Rafaello Cheesecake: A Delight for Coconut Lovers

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 cookie base with a rich, creamy 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 quick, easy, and requires no baking. The creamy texture of the cheesecake, combined with the rich white chocolate and delicious coconut flavor, makes this dessert irresistible. It’s the 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 opportunity:

This Rafaello Cheesecake is ideal for summer gatherings, afternoon tea or as a light dessert after a hearty meal. It’s also a great option for special occasions when you want to impress your guests with a unique yet familiar flavor profile. The no-bake nature makes it perfect for those warm days when you don’t want to turn on the oven.

Decorating tips:

replaces the word nice with empty enhance the presentation, sprinkle more coconut flakes on top or garnish with whole hazelnuts or flaked almonds for an extra crunch. You can also drizzle some melted white chocolate on top for a decorative finish. For a more elegant look, add edible gold flakes or delicate coconut balls as a garnish.

Ingredients:

For the base:

• 1.5 packets of biscuits (you can use a mixture of oat biscuits and digestive biscuits) (200 g)
• 100g butter (melted)
• 1 tablespoon coconut flakes (optional, or substitute with chopped hazelnuts)

For the cheesecake filling:

• 180 g of fresh cheese (or fresh white cheese for a firmer texture)
• 200 ml cold cream (35% fat)
• 2 sachets of whipped cream powder
• 150g white chocolate (melted)
• 2 tablespoons coconut flakes

Instructions:

1. 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 bottom of a 7-8 inch springform pan. Set aside.
2. Prepare the cheesecake filling:
   • In a large bowl, beat cream cheese (or cream cheese) until smooth.
   • Add the cold cream and whipping cream powder to the cheese mixture and beat until the mixture is thick and well combined.
   • Gradually add the melted white chocolate until you obtain a smooth mixture.
   • Add the coconut flakes and mix until evenly distributed.
3. 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 to 4 hours until completely set.

Enjoy your Rafaello Cheesecakea deliciously creamy, coconut-filled dessert, perfect for any occasion!