Raffaello No-Bake Cheesecake Recipe: Easy and Delicious
Indulge in the rich flavors of the Raffaello No-Bake Cheesecake! A creamy coconut and almond filling on a crunchy biscuit base, topped with Raffaello candies. Perfect for any occasion!
Equipment
- Springform pan (8-9 inches)
- Mixing bowls
- Hand or stand mixer
- Spatula
- Whisk
- Measuring cups and spoons
Ingredients
- 200g (7 oz) digestive biscuits
- 100g (1/2 cup) unsalted butter
- 500g (2 cups) cream cheese, softened
- 200ml (1 cup) heavy whipping cream
- 100g (1 cup) powdered sugar
- 100g (1 cup) shredded coconut
- 100g (3.5 oz) white chocolate, melted
- 1 tsp vanilla extract
- 50g (1/3 cup) almond flour
- 6-8 Raffaello candies
- 100ml (1/2 cup) heavy cream
- 2 tbsp shredded coconut
- White chocolate shavings (optional)
Instructions
- Preparation Steps:Prepare the Base: Mix crushed biscuits with melted butter, press into a springform pan, and refrigerate.Make the Filling: Whip cream cheese with powdered sugar, mix in white chocolate, vanilla, coconut, and almond flour. Fold in whipped cream.Assemble the Cheesecake: Spread the filling over the chilled base and refrigerate for 6 hours or overnight.Decorate: Top with whipped cream, shredded coconut, Raffaello candies, and white chocolate shavings.Serve & Enjoy: Slice, serve chilled, and enjoy this creamy delight!
Notes
For extra almond flavor, add a splash of almond extract. Customize the topping with drizzles of white chocolate, fresh fruit, or toasted almonds. Always refrigerate the cheesecake until firm for the best texture.