Ferrero Rocher Cheesecake Bars Recipe

Introduction

These Ferrero Rocher Cheesecake Bars are a decadent treat combining rich brownie, creamy cheesecake, and the hazelnut-chocolate goodness of Ferrero Rocher truffles. Perfect for special occasions or when you want to impress with minimal fuss.

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 tsp pure vanilla extract
• 1/4 cup sour cream
• 1/2 tsp 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″x9″ baking dish with 2 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: Preheat oven to 350°F (175°C) and position a rack in the center. Line another 9″x9″ baking dish with parchment, leaving a 2″ overhang on two opposite sides. 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 eggs and vanilla, beating until combined. Mix in sour cream and 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. Place the frozen Nutella layer 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, into the top of the batter.
7. Step 7: Pour the cheesecake filling over the truffles and smooth into an even layer.
8. Step 8: Bake the bars for 55 to 60 minutes, until the cheesecake layer is set and no longer jiggles.
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: Combine the melted chocolate chips and chopped hazelnuts in a medium bowl. Spread this mixture over the chilled bars and refrigerate until the topping sets, about 20 minutes.
11. Step 11: Lift the cheesecake bars out of the pan using the parchment overhang and transfer to a cutting board. Use a sharp knife to cut into squares, then serve.

Tips & Variations

• For extra hazelnut flavor, toast the chopped hazelnuts before adding to the chocolate topping.
• Use dark chocolate chips instead of semisweet for a richer taste.
• Make sure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
• Freeze the Nutella layer ahead of time to make assembly easier and prevent mixing of layers.

Storage

Store the Ferrero Rocher Cheesecake Bars covered in the refrigerator for up to 4 days. To reheat, let them come to room temperature for about 20 minutes before serving to enjoy the best texture. These bars can also be frozen for up to 1 month; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownie batter instead of mix?

Yes, you can substitute your favorite brownie recipe for the mix. Just prepare it as usual and follow the layering instructions as written.

Do I have to use Ferrero Rocher truffles?

While Ferrero Rocher adds the signature hazelnut-chocolate crunch, you can substitute with other chocolate hazelnut truffles or chopped hazelnuts for a similar flavor and texture.

Ferrero Rocher Cheesecake Bars Recipe

Print Recipe

★★★★★

4.4 from 93 reviews

Delight in these decadent Ferrero Rocher Cheesecake Bars, combining rich layers of Nutella, fudgy brownie batter, creamy cheesecake, and crunchy Ferrero Rocher truffles topped with chocolate and hazelnuts. Perfect for chocolate lovers seeking a luxurious dessert bar with a variety of textures and flavors.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 4 hours 20 minutes (including chilling times)
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Layer

• 1 c. Nutella
• Cooking spray
• 1 (16- to 18-oz.) box brownie mix, plus ingredients called for on box

Cheesecake Layer

• 2 (8-oz.) pkg. cream cheese, softened
• 1/2 c. (100 g) granulated sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1/4 c. sour cream
• 1/2 tsp. kosher salt

Topping

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

Instructions

1. Prepare the Nutella base: Line a 9″ x 9″ baking dish with two overlapping sheets of parchment paper, leaving an overhang on all sides. Evenly spread 1 cup of Nutella over the bottom. Freeze until solid, from 1 hour up to 3 days.
2. Preheat oven and prep pan: Arrange 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 lightly with cooking spray.
3. Make brownie batter: In a large bowl, prepare the boxed brownie mix according to package instructions.
4. Make cheesecake filling: In a large bowl, use a handheld mixer on medium-high speed to beat softened cream cheese and sugar together until smooth with no lumps. Add eggs and vanilla extract; beat until fully combined. Then, beat in sour cream and kosher salt until smooth.
5. Assemble bars: Spread half of the brownie batter evenly in the greased baking dish. Remove the frozen Nutella sheet from the freezer using the parchment overhang and discard the parchment paper. Place the frozen Nutella layer carefully on top of the brownie batter. Gently spread the remaining brownie batter over the Nutella layer. Press halved Ferrero Rocher truffles cut side down evenly over the top. Finally, pour the cheesecake filling over the truffles and smooth it out into an even layer.
6. Bake: Bake the assembled bars for 55 to 60 minutes, or until the cheesecake layer no longer jiggles when gently shaken.
7. Cool and chill: Let the bars cool for 15 minutes at room temperature, then refrigerate until firm, at least 3 hours or up to overnight.
8. Add topping: In a medium bowl, combine melted semisweet chocolate chips and finely chopped hazelnuts. Spread this mixture evenly over the chilled bars. Refrigerate until the chocolate topping is set, about 20 minutes.
9. Cut and serve: Use the parchment overhang to lift the cheesecake bars out of the pan onto a cutting board. Using a sharp knife, cut into squares and serve.

Notes

• For easier cutting, warm the knife blade in hot water and dry before slicing to get clean edges.
• Ensure cream cheese is fully softened to avoid lumps in the cheesecake filling.
• You can prepare the Nutella layer up to 3 days in advance and keep it frozen until ready to assemble.
• Store bars covered in the refrigerator for up to 4 days for best freshness.
• Use parchment paper with overhangs to easily lift the bars out of the pan without breaking.

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