Coconut and Nutella Cheesecake

Name: Coconut and Nutella Cheesecake
Prep time: 40 min
Total time: 40 min
Yield: 6
Ingredients: Chocolate cookies ¾ cup; Shredded coconut 0.375 cup; Butter 5 ½ tbsp; Yogurt (coconut flavored) 1 cup; Cream cheese 0.67 cup; Powdered sugar 0.3 cup; Coconut milk 2 tbsp; Fresh liquid cream 0.85 cup; Gelatin in sheets 0.35 oz; Nutella ¾ cup; Shredded coconut to taste

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Difficulty: Easy
Prep time: 40 min
Serving: 6
Cost: Average

PRESENTATION

Recipe by
Sara Bonaccorsi

This coconut Nutella cheesecake is a super tasty blend of New York-style cheesecake with some really amazing extras. Instead of the usual graham cracker crust, you've got a crispy base made from cocoa cereal biscuits—really, it is a nice chocolatey twist. Then, shredded coconut is mixed in. It's sweet, and it gives each bite a slightly tropical flavor that really complements everything perfectly.

And the Nutella? It's the star. What sets this cheesecake apart is that rich layer of Nutella. Everyone loves Nutella—it's true—and its nutty, creamy goodness turns the dessert into a full-on party. Honestly, you can either bake it for a firm finish or go with the coconut Nutella cheesecake no-bake option. It’s chilled and moist. Both versions are so so good—like a refreshing change from your usual cheesecake routine.

Whether it's a weekend hangout, birthday, or just a random Tuesday, there's never a wrong time for a coconut Nutella cheesecake recipe like this. Some folks even whip up coconut Nutella cheesecake bars for easy sharing—pretty much genius if you're bringing something special to a potluck or just enjoying bite-sized treats at home. This homemade coconut Nutella cheesecake isn't just about taste—it's about the whole vibe when chocolate, coconut and hazelnut come together.

And here's the thing—it stands out from other Nutella dessert recipes with its tangy cheesecake bite fused with these fun flavors. Feeling adventurous? Top it with more coconut or add extra Nutella for a richer chocolate hazelnut experience. It’s a cool twist on a traditional American dessert, and honestly, it brings people together around the table for another slice. So, get ready to indulge in a dessert that's really really good at mixing classic elements with new, exciting tastes.

INGREDIENTS

Ingredients (for a 7-inch pan): Chocolate cookies ¾ cup (90 g); Shredded coconut 0.375 cup (30 g); Butter 5 ½ tbsp (75 g)

For the Cream: Yogurt 1 cup (250 g) - (coconut flavored); Cream cheese 0.67 cup (160 g); Powdered sugar 0.3 cup (45 g); Coconut milk 2 tbsp (30 g); Fresh liquid cream 0.85 cup (200 g); Gelatin in sheets 0.35 oz (10 g)

For the Topping: Nutella ¾ cup (200 g); Shredded coconut to taste

Preparation

How to prepare Coconut and Nutella Cheesecake

To prepare the coconut and Nutella cheesecake, start by buttering and lining an 18 cm (7-inch) springform pan with parchment paper. Then prepare the base: melt the butter over very low heat, then blend the cookies in a food processor 1, transfer the powder to a bowl 2 and add the shredded coconut 3.

Give a quick stir 4 before adding the previously melted butter, which has been allowed to cool slightly 5. Now make the mixture uniform 6.

Transfer the mixture into the pan and press it down with the back of a spoon 7. Let it set in the fridge for at least 30 minutes 8. Move on to the cream: soak the gelatin in cold water for about ten minutes 9.

Pour the coconut yogurt into a bowl 10, add the cream cheese 11 and the powdered sugar 12.

Mix to incorporate all the ingredients 13. At this point, drain the gelatin and put it in a saucepan with the coconut milk 14, let it dissolve over low heat, stirring continuously. Pour it over the cream 15.

Stir well 16 and whip the cream to stiff peaks 17. Then add it to the cream 18.

Be careful to gently fold it in with delicate movements from bottom to top 19. Transfer everything onto the cookie base 20 and level the surface 21.

Place the cake in the fridge to set for at least 2 hours (better 3 or 4 hours to ensure it is well set) 22. After this time, retrieve the cake from the fridge, pour Nutella into a bowl and work it with a spoon to soften it. Then spread it over the surface of the cake 23 and distribute it evenly with the back of a spoon 34.

Gently place three strips of parchment paper, slightly spaced apart, on one of the edges of the cake 25, sprinkle the shredded coconut 26, and your coconut and Nutella cheesecake is ready 27.

Storage

You can store your coconut and Nutella cheesecake in the refrigerator for 2-3 days.

If needed, you can also freeze it but without the topping.

Tip

If the Nutella is too solid, warm it slightly in a bain-marie, making sure it doesn't become too runny; otherwise, it will drip, and you won't be able to achieve a perfect topping layer.

In the filling, you can add some chocolate flakes to enhance everything.

For the translation of some texts, artificial intelligence tools may have been used.