I’m usually not one to make something, and then blog it immediately. But, I just had to share these wonderful cheesecake bars with you guys before the end of the year. I’m going to try to lose some of this remaining baby weight (yeah, it’s been a year, but that’s my story and I’m stickin’ to it!) in 2012, so I wanted to make myself a decadent treat to “go out with a bang”. Obviously, a good choice was made.

I mean, what’s not to love? Oreo crust + Cheesecake+ Nutella? To-die! Took no time at all to make, either. The food processor does all of the work for you. And, because of the parchment lining – cleanup is a snap. I’m not going to try to sell these anymore, because I shouldn’t need to. Just do yourself a favor and make them. I hope everyone has a safe and happy New Year! Here is to plenty of good eating, drinking, and friendships in 2012. Cheers!


  1. Posted December 30, 2011 at 6:19 AM | Permalink

    This really looks amazing!
    Happy New Year!

  2. Posted December 30, 2011 at 10:43 AM | Permalink

    These look insane! I definitely have to make these soon!! Happy New Year!

  3. Posted December 30, 2011 at 12:00 PM | Permalink

    Those look SO good! 🙂 My two brothers are BIG fans of Nutella and Cheesecake so they would LOVE this!! 😀

  4. Posted January 2, 2012 at 2:24 PM | Permalink

    Wow, these look so good! I love that the crust is practically as thick as the other two layers. Drooling!

  5. dinimae
    Posted January 3, 2012 at 5:54 PM | Permalink

    Laura I made these for New Year’s Eve and they were awesome….I did add a little something though. I thought they needed a thin layer of ganache on top so that is what I did…family can’t stop raving about them:-)

  6. Posted January 8, 2012 at 6:39 PM | Permalink

    Those look delicious! 🙂 I think I must try them. 😉

  7. Posted January 8, 2012 at 8:56 PM | Permalink

    Irresistible! Love that layered look.

  8. Posted January 9, 2012 at 7:00 PM | Permalink

    Yum yum yum! Those layers are gorgeous and of course look delicious!

  9. Linds
    Posted January 16, 2012 at 1:21 PM | Permalink

    I’m a new baker and a college student without a food processor…would I be able to make this with just the old bowl and spoon?

    • Laura
      Posted January 16, 2012 at 3:15 PM | Permalink

      Yes, Linds. You certainly would! A little bit of elbow grease never hurt anyone, right? 🙂

    • dyan
      Posted February 3, 2013 at 3:03 PM | Permalink

      Used a blender. Worked perfectly!

  10. Posted January 21, 2012 at 5:31 AM | Permalink

    Hi Laura, this recipe tastes amazing! I tried it today and it was so yummy. Well, mine was a bit of a disaster though, but it still tastes so good. Thanks so much for sharing this recipe!

  11. Lauren
    Posted January 23, 2012 at 6:47 PM | Permalink

    Made these tonight… Followed all the instructions, but for some reason my Nutella layer sank right in to the regular cheesecake layer as soon as I poured it in! Did I miss something? How do you make them 2 separate layers? I love the layered look and am disappointed that they didn’t come out that way. Help!

    • Posted January 23, 2012 at 6:56 PM | Permalink

      Lauren, I’m not quite sure how to help you. I didn’t do anything special when adding the Nutella cheesecake layer. Did you divide it properly? I’m thinking if there was too much of the Nutella layer it might sink? Good eats is good eats, no matter what it looks like girl! Sorry they didn’t turn out as you’d hoped!

      • Tammy
        Posted January 20, 2013 at 6:25 PM | Permalink

        Mine did too BUT I think my hubby was heavy handed with the nutella. Next time I will simply put the nutella mixture on the bottom and the cheesecake on top. 🙂 And really, didn’t care one bit what it looked like… it was amazing!!

      • Heather
        Posted October 29, 2014 at 5:32 AM | Permalink

        I would try pouring it not in one spot. Kind of drizzle over the whole cake to keep it from falling through the middle.

