This Nutella Cheesecake Brownies is all the things I adore combined into a single brownie – a fudgy brownie base, a decadent Nutella cheesecake layer, with a melty pure Nutella topping. As you can imagine, each satisfying bite comes with a combination of chewy and creamy, with the most amazing combination of flavours (think sweet, tangy, nutty and chocolatey).

Calorie rich? For sure. Is it worth it? Absolutely!

You would’ve probably noticed that this Nutella Cheesecake Brownies have a similar style to my recent Lemon Cheesecake Brownies and you’re absolutely right! I throughly enjoy my dual-flavour brownies because they look so impressive and elegant. Beyond the visual appeal, they also come with an amazing array of flavours and textures, and is so easily customisable. As such, I have a hunch I would be pumping out a couple more cheesecake brownies recipe!

To make this Nutella Cheesecake Brownies successfully, you would have to nail the Nutella Cheesecake Layer with these tips:

  • Even Consistency is Key. You would want to ensure that the Nutella Cheesecake layer is thoroughly mixed or blended for a pleasing single tone colour. Naturally, you can also segment the cheesecake batter into two before making mixing nutella into one half, if you would like to go for a swirled / marbled effect.
  • Slightly Warmed Up Ingredients. It would be much easier to mix all the ingredients evenly when they are almost at room temperature, or at least 10 minutes out of the fridge. This is especially so for the cream cheese, of which, if it’s too cold, there might be some uneven clumps that will surface in the finished product.

Otherwise, this recipe is as straightfoward as it seems, except you’re baking both a brownie and a cheesecake in one sitting! An additional note as well if you foresee yourself liking the Nutella Cheesecake layer more, consider multiplying the recipe by 1.5x!

Without further ado, the recipe.

Nutella Cheesecake Brownies Recipe
by Javier Tan May-17-2025

These Nutella Cheesecake Brownies embody everything I like – a fudgy browny, a creamy hazelnut cheesecake layer, and a decadent chocolate top!

Ingredients

Fudgy Brownie Layer

  • 1/2 Cup or 120g of Butter
  • Approx 1/2 Cup or 120g of Dark Chocolate
  • 1/4 Cup or 60g of White Sugar
  • 2 Eggs
  • 1 Tsp or 5ml of Vanilla Essence
  • 1/3 Cup + 2 Tbspn or 50g of Plain / All-Purpose Flour, Sift if Needed
  • 3 Tbsp + 1 Tsp or 20g of Cocoa Powder, Sift if Needed

Nutella Cheesecake Layer

  • 3/4 Cup + 2 Tbspns or 200g of Cream Cheese, Softened at Room Temp
  • 1/3 Cup + 1 Tbsp or 100g Greek Yogurt
  • 1 Egg
  • 3 Tbsp or 40g of White Sugar
  • 1 Tsp or 4g Cornstarch, Sift if Needed
  • 1 Cup + 2 Tbsp or 140g of Nutella

Nutella Glaze

  • As much Nutella your heart’s desire!

Instructions

  1. Brownie Layer: Melt butter and dark chocolate at low heat until well-incorporated and set to cool for 10 mins. Then, whisk in sugar, 2 eggs and vanilla.
  2. Next, whisk in the flour and cocoa powder until smooth.
  3. Transfer the brownie layer to an 8 x 8 inch square baking tray lined with parchment paper and bake at 160C in a pre-heated oven for 15 mins to set.
  4. In the meanwhile, prepare Nutella Cheesecake Layer by whisking softened cream cheese, greek yogurt, 1 egg, cornstarch and sugar at high speed for 3 mins. (Alternatively, you can use a hand blender).
  5. Whisk in the nutella until evenly mixed and the batter is of a single colour.
  6. Once the brownie layer is done baking for 15 mins, let it cool for 3 mins before pouring the brownie cheesecake layer over. Continue at 160C for another 35 mins until set. Then, set aside to cool for at least 30 mins – hour before serving or decorating.
  7. I glaze mine with pure Nutella.
  8. Serve and enjoy!

Details

  • Prep time: 1 hour
  • Cook time: 1 hour
  • Total time: 2 hours
  • Yield: 1 Decadent Tray of Nutella Cheesecake Brownies!

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Stores well in the refrigerator for up to 1.5 weeks, and stable at room temperature if taken out for 24 hours.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan