Ferrero Rocher Cheesecake Bars Recipe

Introduction

These Ferrero Rocher Cheesecake Bars combine rich Nutella, fudgy brownie, creamy cheesecake, and crunchy hazelnut chocolate topping for an irresistible dessert. Perfect for special occasions or anytime you crave a decadent treat.

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

1. 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. Freeze until solid, from 1 hour up to 3 days.
2. Step 2: Place 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.
3. Step 3: Prepare the brownie mix according to package directions in a large bowl.
4. Step 4: In a separate large bowl, beat the cream cheese and sugar with a handheld mixer on medium-high speed until smooth and lump-free. Add the eggs and vanilla extract and continue beating until combined. Beat in the sour cream and kosher salt until evenly mixed.
5. Step 5: Spread half of the brownie batter evenly in the greased baking dish. Remove the Nutella-lined dish from the freezer and, using the parchment overhang, lift out the frozen Nutella layer and discard the parchment. Place the Nutella layer on top of the brownie batter.
6. Step 6: Gently spread the remaining brownie batter over the Nutella layer. Press the halved Ferrero Rocher truffles, cut side down, evenly into the top layer of brownie batter.
7. Step 7: Pour the cheesecake filling evenly over the truffles and smooth the surface with a spatula.
8. Step 8: Bake for 55 to 60 minutes, or until the cheesecake layer no longer jiggles when gently shaken.
9. Step 9: Let the bars cool at room temperature for 15 minutes, then refrigerate until firm, at least 3 hours or overnight.
10. Step 10: To prepare the topping, combine the melted semisweet chocolate chips with the finely chopped hazelnuts in a medium bowl. Spread this mixture evenly over the chilled cheesecake bars.
11. Step 11: Refrigerate the bars until the chocolate topping is set, about 20 minutes.
12. Step 12: Using the parchment overhang, lift the cheesecake bars out and transfer to a cutting board. With a sharp knife, cut into squares and serve.

Tips & Variations

• For extra hazelnut flavor, toast the chopped hazelnuts before mixing into the chocolate topping.
• Use store-bought cheesecake filling if short on time, but homemade provides the best texture and taste.
• Swap Ferrero Rocher truffles with chopped hazelnuts for a nutty crunch without the chocolate.
• Make mini versions in a muffin tin for individual servings perfect for parties.

Storage

Store leftover cheesecake bars in an airtight container in the refrigerator for up to 4 days. To enjoy, bring to room temperature or reheat slightly in the microwave for about 10 seconds to soften the chocolate topping.

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 assembled and frozen up to 3 days before baking or baked and refrigerated overnight before serving. Just be sure to let them thaw or chill properly before cutting.

Can I use homemade brownie batter instead of box mix?

Absolutely! Feel free to use your favorite homemade brownie recipe in place of the box mix for a fully homemade dessert.

Ferrero Rocher Cheesecake Bars Recipe

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★★★★★

4.9 from 103 reviews

Indulge in these luscious Ferrero Rocher Cheesecake Bars, featuring a rich Nutella base, fudgy brownie layers, creamy cheesecake filling, and a decadent chocolate-hazelnut topping with authentic Ferrero Rocher truffles. Perfect for chocolate lovers seeking a luxurious dessert that combines multiple textures and flavors in one beautiful bar.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 4 hours 20 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Nutella Base

• 1 cup Nutella

Brownie Layer

• Cooking spray
• 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

Topping and Garnish

• 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

1. Prepare Nutella Base: Line a 9″ x 9″ baking dish with 2 overlapping sheets of parchment paper, ensuring overhang on all sides. Spread Nutella evenly on the bottom layer. Freeze until solid, for at least 1 hour and up to 3 days.
2. Preheat Oven and Prepare Pan: Position oven rack in the center and preheat to 350°F (175°C). Line another 9″ x 9″ baking dish with parchment, leaving a 2″ overhang on two opposite sides, and grease with cooking spray.
3. Make Brownie Batter: In a large bowl, prepare the brownie mix according to package instructions using the required additional ingredients.
4. Prepare Cheesecake Filling: Using a handheld mixer on medium-high speed, beat softened cream cheese and sugar until smooth and lump-free. Add eggs and vanilla extract; beat until combined. Incorporate sour cream and kosher salt and mix until evenly combined.
5. Assemble Layers: Spread half of the brownie batter evenly into the greased baking dish. Remove the solid Nutella base from the freezer by lifting it out using the parchment overhang and discard the parchment. Place the frozen Nutella layer atop the brownie batter. Gently spread the remaining brownie batter over the Nutella layer. Arrange the halved Ferrero Rocher truffles cut side down evenly over the brownie layer. Pour the cheesecake filling evenly over the top and smooth it to an even layer.
6. Bake the Bars: Bake in the preheated oven until the cheesecake layer no longer jiggles when the dish is gently shaken, approximately 55 to 60 minutes.
7. Cool and Refrigerate: Allow the bars to cool at room temperature for about 15 minutes, then refrigerate until firmly set, at least 3 hours or up to overnight.
8. Prepare Topping: Combine the melted semisweet chocolate chips and finely chopped blanched hazelnuts in a medium bowl. Spread this mixture evenly over the chilled bars. Refrigerate until the chocolate topping is set, about 20 minutes.
9. Serve: Use the parchment overhang to lift the cheesecake bars from the pan and transfer to a cutting board. Slice into squares using a sharp knife. Serve chilled for best texture and flavor.

Notes

• Freezing the Nutella layer helps create distinct layers and prevents mixing during assembly.
• Use room temperature cream cheese to ensure a smooth cheesecake filling.
• For easier cutting, run a sharp knife under hot water, dry it, then slice the bars.
• Store leftovers in the refrigerator in an airtight container for up to 4 days.
• You can substitute hazelnuts with crushed toasted almonds if preferred.

Keywords: Ferrero Rocher Cheesecake Bars, Nutella bars, chocolate cheesecake bars, hazelnut dessert, layered cheesecake, brownie cheesecake bars