Nepečený raffaello cheesecake
nepečený raffaello cheesecake

No-bake Raffaello Cheesecake

The half of can of coconut milk went into coconut mousse two weeks ago and the other half went here, into a cheesecake. And not just some cheesecake, but No-bake Raffaello Cheesecake. I´m sure you have already tasted Raffaello so you know it is made with creamy coconut filling, crispy wafer and an almond. All these three ingredients are present in a cheesecake, into which you don´t even need the original store-bought Raffaello, only on the top as a decoration, if you wish. Crispiness and almonds can be found in crust since it is made with chopped almonds, shredded coconut and biscuits – this way, almonds are present in the cheesecake, but you don´t need a lot of them. Creaminess, that is the cheesecake itself. It so no-bake so it guarantees it is creamy. Moreover, it really tastes like Raffello, subtly sweet thanks to white chocolate and sugar, and with just the right amount of coconut taste thanks to coconut milk. I really liked it and I hope you will, as well.

nepečený raffaello cheesecake

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nepečený raffaello cheesecake

nepečený raffaello cheesecake

nepečený raffaello cheesecake

nepečený raffaello cheesecake
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No-bake Raffaello Cheesecake
Prep Time
45 mins
Total Time
45 mins
 
Creamy no-bake cheesecake which tastes like Raffaello sweets
Servings: 10 pieces
Ingredients
  • Crust:
  • 50 g butter biscuits
  • 50 g peeled almonds
  • 50 g shredded unsweetened coconut
  • 50 g melted butter
  • Cheesecake:
  • 200 g white chocolate
  • 100 ml heavy cream
  • 300 ml heavy cream
  • 500 g mascarpone
  • 200 ml coconut milk (in a can)
  • 5 tbsp icing sugar
  • 3 tbsp water
  • 10 g gelatin powder
Instructions
  1. Crust:
  2. Chop almonds into small pieces. Crush biscuits. Mix chopped almonds, crushed biscuits and shredded coconut with melted butter. Add the mixture to the bottom of a baking pan. Spread and press down the mixture over the bottom of the pan using a spoon. Put the baking pan in a refrigerator.
  3. Cheesecake:
  4. Melt white chocolate together with 100 ml heavy cream in water bath.
  5. Let the mixture cool to the room temperature.
  6. In the next bowl, whip 300 ml heavy cream.
  7. Incorporate mascarpone into whipped cream, stir. Add coconut milk, the heavy cream white chocolate mixture and icing sugar, stir well.
  8. Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down, then incorporate a few tablespoons of mixture. Pour the gelatin into the rest of mixture. Stir well.
  9. Pour the cheesecake over the crust and put it in the refrigerator to get firm for a couple hours, preferably overnight.
  10. It can be topped with shredded coconut and Raffaello before serving.
Recipe Notes
  • Baking pan - 23 cm
  • Heat coconut milk in water bath and stir it, let it cool. This way, a homogenous consistency of coconut milk in a can is achieved
  • Mixture of white chocolate and sugar should be really cooled, otherwise the cheesecake can have lumps

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