Ferrero Rocher Cheesecake Bars Recipe

Introduction

Indulge in these rich and decadent Ferrero Rocher Cheesecake Bars that combine creamy cheesecake, fudgy brownie, and the iconic hazelnut chocolate truffles. Perfect for special occasions or a luxurious treat, this layered dessert is sure to impress.

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 2 overlapping sheets of parchment paper, leaving an overhang on all sides. Spread Nutella evenly on the bottom and freeze until solid, from 1 hour up to 3 days.
2. Step 2: Position a rack in the center of the oven and preheat to 350°F (175°C). Line another 9″ x 9″ 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 softened cream cheese and sugar at medium-high speed until smooth and lump-free. Add eggs and vanilla; beat until combined. Then beat in sour cream and salt until well mixed.
5. Step 5: Spread half of the brownie batter in the greased baking dish. Remove the frozen Nutella layer from the freezer, lift out using the parchment overhang, and discard the parchment. Place the Nutella on top of the brownie batter.
6. Step 6: Gently spread the remaining brownie batter over the Nutella. Press the halved Ferrero Rocher truffles cut side down evenly on top of the brownie layer.
7. Step 7: Pour the cheesecake filling over the truffles and smooth it out evenly.
8. Step 8: Bake for 55 to 60 minutes until the cheesecake layer no longer jiggles when gently shaken.
9. Step 9: Let cool for 15 minutes, then refrigerate until firm, at least 3 hours or overnight.
10. Step 10: In a medium bowl, mix melted semisweet chocolate chips with chopped hazelnuts. Spread this mixture over the chilled cheesecake bars.
11. Step 11: Refrigerate until the chocolate topping is set, about 20 minutes.
12. Step 12: Use the parchment overhang to lift the bars from the pan and transfer to a cutting board. Cut into squares with a sharp knife and serve.

Tips & Variations

• For extra crunch, toast the hazelnuts before chopping to enhance their flavor.
• You can substitute sour cream with Greek yogurt for a slightly tangier cheesecake layer.
• If you prefer, swap the Ferrero Rocher truffles for chopped hazelnuts or chocolate chunks for a different texture.
• Make sure to freeze the Nutella layer well to prevent it from mixing into the brownie batter.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars for up to 2 months; thaw in the refrigerator before serving. Reheat is not recommended as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownie batter instead of a boxed mix?

Yes, you can use your favorite homemade brownie recipe. Just be sure the batter is thick enough to hold the Nutella layer and truffles without mixing.

Do I have to freeze the Nutella layer before assembling?

Freezing the Nutella layer solid helps keep distinct layers and prevents it from blending into the brownie batter, ensuring the bars have clear layers and the right texture.

Ferrero Rocher Cheesecake Bars Recipe

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★★★★★

4.4 from 89 reviews

These decadent Ferrero Rocher Cheesecake Bars combine the rich flavors of Nutella, creamy cheesecake, and fudgy brownies, topped with semi-sweet chocolate and chopped hazelnuts. Layered with Ferrero Rocher truffles, this dessert offers a luxurious treat perfect for parties or special occasions.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 4 hours 20 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Layer

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

Cheesecake Layer

• 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

Topping and Garnish

• 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. Prepare Nutella Layer: 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 on the bottom of the dish. Freeze until the Nutella layer is solid, for 1 hour up to 3 days.
2. Preheat Oven and Prepare Baking Dish: Arrange a rack in the center of your oven and preheat it 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 the dish with cooking spray.
3. Make Brownie Batter: In a large bowl, prepare the brownie mix according to the instructions on the box, including all required ingredients.
4. Make Cheesecake Filling: In a separate large bowl, beat the cream cheese and sugar together on medium-high speed using a handheld mixer until smooth and lump-free. Add the eggs and vanilla extract and beat until combined. Then beat in the sour cream and kosher salt until the mixture is smooth and creamy.
5. Assemble Layers: Spread half of the brownie batter evenly in the greased baking dish. Remove the frozen Nutella layer from the freezer by lifting it out with the parchment overhang and discard the parchment. Place the frozen Nutella layer on top of the brownie batter. Gently spread the remaining brownie batter over the Nutella layer. Press the halved Ferrero Rocher truffles cut side down evenly into the top of the brownie layer.
6. Top with Cheesecake Filling: Pour the prepared cheesecake filling over the layer of Ferrero Rocher truffles, smoothing it out to an even layer with a spatula.
7. Bake: Bake in the preheated oven for 55 to 60 minutes, or until the cheesecake layer no longer jiggles when the pan is gently shaken.
8. Cool and Chill: Allow the bars to cool at room temperature for 15 minutes, then refrigerate for at least 3 hours or up to overnight until firm.
9. Prepare Topping: In a medium bowl, mix the melted semisweet chocolate chips with finely chopped blanched hazelnuts.
10. Add Topping: Spread the chocolate and hazelnut mixture evenly over the chilled cheesecake bars. Refrigerate until the chocolate topping has set, about 20 minutes.
11. Cut and Serve: Using the parchment overhang, lift the cheesecake bars from the pan onto a cutting board. Use a sharp knife to cut into squares. Serve chilled and enjoy your indulgent Ferrero Rocher Cheesecake Bars.

Notes

• Ensure the Nutella layer is fully frozen before assembly to prevent mixing of layers.
• Use softened cream cheese for a smooth cheesecake filling without lumps.
• Press Ferrero Rocher truffles gently to avoid breaking them up.
• The bars can be stored in the refrigerator for up to 3 days in an airtight container.
• For an extra touch, garnish the bars with additional chopped hazelnuts or a drizzle of melted chocolate before serving.

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