Coconut and Nutella Cheesecake: A Creamy, Indulgent Delight

This Coconut and Nutella Cheesecake is a rich, velvety dessert that combines the tropical sweetness of coconut with the decadent, creamy texture of Nutella. The buttery, crumbly digestive biscuit crust is the perfect base for the smooth coconut and cream cheese filling, while the Nutella topping adds a luscious layer of indulgence. Topped with a sprinkle of coconut flakes, this no-bake cheesecake offers a balance of flavors that is both light and rich, making it an irresistible treat for any occasion.

Why You’ll Love This Recipe
You’ll love this cheesecake because it’s an effortless blend of creamy, sweet, and nutty flavors, perfect for coconut and chocolate lovers alike. The digestive biscuit crust gives the cheesecake a firm foundation with a satisfying crunch, while the light coconut-flavored filling pairs beautifully with the rich Nutella topping. This no-bake recipe is also great for those who want a show-stopping dessert without the fuss of baking. With simple ingredients and straightforward steps, you’ll create a dessert that’s both delicious and visually appealing, perfect for impressing guests or treating yourself.

Perfect Occasion
This cheesecake is the perfect dessert for special occasions like birthdays, family gatherings, or dinner parties. Its luxurious texture and unique flavor combination make it a standout on any dessert table. It’s also a wonderful choice for the warmer months when you want a rich dessert without turning on the oven. Whether served as a grand finale to a meal or as an afternoon treat with coffee or tea, this coconut and Nutella cheesecake is sure to delight. Its beautiful layers and creamy consistency make it an ideal dessert to make ahead and enjoy chilled.

Decoration Tips
For a stunning presentation, finish the cheesecake with a generous layer of melted Nutella, spreading it smoothly over the top. You can add a sprinkle of shredded coconut for extra texture and a visual pop. For a more elegant touch, consider drizzling melted white chocolate in a decorative pattern over the Nutella topping. If you’re feeling creative, use fresh berries or edible flowers to give the cheesecake a colorful, fresh finish. You could also add a ring of whipped cream around the edges for an extra creamy detail.

Ingredients (for a 24/26 cm pan):

• 350 grams of digestive biscuits
• 170 grams of butter, melted

For the filling:

• 400 ml of heavy whipping cream (preferably pre-sweetened)
• 300 grams of cream cheese
• 200 grams of coconut-flavored yogurt (or plain yogurt if preferred)
• 2 tablespoons of shredded coconut (optional)
• 3 sheets of gelatin
• 250 grams of Nutella

Instructions:

1. Begin by crushing the digestive biscuits in a food processor until they are finely ground. Transfer the crumbs to a bowl and mix them with the melted butter until fully combined. Press this mixture into the base of a springform pan, smoothing it out with the back of a spoon to create an even crust. Set the pan aside.
2. Soak the gelatin sheets in cold water for about 10 minutes to soften them.
3. While the gelatin softens, whip the heavy cream until stiff peaks form. (For best results, chill the cream in the refrigerator, and then place it in the freezer for 15 minutes before whipping.) Once whipped, gently fold in the coconut yogurt.
4. Add the cream cheese and, if using, the shredded coconut to the whipped cream mixture. Carefully fold everything together using a spatula, mixing from the bottom to the top to maintain the airy texture.
5. Heat 20 ml of cream in a small saucepan over low heat. Remove the gelatin sheets from the water, squeezing out any excess liquid, and add them to the warm cream. Stir constantly with a whisk until the gelatin is completely dissolved, then let it cool slightly.
6. Once cooled, gently fold the gelatin mixture into the cream cheese filling, making sure everything is well combined.
7. Pour the filling over the prepared biscuit base, spreading it evenly. Place the cheesecake in the refrigerator to set for at least 5 to 6 hours, or until the filling is firm.
8. For the Nutella topping, melt the Nutella using a double boiler or by placing it in a heatproof bowl over simmering water. Once melted and smooth, spread the Nutella evenly over the top of the chilled cheesecake.
9. To finish, sprinkle a light layer of shredded coconut over the Nutella topping for a decorative touch.

Enjoy this luxurious coconut and Nutella cheesecake, a perfect combination of tropical flavors and indulgent chocolate!