No-bake Raffaello Cheesecake

Indulge in this silky, rich, creamy No-Bake Raffaello Cheesecake. Packed with coconut, white chocolate, and almond flavors, it captures the taste of a classic Raffaello truffle. This elegant dessert is perfect for special occasions, including Christmas and other festive celebrations.

I love how elegant this No-Bake Raffaello Cheesecake looks, with its snowy-white color, creamy filling, and delicate coconut topping. The texture is smooth and soft, with a buttery biscuit base and little pops of crunch from the almonds and coconut. This dessert feels especially perfect for autumn and winter, particularly around Christmas, when those white Raffaello chocolates look like little snowballs. Raffaello-inspired cakes and cheesecakes are great dessert options.

You may also enjoy this Raffaello Tiramisu.

Why This Recipe Works

• This no-bake Raffaello cheesecake is incredibly easy to make and requires no oven time. Prepare the base, mix the creamy filling, assemble, and chill until set.
• If you love Raffaello, this cheesecake is a delicious option. Creamy white chocolate, sweet coconut, and crunchy almonds create that familiar Raffaello flavor in every bite.
• This no-bake Raffaello cheesecake is great to make ahead, especially when you're entertaining. Once assembled, it can chill in the fridge while you take care of everything else, so you have less to do when it's time to serve.
• With its creamy texture, elegant appearance, and indulgent flavor, this no-bake Raffaello cheesecake makes a beautiful dessert for Christmas, birthdays, dinner parties, and other celebrations. It's guaranteed to make any occasion feel a little more special.

No-bake Raffaello Cheesecake Ingredients

See the recipe card for full ingredient and quantity details.

• Cream Cheese: Use full-fat cream cheese for the creamiest texture.
• White Chocolate: Use good-quality white chocolate for the best flavor and consistency.
• Desiccated Coconut: Provides the signature Raffaello coconut flavor throughout the cheesecake.
• Heavy Cream: Use full-fat cream and make sure it is cold.
• Almond paste or purée: To emulate the Raffaello center.

Tips and Substitutions

• White Chocolate: Let the melted white chocolate cool slightly before adding it to the filling to prevent it from splitting.
• Chill: Chill for at least 6 hours before serving; otherwise, it will not be firm.
• Measure: Accurately measure ingredients for consistent results.
• Use full-fat cream cheese: For the creamiest filling, use full-fat cream cheese rather than low-fat varieties, which may leave the cheesecake too soft.
• Adjust the almond filling: Use almond butter instead of almond paste or purée, or leave it out altogether if you prefer a milder flavor. Add crushed almonds for extra crunch.

Can You Translate This Recipe

How to Make No-bake Raffaello Cheesecake

Step 1: Add the digestive biscuits (or graham crackers) to a food processor.

Step 2: Blitz until they form fine, even crumbs.

Step 3: Transfer the biscuit crumbs to a bowl, pour in the melted butter, and mix until evenly coated.

Step 4: Add the mixture to a 6" removable tin and press firmly to form the crust. Refrigerate for 30 minutes.

Step 5: Add white chocolate to a bowl.

Step 6: Microwave the white chocolate in 30-second intervals, stirring in between. Then let it cool completely before adding it to the filling.

Step 7: Pour the cold heavy cream into a bowl and whip until medium to stiff peaks or for 3-5 minutes. Set aside.

Step 8: In a separate bowl, add cream cheese, mascarpone, almond extract, cooled melted white chocolate, and sugar until smooth and creamy.

Step 8: Whisk for 1 minute, or until combined.

Step 9: Add the whipped cream to the cream cheese mixture.

Step 10: Gently fold in the whipped cream until smooth, light, and fluffy.

Step 11: Spread half of the filling over the prepared biscuit crust and smooth the top.

Step 12: Add dollops of almond paste and gently swirl them through the filling. If desired, sprinkle over crushed almonds.

Step 13: Spoon the remaining filling on top.

Step 14: Smooth it out evenly with a spatula. Cover and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is fully set.

Step 15: Once it has set, cover the cheesecake with coconut flakes.

Step 16: Make sure the cheesecake is fully coated.

Step 17: Top with Raffaello.

Step 18: Serve this delicious no-bake Raffaello cheesecake as dessert.

Recipe FAQs

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