These Fudgy Nutella Cheesecake Brownies combine three textures in one decadent dessert: a dense, chocolatey brownie base, a smooth Nutella cheesecake layer, and a glossy chocolate topping that firms into a thin shell when chilled.
The brownie layer stays intentionally fudgy rather than cakey, thanks to a low amount of flour and plenty of melted chocolate and butter. Once cooled, it becomes the perfect sturdy base for the creamy cheesecake mixture. Nutella adds a deep hazelnut-chocolate flavor, while cream cheese keeps the middle tangy enough to balance the sweetness.
The final chocolate layer ties everything together. A mix of milk and dark chocolate keeps it rich without becoming overly sweet, and a little coconut oil helps it melt smoothly and set into a clean, sliceable topping. These brownies are ideal for parties, birthdays, holidays, or anytime you want a dessert that feels more impressive than a standard brownie but is still straightforward to assemble.
In This Recipe
- Why You Will Love These Nutella Cheesecake Brownies
- Ingredients You’ll Need
- Ingredient Notes and Why They Matter
- Equipment
- Expert Tips for Best Results
- How to Make Fudgy Nutella Cheesecake Brownies
- The Secret to a Fudgy Brownie Base
- The Secret to a Smooth Nutella Cheesecake Layer
- The Secret to a Clean Chocolate Top
- How to Know When the Brownies Are Done
- Delicious Variations
- Frequently Asked Questions
- What to Serve With Nutella Cheesecake Brownies
- Make-Ahead Tips
- Storage
- How to Slice Cleanly
- Recipe Card
Why You Will Love These Fudgy Nutella Cheesecake Brownies
Three Layers, Three Different Textures
These brownies are much more interesting than a one-layer dessert.
The bottom is dense and fudgy, the center is cool and creamy, and the top gives you a smooth chocolate finish with a slight snap once chilled.
That contrast is what makes every bite feel rich without becoming monotonous.
The Brownies Stay Fudgy
There are only 45g of flour in the brownie layer, which is intentional.
The relatively low flour content, combined with melted butter, chocolate, cocoa powder, and eggs, creates a dense brownie rather than a cake-like one.
Nutella Is the Main Flavor of the Cheesecake
The cheesecake layer is not just plain cream cheese with a drizzle of Nutella.
A generous 165g of Nutella is mixed directly into the cream cheese, so the hazelnut-chocolate flavor runs through the entire layer.
No-Bake Cheesecake Layer
Only the brownie base goes into the oven.
Once it cools, the cheesecake layer is simply mixed, spread, and chilled.
That means there is no second bake, no water bath, and no risk of overbaking the cheesecake.
The Chocolate Topping Makes Them Look Bakery-Style
A thin chocolate layer gives the finished brownies a clean, polished appearance.
Once the top is firm, the bars slice into distinct chocolate, cheesecake, and brownie layers.
Ingredients
For the Fudgy Brownie Layer
- 3 large eggs, room temperature
- ⅓ cup plus 1 tablespoon (90g) granulated sugar
- ⅓ cup plus 1 tablespoon (90g) packed brown sugar
- ¼ teaspoon baking powder
- ¼ cup (about 25g) unsweetened cocoa powder
- ½ cup plus 1 tablespoon (130g) unsalted butter
- ¾ cup (130g) milk chocolate chips
- 1 teaspoon vanilla extract
- Pinch of fine salt
- ⅓ cup plus 1 tablespoon (45g) all-purpose flour
For the Nutella Cheesecake Layer
- 1 tablespoon unsweetened cocoa powder
- ⅔ cup (165g) Nutella, slightly warmed until fluid
- 1 block (250g) full-fat cream cheese, softened
- 2 tablespoons powdered sugar
- Pinch of fine salt
- 1 teaspoon vanilla extract
For the Chocolate Topping
- 7 ounces (200g) chocolate chips, preferably a mix of milk and dark chocolate
- 1 teaspoon coconut oil
- Pinch of fine salt
Ingredient Notes and Why They Matter
Eggs
Eggs provide structure and richness in the brownie base.
