Dive into the luxurious world of coconut and white chocolate with this exquisite no-bake cheesecake. Inspired by the beloved Raffaello treats, this dessert brings together the richness of white chocolate, the creaminess of mascarpone cheese, and the tropical hint of coconut, all resting on a buttery biscuit base. Perfect for any occasion that calls for a touch of elegance without the need for an oven!
Why You’ll Love This:
This cheesecake is a dream come true for Raffaello lovers and anyone with a sweet tooth. It’s incredibly easy to make, requiring no oven time and minimal prep. The combination of smooth white chocolate and fluffy coconut flakes creates a texture and flavor that’s both rich and refreshing. It’s a sophisticated dessert that’s as pleasing to the palate as it is to the eye.
Perfect Occasion:
This cheesecake is ideal for high tea, elegant birthday celebrations, or as a luxurious finish to a dinner party. It’s also perfect for holidays and special occasions when you want to impress your guests without spending hours in the kitchen. A true crowd-pleaser, this dessert can be made in advance, allowing you to enjoy the festivities stress-free.
Decoration Tips:
Embrace the beauty and simplicity of coconut by generously topping the cheesecake with coconut flakes. For an added touch of elegance, you can garnish with white chocolate curls or even edible gold leaf. Serving the cheesecake on a chic cake stand will elevate its presentation, making it the centerpiece of your dessert table.
Ingredients:
- 50g of buttery biscuits, finely crushed
- 25g of melted butter
- 100g of white chocolate
- A splash of cream
- 330ml of 36% heavy cream
- 250g of mascarpone cheese
- 1 tablespoon of powdered sugar (adjust sweetness as desired)
- 3 heaping tablespoons of coconut flakes
Instructions:
- Combine the crushed biscuits with the melted butter, mixing well. Press this mixture into the bottom of a 16cm cake pan lined with baking paper, creating a firm base. Refrigerate the pan to set the base.
- Gently melt the white chocolate with a splash of cream, stir until smooth, and allow to cool.
- In a mixing bowl, blend the heavy cream with the mascarpone cheese and powdered sugar until stiff peaks form. Gradually pour in the cooled chocolate, continuing to mix. Finally, fold in the coconut flakes. Taste the mixture and adjust the sweetness with more powdered sugar if needed.
- Spread the filling over the biscuit base in the pan, smoothing the top. Sprinkle with additional coconut flakes for decoration.
- Chill the cheesecake in the refrigerator until it’s firm and set.
Indulge in this divine creation that combines the best of elegance, taste, and simplicity. Enjoy your culinary masterpiece!
