This Raffaello Cheesecake is a perfect piece of indulgence we all need once in a while! Light yet creamy cheesecake with the delicate flavours of coconut and almond.
If you are in the mood for a no-bake cheesecake, take a look at our Blood Orange No Bake Cheesecake. So easy and delicious!
I’ve long been obsessed with the delicate white chocolate of Raffaello. It’s one of my favourite Christmas indulgences, although I may sneak a few in at other times of the year as well!
I just couldn’t stop thinking about this coconut and almond infused cheesecake. It sits atop of a coconut wafer crust and is crowned with delicately crunchy coconut meringue.
In other words, this cheesecake tastes exactly like those tasty Italian chocolates, Raffaello by Ferrero.
Coconut cheesecake
This Raffaello cheesecake is the boss of all cheesecakes. I first made it for Easter but the snowy white decoration screams Christmas to me as well.
If you haven’t had the pleasure of trying Raffaello, they are a cousin of the better known Ferrero Rocher. The difference is that they have the taste of white chocolate with coconut and almond in a lovely delicate flavour combination.
They also have a wonderful contrast of textures, both crunchy and soft. I’ve tried to replicate both the flavour and texture in this lovely coconut cheesecake.
The filling is half cream cheese (I used full fat tvorog aka farmer’s cheese) and half mascarpone plus plethora of eggs and coconut cream.
Even as I am describing this epitome of a cheesecake I just want to start singing for joy but I will spare your ears. Besides, my singing won’t convince you of the glorious nature of this cheesecake, but hopefully this photo will.
In other words, I am trying to say that if you love coconut and cheesecake this Raffaello cheesecake is made for you.
It’s the lightest and creamiest cheesecake I’ve ever had with delicate flavours of coconut and almond. The top meringue layer blows it out of the park.
End of story.
Storage and leftovers
Cheesecake should be kept in the fridge, where it till last up to a week. It can also be frozen, where it will be at its best for one month but can last up till two months.
Cheesecake can absorb other flavours so you’ll want to store it in either an airtight container or plastic wrap. Or, to be extra sure, wrap it in plastic wrap then place it in a container.
If freezing, let it cool first in a refrigerator then wrap it first in plastic and then foil.
More favourite cheesecake recipes
Raffaello Cheesecake
Ingredients
For the base
- 200g/2 ½ cups cream filled wafers crushed
- 5 tbsp ground almonds
- 6 tbsp desiccated coconut
- 30g/2 tbsp butter melted
For the filling
- 500 g/16oz cream cheese or farmer's cheese
- 500 g/16oz mascarpone
- 3 tbsp corn starch
- 300g/1 ½ cups sugar
- 1 tsp vanilla
- 1 tsp almond flavouring
- 5 eggs
- 2 eggs yolks egg whites reserved for the meringue
- 400g/1 ¾ cup coconut milk if separated use the thick creamy part only, discard water
For the meringue
- 2 egg whites at room temperature
- 100g/1/2 cup sugar
- 60g/1 cup desiccated coconut
For decorating
- 30g/1/4 cup melted white chocolate
- 8 Raffaello chocolates
Instructions
- Preheat the oven to 350F/180C
- Process wafers in a food processor with ground almonds until they resemble bread crumbs.
- In a medium bowl combine the crumbs with melted butter and desiccated coconut and press into a 21cm/8″ or 9″ springform pan. Set aside.
- In a food processor blend farmer’s cheese, if using, until smooth and creamy. If you are using cream cheese for the recipe skip this step.
- In a food processor combine cream cheese with sugar, cornstarch, vanilla, almond flavouring and mascarpone until well blended.
- Add eggs and egg yolks one by one allowing the eggs to be incorporated into the cheese filling after each addition.
- Add coconut cream and blend well.
- Pour the cheese filling into the prepared base, it will come up to the top of your pan.
- Put it in the oven and bake for 15 minutes, then turn the temperature down to 250F/ 120C and bake for 1 hour.
- Start preparing your meringue 10 minutes before the time is up.
- Beat the egg whites with an electric mixer on high speed until stiff peaks form. Start adding sugar one tablespoon at a time while the motor is running the whole time.
- Beat until your meringue is thick and glossy and doesn’t feel “gritty” when is rubbed between fingers.
- Fold in your coconut with a spatula. *It’s very important not to add your coconut until your meringue is completely done, otherwise the fat in coconut will not allow the egg whites to be whipped properly. Try not to overwork the meringue while folding the coconut so it won’t deflate.
