This Rafaello Cheesecake is a creamy, coconut-filled dessert that will satisfy all coconut and white chocolate lovers! Inspired by the flavors of the classic Rafaello candy, this no-bake cheesecake combines a crunchy biscuit base with a rich and smooth coconut-flavored cheesecake filling. It’s the perfect treat for any occasion, and the best part is, it’s incredibly easy to make!
Why You’ll Love This Recipe:
You’ll love this recipe because it’s simple, quick, and doesn’t require baking. The smooth texture of the cheesecake, combined with the rich white chocolate and the delightful coconut flavor, makes this dessert irresistible. It’s a perfect combination of light and creamy, with a crunchy base that adds the perfect balance. Whether you love coconut or just want a fresh twist on cheesecake, this recipe is a must-try.
Perfect Occasion:
This Rafaello Cheesecake is ideal for summer gatherings, afternoon tea, or as a light dessert after a rich meal. It’s also a great option for special occasions when you want to impress guests with a unique yet familiar flavor profile. The no-bake nature makes it perfect for warm days when you don’t want to turn on the oven.
Decoration Tips:
To enhance the presentation, sprinkle more coconut flakes on top or garnish with whole hazelnuts or almond slivers for an extra crunch. You can also drizzle some melted white chocolate over the top for a decorative finish. For a more elegant look, add some edible gold flakes or delicate coconut balls as garnish.
Ingredients:
For the Base:
- 1.5 packs of biscuits (you can use a mix of oat and digestive biscuits) (200g)
- 100g butter (melted)
- 1 tbsp coconut flakes (optional, or substitute with chopped hazelnuts)
For the Cheesecake Filling:
- 180g cream cheese (or fresh white cheese for a firmer texture)
- 200ml cold cream (35% fat)
- 2 packets whipped cream powder
- 150g white chocolate (melted)
- 2 tbsp coconut flakes
Instructions:
- Prepare the Base:
- Crush the biscuits in a food processor until finely ground.
- Add the melted butter and coconut flakes (or hazelnuts) to the crushed biscuits and mix well.
- Press the mixture evenly into the base of a 19-20 cm springform pan. Set aside.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese (or fresh white cheese) until smooth.
- Add the cold cream and the whipped cream powder to the cheese mixture, and beat until thick and well combined.
- Gradually mix in the melted white chocolate until the mixture is smooth.
- Stir in the coconut flakes and mix until evenly distributed.
- Assemble the Cheesecake:
- Pour the cheesecake mixture over the biscuit base in the springform pan.
- Smooth the top with a spatula and sprinkle additional coconut flakes on top for decoration.
- Refrigerate the cheesecake for at least 3-4 hours until fully set.
Enjoy your Rafaello Cheesecake, a deliciously creamy and coconut-filled dessert perfect for any occasion!