Because this recipe uses very little flour, the eggs are especially important for helping the brownie hold together while keeping the center fudgy.
White and Brown Sugar
Using both sugars gives a more balanced texture.
Granulated sugar contributes sweetness and can help create a delicate surface, while brown sugar adds moisture, chewiness, and a deeper caramel note.
Cocoa Powder
Cocoa powder intensifies the chocolate flavor without adding extra fat or liquid.
It appears in both the brownie and cheesecake layers, helping the two components taste connected rather than separate.
Butter and Milk Chocolate
The butter and milk chocolate chips are melted together to create the rich base of the brownie batter.
The chocolate adds cocoa solids and fat, while the butter gives tenderness and a dense mouthfeel.
Flour
There is deliberately very little flour.
Too much flour would absorb additional moisture and make the brownies cakier and drier.
Nutella
Nutella is the dominant flavor in the cheesecake layer.
Its hazelnut richness works naturally with chocolate and cream cheese.
Warming it slightly makes it easier to blend smoothly into the cream cheese.
Cream Cheese
Use full-fat block cream cheese.
Avoid whipped cream cheese or very soft tub-style products, which can make the layer too loose.
Chocolate Chips for the Topping
A mix of milk and dark chocolate gives the best balance.
Milk chocolate adds creaminess, while dark chocolate prevents the topping from becoming overly sweet.
Coconut Oil
Coconut oil helps the topping melt smoothly and stay a little more flexible once set.
That flexibility makes it easier to cut without the chocolate shell cracking excessively.
Equipment
For the easiest preparation, use:
- 8 x 8-inch (20 x 20 cm) square baking pan
- Parchment paper
- Mixing bowls
- Whisk or hand mixer
- Silicone spatula
- Measuring cups and spoons
- Kitchen scale
- Saucepan or heatproof bowl
- Cooling rack
- Sharp knife
Expert Tips for the Best Nutella Cheesecake Brownies
Use an 8 x 8-Inch Pan
This pan size gives you a thick enough brownie base and cheesecake layer to create clean, dramatic slices.
A larger pan will make the layers too thin.
Don’t Overbake the Brownie Layer
This is the most important tip.
The center should be set but still fudgy.
A toothpick inserted into the center should come out with moist crumbs rather than completely clean.
If the toothpick is bone-dry, the brownies have likely gone too far.
Cool the Brownie Completely
Do not spread the cheesecake layer over a warm brownie.
Heat will soften the cream cheese and Nutella mixture and can make it greasy or unstable.
The brownie should feel completely cool to the touch.
Soften the Cream Cheese Properly
Cold cream cheese does not blend smoothly.
Let it come to room temperature before mixing.
It should be soft enough to beat easily but should not be melted or warm.
Warm the Nutella Slightly
You do not need to make it hot.
A few seconds in the microwave is enough to loosen it so it blends into the cream cheese without leaving streaks or lumps.
Chill Before Adding the Chocolate Topping
The cheesecake layer should be firm before the chocolate goes on.
If it is still soft, the warm chocolate can drag through the cheesecake and ruin the clean layers.
Let the Chocolate Cool Slightly
Melt the chocolate topping, then let it stand briefly before spreading.
It should still be fluid but not hot enough to soften the chilled cheesecake layer.
Use a Warm Knife for Clean Cuts
A warm, dry knife slices through the chocolate topping and creamy center more easily.
Warm the blade under hot water, wipe it completely dry, then slice.
Repeat between cuts.
How to Make Fudgy Nutella Cheesecake Brownies
Step 1 – Prepare the Pan and Oven
Preheat the oven to 350°F (175°C).
Line an 8 x 8-inch (20 x 20 cm) square baking pan with parchment paper, leaving an overhang on two sides.
Lightly grease any exposed parts of the pan.
Step 2 – Melt the Butter and Chocolate
Place the butter and milk chocolate chips in a heatproof bowl.
Melt them together gently, either over a saucepan of barely simmering water or in the microwave in 20-second intervals.
