# Coconut and Nutella Cheesecake

Recipe by [Liam Murphy](https://fridge.menu/en/u/liammurphy)

A no-bake cheesecake with a chocolate biscuit base, coconut-yogurt cream and a glossy Nutella topping.

Servings: 6 · Cook 60 min · Desserts

Contains: gluten, milk, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Coconut and Nutella Cheesecake](https://image.fridge.menu/adaptations/dgzseas2/054126752429ee0211a95c72f9d0fe6ac73e7e5251d89377ac749a2b4147c7c6.jpg)

## Ingredients

- 250 g chocolate biscuits
- 120 g [butter](https://fridge.menu/en/i/butter)
- 1 tbsp [Nutella](https://fridge.menu/en/i/nutella) — for the base
- 300 ml [double cream](https://fridge.menu/en/i/cream) — 50 ml of it used to dissolve the gelatine
- 250 g [cream cheese](https://fridge.menu/en/i/cream-cheese)
- 125 g [coconut yogurt](https://fridge.menu/en/i/yogurt)
- 100 g [icing sugar](https://fridge.menu/en/i/powdered-sugar)
- 10 g [gelatine](https://fridge.menu/en/i/gelatin)
- [Nutella](https://fridge.menu/en/i/nutella) — to taste, for decoration
- [desiccated coconut](https://fridge.menu/en/i/coconut) — to taste
- chocolate shavings — to taste

## Steps

1. Blitz the biscuits in a blender to fine crumbs.
2. Melt the butter in a bain-marie.
3. Mix the crushed biscuits with the melted butter until even, then add 1 tbsp of Nutella.
4. Line the base of a 22 cm tin with baking paper and press in the biscuit base firmly.
5. Chill the base in the fridge for 30 minutes. (30 min)
6. Soak the gelatine in cold water and warm 50 ml of the double cream in the microwave.
7. Dissolve the softened gelatine in the warm cream, stirring well.
8. Whip the remaining cold double cream with the icing sugar to a thick foam.
9. Beat the cream cheese, then add the coconut yogurt and desiccated coconut.
10. Gently fold the cream cheese mixture together with the dissolved gelatine and whipped cream.
11. Spread the filling over the base and smooth the surface.
12. Chill the cheesecake in the fridge for 3 hours. (180 min)
13. Melt the Nutella for decoration in a bain-marie and let it cool slightly.
14. Pour the melted Nutella over the cheesecake and spread evenly.
15. Sprinkle with desiccated coconut and chocolate shavings.

Published 2026-10-08

https://fridge.menu/en/r/coconut-nutella-cheesecake-dgzseas2

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