The coconut and Nutella cheesecake without a biscuit base is a delicious super creamy dessert that you can make in no time! It’s a quick version and lighter than the classic cheesecake. In this case, the difference lies in the base!
That characteristic layer of biscuits and butter typical of cheesecakes is not here. It effectively becomes a cheese cake, creamy, enveloping, and just as delicious, thanks to the surface enriched with creams or fresh fruit.
In this case, I chose to decorate my cheesecake without a base with plenty of Nutella and shredded coconut. However, fruit dessert lovers can also try this version, with blueberry jam and fresh blueberries, truly amazing.
The version with chocolate chips inside the batter is also excellent.
Therefore, this dessert can be personalized to our liking in various ways, both in the filling and in the decoration!
The gluten-free cheesecake without biscuits is a gluten-free and yeast-free dessert, so it’s also perfect for those with intolerances. It keeps for about 4 days in the fridge and can also be baked in single-serving molds.
Let’s see together how to prepare this delicious gluten-free coconut and Nutella cheesecake!
Make sure to read to the end, you’ll find useful tips for executing this recipe and a little gift for you ❤️
Other easy and delicious desserts I recommend you try:
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: about 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 28 oz cream cheese
- 2 eggs (medium-sized)
- 3.5 oz white chocolate
- 0.8 cups sugar (if you like it sweeter, add 1-2 tablespoons of sugar)
- 0.4 cups gluten-free coconut flour (or shredded coconut)
- 0.4 cups gluten-free cornstarch
- Nutella®
- gluten-free coconut flour (a couple of tablespoons. Or shredded coconut)
Tools
- Bowls
- Mixer
- Hand Whisk
- Spatula
- Baking Pan
- Parchment Paper
Steps
Take the white chocolate, melt it in a bain-marie or in the microwave, and then set it aside.
In a bowl, gather all the cream cheese. At the end of the article, you will find examples for possible ingredient substitutions.
Break in two medium-sized whole eggs and then add the melted white chocolate and sugar.
If in the meantime the chocolate has hardened again, stir it with a hand whisk or, at most, put it back in the microwave for 3-4 seconds.
Finally, first add the coconut flour (shredded coconut works too), then the cornstarch with a sieve.
Mix everything with a hand whisk or an electric mixer until you get a homogeneous and grainy mixture.
Having used coconut flour (or if you preferred shredded coconut), your dough cannot be smooth but grainy.
A note on the size of the mold to use.
Since we didn’t use yeast for this dessert, there will be no height rise.
So, for purely aesthetic reasons, I recommend using small pans so the cheesecake will be taller instead of wide and low.
Personally, I like to use square molds so I can cut the cheesecake into squares without ruining the slices, but if you prefer, a round mold is also fine.
My square mold is 8×8 inches, at most I recommend 9×9, not larger otherwise you’ll get a really low cake.
We’re ready! Pour the mixture into the lined baking pan and bake in a preheated static oven at 340°F for about 50 minutes.
If you only have the fan mode it’s fine too but lower to 320°F and cover the surface with foil for at least 30 minutes, to prevent it from darkening too much.
The cooking time is indicative, after 45 minutes do a first check by poking the cake with a skewer.
If it’s dry, take it out, otherwise continue for another 5-10 minutes and try again.
When the cheesecake is cooked, take it out and let it cool before removing it from the pan.
Then put it on a cooling rack to evaporate any trapped moisture during baking.
Once cold, you can finally decorate it!
Nutella on top. I went by feel so adjust according to your taste (the more the better!!!)
Finally, a sprinkle of coconut flour to make it even prettier!
Your coconut and Nutella cheesecake without a base is ready to be enjoyed!
I hope you feel like trying this delicious dessert! Let me know in the comments if you like it!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
How can I decorate the surface differently?
You can use pistachio spread and chopped pistachios. Or white chocolate that is melted again in a bain-marie or microwave, and white chocolate flakes (or white chocolate chips, or to create a crust, dark chocolate).
If you prefer fruit desserts, decorate the surface with jams or preserves to your taste and fresh seasonal fruit.How can I substitute cream cheese?
Well, you can prepare this cheesecake without a base using only cream cheese, totaling 28 oz. Or introduce, along with cream cheese, another ingredient of your choice from these:
1) well-sifted ricotta;
2) plain yogurt;
3) dessert cream (inserted as liquid);
4) quark or Greek yogurt
5) mascarpone
6) robiola.
If you do not like cream cheese, you can use the ingredients just described even in combination with each other. E.g. 14 oz of ricotta + 14 oz of Greek yogurt, or 7 oz of cream + 7 oz of ricotta + 14 oz of yogurt, etc. If you choose plain yogurt, better half the dose in addition to Greek yogurt (so 14 oz + 14 oz).What is the difference between coconut flour and shredded coconut?
The difference is that coconut flour has a finer and more uniform grain as the pulp of the coconut is ground. Shredded coconut is the result of coconut pulp that is dried and then grated. It is found in the form of flakes so much more irregular and “coarse” compared to coconut flour.
In this particular case, using one or the other does not change the final result but there is a significant difference between the two.
Coconut flour has a high thickening power, absorbs a lot of liquids, and is used in cooking in many preparations, both sweet and savory. Moreover, it is also less fatty and less caloric than shredded coconut. Unless the recipe allows, do not substitute coconut flour with shredded coconut at will because you would also have to review the dosages of the other ingredients.
A note in favor of both is that they do not contain gluten so, to all intents and purposes, this dessert is also suitable for celiacs.If I wanted to make the base with biscuits?
In this case, I recommend changing the recipe because the hallmark of this cheesecake is precisely the absence of biscuits at the base! You can try the Peach Cheesecake Baked in the Oven, or the one with Nutella and Toasted Hazelnuts, or the no-bake coconut and chocolate version.
Can I also use single-serving molds?
Yes, certainly, but in this case, you will need several! I haven’t yet tested to see the number of molds needed, but you can really prepare this dessert using whatever molds and pans you have on hand. The only advice that concerns only an aesthetic point of view and not taste is to choose containers that are not too large to avoid the cake being too flat.
For how many days can I keep the baked cheesecake?
Once baked, the cheesecake should be kept in the fridge for a maximum of 4 days. I recommend covering it if there are ingredients that might alter the smell.
