Ferrero Rocher Cheesecake Bars
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These Ferrero Rocher Cheesecake Bars are rich, creamy, crunchy, and loaded with chocolate hazelnut flavor. They start with a buttery graham cracker and Rice Krispies crust topped with a layer of Nutella, followed by creamy chocolate hazelnut cheesecake and a crunchy chocolate ganache topping. As if that wasn’t enough, each bar gets a swirl of chocolate hazelnut whipped cream and its own Ferrero Rocher chocolate.
These cheesecake bars have several layers, but none are difficult to make. Plus, they’re baked in a 9×9-inch pan instead of a springform pan and don’t need a water bath.
I especially love the Rice Krispies tucked into the different layers. They give the bars that little bit of crunch you expect when biting into a Ferrero Rocher instead of making these taste like plain Nutella cheesecake bars.
Why You’ll Love This Recipe
- Packed with chocolate hazelnut flavor
- Creamy Nutella cheesecake filling
- Crunchy Rice Krispies throughout
- No water bath required
- Can be made ahead
- Perfect for holidays and special occasions
What Makes These Ferrero Rocher Cheesecake Bars Special?
Ferrero Rocher chocolates have layers of chocolate, hazelnut, and crispy wafer surrounding a whole hazelnut.
Rather than simply putting Ferrero Rocher candies on top of regular cheesecake bars, I wanted those same flavors and textures running throughout the dessert.
Nutella adds the chocolate hazelnut flavor, while Rice Krispies add little bits of crunch to the crust, cheesecake, and chocolate topping. Then each finished bar gets its own Ferrero Rocher chocolate because sometimes subtlety is overrated.
Ingredient Notes
See the recipe card at the bottom of the post for all ingredients and quantities.
Graham Cracker Crumbs – Graham cracker crumbs create the base of the crust. If you’re making the crumbs instead of buying them, you’ll need 12 to 14 full sheets of graham crackers.
Rice Krispies Cereal – I like to use the name-brand cereal. I think it stays crisp for longer.
Chocolate Hazelnut Spread – I used Nutella, but another chocolate hazelnut spread should work just as well.
Marshmallow Fluff – This adds sweetness and helps give the cheesecake filling its creamy texture.
Semi-Sweet Chocolate Chips – Melt these with heavy cream to make the chocolate ganache portion of the topping.
Ferrero Rocher Chocolates – Each cheesecake bar gets one. Wait to add them until after the cheesecake has chilled and you’re ready to slice and decorate the bars.
Substitutions and Variations
- You can substitute the graham cracker crumbs with an Oreo cookie crumb as long as the measurements are the same. Leave the filling in and omit the sugar in the crust.
- You can substitute the semi-sweet chocolate chips for milk chocolate chips or dark chocolate chips.
- Add tosted chopped hazelnuts over the chocolate topping for even more Ferrero Rocher flavor and crunch. You can also add them in the crust if you would like.
- Skip the whipped topping and add all of the chocolate hazelnut topping on the cheesecakes and pop each Ferrero Rocher in chocolate instead of the whipped cream.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Ferrero Rocher Cheesecake Bars
Step 1: Make the Crust
Mix the graham cracker crumbs, lightly crushed Rice Krispies, sugar, and melted butter together. Press the mixture firmly and evenly into a parchment-lined 9×9 baking pan.
Add the chocolate hazelnut spread on top without trying to spread it yet. Bake for 10 minute in the preheated oven and then spread the warm chocolate hazelnut spread out.
TIP: Make sure to not put the knife or angled spatula straight up when you’re done spreading the Nutella, as it will lift the crust with it. Instead begin moving the knife/spatula diagonally and slowly up.
Step 2: Make the Cheesecake Filling
Beat the room temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla until the eggs are just incorporated. Scrape down the sides and bottom of the bowl and then mix in the marshmallow fluff. Add the chocolate hazelnut spread and Rice Krispies and mix until no light streaks are left.
Spread the cheesecake filling evenly on top of the crust and gently tap on the counter to release any large air bubbles.
Step 3: Bake the Cheesecake Bars
Pop the cheesecake bars in the preheated oven and bake for 20 minutes. Reduce the temperature to 200 degrees F and bake another 30 minutes. Turn off the oven, leave the door closed, and let the bars continue to bake for another 10 minutes. Now, remove them from the oven and let them cool completely.
Step 4: Add the Chocolate Topping
Microwave the chocolate chips and 1/2 cup of heavy cream in 30-second intervals until smooth. Whisk in the Nutella, followed by the Rice Krispies. Spread about 3/4 of the mixture on the cooled cheesecake.
Step 5: Make the Chocolate Hazelnut Whipped Topping
Add 1 cup of heavy whipping cream to the remaining chocolate spread. Beat until stiff peaks form and pop the whipped topping into a disposable piping bag fitted with a large piping tip. Pipe 16 swirls on the cheesecake.
Refrigerate the bars for 4 hours, but preferably overnight. Slice the bars and place a Ferrero Rocher on top of each swirl of whipped topping.
Tips for Best Results
- Line the pan with parchment paper and make sure there’s overhang so you can lift the cheesecake bars out.
- Use room temperature cream cheese to prevent little cream cheese lumps in the bars. They will stick out in the slices since the cheesecake is brown from the Nutella.
