Ingredients
Cheesecake Filling:
16 oz full-fat brick-style cream cheese, softened
1 cup chocolate hazelnut spread
1 tsp vanilla extract, optional
1/4 tsp fine sea salt, optional
2 tbsp unsweetened cocoa powder, optional
Chocolate Cookie Crust:
2 cups chocolate cookie crumbs
6 tbsp unsalted butter, melted
1 tbsp cocoa powder
1 tbsp granulated sugar
Optional Toppings:
Chocolate shavings
Whipped cream
Fresh strawberries
Mini chocolate chips
Instructions
1. Line an 8×8-inch baking dish with parchment paper, leaving extra paper over the sides.
2. Mix chocolate cookie crumbs, melted butter, cocoa powder, and sugar until the texture looks like wet sand.
3. Press the crust firmly into the pan.
4. Chill the crust for 20 minutes, or bake at 350°F for 8 minutes. Cool fully if baked.
5. Beat softened cream cheese until smooth and fluffy.
6. Add chocolate hazelnut spread, vanilla, salt, and cocoa powder.
7. Mix until silky smooth.
8. Spread the filling evenly over the cooled crust.
9. Cover and refrigerate for at least 6 hours, preferably overnight.
10. Lift from the pan, slice into bars, and garnish before serving.
Notes
Use full-fat brick-style cream cheese for the best texture.
Do not use whipped or tub-style cream cheese.
The filling has two main ingredients, but the crust is strongly recommended for clean slices.
Chill overnight for the firmest result.
For cleaner cuts, freeze the bars for 20 minutes before slicing.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Bake / Chilled
- Cuisine: American