- Open the oven door and slide the cheesecake out, it will still be quite “jiggly”. Gently spread the meringue over the top and continue baking for 30 minutes, reduce the temperature to 190F/90C and continue baking for 30 more minutes.
- Then open the door of the oven and let the cheesecake cool there gradually.
- Then take it out and cool for 1 hour. When it’s cool to touch refrigerate it until serving.
- Before serving run the knife along the edge of the springform pan to release your cheesecake. If the meringue cracks a bit do not worry, little cracks add to the beauty of it.
- Melt white chocolate and drop 8 small dots along the edge of the meringue and set Raffaello chocolates directly on melted chocolate.
Sal says
hi I wanted to make this but in dessert cups and no baking to be required is that possible how can I change the method around?
Julia Frey (Vikalinka) says
Hi Sal, this recipe is written for a baked cheesecake. To turn it into a no-bake cheesecake, you would have to use a completely different recipe.
Helena Doherty says
We made this for Christmas dessert. It was really delicious! I did have to slightly adapt the recipe as my spring form tin broke and I had to use a smaller one, so used slightly less mascarpone but we all thought it was delicious nonetheless!
Zara says
Hi, is cornstarch basically corn flour here in the UK? Struggling to find cornstarch anywhere!
Julia Frey (Vikalinka) says
Yes, Zara. They are the same thing.
Leah says
I followed this recipe and was very excited to try this cake after all the positive comments and reviews. Unfortunately the cake just “poured out.” I am not sure what went wrong as I followed the recipe exactly.
Julia Frey (Vikalinka) says
Did it pour out after it was baked? That is indeed unusual and something I’ve never encountered before. Perhaps it needed to be baked more or the oven temperature was off?
Leah says
I was so excited to make this cake. I had it pinned to a to-do recipe list on Pinterest. I now realize I actually made it 2 times, 2 years apart, forgetting about the first time I tried to make it when it also didn’t work out the first time. Both times, the cake poured out when I took apart the springform pan. Was very sad. Don’t know why it happened. Looks beautiful in the photos. I used different ovens.
Almost all recipes I follow come out right. Don’t know what I did wrong.
Julia Frey (Vikalinka) says
Hi Leah, it’s very difficult to know exactly what went wrong as I was not there to see your process but my first guess would be your cheesecake was underbaked. It should be set when you take it out of the oven. It is quite a complex recipe, so maybe try another cheesecake with less steps.
Sara says
I made this fabulous cheesecake and can’t complain about anything because everybody loved it! It even came out looking as nice as the pictures, so I’ll gladly save this recipe and remake it sometime!
Julia Frey (Vikalinka) says
That is amazing, Sara! So thrilled to hear it.
Mary says
I live in a nursing home and can only dream and drool over your picture. I can’t go out or no one in. We can have no contact delivery though. Some restaurant needs to make this! Hint, hint!
vikalinka says
I am so sorry to hear that Mary! Hopefully this won’t last too long. I wish I could send this cheesecake to you!
Gustavo Depaula says
Do you cook the cheesecake in a water bath as typical for cheesecakes? Your recipe does not outline that and I would appreciate some guidance
vikalinka says
This particular cheesecake was baked just as described in the recipe, no water bath.
soma says
Can we freeze it without maringue got wet and lose its crunchy feel?
Julia Frey (Vikalinka) says
Yes, you can freeze it without the meringue.
Toth Reka says
hi
so I habe to use 500gt cream cheese + 500gr mascarpone + 400gr coconut milk ?
it s sound very much …
vikalinka says
It’s a lot but it makes a big cheesecake that could be served up to 12 people.
Toth Reka says
ok, thank you.
clare groves says
Sorry from the UK confused about these Creme wafers. Can someone give me an example?
Is it simliar to oreos?
vikalinka says
Hi Clare, I live in London and bought mine at Sainsbury’s. Here is an example of cream filled wafers on Amazon. There are many flavours you can choose from.
clare groves says
Thanks so much – did you use a fan oven or convential?
vikalinka says
Conventional oven, Clare!
Caite says
Hi Clare, I’m in the UK too. I’ve searched so many times for Nilla-type wafers, and can’t bring myself to pay the Amazon prices. Just last week I found similar wafers in the Polish food section in Tesco. They’re called Jutrzenka Familijne Cream Wafers. 80p a packet, and on special at 2 for £1.00 at the minute. Result!!!