- Mix the eggs just until combined. Overmixing the eggs in the cheesecake batter will make your bars puff up and then fall, leaving a big lip around the edge of the cheesecake. Overmixed eggs can also crack the cheesecake.
- Don’t open the oven when lowering the temperature. Opening the oven lets out a large amount of heat and will interfere with the baking time.
How to Get Clean Cheesecake Bar Slices
For clean square slices, the cheesecake needs to be thoroughly chilled first. Once chilled, use the parchment paper overhang to lift the cheesecake from the pan.
Run a large sharp knife under hot water and wipe it completely dry. Make one cut and repeat running the blade under hot water, making sure it’s hot and there are no cheesecake remnants left on it; wipe clean and make another cut.
Yes, wiping the knife between every cut is tedious. Yes, you’ll be glad you did it when you see those beautiful layers.
How to Store and Freeze
Store these Ferrero Rocher Cheesecake Bars in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days.
To freeze these bars, let them cool completely. Leave off the chocolates until you’re ready to serve them. Wrap the pan tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. You can also remove them from the pan and place in a freezer container or freezer bag. They will last up to 2 to 3 months in the freezer.
To thaw, place in the refrigerator overnight. Pop the chocolates on top and serve!
Recipe FAQs
Nope. Though all of the cheesecakes do, I find that lowering the baking temperature helps prevent any cracking for these bars.
You can! I don’t have the baking times for that since mine are tested in a 9×9 pan, but they will be thicker than mine and need a little more baking time. Make sure they’re fully set before removing them from the oven.
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Ferrero Rocher Cheesecake Bars
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Ingredients
Crust
- 1¾ cups graham cracker crumbs
- ¼ cup Rice Krispies cereal, lightly crushed
- 2 tablespoons granulated sugar
- ½ cup butter, melted
- ½ cup chocolate hazelnut spread, I used Nutella
Cheesecake Filling
- 16 ounces cream cheese, room temperature
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup marshmallow fluff or marshmallow creme
- 1 cup chocolate hazelnut spread, I used Nutella
- ¾ cup Rice Krispies cereal
Topping
- 1 cup semi-sweet chocolate chips
- 1½ cups heavy whipping cream, divided
- 1/3 cup chocolate hazelnut spread, I used Nutella
- ¼ cup Rice Krispies cereal
- 16 Ferrero Rocher Chocolates
Instructions
Crust
- Preheat the oven to 350 degrees F. Line a 9×9-inch pan with parchment paper. Make sure the parchment paper overhangs the sides of the pan so you can easily remove the bars when they’re set. Lightly grease the parchment paper.
- In a large bowl, add the graham cracker crumbs, Rice Krispies cereal, sugar, and melted butter. Stir until well combined and the graham cracker crumbs are well coated with butter.
- Pour the mixture into the prepared pan. Firmly and evenly press the mixture down into the bottom of the prepared pan.
- Place the chocolate hazelnut spread on top of the crust without spreading it out.
- Place the crust in the preheated oven and bake for 10 minutes. While the crust is fresh from the oven, grab an angled spatula and evenly spread the chocolate hazelnut spread out on top of the crust, and set aside.
Cheesecake Filling
- In a large mixing bowl, add the cream cheese and sugar. Beat with a hand mixer on medium speed until combined and creamy. Scrape down the sides and bottom of the bowl.
- Add in the eggs and vanilla extract. Beat on low speed until the eggs are completely combined. Scrape down the sides and bottom of the bowl.
- Add in the marshmallow fluff and beat just until combined. Scrape down the bottom and sides of the bowl again.
- Add the chocolate hazelnut spread and Rice Krispies cereal. Mix until well combined, and there aren’t any pale streaks.
- Pour the cheesecake batter over the crust and evenly spread to the edges and corners of the pan. Give it a few taps on the counter to remove any air bubbles.
- Place in the preheated oven and bake for 20 minutes. Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees F and bake for an additional 30 minutes.
- Once the 30 minutes are up. turn the oven off and leave the cheesecake inside for 10 minutes without opening the oven door.
- Remove the cheesecake bars from the oven and allow the cheesecake to cool to room temperature.
Topping
- Once the cheesecake has cooled to room temperature, begin working on the topping.
- In a microwave-safe bowl, add the chocolate chips and ½ cup heavy whipping cream in a microwave-safe container. Microwave for 30 seconds and stir afterward. If the chocolate chips aren’t completely melted, microwave for an additional 30 seconds and then stir until the mixture forms a smooth, creamy chocolate ganache.
- Add the chocolate ganache to a medium mixing bowl.
- Next, add the chocolate hazelnut spread and whisk together until well combined.
- Add the Rice Krispies cereal and mix until evenly distributed.
- Pour 3/4 of the mixture on top of the cheesecake. Using an angled spatula, spread evenly to the edges of the cheesecake and set aside.
- Add the remaining 1 cup of heavy whipping cream to the remaining ¼ of the chocolate topping mixture. Using a hand mixer, beat on medium-high until stiff peaks form.
- Place the whipped topping into a disposable piping bag fitted with a Wilton 1M piping tip and add 16 swirls on top.
- Place the cheesecake bars in the refrigerator for at least 4 hours, but preferably overnight, to set up completely.
- Slice the cheesecake into 16 bars and top each whipped cream swirl with a Ferrero Rocher chocolate.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Info
(Nutrition information is automatically calculated, so should only be used as an approximation.)