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. Layered with Ferrero Rocher truffles and topped with melted chocolate, they’re perfect for chocolate lovers looking to impress.

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 the Nutella in an even layer on the bottom. Freeze until solid, from 1 hour up to 3 days.
2. Step 2: Preheat oven to 350°F and arrange a rack in the center. 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 the package instructions in a large bowl.
4. Step 4: In a separate large bowl, beat the softened cream cheese and granulated sugar with a handheld mixer on medium-high speed until smooth and lump-free. Add eggs and vanilla extract; beat until combined. Mix in sour cream and kosher salt.
5. Step 5: Spread half of the brownie batter evenly in the greased baking dish. Remove the Nutella layer from the freezer, lift it out using the parchment overhang, and discard the parchment paper underneath. Place the frozen Nutella layer gently on top of the brownie batter.
6. Step 6: Carefully spread the remaining brownie batter over the frozen Nutella layer. Press Ferrero Rocher truffle halves cut side down into the top of the brownie batter.
7. Step 7: Pour the cheesecake mixture evenly over the truffles and smooth the top to an even layer.
8. Step 8: Bake the bars for 55 to 60 minutes, or until the cheesecake layer no longer jiggles when gently shaken.
9. Step 9: Let the bars cool for 15 minutes, then refrigerate until firm, at least 3 hours or up to overnight.
10. Step 10: To make the topping, mix melted semisweet chocolate chips with chopped hazelnuts. Spread this mixture evenly over the chilled bars and refrigerate until the chocolate is set, about 20 minutes.
11. Step 11: Use the parchment overhang to lift the cheesecake bars out of the pan. Transfer to a cutting board and cut into squares with a sharp knife.

Tips & Variations

• For extra crunch, toast the hazelnuts before chopping and mixing into the chocolate topping.
• Use a high-quality brownie mix or homemade batter for richer flavor.
• Allow the Nutella layer to freeze fully for easier assembly and cleaner layers.
• Substitute Ferrero Rocher with chopped toasted hazelnuts and chocolate pieces if unavailable.

Storage

Store the cheesecake bars covered in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw overnight in the fridge before serving. Reheat slightly at room temperature for a few minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars without a brownie mix?

Yes, you can use your favorite homemade brownie recipe instead of a boxed mix. Just prepare it as instructed and use the batter as directed in the recipe.

Why should I freeze the Nutella layer first?

Freezing the Nutella layer makes it firm and easier to lift and layer onto the brownie batter without mixing, creating distinct layers and a cleaner presentation.

Ferrero Rocher Cheesecake Bars Recipe

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★★★★★

4.8 from 51 reviews

• Author: Aiden
• Total Time: 4 hours 20 minutes
• Yield: 16 bars 1x

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Description

Indulge in the rich and decadent Ferrero Rocher Cheesecake Bars that combine fudgy brownie layers with a smooth cheesecake filling and the luxurious crunch of Ferrero Rocher truffles. Topped with melted semisweet chocolate and chopped hazelnuts, these bars are an irresistible treat perfect for special occasions or whenever you crave a gourmet dessert.

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Ingredients

Scale 1x2x3x

Brownie Base

• 1 cup Nutella
• 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

Toppings

• 12 Ferrero Rocher truffles, halved
• 1 1/4 cups (212 g) semisweet chocolate chips, melted
• 1/4 cup (35 g) finely chopped blanched hazelnuts

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Instructions

1. Prepare Nutella Layer: Line a 9″ x 9″ baking dish with two overlapping sheets of parchment paper, leaving an overhang on all sides. Spread Nutella in an even layer on the bottom of the dish. Freeze the dish until the Nutella is solid, about 1 hour, up to 3 days.
2. Preheat Oven & Prepare Pan: 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 it with cooking spray.
3. Make Brownie Batter: In a large bowl, prepare the brownie mix according to the package instructions, combining all required ingredients thoroughly.
4. Make Cheesecake Filling: In a separate large bowl, beat the softened cream cheese and granulated sugar with a handheld mixer on medium-high speed until smooth and free of lumps. Add the eggs and vanilla extract and beat until fully incorporated. Mix in the sour cream and kosher salt until smooth.
5. Assemble Layers: Spread half of the brownie batter evenly in the greased baking dish. Remove the frozen Nutella layer from the freezer by lifting it out using the parchment paper overhang; discard the parchment. Place the solid Nutella layer on top of the brownie batter. Gently spread the remaining brownie batter over the Nutella layer.
6. Add Ferrero Truffles & Cheesecake Layer: Press the halved Ferrero Rocher truffles, cut side down, evenly into the top brownie batter layer. Pour the cheesecake filling over the truffles and spread it gently to create an even layer.
7. Bake Bars: Bake the assembled dish for 55 to 60 minutes, or until the cheesecake layer is set and no longer jiggles in the center.
8. Cool & Chill: Allow the bars to cool at room temperature for 15 minutes. Then refrigerate them until firm, at least 3 hours or overnight for best results.
9. Prepare Topping: In a medium bowl, combine the melted semisweet chocolate chips and the finely chopped blanched hazelnuts. Spread this mixture evenly over the chilled bars. Refrigerate until the chocolate topping has set, about 20 minutes.
10. Serve: Using the parchment paper overhang, lift the bars out of the pan and transfer to a cutting board. Using a sharp knife, cut into squares and serve.

Notes

• Freezing the Nutella layer ensures it stays solid and neat when layering the batter.
• You can use homemade brownie batter if preferred, but boxed mix simplifies prep.
• Ensure cream cheese is fully softened for a smooth cheesecake filling.
• To prevent cracking of cheesecake layer, avoid overbaking and allow bars to cool gradually.
• Bars can be stored covered in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Ferrero Rocher, Cheesecake Bars, Brownie Cheesecake, Chocolate Hazelnut Bars, Nutella Dessert