  12. Lauren
    Posted January 24, 2012 at 1:39 PM | Permalink

    Thanks Laura! They still tasted delicious! I’ll try again next time…practice makes perfect! 🙂

  13. Gabz
    Posted February 2, 2012 at 4:21 PM | Permalink

    Dingbat me – I bought all the ingredients ages ago and then didn’t feel like making them and then forgot where I found the recipe. So this will have to wait ’til the weekend because I have a chocolate chip pie in the freezer 🙂

  14. Karina
    Posted February 13, 2012 at 10:33 PM | Permalink

    I just pulled them out of the oven 🙂 This my first attempt of anything cheesecake like and I made them for desert tomorrow for my boyfriend and mom. The batter was pretty thick. Is it supposed to be? And it has some big bubbles at the top. is that normal? I hope they taste good tomorrow

    • Laura
      Posted February 14, 2012 at 9:36 AM | Permalink

      I’m sure they’ll be fine, Karina! The batter is thick. If they aren’t as pretty as you liked on top, just add a drizzle of chocolate syrup or cocoa powder to cover up imperfections!

  15. Jillian
    Posted February 14, 2012 at 10:53 AM | Permalink

    Question: half a “stick” of butter? I’m assuming you mean the the sticks that are 1 cup total? Sometimes sticks are sold already “halved” if that makes sense. I want to make this recipe today for my boyfriend and I wanted to double check first! Thanks

    • Laura
      Posted February 14, 2012 at 11:51 AM | Permalink

      1/2 stick would be 4 tablespoons of butter.

  16. Jillian
    Posted February 14, 2012 at 12:05 PM | Permalink

    Thanks! 🙂

  17. Karina
    Posted February 14, 2012 at 1:54 PM | Permalink

    They turned out great! Wish I could upload a picture. They look awesome! Thank you so much!

  18. charity A
    Posted February 18, 2012 at 9:31 PM | Permalink

    I just made them tonight…The only thing is to make sure you have the right sized pan. We’re packing and only had a long pan to bake in…But they turned out AWESOME

  19. Nancy
    Posted March 2, 2012 at 1:24 PM | Permalink

    Have any idea the baking time if I opted to do these in cupcake form instead of an 8×8 pan?

    • Laura
      Posted March 3, 2012 at 8:59 AM | Permalink

      I’d say start checking at 18 minutes or so, that’s usually the standard for cupcakes. The centers should jiggle slightly.

  20. Posted March 4, 2012 at 4:06 AM | Permalink

    Anything with Nutella is great. I need to have at least two big containers of it in my house. Also, anything cheesecake is divine. Where has this recipe been all my life? thank you!

  21. Susy
    Posted April 1, 2012 at 9:19 PM | Permalink

    Can I use the blender? I don’t have a food processor.

    • Laura
      Posted April 2, 2012 at 8:47 AM | Permalink

      I can’t say for certain, as I haven’t tried a blender. Do you have a hand mixer? They’re inexpensive, and a great tool to have in the kitchen. That might be a better bet!

      • Heather
        Posted October 29, 2014 at 5:29 AM | Permalink

        So i use a blender and it works great.

  22. Sabrina
    Posted April 15, 2012 at 3:10 AM | Permalink

    Could I just make it in like little muffin cups? Like not in a pan but in little muffin cups in the tins. It would work the same right?

    • Laura
      Posted April 15, 2012 at 9:57 PM | Permalink

      Sabrina, I’m sure that would work fine.

  23. Sarah
    Posted May 29, 2012 at 10:26 AM | Permalink

    This may be a silly question… When crumbling the oreos do you remove the creme?

    • Laura
      Posted May 29, 2012 at 11:36 AM | Permalink

      Sarah, nope – I process the whole cookies!

  24. Sarah
    Posted August 8, 2012 at 5:47 PM | Permalink

    Thanks this looks great but before I try it, Can you use the same ingredients in a regular cheesecake round pan and just lift the sides once cake is baked and cooled?

    • Laura
      Posted August 8, 2012 at 8:42 PM | Permalink

      Sarah, I don’t see why not. I’d use an 8-inch springform pan.

  25. Rj
    Posted August 10, 2012 at 5:00 PM | Permalink

    Is there a difference between using parchment paper and wax paper? Also, I first butter the baking dish then over te buttered dish place the paper? What if I do not use any paper and just a buttered baking dish would that work??

    • Laura
      Posted August 10, 2012 at 11:38 PM | Permalink

      Rj, wax paper will melt – resulting in wax in your bars. It would most certainly work without a liner, or aluminum foil works as well too!

