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Ferrero Rocher Cheesecake Bars Recipe

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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/ferrero-rocher-cheesecake-bars-recipe/