Nutella Cheesecake Brownies — rich, fudgy, and extra creamy! These brownies mix a gooey chocolate base with a smooth vanilla cheesecake and a Nutella swirl on top, just as delicious as this Nutella cheesecake.
Jump to:
Nutella cheesecake brownies—rich and creamy. This mash-up brings my Nutella brownies together with a classic vanilla cheesecake layer and a glossy Nutella swirl on top.
It’s a rich, indulgent dessert with that signature Nutella swirl on top — halfway between a brownie and a cheesecake, and just as irresistible as this Nutella cheesecake (coming soon).
Why you'll love this recipe
Ingredients For Nutella Cheesecake Brownies
- Chocolate – Use dark or semi-sweet baking chocolate or chocolate chips, chopped before melting.
- Unsalted butter – Use good-quality butter, melted and slightly cooled.
- Eggs – Large eggs at room temperature work best for even mixing.
- Granulated sugar – Regular white sugar, not brown or powdered.
- All-purpose flour – Standard wheat flour, sifted to avoid lumps.
- Unsweetened cocoa powder – Prefer Dutch-processed cocoa for a deeper chocolate color.
- Cream cheese – Use full-fat block cream cheese, not spreadable.
- Vanilla extract – Pure vanilla extract or vanilla bean paste for better flavor.
- Nutella – Original Nutella or another chocolate hazelnut spread of your choice.
- Salt – A pinch of fine salt to balance the overall taste.
How to Make Nutella Cheesecake Brownies
Place the unsalted butter and dark chocolate or chocolate chips in a medium heatproof bowl, and melt them over a double boiler until completely smooth.
In a large mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract until combined. Add the melted chocolate mixture, then sift in the flour, unsweetened cocoa powder, and salt.
Mix gently until the brownie batter is smooth and uniform, then pour it into a square pan lined with parchment paper.
In another large bowl, combine the cream cheese, egg, granulated sugar, and vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy.
Pour the cheesecake mixture over the brownie base in the prepared square pan, then smooth the top evenly with a spatula.
Add small spoonfuls of Nutella hazelnut spread over the cheesecake layer, then gently swirl it using the tip of a knife to create a marbled pattern.
Preheat the oven to 350°F (180°C) and bake the Nutella cheesecake brownies for 25–30 minutes. Let them cool completely in the pan before unmolding and cutting into squares.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I make Nutella cheesecake brownies ahead of time?
Yes! Bake them a day ahead and store in the fridge. The flavor and texture are even better the next day.
Can I freeze them?
Absolutely. Freeze cut squares in an airtight container for up to 2 months. Thaw in the fridge before serving.
How do I get clean slices?
Use a hot knife and wipe it between cuts to get perfect, neat brownie squares.
You will also love
More Nutella Recipes
I hope you love these Nutella cheesecake brownies. If you make them, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Nutella Cheesecake Brownies
- Total Time: 40 minutes
- Yield: 16 squares
Description
A delicious Nutella Cheesecake Brownie featuring a rich, melt-in-your-mouth brownie base, a smooth vanilla cheesecake layer, and a Nutella swirl on top. Perfectly baked in an 8 inch / 20 cm square pan for 16 decadent servings.
Ingredients
Chocolate Brownies
- 113 g (½ cup) unsalted butter, melted
- 150 g (5.3 oz / 1 cup) semi-sweet baking chocolate, chopped
- 130 g (⅔ cup) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 30 g (¼ cup) unsweetened cocoa powder
- 90 g (¾ cup) cake flour (or all-purpose flour)
- 1 pinch of fine salt
Vanilla Cheesecake
- 220 g (1 cup) cream cheese, softened
- 1 egg, at room temperature
- 50 g (¼ cup) granulated sugar
- 1 tsp vanilla extract
Nutella Swirl
- Nutella spread, slightly melted
Instructions
- Melt butter and dark baking chocolate together in a double boiler until smooth.
- In a large bowl, beat eggs, sugar, and vanilla with an electric mixer for about 2 minutes until slightly foamy.
- Stir in the melted chocolate mixture.
- Sift flour, cocoa powder, and salt, then fold gently into the batter with a spatula.
- Pour the brownie batter into a lined 8-inch (20 cm) square pan.
- In another bowl, mix cream cheese, egg, sugar, and vanilla until smooth.
- Spread the cheesecake mixture over the brownie layer and smooth with a spatula.
- Add teaspoons of Nutella on top and create swirls with a knife.
- Bake in a preheated oven at 180°C (350°F) for 25–30 minutes.
- Cool completely before removing from the pan and cutting into 16 squares.
Notes
Storage: Store in an airtight container for up to 4 days in the fridge or freeze for up to 2 months. Bring to room temperature before serving.
Tips:
- Use a kitchen scale for accurate measurements — precision makes the texture perfect.
- Line your pan with parchment paper for easy removal.
- Don’t overbake — brownies should stay slightly gooey in the center.
- Chill before slicing for clean, neat cuts.
- Prep Time: 15 minutes
- Cook Time: 25 min
- Category: brownies, cheesecake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 248
- Sugar: 12.6 g
- Sodium: 206 mg
- Fat: 16.9 g
- Carbohydrates: 20.9 g
- Protein: 4.4 g
- Cholesterol: 64.3 mg
Anonymous