They had 4 flavours – chocolate, vanilla, cream and hazelnut. We found the vanilla really false tasting, but the cream flavour ones are great. (also vanilla-y but milder)
Hope this helps! And this cheesecake recipe is excellent x
vikalinka says
Thanks so much for the tip, Caite. That’s what I usually do, go to the Polish section but at Sainsbury’s. You can also get the Italian brand Loacker, they are everywhere.
clare groves says
Hi Thanks so much for the feedback!! Here’s hoping to tastes yummy tonight
Margo Stretch says
Hello! So I made this one day ahead for Easter, and it was totally amazing, probably the best cheesecake I’ve tasted! Our family loved it. The crust is brilliant!! The centre half was slightly soupy / unset, and it’s hard to tell what stage it’s at with the meringue on top. (I will test my oven with a thermometer.) But, eating the leftovers the next day after being refrigerated again, the centre was firmer, more similar to the rest. Also seeing that the meringue stayed nicely for two days, I think I will plan to make it two days ahead next time. Because there will absolutely be a next time! Thank you! Your recipes are so enticing and interesting. Next will be Earl Grey cake with Meringue centre ~ as Pavlova lovers, my family is going to flip for that one too!
vikalinka says
Fantastic news, Margo! Yes do try more recipes! Best wishes, Julia
Margo says
Can this cheesecake be made ahead and frozen, with the merinque on top?
vikalinka says
Hi Margo, I am not sure if this will work to be honest simply because meringue tends to absorb moisture when defrosted. It can be frozen on its own but when on top of a cheesecake I think it will suck the moisture out of it and will go soft.
Margo says
Thank you. I considered making the meringue separately, and placing it on top the day of serving (perhaps making it adhere with a drizzle of white chocolate… . But I think I’d better save it for an occasion when I can make it without freezing it. I’m guessing the day before is okay, kept in the fridge overnight? Can’t wait to try it!
vikalinka says
Hi Margo, yes making it a day ahead is absolutely fine. That’s what I do. In fact it’s recommended to make cheesecakes a day ahead, so they can cool properly! Enjoy!
Josie Busam says
What is “dessicated” coconut? I live in the U. S. and have not heard that term related to coconut
vikalinka says
Hi Josie, it’s just a term related to dry, shredded coconut in the UK, so nothing fancy.
Ayesha says
Hi. How do I adjust baking times if I’m using mini cheesecake pans? This is my first time making a baked cheesecake.
vikalinka says
I am afraid I won’t be able to help you, Ayesha since I don’t know your pan sizes and haven’t done that myself. This cheesecake is fairly complex, so if it’s your first time it’s good practice to stick to the recipe and once you master it, you can experiment with different sizes.
Yasmin says
I used the recipe to the letter and my cheesecake came out absolutely perfectly. It was amazing and like a giant creamy Raffaello. I would reccomend to anyone and I served 12 people for christmas dinner dessert and it was just what was needed after the big meal.
vikalinka says
Thanks for your feedback, Yasmin! Merry Christmas!
Ruby. says
My mil is on at me to make a white chocolate cheesecake…She’s also a coconut fiend. Is this cheesecake very sweet?
vikalinka says
I don’t have a sweet tooth, Ruby and it was perfect for me!
Ruby says
I have it in the oven atm & I’m a little concerned at the fact it’s still very wobbly after 90mins. Is this normal?
vikalinka says
Oven temperatures vary, so they can produce different results, I usually advise to get an oven thermometer to ensure the temperature inside the oven is what is desired. Ruby. If your cheesecake is very wobbly my guess it’s not ready to be taken out of the oven. It should be mostly set with just a little wobble in the middle that gets set afterwards from residual heat.
Ruby says
Omg! I left it in & followed the recipe exactly. My last message was about half way through cooking. It was DELICIOUS! My Christmas table showstopper!
Absolutely stunning in taste as well!
vikalinka says
So happy to hear it, Ruby!! Thank you for coming back and reporting your great result. Merry Christmas!
janine says
This looked and sounded delicious.sadly didnt turn out that way. 30gr of Butter for the base is not enough and the cooking times and heat arent enough for this cake. Spent a lot on the ingriedients and them dissapointedthat thecake was fit for the bin….even after 90 minutes in the oven it just fell apart
vikalinka says
I am sorry this cheesecake didn’t turn out for you, Janine. If you used cream-filled wafers as the recipe indicated you should have plenty of fat in the base since there is quite a bit of it in the wafers already. As for cooking times and temperature they are pretty standard for cheesecake recipes. The cheesecake needs to cool in the oven for an hour with the door open and then cooled completely and chilled in the fridge.
