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Nutella Cheesecake Brownie

Nutella Cheesecake Brownie

A rich, fudgy brownie base topped with a creamy no-bake Nutella cheesecake layer and finished with a glossy chocolate topping — these brownies are deeply chocolatey, smooth, and indulgent. The layers work together perfectly: dense brownie, soft cheesecake, and a crisp chocolate finish on top.

Author: Delicate Kitchen

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 9 slices

Calories: 638 kcal per serving

Ingredients

  • 3 - eggs
  • 90 grams - white sugar
  • 90 grams - brown sugar
  • ¼ tsp - baking powder
  • ¼ cup - cocoa powder
  • 130 grams - butter
  • 130 grams - milk chocolate chips
  • vanilla extract
  • 1 pinch - salt
  • 45 grams - flour
  • 1 tbsp - cocoa powder
  • 165 grams - Nutella
  • 250 grams - cream cheese double cream style
  • 2 tablespoons - powdered sugar
  • 1 pinch - salt
  • vanilla extract
  • 200 grams - chocolate chips mix of milk chocolate and dark chocolate
  • 1 tsp - coconut oil
  • 1 pinch - salt

Instructions

  1. Preheat the oven and line a baking pan. Melt the butter with the milk chocolate chips until smooth, then let it cool slightly. In a separate bowl, whisk the eggs with white sugar and brown sugar until combined. Add the melted chocolate mixture, vanilla extract, salt, cocoa powder, baking powder, and flour, then mix until just combined. Spread into the pan and bake until the brownie layer is set but still fudgy in the center.
  2. Remove the brownie from the oven and let it cool completely before adding the next layer. This helps the cheesecake layer stay smooth and stable.
  3. Mix the cream cheese, melted Nutella, cocoa powder, powdered sugar, salt, and vanilla extract until smooth and creamy. Spread this mixture evenly over the cooled brownie base.
  4. Place the brownies in the refrigerator and chill until the cheesecake layer is firm and set.
  5. Melt the milk and dark chocolate chips together with the coconut oil and a pinch of salt until smooth.
  6. Spread the melted chocolate over the chilled cheesecake layer. Let it set completely before slicing.
  7. Once the top layer is firm, cut into squares and serve chilled.

Nutrition

Energy: 638 kcal | Total Fat: 41 g | Saturated: 23 g | Trans: 0 g | Unsaturated: 5 g | Cholesterol: 124 mg | Total Carbs: 62 g | Fiber: 3 g | Sugars: 51 g | Proteins: 8 g | Sodium: 280 mg | Polyunsaturated: 2 g | Monounsaturated: 12 g

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