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.
Servings: 6 people
Calories: 790kcal
Equipment
- 6" Circular removable baking tin
- Hand-held electric mixer
Ingredients
- 130 g digestives or graham crackers
- 60 g unsalted butter melted
- 300 ml double cream
- 300 g full-fat cream cheese
- ¼ teaspoon of almond extract
- 200 g white chocolate melted and cooled
- 5 tablespoon if almond paste or puree
- Crushed almonds or almond flakes optional
- ½- ¼ cup Coconut flakes
- Raffaello chocolates for topping
Instructions
Base
- Add the digestive biscuits or graham crackers to a food processor and blitz into fine crumbs.
- Transfer the crumbs to a bowl, add the melted butter, and mix until evenly coated.
- Press the mixture firmly into a 6-inch removable-base tin to form the crust. Refrigerate for 30 minutes.
Filling
- Melt the white chocolate in the microwave in 30-second intervals, stirring between each interval. Set aside to cool completely.
- Whip the cold heavy cream for 3–5 minutes until medium to stiff peaks form. Set aside.
- In a separate bowl, beat the cream cheese, mascarpone, almond extract, cooled white chocolate, and sugar until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spread half of the filling over the chilled biscuit base. Add dollops of almond paste and gently swirl through the filling. Sprinkle with crushed almonds, if desired.
- Spoon the remaining filling on top and smooth evenly with a spatula.
- Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.
- Once set, cover the cheesecake with coconut flakes, ensuring the surface is evenly coated.
- Decorate with Raffaello truffles.
- Serve and enjoy this luxurious no-bake Raffaello cheesecake during special occasions.
Video
Notes
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White Chocolate: Let the melted white chocolate cool before adding it to the filling to prevent splitting.
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Chilling: Refrigerate for at least 6 hours, preferably overnight, to ensure the cheesecake sets firmly.
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Accurate Measurements: Measure all ingredients carefully for the best results.
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Almond Filling: Substitute almond butter for almond paste or purée, or omit it for a milder flavor. Add crushed almonds for extra crunch.
Nutrition
Serving: 240g | Calories: 790kcal | Carbohydrates: 62g | Protein: 9g | Fat: 57g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 115mg | Sodium: 290mg | Potassium: 220mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1650IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 1.5mg