This delicious creamy no-bake Raffaello Cheesecake is a velvety, rich dessert perfect for Valentine's Day! Its creamy texture, authentic coconut-almond flavor, and signature tang offer the ultimate cheesecake flavor in just 30 minutes of hands-on work.
This delicious Raffaello dessert is a variation of my decadent Raffaello Torte made with ground almonds instead of regular flour. Its melt-in-the-mouth texture greatly reminds me of these delicate Dulce De Leche macarons.
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Why You Will Love This Raffaello Dessert
- No baking is required! For more coconut-flavored recipes, check out these no-bake coconut flour desserts.
- Rich and authentic Raffaello flavor.
- Simple ingredients (just like my easy millet cookies).
- Only 30 minutes of hands-on work! It's as quick as making simple poppy seed noodles.
Ingredients for Raffaello Cheesecake
- Raffaello chocolates - mainly used for decoration! For a gluten-free version, use these homemade Raffaello coconut balls or Rochers Coco.
- Cream cheese - use brick-style full-fat Philadelphia cream cheese to ensure your Raffello cheesecake sets well. You can use the leftovers to make these cream cheese mashed potatoes!
- Heavy cream - use heavy cream with at least 35% fat. You can use leftovers to make this no-churn ice cream.
- White chocolate - you can use any good quality white chocolate. I used the Raffaello brand to enhance the original Raffaello flavor!
- Sour cream - use sour cream with at least 20% fat.
- Graham crackers - you can also use digestive biscuits, buckwheat crackers, or any other crispy cookies.
See the recipe card for quantities.
Substitutions
Gluten-free version - use gluten-free Graham crackers or digestive biscuits and make homemade Raffaello balls for decoration.
Vegan - I have not tried this recipe with dairy-free alternatives, so I can't guarantee the results!
How to Make Raffaello Cheesecake
Step 1. Line a deep 20cm (8-inch) round springform pan with parchment paper and lightly grease it.
Pulse the crackers in a food processor until they turn into crumbs. Add the crushed crackers to a medium-large mixing bowl and combine with melted butter and brown sugar. Mix until evenly incorporated.
Step 2. Press the cracker mixture into the springform pan's bottom and sides (about 1 inch tall). Set the baking tin aside until called for!
Step 3. Combine softened full-fat Philadelphia cream cheese with sifted powdered sugar in a large mixing bowl. Mix with an electric mixer until smooth.
Step 4. Melt the white chocolate. Use high-quality chocolate to prevent it from seizing.
You can melt the chocolate by microwaving it in 30-second intervals, stirring between each, or by using a double boiler on the stove.
Once melted, stir in a spoonful of the cream cheese mixture to keep the chocolate from seizing.
Step 5. Mix the melted white chocolate into the rest of the cream cheese mixture until evenly incorporated. Then, add the sour cream, vanilla, and desiccated coconut and combine well.
Finally, add the cold heavy cream and beat for a few minutes until the mixture stiffens enough to hold up a spoon.
Step 6. Transfer the Raffaello cheesecake filling into the springform pan and smooth it out. Place the cheesecake into the refrigerator for at least 6 hours (or overnight) to let it set.
Step 7. Once the cheesecake has set, carefully remove the side of the tin and decorate the cake with whipped cream rosettes (aim for about 12). To make the rosettes, beat the whipping cream with some cream cheese until the mixture thickens up, then pipe them out.
Place a Raffaello chocolate on top of each rosette (or use homemade Raffaello for a gluten-free option), sprinkle almond flakes over the top, slice, and enjoy!
Expert Tips
- Use brick-style full-fat Philadelphia cream cheese to ensure a stable texture.
- Use heavy cream with a higher fat content (at least 35%).
- Use gluten-free digestive biscuits and homemade coconut balls to make this Raffaello dessert gluten-free.
- You can use a different size springform pan, a smaller pan will yield a taller cheesecake while a larger one will make for a thinner one.
Common Questions
Original Raffaello chocolates have a crispy wafer shell, a creamy coconut-almond filling with milk and whey powder, and a whole blanched almond at the center. They're coated in desiccated coconut for a crunchy exterior!
This Raffaello cheesecake is made of Graham cracker crust with cream cheese, sour cream, heavy cream, and white chocolate filling. It has desiccated coconut and almond flakes for authenticity.
