Nutella and coconut cold cheesecake, no-bake recipe

Raise your hand if you have never tasted a cheesecake! It is a really delicious dessert, and you can make a thousand variations, so as to satisfy all tastes. The classic cheesecake (literally “Cheese cake”) involves the use of spreadable cheese, such as the famous Philadelphia. Those who don’t like its strong flavor can replace it with something sweeter, like mascarpone, which is what I did in this recipe too. There cheesecake it can also be baked in the oven, as in the classic New York recipe, or without cooking where eggs and flour are not required, for example. Today I wanted to prepare a delicious Nutella and coconut cold cheesecake, which will surely make young and old lick their mustaches. There Nutella everyone likes it, and a dessert that includes it among its ingredients can only be a great success. The flavor of the coconut it goes perfectly with the sweet one of the famous hazelnut cream, and gives a touch of freshness that will make your culinary creation unique. The secret of a good cheesecake is to allow the cream to cool for a long time before serving, in order to obtain the perfect consistency. For this reason I recommend starting to prepare the dessert the night before, so that you can leave it overnight in the fridge. If you don’t have all this time available, you can settle for 3 hours in the fridge, or about 1 hour in the freezer.

Ingredients for 4 people

Dry biscuits: 250 g
Butter: 125 g
Nutella: 2 tbsp
Whipping cream: 250 ml
Sugar: 100 g
Mascarpone: 250 g
Coconut yogurt: 125 g
Coconut flour: 2 tbsp
Gelatin (isinglass): 8 g
Milk: 1 cup
Nutella: 300 g
Coconut flour: to taste
Chunks of fresh coconut: to taste

Preparation: 30 minutes
Cooking:
Total: 30 minutes
Calories: 437 kcal / portion

Preparation

To prepare the biscuit base, melt the butter in a saucepan over low heat.

Meanwhile, coarsely crumble the biscuits, then chop them with the mixer.

Add two tablespoons of Nutella to the melted butter to soften it.

Mix the crumbled biscuits with the butter and Nutella, until you get a semi-solid mixture.

Line a zippered cake pan with parchment paper.

Pour in the biscuits and compact the bottom well with a spoon.

Let it rest in the fridge for at least 20 minutes. Meanwhile, prepare the cream. Soak the gelatine leaves in cold water for a few minutes.

Whip the liquid cream with the sugar for about 3 minutes.

Then add the yogurt, mascarpone and coconut flour, mixing with an electric mixer.

Pour a cup of milk into a saucepan and let the well-squeezed gelatin melt. Stir for a couple of minutes until the gelatin has completely dissolved.

Add it to the rest of the mixture, mixing well. Take the pan and pour the cream over the biscuit base, leveling it with a spoon. Leave in the fridge overnight, or in any case for no less than 3 hours.

]Now it’s the decoration’s turn. Soften the Nutella by pouring it into a cup and leaving it for no more than 10 seconds in the microwave, set to minimum. Then pour it over the cream, leveling it with a spatula. Place the pan in the fridge for at least 30 minutes, then finish decorating the cold Nutella and coconut cheesecake to taste. I dusted it with coconut flour and garnished it with a few pieces of fresh coconut.