  26. Sara
    Posted August 16, 2012 at 10:47 PM | Permalink

    Definitely making these for my housewarming party next weekend! Do you think using the kitchen aid mixer would create the same results as using the food processor? Or using a small food processor to crush the oreos but use the mixer for the rest of the process?

    • Laura
      Posted August 16, 2012 at 10:49 PM | Permalink

      Sara, yes – I think it could easily be made in a stand mixer using a paddle attachment. Use a food processor or a Ziploc and rolling pin to crush the Oreos. Congratulations on your new home!

  27. Lex
    Posted August 21, 2012 at 3:36 AM | Permalink

    These sound delicious! Could you use the jello pudding cheesecake mix instead? It’d be so much cheaper lol

    • Laura
      Posted August 21, 2012 at 7:01 AM | Permalink

      Lex,I believe that stuff is no-bake, so I wouldn’t advise it in this application. Buy the generic brand of cream cheese and Oreos, that helps cut some of the cost!

  28. Beth
    Posted November 12, 2012 at 4:04 PM | Permalink

    Do you think these would work as cupcakes using cupcake liners?

    • Laura
      Posted November 13, 2012 at 8:09 AM | Permalink

      Beth, I don’t see why they wouldn’t. You will probably have to shorten the cooking time though – to maybe around 20 minutes? Let me know how they turn out!

      • Chris
        Posted December 12, 2012 at 10:26 PM | Permalink

        I made these as cupcakes with liners and they are yummy and look good. The recipe made 15 cupcakes. I didn’t need all the oreos. Maybe only a cup for cupcakes. I started checking at 15 minutes and took them out at 20. Thank you for the recipe.

  29. Janice
    Posted December 29, 2012 at 1:44 AM | Permalink

    I made this as written and it was amazing!

    If I wanted to make this using a graham cracker crust, though, would I just replace the oreos for graham crackers and follow the rest of the recipe exactly? Thanks in advance for any feedback!

    • Laura
      Posted December 29, 2012 at 10:58 AM | Permalink

      Janice, yes – I think you could definitely substitute graham crackers for the Oreos. Enjoy!

  30. Elsie negron
    Posted December 30, 2012 at 3:16 PM | Permalink

    Could I bake this in a microwave oven? Since i don’t have an oven, all I have is a microwave and it looks delicious.

    • Laura
      Posted December 30, 2012 at 6:01 PM | Permalink

      Elsie, I don’t have any experience “baking” things in the microwave. I’m sorry I can’t be of much help to you! Maybe some Googling?

    • Posted December 31, 2012 at 2:30 AM | Permalink

      Maybe you can modify one of those no-bake cheesecake recipes to incorporate these flavours.

  31. Posted December 31, 2012 at 2:29 AM | Permalink

    Yeah, I’ll be making this soon, alright! Danger is I might be tempted to keep everything to myself and eat it all in some hidden corner.

  32. Fay
    Posted January 20, 2013 at 4:01 PM | Permalink

    I just made this and I followed the directions correctly but my nutella layer sank right through the cheesecake layer. Did you refrigerate the cheesecake and nutella mixture before layering?

    • Laura
      Posted January 20, 2013 at 4:07 PM | Permalink

      Fay, I did not. The only thing I can think of is maybe the batter wasn’t separated right, and the Nutella layer was heavier than regular cheesecake layer? No matter how they look, I can guarantee they’ll still be delicious!

  33. Elizabeth
    Posted January 28, 2013 at 6:18 PM | Permalink

    I made these a few days ago and they are AMAZING. Its like heaven, but better. Seriously, WHERE HAVE THESE BEEN ALL MY LIFE??? My only suggestion would be to add a little more nutella than the recipe calls for.

  34. Ashley
    Posted May 10, 2013 at 2:38 PM | Permalink

    I made these for a dinner party I had recently and they were a HUGE hit! Super easy to make and absolutely delicious. I can’t wait to make them again!

  35. Kyleigh
    Posted May 11, 2013 at 9:07 PM | Permalink

    This looks really good I’m going to try making it

  36. LD
    Posted July 24, 2013 at 11:10 PM | Permalink

    Do you have a suggestion for how to double this recipe or make enough for a 13×9 pan? I made them and they came out fantastic but were eaten very quickly! Looking for an easy way to double the recipe.

    • Posted July 25, 2013 at 8:26 AM | Permalink

      I’ve doubled it before for a 9×13 – they came out fine!