The most popular cheesecake is New York-style cheesecake. It is rich, dense, and creamy, made with lots of cream cheese, eggs, and heavy cream or sour cream. It has a smooth, velvety texture and a signature tang, normally baked with a graham cracker crust using the water bath method.
Storage
- This Raffello dessert will keep covered in the refrigerator for up to a week.
- Freeze the cheesecake for up to 2-3 months. Place it into a freezer container or carefully wrap it with a plastic wrap. Decorate the cheesecake once ready to serve!
More Delicate Recipes You Will Love
If you loved this creamy and rich no-bake Raffaello dessert, you will also enjoy these:
If you tried this Raffaello Cheesecake Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Raffaello Cheesecake (No-Bake)
Equipment
- food processor
Ingredients
For the Crust
- 200 grams Graham crackers or digestive biscuits, use gluten-free if needed
- 110 grams melted butter
- 45 grams brown sugar
For the Filling
- 450 grams full-fat brick-style Philadelphia cream cheese, softened to room temperature
- 50 grams powdered sugar
- 150 grams high-quality white chocolate
- 110 grams sour cream, 20% fat
- 1 teaspoon vanilla paste or extract
- 30 grams desiccated coconut
- 180 grams heavy cream, at least 35% fat
- a pinch of salt
For Decoration
- ⅓ cup heavy cream, for 12 rosettes
- ¼ cup cream cheese, to stabilize the whiped cream
- 12 pcs Raffaello chocolates, or use homemade coconut balls for gluten-free
SAVE THIS RECIPE!💌
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Instructions
- Line a deep 20cm (8-inch) round springform pan with parchment paper and lightly grease it.
- Pulse the crackers in a food processor until they turn into crumbs. Add the crushed crackers to a medium-large mixing bowl and combine with melted butter and brown sugar. Mix until evenly incorporated.200 grams Graham crackers or digestive biscuits,, 110 grams melted butter, 45 grams brown sugar
- Press the cracker mixture into the springform pan's bottom and sides (about 1 inch tall). Set the baking tin aside until called for!
- Combine softened full-fat Philadelphia cream cheese with sifted powdered sugar in a large mixing bowl. Mix with an electric mixer until smooth.450 grams full-fat brick-style Philadelphia cream cheese,, 50 grams powdered sugar
- Melt the white chocolate. Use high-quality chocolate to prevent it from seizing. You can melt the chocolate by microwaving it in 30-second intervals, stirring between each, or by using a double boiler on the stove.150 grams high-quality white chocolate
- Once melted, stir in a spoonful of the cream cheese mixture to keep the chocolate from seizing.
- Mix the melted white chocolate into the rest of the cream cheese mixture until evenly incorporated. Then, add the sour cream, vanilla, desiccated coconut, and salt and combine well.110 grams sour cream,, 1 teaspoon vanilla paste or extract, 30 grams desiccated coconut, a pinch of salt
- Finally, add the cold heavy cream and beat for a few minutes until the mixture stiffens enough to hold up a spoon.180 grams heavy cream,
- Transfer the Raffaello cheesecake filling into the springform pan and smooth it out. Place the cheesecake into the refrigerator for at least 6 hours (or overnight) to let it set.
- Once the cheesecake has set, carefully remove the side of the tin and decorate the cake with whipped cream rosettes (aim for about 12). To make the rosettes, beat the whipping cream with some cream cheese until the mixture thickens up, then pipe them out. Place a Raffaello chocolate on top of each rosette (or use homemade Raffaello for a gluten-free option), sprinkle almond flakes over the top, slice, and enjoy!⅓ cup heavy cream,, ¼ cup cream cheese,, 12 pcs Raffaello chocolates,
Notes
- Use brick-style full-fat Philadelphia cream cheese to ensure a stable texture.
- Use heavy cream with a higher fat content (at least 35%).
- Use gluten-free digestive biscuits and homemade coconut balls to make this Raffaello dessert gluten-free.
- This Raffello dessert will keep covered in the refrigerator for up to a week.
- Freeze the cheesecake for up to 2-3 months. Place it into a freezer container or carefully wrap it with a plastic wrap. Decorate the cheesecake once ready to serve!
Natasha Levai says
This delicate and rich Raffaello cheesecake is indulgent and irresistible! A great quick no-bake dessert for Valentine's Day.