Nutella Cheesecake Bars

I leave for home in 4 days! In the meantime, I have lots of mealpoints to spend and lots of time to procrastinate from studying! I saw this recipe and remembered that the little grocery store on campus (where you can use meal points) sells nutella, cream cheese and mini oreos! Perfecto!

Nutella Cheesecake Bars
(Recipe from Tide and Thyme)


2 cups Oreo crumbs (1 8oz pgk of mini oreo bites is equivalent)
1/2 stick unsalted butter, melted
16 ounces cream cheese, at room temperature
2 eggs, at room temperature
1/2 cup granulated sugar
1/4 cup + 1 tablespoon heavy cream
1 tsp vanilla extract
1/3 cup Nutella


Preheat oven to 325 degrees F. Butter an 8×8 baking dish and line with parchment paper, making sure that the parchment is well pressed in the corners.  Set aside.


Now you can do this two ways 1) with a food processor or 2) with a mixer. The original recipe calls for a food processor but as I am limited on cooking items in my dorm kitchen I just used my hand mixer. 

So in a food processor, pulse Oreos until they become crumbs or crush the oreos in a baggie with a ladle :D. Add in melted butter to food processor and pulse until moistened or put the oreos and the melted butter in a bowl and beat until moistened. Press Oreo mixture evenly into the bottom of your baking dish.  Bake crust until set, about 12 minutes.  Set aside to cool.


Clean out the food processor or your bowl. Add cream cheese, eggs, sugar, ¼ cup heavy cream, and vanilla. Pulse or beat until smooth.  Put 2/3 of the cream cheese mixture in a bowl and set aside.  Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 cream cheese mixture in the processor or bowl and pulse or beat until smooth.  

To assemble: spread the plain cheesecake mixture over the cooled Oreo crust, being careful of the crust. Then pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly. Be careful to pour the Nutella part all over so you don't mess up the layers when making it even. Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly.  Remove from the oven and cool completely on a cooling rack.  Refrigerate for at least 3 hours.