×

Order Now

Donal MIM Website Cover Banner

Meals In Minutes!

Change the way you cook dinner with my new cookbook Meals In Minutes!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

desserts-baking

Nutella Cheesecake Bars

There are no words for these...Just try them!

60 20
Nutella Cheesecake Bars | DonalSkehan.com, There are no words for these...Just try them!

desserts-baking

Nutella Cheesecake Bars

There are no words for these...Just try them!

Friday, August 29, 2014

For the biscuit base:

300g of oreo cookies, bashed to a fine crumb

100g of butter, melted

For the filling:

450g of cream cheese

2 large free range eggs

100g of caster sugar

4 tbsp of nutella

75ml heavy cream

 

Large mixing bowl

18 x 28 x 5cm high sided baking tin

Parchment paper

Food processor or hand held whisk

60 mins
Serves 20

I am a Nutella fiend and I know I’m not the only one so if you are a fan of the chocolatey goodness from a jar, this is the recipe for you! These little bars have all the flavour and richness of a traditional cheesecake but are ready in half the time! Sliced up, they are perfect for cakes sales, bringing into the office to share or even just keeping all to yourself to gorge on!

 

Preheat the oven to 180˚C/350°F/Gas Mark 4. Mix together the biscuits with the melted butter in a mixing bowl until combined. Pour the mixture into a 18 x 28 x 5cm high sided baking tin lined with parchment paper and press down until smooth. Place in the oven to bake for approx 15 minutes. Remove and allow to cool.
In a food processor blitz together the cream cheese, eggs, caster sugar and 60ml of the cream until completely smooth. Pour 4/5 of the cream cheese mixture on top of the biscuit base. Add the nutella and remaining cream to the leftover cream cheese mix and blitz until smooth.
Using a spoon blob the nutella mixture over the top of the cream cheese mixture and then using an offset spatula swirl the mixtures together until you have a nice swirling pattern.
Place in the oven to bake for 35 minutes until there is a slight wobble in the center of the tin. Remove and allow to cool before slicing up and serving.
60 mins
Serves 20

Ingredients

For the biscuit base:

300g of oreo cookies, bashed to a fine crumb

100g of butter, melted

For the filling:

450g of cream cheese

2 large free range eggs

100g of caster sugar

4 tbsp of nutella

75ml heavy cream

 

You'll Need

Large mixing bowl

18 x 28 x 5cm high sided baking tin

Parchment paper

Food processor or hand held whisk

You might be interested in...

CHOCOLATE AND RASPBERRY DEVIL CAKE
recipes

CHOCOLATE AND RASPBERRY DEVIL CAKE

CHOCOLATE AND RASPBERRY DEVIL CAKE
Instant Mango Sorbet
recipes

Instant Mango Sorbet

Instant Mango Sorbet
Banoffee Pie
recipes

Banoffee Pie

Banoffee Pie
Hong Kong French Toast
recipes

Hong Kong French Toast

Hong Kong French Toast
Pandan Cake
  • Shezza

    What is ‘heavy cream’ in England, please? Would like to try the recipe and only know of single cream, double cream (normal and “for spooning”) and whipping cream. I would rather get it right the first time than experiment! Thank you.

  • Shezza

    Could you tell me, please, what is ‘heavy cream’ in England? Single, double (normal or ‘spooning’) or whipping cream? Thank you!

    • Heavy cream is double cream in the UK and Ireland. Hope you liked them :)

  • André Appèlbohm

    THIS! omg!
    I made this for work today and people won’t stop asking for the recipe!
    pure heavenly Nutella Cheesecake goodness!
    (although I left too much Cheesecake cream for the Nutella part, so no real big swirls… next time! :D)

    • Delighted to hear you like them! Don’t worry-You’ll get the swirls next time :)

  • Patricia H Murphy

    Do you take the middle out of the oreo biscuits first?

  • Razz

    Can these be frozen or how long do they keep for? Thanks they are heavenly!!

    • You can store them in the fridge for 2-3 days but they never last that long!

  • Jeslyn Tan

    If I replace Oreos with chocolate graham cookies, do I need to add extra sugar to the base mixture? Thanks!

    • No you shouldn’t need to add any extra sugar. Hope you like them :)

  • Thanks! You could make it as one large cheesecake in an 8inch spring-form cake tin.

  • Hmm… did you use full fat cream cheese? Sometimes the low fat can be quite watery. Also placement of the tin in the oven can have an effect on how it turns out. A preheated oven, and unless the recipe says otherwise, the middle shelf works best.

  • Hello!

  • Elena Iksar

    It’s National Breakfast Week!!! And I’ve made your Nutella Cheesecake Bars! Thank you for the recipe!

  • Shakil Mirza

    how many Oreos did you put in to blend?

  • Clament Tay

    Hi there! Would like to ask if i dont have a blender to blitz it together, can i whisk them manually?

  • linda

    I would appreciate it if you would write the measurements you can’t just say add sugar and cream cheese without telling us how much of it we need.

    • All measurements listed on the right hand side. If you’re looking at the recipe on a mobile device you need to hit the ingredients tab to see the measurements. Hope that helps! :)

  • Intan Yuniatri

    Donal, can we subtitude heavy cream with any other ingredient?thank you

    • You could try single cream or milk. Won’t get the same results but should be ok. :)