Chocolate Hazelnut Cheesecake Bars
Indulge in the creamy delight of our Chocolate Hazelnut Cheesecake Bars. With a rich OREO crust and a smooth hazelnut-infused filling, these bars are the ultimate crowd-pleaser. Perfect for any occasion, they’re sure to satisfy your sweet tooth!
Equipment
- Frying Pan
- Food Processor
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 18 cookies OREO Cookies For the crust.
- 2 Tbsp Butter Melted.
- 12 oz Cream Cheese Neufchâtel cheese, softened.
- 1/2 cup Greek Yogurt Plain or vanilla.
- 1/2 cup Sugar Granulated.
- 4 oz Bittersweet Chocolate Melted and cooled slightly.
- 1/4 cup International Delight Toasted Hazelnut Creamer Fat Free and Sugar Free creamer.
- 1/4 cup Cocoa Powder Unsweetened.
- 3 eggs Eggs Room temperature, lightly beaten.
- 4 oz Bittersweet Chocolate
- 2 Tbsp International Delight Toasted Hazelnut Creamer Fat Free and Sugar Free creamer.
- 1/2 cup Toasted Hazelnuts Chopped, optional.
- 1/4 cup Chocolate Jimmies Optional.
Instructions
- Preheat your oven to 325°F.
- In a food processor, place the OREO Cookies and process until they turn into fine crumbs.
- Add in the melted butter and use a fork to combine.
- Press the cookie crumbs firmly into a 9x9 baking dish, ensuring an even layer across the bottom.
- Bake for 12 minutes to set.
- While the crust is baking, in a large mixing bowl, use an electric mixer to beat the cream cheese until it’s light and fluffy.
- Add in the Greek yogurt, sugar, and cocoa powder to the cream cheese. Mix until well combined.
- Next, beat in the International Delight Toasted Hazelnut Creamer and eggs until the mixture is smooth and creamy.
- Once the crust has finished baking, gently pour the cheesecake mixture over it.
- Bake in the oven for 30 to 35 minutes, or until the center is set but still slightly jiggly.
- Remove from the oven and run a knife around the edge of the pan to loosen the cheesecake.
- Let the cheesecake cool at room temperature for 30 minutes before covering and refrigerating for at least 3 hours.
- For the topping, stir together the creamer and 4 ounces of bittersweet chocolate in a medium saucepan over low heat until smooth.
- Let it cool slightly before spooning over the chilled cheesecake bars.
- Top with toasted, chopped hazelnuts and chocolate jimmies for an extra touch of flair before serving.
Notes
- Storage: These bars can be stored in the refrigerator for up to five days.
- Freezing: Yes, you can freeze these bars! Wrap them tightly in plastic wrap.
- Pairing: These bars pair beautifully with a cup of coffee.
- Serving Suggestions: Consider serving them with a dollop of whipped cream.
- Variations: Swap the hazelnuts for other nuts for a flavor twist.