Nutella Swirl Cheesecake Bars

Nutella Swirl Cheesecake Bars |

Nutella Swirl Cheesecake Bars |

I had such a indulgent weekend.

My Saturday was spent mostly in making this very rich, very decadent cheesecake AND a long talk with my peanutbutter on video chat. Lemons were squeezed and zested, spoons full of nutella were licked, the smell of creamy lemon and chocolate wafted in the kitchen, and virtual hugs and kisses were exchanged.

Sunday was rest from Hip Hop Abs-ing. It was spent shopping at Terranova {they’re on sale at 70% off!}, eating pizza and pasta at Papa John’s {love love love the pickled jalapeños!}, then watching three movies with sis and the kids at home while eating Walking Tacos {recipe will be shared tomorrow}, more chips, and THIS.

We downloaded two Pinoy horror flicks and Oz the Great and Powerful. The kids are really into scary movies eventhough they get too scared to go to the bathroom in between the films. I had to accompany them and turn on all the lights in the house…hee.

Nutella Swirl Cheesecake Bars |

Cheesecake is one of my favorite desserts and also my favorite thing to go with my coffee besides chocolate. I also love eating Nutella by the spoonfuls while watching a movie.

And so I thought it would be brilliant to combine these two things that bring a smile to my face. I ate three big bars of this cheesecake and was satisfied without fear of this going all back to my hips. Why? I sweat it all out this morning and went back to my clean eats…

I think indulging once in a while is okay as long as you don’t do it every single day…. I couldn’t possibly give up sweets! Oh no. That wouldn’t be healthy for my soul.

Nutella Swirl Cheesecake Bars |


Nutella Swirl Cheesecake Bars

I used an 8 x 8 non-stick baking pan for this recipe.

  • Author: The Peach Kitchen



For the crust:

  • 1 cup of graham cracker crumbs
  • 1/4 cup of unsalted butter, melted

For the filling:

  • 2 (8 ounce) packages of cream cheese, softened
  • 3/4 cup of granulated sugar
  • 2 large eggs
  • 2 tsp of vanilla extract
  • zest of 1 lemon
  • 2 tsp lemon juice
  • 6 tbsp Nutella


  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, combine graham cracker crumbs and melted butter.
  3. Use a fork to mix everything together and then pour the mixture into the baking pan.
  4. Press the mixture into the bottom of the prepared pan and bake for 10 minutes or until set.
  5. Remove from the oven to a cooling rack. Do not turn off the oven.
  6. Meanwhile, using a stand or electric mixer, beat cream cheese and sugar until smooth.
  7. Then add in eggs, lemon zest, lemon juice, and vanilla extract.
  8. Continue to beat until creamy and combined.
  9. Pour filling over the crust and spread evenly with a spatula.
  10. Drop individual tablespoons of Nutella over the filling.
  11. Using the tip of a knife carefully swirl Nutella into the filling without touching the crust.
  12. Return pan to the oven and bake for 25 – 27 minutes or until filling is set but still jiggly in the center.
  13. Cool for an hour then refrigerate until completely chilled and firm before cutting into it.


This recipe was inspired by Anne of Unihomemaker

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20 Responses

  1. Your weekend sounds like so much fun, and oh no please don’t give up on sweets…. That’s torture;)
    The cheesecake with Nutella, oh my that’s perfect.

  2. I love the look of this Nutella Cheesecake, I’ve got to say.. I’m not sure I wouldn’t eat a piece a day.. I don’t think I could look at that and misbehave only one day a week! Yum!!

  3. so yummy! I bet my kids would love to have those for snack, well.. maybe the whole family.

  4. These look delicious! A little confused though, 1 stick of butter is 1/2 cup, not 1/4, so what is the correct amount for the crust?

    1. Hi Ofelia, sorry about that. It’s a typo. It’s 1/4 cup butter. Thanks for dropping by.

  5. tried these chocolaty bars this weekend with success,thanks for sharing the recipe 🙂

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






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