Strawberry cheesecake bars swirled with Nutella and a buttery graham cracker crust.
Someone get me a napkin. I’m drooling.
I apologize for the long gap between posts. I was busy finishing up freshman year and DESTROYING some finals. Hard to believe that a year ago I wasn’t even graduated from high school. Ahhhhh so scary!
These are a variation on those heavenly Nutella Cheesecake Bars. I added some Bonne Maman Strawberry Preserves for a fruity twist! Sweet strawberry goo and chocolatey hazelnut goo… what could go wrong?
The most important part of this recipe is beating the cream cheese until there are absolutely no lumps. Scrape down the sides of your bowl to make sure everything is the same consistency. This will help make sure you get a light texture in your bars.
I originally tried adding pureed fresh strawberries but the cheesecake overpowered the flavor. The preserves really ensure a strong strawberry flavor. 
…and voilà!!
Happy goo eatin’!
- 1½ cups graham cracker crumbs
- 6 Tablespoons melted butter
- ⅓ cup granulated sugar
- 16 oz. cream cheese, softened (unwrap and microwave for 35-40 seconds)
- 1 egg
- ¼ cup granulated sugar
- 2 teaspoons vanilla
- ⅓ cup Nutella, slightly warmed (microwave for 15 seconds)
- ½ cup strawberry preserves
- Preheat oven to 350°F and line an 8x8 pan with aluminum foil.
- Mix graham cracker crumbs, butter, and sugar until combined.
- Press mixture into pan.
- Bake for 5 minutes and let cool while you make the filling.
- Beat cream cheese, egg, sugar, and vanilla with a mixer until there are no lumps.
- Mix in the preserves.
- Pour filling on top of the crust.
- Spoon nutella in strips on top. Using a knife swirl the nutella into the cream cheese filling.
- Bake for 30-35 minutes, until set.
- Allow to cool.
- Put the bars in the fridge to chill for at least 3 hours.
- Cut into squares and serve chilled.
- Voilà!
Adapted from Sally’s Baking Addiction