How To Make German Chocolate Hazelnut Streusel Käsekuchen Bars
Kinder Bueno-Inspired German Cheesecake Bars
If you’re looking for the German version of this recipe, click here.
Für das Rezept auf Deutsch klick einfach hier: Zum deutschen Rezept
If you’ve ever spent time in Germany, you know some of the things they do incredibly well: Kinder/Bueno treats and cheesecake. There always seems to be another chocolate-hazelnut creation waiting to be discovered, and their version of cheesecake always seems like such a labor of love. They call cheesecake käsekuchen and it is made a little different than North American cheesecake.
Jump to RecipeThese German Chocolate Hazelnut Streusel Käsekuchen Bars were inspired by those flavors. Instead of using a chocolate hazelnut spread you can buy at the store, we slowly infuse roasted hazelnuts into cream to create a rich cheesecake filling, then transform the leftover hazelnuts into a decadent chocolate center layer. The result is a creamy German-style cheesecake with deep hazelnut flavor, a rich chocolate filling, and a crunchy chocolate streusel topping.
We usually focus on beginner-friendly recipes here at TastyCue, and while this one isn’t the easiest dessert we’ve ever shared, we worked hard to make the instructions approachable. Take it one step at a time and you’ll end up with a bakery-worthy dessert that’s guaranteed to impress.
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Before You Start…
At first glance, this recipe might look a little intimidating, but it’s actually much easier if you think of it as three separate recipes that come together at the end:
- Making the roasted hazelnut cream and chocolate hazelnut filling
- Making the chocolate crust and streusel topping
- Making the German cheesecake filling
None of the individual steps are particularly difficult, and you can even spread them out over multiple days if you’d like. The hazelnut cream and chocolate filling can be prepared ahead of time, the crust mixture can be mixed in advance, and the cheesecake filling comes together in just a few minutes when you’re ready to bake.
Breaking the recipe into these three simple parts makes it much more approachable, and the end result is well worth the extra effort.
Ingredients
Roasted Hazelnut Cream
- 1 1/2 cup heavy cream
- 1 cup hazelnuts
Chocolate Hazelnut Filling
- Reserved warm hazelnut solids
- ½ cup chocolate chips
Chocolate Crust & Streusel
- 1 cup all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup cocoa powder
- 6 tablespoons unsalted butter, melted
For the streusel:
- ¼ cup roasted hazelnuts, roughly chopped
German Hazelnut Cheesecake Filling
- Prepared hazelnut cream
- 500 g quark
- ¾ cup Greek yogurt
- ¾ cup granulated sugar
- 3 large eggs
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Quark Substitute
If quark is unavailable, use:
- 500 g (18 oz) cream cheese
- 1¾ cups Greek yogurt total
Directions
Make the Roasted Hazelnut Cream
- Preheat the oven to 350°F (175°C).
- Spread the hazelnuts on a baking sheet and roast for 10–12 minutes until fragrant and lightly golden.
- Allow the hazelnuts to cool slightly, seperate out ¼ cup and chop roughly to be added to the streusel later. Pulse the remaining 1 cup in a food processor until finely chopped.
- Add the chopped hazelnuts and cream to a saucepan.
- Cook over very low heat for 2–3 hours, stirring occasionally. The mixture should gently simmer but never boil aggressively.
- Use an immersion blender to incorporate further after the 3 hours.
- Place a fine mesh sieve over a bowl and strain the mixture.
- Do not press on the hazelnuts. Allow them to naturally drain while retaining some cream.
- Reserve both the strained cream and the hazelnut solids.
- Allow the cream to cool for 20–30 minutes before using.
Make the Chocolate Hazelnut Filling
- While the hazelnut solids are still warm, transfer them to a bowl.
- Add the chocolate chips.
- Stir until the chocolate melts completely and forms a smooth filling. (If the chocolate doesn’t melt, put in the microwave in increments of 15 seconds.
- Allow the mixture to cool until spreadable but still soft.
Make the Crust & Streusel
- In a medium bowl, combine the flour, brown sugar, granulated sugar, cocoa powder, and melted butter.
- Stir until a crumbly mixture forms.
- Reserve approximately 1 cup of the mixture.
- Mix the remaining chopped roasted hazelnuts from earlier into the reserved portion to create the streusel topping.
- Set aside.
Make the Cheesecake Filling
- In a large bowl, whisk together the quark, Greek yogurt, sugar, cornstarch, vanilla, and salt until smooth.
- Stir in the hazelnut cream.
- Add the eggs one at a time, mixing just until incorporated.
- Mix until smooth and creamy.
Assemble
- Preheat the oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper.
- Press the chocolate crust mixture firmly into the bottom of the pan.
- Bake for 15 minutes.
- Remove from the oven and cool for 5–10 minutes.
- Pour half of the cheesecake filling over the crust.
- Carefully spread the chocolate hazelnut filling over the cheesecake layer.
- Pour the remaining cheesecake filling over top.
- Sprinkle the chocolate hazelnut streusel evenly over the surface.
Bake
- Bake for 45–60 minutes.
- The edges should be set while the center still has a slight jiggle.
- Remove from the oven and cool completely at room temperature.
- Refrigerate for at least 4 hours before slicing.
- For the cleanest slices and best flavor, chill overnight.
