Chocolate Hazelnut Cheesecake Bars
Indulge in these rich and creamy no-bake cheesecake bars made with chocolate hazelnut spread, featuring a crunchy cookie crust and topped with halved biscuits.
Ingredients
For the crust
- 280 g cookies-and-cream sandwich biscuits, crushed into fine crumbs
- 100 g unsalted butter, melted
For the filling
- 500 g cream cheese at room temperature
- 400 g chocolate hazelnut spread
- 70 g powdered sugar adjust to taste
For the topping
- 8 pieces sandwich biscuits, cut in half for decoration
Instructions
Preparation
- Prepare a 20 cm square baking pan by lining it with baking paper.
- Make the crust by crushing the biscuits until they resemble fine crumbs, then mix them with the melted butter until evenly coated.
- Press the crumb mixture firmly into the base of the lined pan and refrigerate while you prepare the filling.
Filling
- In a large bowl, beat the cream cheese, chocolate hazelnut spread, and powdered sugar together until the mixture becomes smooth and creamy.
- Spread the filling evenly over the chilled crust and level the top.
- Arrange the halved biscuits over the surface for decoration.
Chilling
- Chill for at least 6 hours, or overnight for a firmer set.
- Slice into 16 bars before serving. Keep refrigerated and use within 3 days.
Notes
Store cheesecake bars in the refrigerator, covered with cling film or in an airtight container. They can also be frozen before cutting for extended storage. Ensure cream cheese is at room temperature for a smooth filling.