Go Back
Cooking Fantasies

No-Bake Coconut and Almonds Rafaello Cheesecake.

Delicious and dreamy no-bake cheesecake with coocnut and bleached almonds inspired from the rafaello confentions.
Print Recipe
Servings: 12
Course: Dessert
Ingredients Method

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

Method
 

The Crust
  1. Process the biscuits with coocnuts and toasted almonds.
  2. Add the melted butter and mix.
  3. Press in the base of a 20cm cake circle, and chill in the refrigerator.
  4. The Cream Cheese
  5. Add the gelatine to the water, dillute if powder and soak if sheets.
  6. Melt the white chocolate.
  7. Mix the heavy cream, coconut milk,and the gelatine, and bring everything to a simmer until the gelatine melts.
  8. Remove from the heat and add the melted chocolate while stirring.
  9. Mix the cream cheese or mascarpone cheese until creamy.
  10. Add the white chocolate ganache to the chream cheese. Add the almond extract drops.
  11. Beat the heavy cream with the powdered sugar until stiff peaks form.
  12. Gently fold the heavy cream into the cream cheese mixture.
  13. Pour the cream on the base and chill in the refrigeratoe to set for 4 to 6 hours.
  14. Unmold, cover with shredded coconut and bleached almonds. Decorate with some Rafaellos.