Note: Depending on the moisture content of your quark and the amount of cream retained by the hazelnuts, you may have a little cheesecake filling left over. We baked ours in a few small dessert jars for a crustless hazelnut cheesecake treat.
Frequently Asked Questions
What is a German cheesecake?
German cheesecake, known as Käsekuchen, is traditionally made with quark instead of cream cheese. This gives it a lighter texture and a slightly tangy flavor compared to American cheesecake.
What is quark?
Quark is a fresh dairy product popular throughout Germany and much of Europe. It’s thicker than yogurt but lighter than cream cheese, making it perfect for cheesecake.
Do these cheesecake bars taste like Kinder Bueno?
They’re inspired by the flavors of Kinder Bueno, especially the combination of chocolate and roasted hazelnuts. They aren’t a copycat recipe, but fans of Bueno bars will definitely recognize the inspiration.
Can I make these cheesecake bars ahead of time?
Absolutely. In fact, they taste even better after chilling overnight.
Can I prepare parts of the recipe in advance?
Yes. The hazelnut cream, chocolate filling, and crust mixture can all be prepared ahead of time.
Why simmer hazelnuts in cream?
This infuses the cream with natural roasted hazelnut flavor, creating a richer and more authentic taste than extracts or spreads.
Can I freeze these cheesecake bars?
Yes. Freeze individual slices in an airtight container for up to 2 months.
How do I store cheesecake bars?
Store covered in the refrigerator for up to 5 days.
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The Final Forkful
This recipe definitely takes a little more patience than our usual desserts, but every extra minute pays off. The roasted hazelnuts create a deep, authentic flavor throughout the cheesecake, the chocolate center adds richness without overwhelming the dessert, and the crunchy streusel topping brings everything together beautifully.
If you’re a fan of Kinder Bueno, German desserts, or chocolate and hazelnut together, this is one recipe you’ll want to make at least once.
If you try these German Chocolate Hazelnut Streusel Käsekuchen Bars, we’d love to hear how they turned out. Leave a comment below or tag us on social media so we can see your creations.
Much love,
Sidney & Thomas
How To Make German Chocolate Hazelnut Streusel Käsekuchen Bars
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Spread the hazelnuts on a baking sheet and roast for 10–12 minutes until fragrant and lightly golden.1¼ cup hazelnuts
- Allow the hazelnuts to cool slightly, seperate out ¼ cup and chop roughly to be added to the streusel later. Pulse the remaining 1 cup in a food processor until finely chopped.
- Add the chopped hazelnuts and cream to a saucepan.1½ cups heavy cream
- Cook over very low heat for 2–3 hours, stirring occasionally. The mixture should gently simmer but never boil aggressively.
- Use an immersion blender to incorporate further after the 3 hours.
- Place a fine mesh sieve over a bowl and strain the mixture.
- Do not press on the hazelnuts. Allow them to naturally drain while retaining some cream.
- Reserve both the strained cream and the hazelnut solids.
- Allow the cream to cool for 20–30 minutes before using.
- While the hazelnut solids are still warm, transfer them to a bowl.reserved warm hazelnut solids
- Add the chocolate chips.½ cup chocolate chips
- Stir until the chocolate melts completely and forms a smooth filling. (If the chocolate doesn’t melt, put in the microwave in increments of 15 seconds.
- Allow the mixture to cool until spreadable but still soft.
- In a medium bowl, combine the flour, brown sugar, granulated sugar, cocoa powder, and melted butter.1 cup all-purpose flour, ½ cup brown sugar, ¼ cup granulated sugar, ½ cup cocoa powder, 6 Tbsp unsalted butter
- Stir until a crumbly mixture forms.
- Reserve approximately 1 cup of the mixture.
- Mix the remaining chopped roasted hazelnuts from earlier into the reserved portion to create the streusel topping.¼ cup reserved roasted hazelnuts
- Set aside.
- In a large bowl, whisk together the quark, Greek yogurt, sugar, cornstarch, vanilla, and salt until smooth.18 oz quark, ¾ cup Greek yogurt, ¾ cup granulated sugar, ¼ cup cornstarch, 1 tsp vanilla extract, ¼ tsp fine sea salt
- Stir in the hazelnut cream.prepared hazelnut cream
- Add the eggs one at a time, mixing just until incorporated.3 large eggs
- Mix until smooth and creamy.
- Preheat the oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper.
- Press the chocolate crust mixture firmly into the bottom of the pan.
- Bake for 15 minutes.
- Remove from the oven and cool for 5–10 minutes.
- Pour half of the cheesecake filling over the crust.
- Carefully spread the chocolate hazelnut filling over the cheesecake layer.
- Pour the remaining cheesecake filling over top.
- Sprinkle the chocolate hazelnut streusel evenly over the surface.
- Bake for 45–60 minutes. The edges should be set while the center still has a slight jiggle.
- Remove from the oven and cool completely at room temperature.
- Refrigerate for at least 4 hours before slicing.
- For the cleanest slices and best flavor, chill overnight.
Nutrition
Video
Notes
- If quark is unavailable in your area, you can use:
- 18oz/500g cream cheese
- 1 additional cup/240ml Greek yoghurt
- You may have some cheesecake filling leftover depending on your hazelnut cream, if so we recommend making mini versions of this in pots! Thats what we did.
- The nutrition information provided here is intended as a rough guide, only. We are not licensed nutritionists.
absolutely worth the extra work!