamy.
- Scrape down the sides of the bowl and add in the eggs and vanilla extract.
- Blend until well combined and add in the marshmallow fluff and mix to incorporate.
- Add in the chocolate hazelnut spread and rice crisp cereal, mixing until well combined and there are no visible pale streaks.
- Pour over the crust and spread evenly.
- Bake for 20 minutes.
- Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees and bake for an additional 30 minutes.
- Once finished baking, turn the oven off leaving the cheesecake inside for 10 minutes.
- Remove and allow the cheesecake to come to room temperature.
Topping
- Once the cheesecake has reached room temperature, start the topping.
- Place the chocolate chips and ½ cup of heavy whipping cream in a microwave-safe container and microwave for 30 seconds-1 minute and mix until smooth.
- Add into a mixing bowl and add the chocolate hazelnut spread.
- Whisk together until well combined.
- Add in the rice crisp cereal and mix until fully incorporated, once finished, pour ¾ of the mixture on top of the cheesecake. Spread evenly and set aside.
- With the remaining ¼ of the chocolate mixture, add in the remaining 1 cup heavy whipping cream.
- Using a hand mixer, beat the mixture until stiff peaks form.
- Place the whipped topping into a piping bag with the tip of your choice and place 16 dollops onto the cheesecake.
- Cover the cheesecake and place in the refrigerator for at least 3 hours.
- Once chilled, take out and cut into 16 squares.
- Serve with an unwrapped Ferrero Rocher on top.
❄️ Storage Tips
Store in an airtight container in the refrigerator for up to 5 days.
📝 Frequently asked questions, answers and tips:
Follow the instructions on baking the cheesecake, there are very specific instructions and they need to be followed.
👩🍳 Chef Tip
Printable Recipe Card
Nutella Cheesecake Bars (with Ferrero Rocher)
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
Crust-
- 1¾ cups Honey graham cracker crumbs
- ¼ cup Rice crisp cereal Rice Krispies- lightly crushed
- ½ cup Unsalted butter- melted
- ½ cup Chocolate hazelnut spread Nutella
Cheesecake Filling-
- 16 oz. Cream cheese- room temperature
- ¼ cup Granulated sugar
- 2 Eggs
- 1 tsp. Vanilla extract
- ½ cup Marshmallow fluff
- 1 cup Chocolate hazelnut spread Nutella
- ¾ cup Rice crisp cereal Rice Krispies
Topping-
- 1 cup Semi-sweet chocolate chips
- 1½ cup Heavy whipping cream- divided ½ cup and 1 cup
- ⅓ cup Chocolate hazelnut spread Nutella
- ¼ cup Rice crisp cereal Rice Krispies
- 16 Ferrero Rocher
Instructions
Prepare The Crust
- Preheat oven to 350 degrees Fahrenheit.
- Start by mixing the melted butter, graham cracker crumbs and rice crisp cereal. Pour into a prepared 9x9 pan, distributing evenly and press down to compact together.
- Place the chocolate hazelnut spread on top without spreading. Bake for 10 minutes.
- Spread the chocolate hazelnut spread evenly over the crust and set aside. Once finished, leave the oven set at 350 for the cheesecake.
Filling
- Place the cream cheese and sugar into a mixing bowl and beat until smooth and creamy. Scrape down the sides of the bowl and add in the eggs and vanilla extract.
- Blend until well combined and add in the marshmallow fluff and mix to incorporate.
- Add in the chocolate hazelnut spread and rice crisp cereal, mixing until well combined and there are no visible pale streaks.
- Pour over the crust and spread evenly. Bake for 20 minutes.
- Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees and bake for an additional 30 minutes.
- Once finished baking, turn the oven off leaving the cheesecake inside for 10 minutes.
- Remove and allow the cheesecake to come to room temperature.
Topping
- Once the cheesecake has reached room temperature, start the topping.
- Place the chocolate chips and ½ cup of heavy whipping cream in a microwave-safe container and microwave for 30 seconds-1 minute and mix until smooth.
- Add into a mixing bowl and add the chocolate hazelnut spread. Whisk together until well combined.
- Add in the rice crisp cereal and mix until fully incorporated, once finished, pour ¾ of the mixture on top of the cheesecake. Spread evenly and set aside.
- With the remaining ¼ of the chocolate mixture, add in the remaining 1 cup heavy whipping cream.
- Using a hand mixer, beat the mixture until stiff peaks form.
- Place the whipped topping into a piping bag with the tip of your choice and place 16 dollops onto the cheesecake.
- Cover the cheesecake and place in the refrigerator for at least 3 hours.
- Once chilled, take out and cut into 16 squares.
- Serve with an unwrapped Ferrero Rocher on top.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.