Nutella Swirl Sugar Cookie Cheesecake Squares
Indulge in the irresistible decadence of Nutella Swirl Sugar Cookie Cheesecake Squares, a dessert trifecta that combines a buttery sugar cookie crust, creamy cheesecake filling, and rich Nutella swirls for a show-stopping treat. This easy recipe starts with a convenient sugar cookie base—perfect for a seamless transition into the luscious cream cheese layer sweetened with a touch of vanilla. The pièce de résistance? Luxurious ribbons of Nutella marbled throughout, adding a hazelnut-chocolate twist that’s as stunning as it is delicious. Each bite is a harmonious blend of textures and flavors, making these cheesecake bars ideal for entertaining or simply satisfying your sweets craving. With minimal prep time and maximum flavor, these creamy, dreamy squares are destined to be your new favorite dessert!
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Recipe Information
Ingredients
- 16 oz sugar cookie dough (store-bought or homemade)
- 16 oz cream cheese
- 0.75 cups granulated sugar
- 1 tsp vanilla extract
- 2 pieces large egg
- 0.5 cups Nutella
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
Press the sugar cookie dough evenly into the bottom of the prepared pan to form the crust. Use your hands or a flat object to smooth it out.
Bake the sugar cookie crust for 10 minutes, then remove from the oven to cool slightly while preparing the cheesecake filling.
In a large mixing bowl, beat the cream cheese and granulated sugar together using an electric mixer until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and eggs to the mixture, one at a time, beating well after each addition until fully combined.
Pour the cheesecake filling over the partially baked sugar cookie crust, spreading it evenly with a spatula.
Warm the Nutella slightly (in the microwave for 10-15 seconds) to make it easier to drizzle.
Drop dollops of Nutella on top of the cheesecake filling and use a toothpick or knife to swirl it gently, creating a marbled effect. Be careful not to over-swirl.
Bake in the preheated oven for 25-30 minutes, or until the cheesecake is set and the edges are slightly golden. The center may jiggle slightly but will firm up as it cools.
Remove from the oven and allow the cheesecake to cool to room temperature. Then, transfer to the refrigerator to chill for at least 2 hours, or until fully set.
Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Slice into 12 squares and serve.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 33.2 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
