No-Bake Coconut and Almonds Rafaello Cheesecake
Delicious and creamy no-bake coconut and bleached almonds Rafaello Cheesecake, so mouthwatering and extremely light and crunchy, just like the Rafaello treats.
Rafaello confections are these delicious wafer spheres filled with a light milk cream, bleached almonds, and covered in shredded coconut. I tried to recreate the flavors and textures in this coconut and almonds cheesecake and the result is absolutely mouthwatering.
Coconut and Almonds Crust
In addition to the biscuits and butter, which are generally used to make crusts and bases for non-bake cheesecakes are desserts in general, in this recipe we will also add shredded coconuts and toasted almonds. Toasting the almonds in a hot pan for few seconds brings up a delicious flavor in the almonds and adds more crunchiness, so don’t skip it.
I used butter cookies, you can also use coconut or almonds cookies, even better. I sed a food processor since the rolling pin method will not be effective here with the almonds and the coconut.
When everything is nicely fine grounded, add the melted butter, press the mixture in the base of your round cake mold. I used a 20 cm (about 8inches) circle but it doesn’t have to be the exact same size. up to 24cm (9,5 inches), you can use. Use the back of a glass to press the crushed biscuits mixture in order for it to hold shape, and place it in the refrigerator to chill until we need it.
Coconut Cream Cheese Layer
You can make this Raffaello cheesecake two ways, I tried both and they both taste delicious and the texture is similar. The first option is to use gelatine, whereas the second is skipping the gelatine and adding more white chocolate. The only difference is the setting time.
White Chocolate ganache
if you are using gelatine in the recipe, start by adding it to the water either to soak or bloom depending on what you are using. Since we need the chocolate melted I like to chop it before and microwave it for 30 seconds intervals in 800w until it’s fully melted. You can also melt it in a double boiler or bain-marie.
In a saucepan, mix the gelatine with heavy cream and the coconut milk and bring it to a simmer to melt the gelatine. If you are using gelatine sheets, you must have soaked them in cold water for at least 10 minutes previous to this step. In that case, add the heavy cream and the coconut milk to a saucepan, bring it to a simmer, then squeeze the gelatine sheets from the water and add them to the simmering heavy cream and coconut milk and stir until they are melted.
As soon as you remove the saucepan from the heat, you want to add your mixture while it still warm to the melted white chocolate in three goes while stirring from the center outwards.
If you are making the recipe without gelatine, simply simmer the heavy cream and coconut milk and proceed.
When you add the coconut and heavy cream mixture to the melted white chocolate, you will have a weird texture, don’t worry about it, just keep stirring ad adding your coconut cream to the chocolate, by the time you have incorporate the whole quantity you will have a nice smooth ganache. This step is the same either you used gelatine in the recipe or not.
The Cream Cheese
I tried this recipe with both cream cheese, mascarpone, or a combination of both, and to be completely honest, I slightly prefer the version with both cream cheese and mascarpone combined. The difference is very minor though and all cheeses taste good. You can make this cheesecake using any kind you prefer. Whatever kind of cheese you prefer to use, it should be at room temperature. Let’s assume you are using cream cheese, mix it enough until it’s smooth and creamy. The steps are exactly the same for any kind of cheese.
Add the white chocolate ganache to the cream cheese in three goes while continuously mixing. At the time the white chocolate ganache should have cooled, make sure it’s not to hot still, otherwise it will melt the cheese and the end result will not be so creamy.
Whipped Cream for Lightness
Adding the whipped cream will make the cheesecake more light and airy, just like the milk cream found in the Raffaello confections. The heavy cream should be very cold, mix it with the powdered sugar until it’s stiff and creamy. If you prefer to you can add 1/4 tsp of vanilla extract. Another option would be using ready whipped cream. In this case, you will not need to add the icing sugar as it is usually already sweet.
Gently fold together the whipped cream and the cream cheese you have prepared before to have a nice cream cheese that is almost as light as a mousse. You a spatula, no mixer, and gently fold it in. Then pour the cream onto the base and place in the refrigerator to set.
Setting time
The difference between the recipe with and without teh gelatine is the setting time. If you used gelatine in the recipe, either powder or sheets, the setting time will be much shorted, in 4 hours you can already serve and enjoy the rafaello cheesecake. In the other hand, if you make the recipe without gelatine and used only white chocolate ganache , you will need to chill the cheesecake for at least 6 hours or even better, over night.
How to Garnish your Rafaello Cheesecake
Once you unmold the cheesecake, cover it generously with shredded coconuts. To add the bleached almonds, I simply use a small round mold and added them to teh center. If you prefer to you can add bleached almonds to the whole cheesecake or use whole bleached almonds. I also added some rafaellos to the top.
Individual coconut and Almond Rafaello Cheesecake
What you can also do, is use the same recipe to make small individual cheesecakes that look so beautiful and taste just as delicious. This is very practical for buffets or receiving people. With the same recipe, you can make between 10 to 12 small cheesecakes depending on how tall you want them to be.
Pieces of Equipment you need for the recipe
*As an Amazon Associate, I earn from qualifying purchases.
Similar Recipes:
No-Bale Lotus Biscoff Cheesecake:
Chocolate and Coconut Cookies
No-Bake Chocolate and Vanilla Pudding Cake
No-Bake Coconut and Almonds Rafaello Cheesecake Video Recipe:
Recipe:
No-Bake Coconut and Almonds Rafaello Cheesecake.
Ingredients
Crust
- 150 gr Biscuits (butter biscuits, digestives, coconut or almond biscuits) 1,5 cup
- 33 gr Sgredded Coconuts 1/3 cup
- 30 gr Toasted Flaked Almonds 1/3 cup
- 100 gr Butter 1/2 cup
Cream Cheese
- 150 gr White Chocolate 6 oz (if using gelatine)
- Or 200 gr White Chooclate 1 cup (if not using gelatine)
- 90 ml Heavy Cream 1/3 cup + 1tbsp
- 80 ml Coconut Milk 1/3 cup
- 350 gr Cream Cheese, Mascarpone Cheese or a Combination of Both 1 + 1/3 cup
- 20 gr Powdered Sugar 3 tbsp
- 3 drops Almond Extract Optional
- 3 Gelatine Sheets or 1 tbsp gelatine powder mixed in 2 tbsp water (9gr gelatine powder)
Garnish
- 50 gr Shredded Coonut 1/2 cup
- 3 tbsp Bleached Almonds Crushed or Whole
- Rafaellos
Instructions
The Crust
- Process the biscuits with coocnuts and toasted almonds.
- Add the melted butter and mix.
- Press in the base of a 20cm cake circle, and chill in the refrigerator.
- The Cream Cheese
- Add the gelatine to the water, dillute if powder and soak if sheets.
- Melt the white chocolate.
- Mix the heavy cream, coconut milk,and the gelatine, and bring everything to a simmer until the gelatine melts.
- Remove from the heat and add the melted chocolate while stirring.
- Mix the cream cheese or mascarpone cheese until creamy.
- Add the white chocolate ganache to the chream cheese. Add the almond extract drops.
- Beat the heavy cream with the powdered sugar until stiff peaks form.
- Gently fold the heavy cream into the cream cheese mixture.
- Pour the cream on the base and chill in the refrigeratoe to set for 4 to 6 hours.
- Unmold, cover with shredded coconut and bleached almonds. Decorate with some Rafaellos.