Stir between each interval until smooth.
Set aside to cool for about 5–10 minutes.
The mixture should be warm, not hot, before it is added to the eggs.
Step 3 – Whisk the Eggs and Sugars
In a large bowl, combine the eggs, granulated sugar, and brown sugar.
Whisk for about 1 minute, until the mixture looks smooth and slightly thickened.
You do not need to whip it until extremely pale or airy.
Too much incorporated air can make brownies more cake-like.
Step 4 – Add the Chocolate Mixture
Slowly add the slightly cooled melted butter and chocolate mixture to the eggs.
Whisk until smooth and glossy.
Add the vanilla and salt.
Mix again until combined.
Step 5 – Add the Dry Ingredients
Add the cocoa powder, baking powder, and flour.
Use a rubber spatula to fold gently until no dry streaks remain.
Do not overmix.
The finished batter should look thick, glossy, and rich.
Step 6 – Bake the Brownie Base
Spread the batter evenly into the prepared pan.
Bake at 350°F (175°C) for 25–28 minutes.
The edges should look set, and the center should no longer look like raw liquid batter.
A toothpick inserted into the center should come out with moist fudgy crumbs.
Step 7 – Cool Completely
Place the pan on a wire rack.
Let the brownie cool completely in the pan.
This may take about 1 hour at room temperature.
For faster assembly, once the pan is no longer hot, you can refrigerate it briefly.
How to Make the Nutella Cheesecake Layer
Step 8 – Soften the Nutella
Warm the Nutella for about 10–15 seconds in the microwave.
It should loosen slightly but should not become hot.
Step 9 – Beat the Cream Cheese
Place the softened cream cheese in a medium bowl.
Beat until smooth and lump-free.
This step is important because once the other ingredients are added, it becomes harder to remove cream cheese lumps.
Step 10 – Add the Nutella and Flavorings
Add the Nutella, cocoa powder, powdered sugar, salt, and vanilla.
Mix until completely smooth and creamy.
Scrape down the sides and bottom of the bowl as needed.
Avoid excessive whipping, which can make the layer softer than necessary.
Step 11 – Spread Over the Brownie
Spoon the Nutella cheesecake mixture onto the completely cooled brownie base.
Spread it into an even layer using an offset spatula or the back of a spoon.
Smooth the surface as much as possible.
Step 12 – Chill Until Firm
Refrigerate the pan for at least 1–2 hours, or until the cheesecake layer feels firm enough to support the chocolate topping.
How to Make the Chocolate Topping
Step 13 – Melt the Chocolate
Place the milk and dark chocolate chips in a heatproof bowl.
Add the coconut oil and a pinch of salt.
Microwave in 20-second intervals, stirring thoroughly after each interval, until smooth.
Do not overheat the chocolate.
Step 14 – Cool Slightly
Let the melted chocolate stand for about 5 minutes.
It should still spread easily but should no longer feel hot.
Step 15 – Spread Over the Cheesecake
Pour the chocolate over the chilled Nutella cheesecake layer.
Spread it quickly into an even layer.
Do not press too hard, since the cheesecake underneath should remain undisturbed.
Step 16 – Chill Again
Return the pan to the refrigerator.
Chill for approximately 30–60 minutes, or until the chocolate top is firm.
How to Slice and Serve
Step 17 – Remove From the Pan
Use the parchment overhang to lift the entire slab from the pan.
Place it on a cutting board.
Step 18 – Let the Chocolate Soften Slightly
For easier slicing, let the brownies sit at room temperature for about 5–10 minutes.
Chocolate that is extremely cold is more likely to crack.
Step 19 – Slice
Use a sharp knife warmed under hot water and wiped completely dry.
Cut into 9 large squares or 16 smaller bars.
Wipe and rewarm the knife between cuts for the cleanest layers.
Serve chilled or allow them to sit briefly at room temperature for a softer cheesecake texture.
The Secret to a Fudgy Brownie Base
A fudgy brownie depends on limiting both flour and air.
This recipe uses only 45g of flour, which is just enough to hold the brownie together.
