Nutella Cheesecake Brownie Bars

Did you know there are actually people out there who have not tried NUTELLA?!?! That is a shame people. A big, huge, fat shame. Let’s change that by mixing it with cream cheese, sugar, and brownies. Then proceeding to eat the remaining Nutella straight from the jar. Sound like a good plan?

These cheesecake brownie bars are based very closely off my Peanut Butter Cheesecake Brownie Bars, but super chocolatey, and the hazelnut flavor in the Nutella is especially delicious. I gave most of them away (Happy belated birthday KT!!), but the ones in my house didn’t last long 😉

Nutella Cheesecake Brownies Bars

yield approx 30

For the brownie layer:

• 1 box No Pudge brownie mix or TJ’s Reduced Guilt brownie mix
• 1 6oz container Yoplait Light fat free red velvet yogurt

For the cheesecake layer:

• 8oz fat free cream cheese
• 1/4 cup fat free plain Greek yogurt
• 1 box fat free, sugar free chocolate pudding mix
• 2/3 cup granulated
• 1/2 cup Nutella
• 1/2 cup unsweetened vanilla almond milk
• 1 tsp vanilla extract
• 1/2 tsp almond extract

Directions:

1. Preheat oven to 350. Spray a 9×13 baking pan well with nonstick spray. Set aside.
2. In a medium bowl, combine brownie mix and yogurt. Spread in a thin layer to coat the bottom of your baking pan.
3. In a large bowl, beat cream cheese, Greek yogurt, pudding mix, sugar, Splenda, and Nutella. Add almond milk, and extracts. Beat until smooth and creamy.
4. Spread cheesecake mixture evenly over brownie mixture.
5. Bake for 80-90 minutes until cheesecake layer is set in the center. Yes, that is quite a long time. You may want to pour yourself a glass of wine and catch up on bad reality tv.
6. Cool on wire rack for 30 minutes, then transfer to refrigerator to cool completely.