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Creamy "Nutella" Cheesecake Bars

This is such a yummy quick treat for friends and family. Vegan and Gluten Free but definitely not guilt free, perfect for a sweet treat or indulgent Sunday afternoon. Decorate with any topping for the perfect finish! We love to use raspberries and coconut to decorate but you can use anything you can get your hands on - cocoa nibs, strawberries, extra chocolate - anything you like!

We used to love selling "Nutella" cheesecakes at events and markets, and we wanted to share this with you in a simple easy recipe. We refreshed our recipe and created something super quick and delicious for you to try at home!

What You'll Need?

  • Square 8 inch baking tin

  • Parchment Paper

  • Fridge

  • Mixing Bowl

  • Spatula

  • Food Processor or Rolling Pin & Freezer Bag

  • Sieve

Recipe Ingredients

  • 500g Vegan Cream Cheese - we would recommend using Tofutti Cream Cheese Original, Bute Island Original or Koko

  • 65g Sifted Icing Sugar

  • 250g Gluten Free Biscuit - for a cheap fix, Sainsburys, Tesco and Morrisons sell a Gluten Free Digestive biscuit for around £1

  • 100g Vegetable Margarine - the best brands include: Vitalite, Pure, Flora Plant based

  • 1 Jar Vegan Chocolate Spread - Nature Store or Biona are brands we would use but feel free to find any vegan chocolate spread available to you

  • Raspberries

  • Hazelnuts


  • Take the cream cheese alternative out of the fridge and sit at room temperature an hour before you start to make your cheesecake.

  • Grease and line your baking tin with parchment paper.

  • To make the biscuit base, using a food processor add the biscuit and vegetable margarine and blitz. If you aren't using a food processor, melt the margarine first before bashing the biscuit into small crumb. Press the buttery biscuit base into the tin to create a level base layer. Once done pop the tin in the fridge to set, whilst we make the filling.

  • In a food processor or mixing bowl mix the cream cheese with the sifted icing sugar.

  • Once combined add in the whole jar of vegan chocolate spread (I know this isn't an everyday treat but trust us!) and cream together until you have a light chocolate mixture.

  • Pour the chocolate cream cheese layer on top of the buttery biscuit base.

  • Level out the cheesecake layer and pop the cheesecake in the fridge for 4 hours - overnight for best results.

  • Take out of the tin when ready, chop up the cheesecake into rectangles.

  • Top with raspberries and hazelnuts!

  • Simple and delicious

Let us know if you make our creation - tag us in your pictures @poshpuddins

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