The majority of the texture comes from melted butter, chocolate, eggs, and sugar.
That creates a dense, moist crumb instead of a fluffy cake structure.
The other key is bake time.
If you wait for a perfectly clean toothpick, the brownie will continue cooking as it cools and can become firmer than intended.
Moist crumbs are exactly what you want.
The Secret to a Smooth Nutella Cheesecake Layer
The most important step is beating the cream cheese smooth before adding anything else.
Once Nutella, sugar, and cocoa are added, any existing cream cheese lumps become harder to eliminate.
Using room-temperature cream cheese also helps everything emulsify smoothly.
And because this is a no-bake layer, chilling is what gives it structure.
Do not rush the chill time.
The Secret to a Clean Chocolate Top
The topping needs to be fluid enough to spread but cool enough not to melt the cheesecake.
That is why you should let the melted chocolate stand briefly before pouring it over the chilled center.
Coconut oil also helps.
It makes the topping slightly more flexible than pure melted chocolate, which makes slicing cleaner and reduces dramatic cracking.
How to Know When the Brownie Layer Is Done
Look for several visual cues:
- The edges should look set.
- The center should no longer jiggle like raw batter.
- The surface should look baked rather than wet.
- A toothpick should come out with moist crumbs.
- There should be no liquid batter on the tester.
Do not bake until completely dry.
The brownie firms significantly as it cools.
Delicious Variations
Ferrero Rocher Nutella Brownies
Top each square with half a Ferrero Rocher just before serving.
The hazelnut center matches the Nutella layer beautifully.
Espresso Nutella
Add 1 teaspoon instant espresso powder to the brownie batter.
Coffee deepens the chocolate flavor without overpowering the hazelnut.
Dark Chocolate Nutella
Use dark chocolate in the brownie base and topping for a less-sweet version.
Oreo Nutella Cheesecake
Press roughly chopped Oreos into the brownie base before baking, or sprinkle crumbs over the cheesecake before adding the chocolate topping.
Hazelnut Crunch
Sprinkle finely chopped toasted hazelnuts over the cheesecake layer before adding the chocolate topping.
Salted Nutella
Finish the chocolate top with a very small amount of flaky sea salt.
The salt balances the sweetness and makes the chocolate taste more intense.
Frequently Asked Questions
Can I Make These Ahead?
Yes.
These brownies are actually ideal for making ahead because the layers need time to chill.
You can make the entire recipe one day before serving.
Store the finished brownies covered in the refrigerator.
Can I Use a Different Chocolate in the Brownie Base?
Yes.
Semisweet or dark chocolate can replace the milk chocolate chips if you prefer a less-sweet brownie.
Can I Use Tub Cream Cheese?
Block cream cheese is strongly recommended.
Tub-style cream cheese is generally softer and may result in a looser cheesecake layer.
Does the Cheesecake Layer Need Eggs?
No.
This is a no-bake cheesecake layer.
Its structure comes from the cream cheese, Nutella, and chilling rather than eggs.
Why Is My Cheesecake Layer Too Soft?
The cream cheese may have been overly warm, the Nutella may have been too hot, or the layer may not have chilled long enough.
Use softened—not melted—cream cheese and give the layer enough refrigeration time.
Why Did My Chocolate Topping Crack?
It may have been too cold when sliced.
Let the finished brownies stand at room temperature for a few minutes before cutting.
The coconut oil also helps keep the topping slightly more flexible.
Can I Skip the Chocolate Top?
Yes.
The brownies are still excellent with just the brownie and Nutella cheesecake layers.
You can finish them with cocoa powder, chopped hazelnuts, or a light Nutella drizzle instead.
Can I Freeze Them?
Yes, although the cheesecake texture may become slightly firmer after thawing.
Freeze individual pieces tightly wrapped for best results.
What to Serve With Fudgy Nutella Cheesecake Brownies
These brownies are very rich, so simple pairings work best:
- Hot coffee
- Espresso
- Cold milk
- Fresh strawberries
- Fresh raspberries
- Vanilla ice cream
- Lightly whipped cream
- Toasted hazelnuts
For a plated dessert, serve one chilled brownie with fresh berries and a small spoonful of whipped cream.
