Raffaello Cheesecake (No-Bake)

A slice of Raffello cheesecake on a white plate with Raffaello candy next to it and almond flakes sprinkled around.

5 from 1 vote

Raffaello Cheesecake (No-Bake)

This rich and delicate Raffaello dessert has a velvety texture and a signature almond-coconut Raffaello flavor with a slight traditional cheesecake tang. You can't have just one slice!

Prep Time30

Chilling Time6

Total Time6 30

Course: Dessert

Cuisine: American, Italian

Keyword: Raffaello cheesecake, Raffaello dessert

Servings: slices

Calories: 388kcal

Author: Natasha Levai

Cost: 10

Equipment

1 8-inch (20cm) round springform pan
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

Metric - US Customary

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

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.

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!

Nutrition