      • MAL
        Posted January 24, 2015 at 3:55 AM | Permalink

        Bake time for double recipe in 9 X 13 pan?

  37. Beth
    Posted July 26, 2013 at 9:16 AM | Permalink

    I made these last night to take to a birthday party tonight. I used reduced fat cream cheese, and they turned out great. They’re really pretty to look at, and they were a cinch to cut. However, I thought they were a little too sweet, and I didn’t really get much hazlenut flavor from the nutella layer. If I make them again, maybe I’ll reduce the sugar a bit and add some hazlenut extract.

  38. Daisy
    Posted September 20, 2013 at 12:38 PM | Permalink

    hello there, i’d love to try this recipe but i’m a bit unsure about how many oreo cookies i need for it. what is a approximate ammount of oreos that i need to buy for this recipe to make 2 cups of crushed crumbs? thanks 🙂

  39. Joanna
    Posted December 12, 2013 at 1:09 PM | Permalink

    This looks delicious and I am interested in making it I was just wondering if I could freeze it after? I want to be able to take some with me for Christmas. Thanks.

  40. Posted February 6, 2014 at 3:53 PM | Permalink

    I featured this recipe on my blog this year for World Nutella Day. 🙂

  41. Johnnie
    Posted February 9, 2014 at 8:02 AM | Permalink

    Can someone translate the cups and butter sticks into kilograms etc. Thanks! The recipe sounds delicious!

    • Posted February 9, 2014 at 9:38 AM | Permalink

      A half a stick of butter is 1/4 cup. 1/4 cup butter would be 0.06 kilograms. There are many converters online that should be able to help you!

  42. Atif
    Posted February 24, 2014 at 9:16 AM | Permalink

    Can I substitute Nutella with melted semisweet chocolate chips? Would the batter be runnier since Nutella is quite firm?

  43. amelia j
    Posted May 14, 2014 at 6:13 AM | Permalink

    Is it necessary to bake it in a water bath? I’ve never baked cheese cake before so I’m a little apprehensive and worried that it might crack.

    • Posted May 14, 2014 at 7:31 AM | Permalink

      I’ve had more trouble baking in a water bath, than not. One trick I’ve learned is to put a pan of water below the cheesecake on the bottom rack (or cheesecake bars in this case). Adds more moisture to the baking environment, without having to go to all the trouble of wrapping in aluminum foil.

  44. Mia
    Posted July 9, 2014 at 7:24 AM | Permalink

    At what temperature should the cheesecake be baked at for 35 minutes ?

  45. Susie
    Posted August 6, 2014 at 3:30 AM | Permalink

    Planning on making these this weekend, I was wondering if I combined the oreo creme with the plain cheese cake layer, do you think it would turn out yummy, or would it be overly sweet or mess up the texture ? Thanks !

    • Posted August 7, 2014 at 12:47 PM | Permalink

      The Oreo layer is the crust, so I don’t think it would turn out too well by combining that with the cheesecake layer.

  46. Veronica
    Posted September 9, 2014 at 7:28 PM | Permalink

    anyone have the adjustments for a 9 x 13 pan???

    • Posted September 10, 2014 at 8:29 PM | Permalink

      Double the ingredients, and increase the baking time by 20 minutes.

      • MAL
        Posted January 24, 2015 at 3:57 AM | Permalink

        thank you, that is just what I needed to know! mmm here I go…

  47. miishkoo
    Posted November 10, 2014 at 11:39 AM | Permalink

    Hello, I was wondering which cheese should I use. I have 170 gr of Philadelphia and 500 gr of Mascarpone and I don’t know which to use. Would it be okay if I mixed them? If so, how much of each should I put? Or do I only put one of them? Would it taste differently if I used Mascarpone instead of Philadelphia? Thank you so much!

    • Posted November 10, 2014 at 8:15 PM | Permalink

      I’m not sure how it would work with marscarpone. Sorry!

  48. Julia
    Posted November 20, 2015 at 3:30 PM | Permalink

    At what temperature did u bake the cheesecake? 350 or 325? Thank you

  49. sam
    Posted February 16, 2016 at 9:07 PM | Permalink

    hello, do these freeze?

    • Posted February 19, 2016 at 11:02 AM | Permalink

      Probably? I’ve never tried it, so I can’t say for certain.

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