No Bake Nutella Swirl Cheesecake Bars

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Light and fluffy cheesecake is swirled with creamy peanut butter and served on a graham cracker crust. Your taste buds will succumb to these No-Bake Peanut Butter Swirl Cheesecake Bars.

No bake desserts are a staple dessert in our house. Know what else is a staple in our house? peanut butter!

We always have big jars of peanut butter in our pantry because we love it so much. This year for National Cheesecake Day, I’ve developed a no-bake cheesecake just for Nutella lovers. The result is a light and fluffy cheesecake topped with my favorite chocolate hazelnut spread. It’s not as dense as a baked cheesecake. No bake usually means it’s hot outside, so I’ve kept it well ventilated. It’s a refreshing treat on a hot day and still serves you cheesecake.

Cheesecake bar sitting on a white napkin.

watch the video Check out how this recipe is made. If you’re a visual learner, this should help you see how the whole thing fits together and answer any questions you might have.

Cheesecake bar sitting on wooden countertop.

Light and fluffy cheesecake is swirled with creamy peanut butter and served on a graham cracker crust. Your taste buds will succumb to these No-Bake Peanut Butter Swirl Cheesecake Bars.

Preparation time 20 minute

total time 20 minute

raw material

  • 1 cup crushed graham cracker crumbs
  • 5 tablespoon butter melted
  • 2 tablespoon cold water
  • 1 1/2 teaspoon gelatin powder
  • 2/3 cup heavy cream
  • 16 ounce cream cheese soften
  • 3/4 cup powdered sugar
  • 1/4 cup sour cream
  • 1 1/2 teaspoon vanilla extract
  • 1/3 cup peanut butter

instruct

  • Spray a 9×9 baking dish with nonstick cooking spray. Line with parchment paper.

  • In a bowl, whisk together the graham crackers and butter until all crumbs are moistened. Press into bottom of prepared baking pan.

  • Pour cold water into a small bowl. Sprinkle the gelatin over the water and let it sit for 5 minutes.

  • Meanwhile, pour heavy cream into a large mixing bowl. Whip until stiff peaks form. on hold.

  • In a separate large mixing bowl, combine cream cheese and powdered sugar and beat until light and fluffy, about 2-3 minutes. Stir in sour cream and vanilla extract.

  • Microwave gelatin mixture for about 15 seconds, or until it turns clear. Pour in the cream cheese mixture while whisking. Stir in the whipping cream and cream cheese. Spread over the graham cracker layer.

  • Put the peanut butter in a small bowl. Microwave for 30 seconds to thin. Drizzle it over the cream cheese layer. Gently swirl it with a butter knife.

  • Refrigerate for 4 hours until set. Slice and serve.

Calories: 249kcal | carbohydrate: 15G | protein: 3G | fat: 20G | Saturated fat: 12G | cholesterol: 56mg | sodium: 167mg | Potassium: 86mg | sugar: 11G | Vitamin A: 660unit | Vitamin C: 0.1mg | calcium: 50mg | iron: 0.6mg