Nutella cheesecake brownie turn a box mix into an extra special dessert bar. Featuring a layer of fudgy brownies under a creamy Nutella cheesecake layer, these treats will be a hit any time you make them!
The only thing better than chocolate is more chocolate.
And a layer of silky cheesecake laced with the best spread in the world: Nutella.
These brownies put together all that goodness into one decadent dessert.
Don’t be intimidated by them either.
They are semi homemade with box brownie mix serving as the base.
Ingredients
Let’s break this down into two sets of ingredients.
For the brownie layer you need:
- Brownie mix– An 18 ounce box of chocolate brownie mix.
- Ingredients listed on the box– Normally egg, water, and oil.
For the cheesecake layer you’ll need:
- Cream cheese– Use full fat cream cheese that you’ve let soften on the counter.
- Vanilla extract– The real stuff tastes best.
- Sugar– Granulated
- Eggs
- Nutella– Can’t make Nutella cheesecake without this chocolate hazelnut spread.
How to Make
To make these, start by making the brownie layer by whisking together the brownie mix, egg, water, and oil in a large mixing bowl until it’s combined.
Then, line a 9″ pan with parchment paper.
Pour the brownie batter into the prepared pan.
Scrape the bowl down and smooth the batter out with a spatula.
Bake the brownies at 350 for 15 to 20 minutes.
After 15 to 20 minutes, the brownies should be cooked through.
Remove the pan from the oven and let it cool completely.
Once the brownies are cool, make the cheesecake layer.
Start by whipping the cream cheese in a medium mixing bowl with a hand mixer until it’s smooth.
Whip the vanilla, sugar, and eggs into the cream cheese until everything is evenly incorporated and the mixture’s smooth.
Scrape down the sides of the bowl and mix until the mixture’s creamy.
Pour the cheesecake mixture out over the brownies, smoothing it out evenly with a spatula.
Heat the Nutella in the microwave for 30 seconds and stir it to make sure it’s smooth.
Pour the Nutella out into stripes overtop the cheesecake layer.
Use a butter knife swirl the Nutella into the cheesecake layer.
Do not mix the two layers together.
You just want to cut in pretty swirls.
Bake again at 350° for 30-35 minutes, or until set.
Remove the cheesecake brownies from the oven and set them aside to cool for at least 30 minutes.
Once they cool, wrap the pan in cling wrap to cover and seal.
Then, refrigerate them for 2-4 hours.
After 2 to 4 hours, unwrap them and use a sharp knife to slice them into 12 squares.
Serve and enjoy!
Storing
If you don’t eat the entire batch at once, you need to store these cheesecake brownie bars in the fridge for up to 4 days in an airtight container.
Because they have cream cheese in them, don’t leave them out on your counter.
Tips and Tricks
- If you cook the brownie batter as directed for 15 minutes, the brownies will be fudgy. If you want the brownies to be more ‘cakey’, then cook the brownie 30 minutes before adding the cheesecake.
- Follow the instructions for the amount of oil, egg, and water listed on the box.
- Want to double the recipe? I highly recommend using two pans instead of a larger one.
Other Nutella Desserts
Nutella cheesecake brownies are a decadent treat we love. Make them today and enjoy!
Looking for other Nutella desserts? Try these:
If you’ve tried these NUTELLA CHEESECAKE BROWNIES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Nutella Cheesecake Brownies
Ingredients
For The Brownie Layer
- 1 18 oz box chocolate brownie mix
- 1 large egg
- 1/4 cup water
- 1/3 cup canola oil
For The Cheesecake Layer
- 3 8 oz bars cream cheese softened
- 1 tsp vanilla extract
- 1/3 cup sugar
- 2 large eggs
- 1/2 cup Nutella spread
Instructions
To Make The Brownies
- Add the brownie mix, egg, water, and oil to a large mixing bowl. Whisk until evenly combined.
- Line a 9" brownie pan with parchment paper. Pour the brownie batter into the prepared pan, scraping the bowl to get it all in. Smooth it out with a spatula.
- Bake at 350° for 15-20 minutes, and when fully cooked through carefully remove the hot brownie pan from the oven.
- Let the brownies cool completely.
To Make The Cheesecake Layer
- Add the cream cheese to a medium mixing bowl, and using a hand mixer whip until smooth.
- Add the vanilla, sugar, and eggs to the bowl- then whip again until evenly incorporated and the mixture's smooth.
- Scrape down the sides of the bowl, and mix again- until the mixture's creamy.
- Pour the cheesecake mixture out over the brownies, and smooth out evenly with a spatula.
- Heat the Nutella in the microwave for 30 seconds, and stir to make sure it's smooth. Pour it out into stripes overtop the cheesecake layer.
- Using a butter knife, cut the nutella into the cheesecake layer using a swirling back and forth motion. Do NOT mix together, you just want to cut in pretty swirls.
- Bake again at 350° for 30-35 minutes, or until set.
- Remove the cheesecake brownies from the oven, and set them aside to cool for at least 30 minutes.
- Once cooled wrap the pan in cling wrap to cover & seal, and refrigerate for 2-4 hours.
- Unwrap the chilled & set cheesecake brownies, then using a sharp knife slice into 12 squares.
- Serve & enjoy!
Notes
- If you cook the brownie batter as directed for 15 minutes, the brownies will be fudgy. If you want the brownies to be more ‘cakey’, then cook the brownie 30 minutes before adding the cheesecake.
- Follow the instructions for the amount of oil, egg, and water listed on the box.
- Want to double the recipe? I highly recommend using two pans instead of a larger one.
Nutrition
recipe adapted from Quiche My Grits
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