Ferrero Rocher Cheesecake Bars Recipe

Introduction

These Ferrero Rocher Cheesecake Bars are the ultimate indulgence for chocolate and hazelnut lovers. With layers of rich brownie, creamy cheesecake, and the signature crunch of Ferrero Rocher truffles, they make a perfect dessert for any occasion. Easy to make yet impressive to serve, they are sure to be a crowd-pleaser.

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 evenly across the bottom and freeze until solid, at least 1 hour and up to 3 days.
2. Step 2: Preheat the oven to 350°F (175°C) 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 lightly grease with cooking spray.
3. Step 3: In a large bowl, prepare the brownie mix according to the package directions.
4. Step 4: In another large bowl, beat the softened cream cheese and sugar using a handheld mixer on medium-high speed until smooth and lump-free. Add eggs and vanilla extract, and beat until well combined. Then beat in sour cream and kosher salt until incorporated.
5. Step 5: Spread half of the brownie batter evenly in the greased baking dish. Remove the frozen Nutella layer from the freezer using the parchment overhang, discard the parchment, and carefully place the Nutella on top of the brownie batter.
6. Step 6: Gently spread the remaining brownie batter over the Nutella layer. Press the Ferrero Rocher truffle halves, cut side down, evenly into the top of the batter.
7. Step 7: Pour the cheesecake filling over the truffles and spread it evenly. Bake the bars for 55 to 60 minutes, until the cheesecake layer no longer jiggles when gently shaken.
8. Step 8: Allow the bars to cool for 15 minutes, then refrigerate for at least 3 hours or up to overnight to firm up.
9. Step 9: In a medium bowl, mix the melted semisweet chocolate with the chopped hazelnuts. Spread this topping evenly over the chilled bars and refrigerate until the chocolate is set, about 20 minutes.
10. Step 10: Use the parchment paper overhang to lift the cheesecake bars out of the pan. Transfer to a cutting board and cut into squares with a sharp knife before serving.

Tips & Variations

• For a gluten-free version, use a gluten-free brownie mix and check that all other ingredients are gluten-free.
• Substitute hazelnuts with toasted almonds or walnuts for a different nutty flavor.
• If you prefer a smoother top, gently warm the chocolate before spreading to avoid clumps.
• Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars (cut or whole) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving. Reheat slightly at room temperature for best texture; avoid microwaving to prevent melting 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 prepared and refrigerated overnight or frozen for longer storage. Just be sure to allow enough time to chill so the layers set properly before serving.

What if I can’t find Ferrero Rocher truffles?

You can substitute with any chocolate hazelnut truffle or even chopped hazelnut chocolates. Alternatively, chopped toasted hazelnuts can add texture if truffles are unavailable.