Make-Ahead Tips
The brownie base can be baked 1 day ahead.
Cool it completely, cover the pan, and keep it at room temperature until you are ready to add the cheesecake layer.
The entire dessert can also be assembled and chilled overnight.
In fact, overnight chilling gives the layers time to firm up and makes slicing especially clean.
Storage
Refrigerator
Because of the cream cheese layer, these brownies should be refrigerated.
Store them in an airtight container for up to 4–5 days.
For the best texture, let individual squares sit at room temperature for 10–15 minutes before eating.
Freezer
Freeze individual brownies for up to 1 month.
Wrap each piece tightly, then place in a freezer-safe container.
Thaw overnight in the refrigerator.
How to Slice Cleanly
For picture-perfect layers:
- Chill the brownies until fully firm.
- Let them stand at room temperature for 5–10 minutes.
- Warm a sharp knife under hot water.
- Wipe the blade completely dry.
- Make one clean cut.
- Wipe and rewarm the knife before the next cut.
This prevents chocolate smears from dragging through the cheesecake layer.
Fudgy Nutella Cheesecake Brownies Recipe Card
Prep Time: 25 minutes
Bake Time: 25–28 minutes
Cooling Time: About 1 hour
Chill Time: 2–3 hours total
Yield: 9 large or 16 smaller brownies
Pan: 8 x 8-inch (20 x 20 cm) square pan
Oven: 350°F (175°C)
Brownie Layer
- 3 large eggs
- 90g granulated sugar
- 90g packed brown sugar
- ¼ teaspoon baking powder
- ¼ cup unsweetened cocoa powder
- 130g unsalted butter
- 130g milk chocolate chips
- 1 teaspoon vanilla extract
- Pinch of salt
- 45g all-purpose flour
Nutella Cheesecake Layer
- 1 tablespoon unsweetened cocoa powder
- 165g Nutella, slightly warmed
- 250g full-fat cream cheese, softened
- 2 tablespoons powdered sugar
- Pinch of salt
- 1 teaspoon vanilla extract
Chocolate Topping
- 200g chocolate chips, preferably a mix of milk and dark chocolate
- 1 teaspoon coconut oil
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line an 8 x 8-inch pan with parchment.
- Melt the butter and milk chocolate chips together until smooth. Cool slightly.
- Whisk the eggs, granulated sugar, and brown sugar until combined and slightly thickened.
- Add the melted chocolate mixture, vanilla, and salt.
- Fold in the cocoa powder, baking powder, and flour until just combined.
- Spread into the pan and bake for 25–28 minutes, until set at the edges but still fudgy in the center.
- Cool completely.
- Beat the cream cheese until smooth.
- Add the Nutella, cocoa powder, powdered sugar, salt, and vanilla. Mix until creamy.
- Spread evenly over the cooled brownie base.
- Chill for 1–2 hours, until firm.
- Melt the milk and dark chocolate chips with the coconut oil and salt.
- Cool slightly, then spread over the chilled cheesecake layer.
- Refrigerate for another 30–60 minutes, until the top is firm.
- Slice with a warm, dry knife and serve chilled.
Notes
- Brownie texture: Moist crumbs are ideal. Do not wait for a completely clean toothpick.
- Cream cheese: Use full-fat block cream cheese for the most stable cheesecake layer.
- Nutella: Warm it only enough to make it easier to mix.
- Chocolate topping: A milk and dark chocolate blend gives the best sweetness balance.
- Coconut oil: Helps the top stay smoother and easier to slice.
- Chilling: Do not rush the chilling stages if you want clearly defined layers.
- Serving texture: Chilled brownies are firm and creamy; after 10–15 minutes at room temperature, the cheesecake becomes softer.
- Presentation: For the cleanest visual, keep the chocolate topping thin and smooth so the distinct fudgy brownie and Nutella cheesecake layers remain the focus when sliced.