Ferrero Rocher Cheesecake Bars Recipe
Introduction
These Ferrero Rocher Cheesecake Bars combine rich Nutella, fudgy brownies, creamy cheesecake, and crunchy hazelnuts for an indulgent treat. Perfect for chocolate lovers, this dessert offers layers of texture and flavor that’s sure to impress at any gathering.
Ingredients
- 1 cup Nutella
- Cooking spray
- 1 (16- to 18-oz.) box brownie mix, plus ingredients called for on box
- 2 (8-oz.) packages cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1/2 teaspoon kosher salt
- 12 Ferrero Rocher truffles, halved
- 1 1/4 cups (212 g) semisweet chocolate chips, melted
- 1/4 cup (35 g) finely chopped blanched hazelnuts
Instructions
- Step 1: Line a 9″ x 9″ baking dish with two overlapping sheets of parchment paper, leaving an overhang on all sides. Spread Nutella evenly on the bottom of the dish and freeze until solid, at least 1 hour and up to 3 days.
- Step 2: Position a rack in the center of the oven and preheat to 350°F (175°C). Line another 9″ x 9″ baking dish with parchment paper, leaving a 2″ overhang on two opposite sides, and grease with cooking spray.
- Step 3: In a large bowl, prepare the brownie mix according to package directions.
- Step 4: In a separate large bowl, use a handheld mixer on medium-high speed to beat the cream cheese and sugar until smooth and lump-free. Add eggs and vanilla extract, beating until combined. Mix in sour cream and salt until fully incorporated.
- Step 5: Spread half of the brownie batter evenly in the prepared baking dish. Remove the Nutella layer from the freezer, lift it out using the parchment overhang, and discard the parchment. Place the frozen Nutella layer on top of the brownie batter.
- Step 6: Gently spread the remaining brownie batter over the frozen Nutella layer. Press the halved Ferrero Rocher truffles, cut side down, evenly into the top of the batter.
- Step 7: Pour the cheesecake filling over the truffles and smooth it out into an even layer.
- Step 8: Bake the bars for 55 to 60 minutes, until the cheesecake layer no longer jiggles when gently shaken.
- Step 9: Let the bars cool for 15 minutes, then refrigerate until firm, at least 3 hours or up to overnight.
- Step 10: In a medium bowl, mix the melted semisweet chocolate chips with chopped hazelnuts. Spread this mixture over the chilled bars and refrigerate until the topping is set, about 20 minutes.
- Step 11: Using the parchment overhang, lift the cheesecake bars from the pan and transfer to a cutting board. Cut into squares using a sharp knife.
Tips & Variations
- Freeze the Nutella layer to make spreading easier and prevent it from mixing into the brownie batter.
- Use chopped toasted hazelnuts instead of blanched for extra crunch and flavor.
- Swap Ferrero Rocher with other hazelnut chocolate truffles or chopped hazelnuts mixed with chocolate chunks.
- Allow the bars to fully chill before slicing to ensure clean, neat squares.
Storage
Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. To reheat, let bars come to room temperature or warm gently in the microwave for 10–15 seconds, though they are best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars ahead of time?
Yes, these bars can be made up to three days in advance and stored in the refrigerator. The flavors meld beautifully when allowed to sit overnight.
What if I don’t have a 9″ x 9″ baking dish?
You can use a similarly sized square or rectangular baking dish. Just adjust the baking time as needed, checking for doneness by ensuring the cheesecake layer is set and not jiggly.
Print
Ferrero Rocher Cheesecake Bars Recipe
- Total Time: 4 hours 20 minutes
- Yield: 16 bars 1x
Description
These Ferrero Rocher Cheesecake Bars combine the rich flavors of Nutella, classic brownie, creamy cheesecake, and crunchy hazelnut chocolate topping in one decadent dessert. With a luscious layered structure and the unmistakable taste of Ferrero Rocher chocolates baked into the bars, this recipe is perfect for special occasions or any chocolate lover’s delight.
Ingredients
Scale
Nutella Layer
- 1 cup Nutella
- Cooking spray
Brownie Layer
- 1 (16- to 18-oz.) box brownie mix, plus ingredients called for on box
Cheesecake Layer
- 2 (8-oz.) packages cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1/2 teaspoon kosher salt
Additional Ingredients
- 12 Ferrero Rocher truffles, halved
- 1 1/4 cup (212 g) semisweet chocolate chips, melted
- 1/4 cup (35 g) finely chopped blanched hazelnuts
Instructions
- Prepare Nutella Layer: Line a 9″ x 9″ baking dish with two overlapping sheets of parchment paper, leaving an overhang on all sides for easy lifting. Spread 1 cup of Nutella evenly on the bottom of the dish. Freeze this until the Nutella is solid, about 1 hour and up to 3 days.
- Preheat Oven and Prep Baking Dish: Position an oven rack in the center and preheat oven to 350°F (175°C). Line another 9″ x 9″ baking dish with parchment paper, leaving a 2″ overhang on two opposite sides, and grease with cooking spray for easy removal later.
- Prepare Brownie Batter: In a large bowl, mix the brownie mix according to the package instructions, ensuring all ingredients are well combined.
- Prepare Cheesecake Filling: Using a handheld mixer on medium-high speed, beat the softened cream cheese and granulated sugar until smooth and lump-free. Add the eggs one at a time along with vanilla extract, and beat until fully combined. Then mix in the sour cream and kosher salt until smooth and creamy.
- Assemble Bars: Spread half of the brownie batter evenly into the greased baking dish prepared earlier. Retrieve the frozen Nutella layer from the freezer, lift it out using the parchment overhang, and discard the parchment. Carefully place the frozen Nutella layer on top of the brownie batter. Gently spread the remaining brownie batter over the Nutella layer, smoothing it out but being careful not to mix the layers. Arrange the halved Ferrero Rocher truffles, cut side down, pressed evenly into the top of the brownie batter layer.
- Add Cheesecake Layer: Pour the cheesecake filling evenly over the Ferrero Rocher truffles and brownie batter layer, smoothing it out into an even layer with a spatula or the back of a spoon.
- Bake: Place the baking dish in the preheated oven and bake for 55 to 60 minutes, or until the cheesecake layer no longer jiggles when gently shaken.
- Cool and Chill: Remove from oven and let cool at room temperature for 15 minutes. Then refrigerate the bars until firm, for at least 3 hours and up to overnight.
- Prepare Topping: In a medium bowl, combine the melted semisweet chocolate chips with the finely chopped blanched hazelnuts. Spread this mixture evenly over the chilled cheesecake bars. Refrigerate for about 20 minutes until the chocolate topping sets.
- Serve: Lift the cheesecake bars out of the baking dish using the parchment paper overhang and transfer to a cutting board. Using a sharp knife, cut into squares to serve.
Notes
- Freezing the Nutella layer is essential to prevent it from mixing with the brownie batter layers during assembly.
- Use room temperature cream cheese to ensure a smooth cheesecake filling without lumps.
- Make sure to fully chill the bars before adding the chocolate-hazelnut topping to prevent melting.
- You can substitute sour cream with Greek yogurt for a slightly tangier cheesecake layer.
- Store bars covered in the refrigerator for up to 4 days for best freshness.
- For easier cutting, run a sharp knife under hot water, dry it, and then slice the bars.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Ferrero Rocher cheesecake bars, Nutella brownie cheesecake, chocolate hazelnut dessert, layered cheesecake bars, easy cheesecake recipe
