No-Bake Creamy and Crunchy Cheesecake Bars
Easy, no-bake Nutella chocolate cheesecake bars with a crunchy base.
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- •1 cup Semi-sweet chocolateMelted, 50–65% cocoa solids
- •1 1/3 cups Cream cheeseRoom temperature
- •3/4 cup NutellaPlus 1/4 cup for topping
- •1 cup Milk chocolateMelted
- •1 1/2 Tbsp Unsalted butterMelted
- •2 cups Plain cornflakesWithout sugar coating
- 1
Melt 1 cup of semi-sweet chocolate in the microwave in 30-second intervals, stirring until smooth. Let cool for a few minutes.
2 min
- 2
Beat 1 1/3 cups of cream cheese and 3/4 cup of Nutella with an electric mixer on medium speed until smooth and creamy.
3 min
- 3
Add the melted chocolate to the cream cheese mixture and beat until combined. Scrape down the sides and bottom of the bowl.
1 min
- 4
Melt 1 cup of milk chocolate and 1 1/2 tablespoons of unsalted butter in the microwave in 30-second intervals, stirring until smooth.
2 min
- 5
Add 2 cups of plain cornflakes to the melted milk chocolate mixture, one cup at a time, and gently fold with a spatula.
1 min
- 6
Spread the cornflake mixture into a 7 x 7 inch square pan lined with parchment paper. Freeze for 5 minutes to set the base.
5 min
- 7
Spread the cheesecake mixture evenly over the crunchy base and smooth the surface with a spatula.
1 min
- 8
Warm 1/4 cup of Nutella for 15–20 seconds in the microwave. Drop teaspoons over the cheesecake layer and swirl with a skewer to create a marbled effect.
1 min
- 9
Refrigerate the cheesecake for at least 4–6 hours until fully set.
6h 0m
- 10
Cut the cheesecake into 16 small squares. Store in the fridge for up to 3 days.
5 min
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