Divine Raffaello Coconut Cheesecake: A luxurious no-bake dessert with white chocolate and coconut

Divine Raffaello Coconut Cheesecake: A luxurious no-bake dessert with white chocolate and coconut

Unleash a tropical paradise with this Raffaello Coconut Cheesecake, a sublime dessert that combines the creamy richness of cheesecake with the exotic flavors of coconut and white chocolate. Inspired by Raffaello's beloved confections, this cheesecake offers a delicious fusion of crunchy coconut flakes and smooth white chocolate in a no-bake version that's both convenient and incredibly delicious.


Why you'll love it:

For coconut lovers, this cheesecake is a dream come true. The base is a mixture of crushed cookies and melted butter, topped with a creamy filling including cream cheese, melted white chocolate and coconut milk. The texture is perfectly complemented by the addition of coconut flakes, providing a delicious crunch that contrasts with the creaminess of the cream. The white chocolate ganache topping adds an extra layer of indulgence, making every bite a luxurious experience.

Perfect occasion:

This Raffaello Coconut Cheesecake is perfect for celebrations, summer gatherings, or any occasion where you want to impress with a sophisticated yet easy-to-prepare dessert. Its refreshing coconut flavor and elegant appearance make it ideal for bridal showers, birthdays or as a special treat during the holiday season.

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Decorating Tips:

For a stunning presentation, garnish the top of the cheesecake with more coconut flakes, a few white chocolate shavings, and even whole Raffaello candies for a decorative touch that hints at the flavors inside. A few edible flowers or a light dusting of powdered sugar can also enhance its visual appeal.


  • For the base:
    • 300 g crushed biscuits
    • 180g melted butter
  • For the filling:
    • 500 g of fresh cheese
    • 100 g melted and cooled white chocolate
    • 45 ml of whole coconut milk
    • 400 ml heavy cream
    • 2 small packets of coconut flakes
  • For the Ganache:
    • 200g white chocolate
    • 100 ml whole coconut milk


  1. Prepare the base:
    • Mix the crushed cookies with the melted butter until well combined.
    • Press this mixture into the bottom of a springform pan lined with parchment paper.
    • Chill in the refrigerator while preparing the filling.
  2. Make the filling:
    • In a large bowl, mix the cream cheese with the cooled melted white chocolate. Blend until smooth.
    • Stir in the coconut milk until well incorporated.
    • Add the coconut flakes.
    • In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to maintain a fluffy texture.
    • Pour the filling onto the cooled biscuit base and smooth the top.
  3. Prepare the Ganache:
    • In a microwave-safe bowl, melt the white chocolate with the coconut milk, stirring until smooth.
    • Let the ganache cool slightly, then pour it over the cheesecake as a topping.
  4. Cool and serve:
    • Refrigerate the cheesecake for at least 12 hours to ensure it sets well.
    • Before serving, garnish with additional coconut flakes, white chocolate shavings and Raffaello candies if desired.

Enjoy this delicious Raffaello Coconut Cheesecake, a no-bake dessert that promises a rich, creamy texture and a taste of tropical bliss in every bite!

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