Anna says
Mine was too jiggly to properly spread the meringue on top but I realised that I only used 1/2 the required mascarpone.
My fingers are crossed that it turns out. It’s in the oven now.
Also I noticed that in the ingredients it calls for coconut ‘milk’ but in the method calls it coconut ‘cream’. I’m worried I used the wrong one. Please help!
vikalinka says
Hi Anna, coconut milk is correct but you should only use the creamy, thick part and get rid of the water, that is why it’s called “cream” in the method. I hope you’ve had success with your cheesecake! 🙂
Suzi says
Could you explain “desicated” coconut for those of us in the Colonies? We have two kinds of baking coconut available here: flaked & shredded. They are both fairly dry. Thanks! Can’t wait to make this wonder!
vikalinka says
Hi Suzi, “desiccated” coconut is just what dried coconut is called in England, it’s no different than what you have. For this recipe I used shredded. Enjoy! 🙂
Mariana says
I just found this recipe and am planning to make it this weekend. Total time un the oven is 2 hours 10 minutes? Thank you!
vikalinka says
Sounds right, just make sure your oven is that exact temperature. 🙂
manara gul says
If I use ready made meringue how would I alter the recipe?
vikalinka says
The only way to do is to put crushed meringue on top of baked cheesecake.
Donie Langston says
The wafer cookies I used was coconut cream filled.
Donie Langston says
This has to be my favorite coconut recipe. It was delicious. Everyone who tried it thought so too. I will definately make it again.
vikalinka says
Thank you for your feedback, Donie. So pleased that you loved the cheesecake!
Bonnie says
What do you mean by creme filled wafers? The little wafer cookies that come in vanilla, chocolate and strawberry? Or something different? I’ve got to try this!
vikalinka says
Yes, Bonnie, exactly that. 🙂
capturing joy with kristen duke says
This looks so delicious, just pinned!
vikalinka says
Thank you, Kristen!
Jennifer @ Seasons and Suppers says
How did I miss this cheesecake?! So beautiful and I love all those flavours. I also see I’m not the only one who likes to read blogs in other languages 🙂
vikalinka says
Thank you, Jennifer! I follow a few blogs that are written in other languages. There is so much talent out there!
Erika says
OH. MY. This cheesecake is EVERYTHING. There is no possible way I could make this and then promise to go on a diet the next day–I’d want to eat every last piece! Forever! Which means…I definitely cannot make this anytime soon. Because me + cheesecake + bikini season = do not mix. But still, this is absolutely gorgeous!!!
vikalinka says
Erica, the trick is to finish your gorging days on a high note and eat a lot of this awesomeness and then go all hard core. 😉 So far so good!
Magda says
That cheesecake looks amazing. I’ve actually never tried coconut cheesecake, I’m a classic cheesecake girl, but I also love coconut. So this cheesecake is next one on the list to try.
vikalinka says
It was my first coconut cheesecake and I fell in love! I hope you do try it, Magda. 🙂
Natasha of Natashaskitchen.com says
YUM!! I am so pinning this one 🙂 Your cheesecake is giving me serious cravings! 🙂
vikalinka says
Thank you for pinning, Natasha! My littles are devouring the last bits as I type. I am happy it won’t be tempting me anymore but sad to see it go :-(. lol
Shashi @ RunninSrilankan says
WOW – so glad I stumbled by to see this gorgeous, insanely mouthwatering cheesecake!!
vikalinka says
Thank you Shashi! 🙂
Shashi @ RunninSrilankan says
WOW – so glad I stumbled by to see this gorgeous, insanely mouthwatering cheesecake!
Marina | Let the Baking Begin! says
wow, I’ve never seen anything like this. Meringue on top of cheesecake? totally awesome!
vikalinka says
It was my first time attempting it but to my surprise it was pretty easy actually. Meringue protects the cheese filling from cracking. 🙂
Rachel says
I can’t get mascarpone in India- can I use sour cream instead, or natural yoghurt or just more cream cheese?
vikalinka says
I am sure you can Rachel. I would use more cream cheese as sour cream or yoghurt might be a bit watery for a cheesecake. Let me know how it turns out! 🙂
Helen @ Scrummy Lane says
Those Raffaello chocolates are one of my favourites, so you are really giving me ‘cheesecake envy’ with this post!
vikalinka says
My favourites too so I understand. 🙂
Laura (Tutti Dolci) says
What an incredible cheesecake! I’ve been obsessed with coconut lately, so this sounds just perfect!
vikalinka says
Thank you, Laura! My last two recipes were made with coconut, I think I am obsessed as well!
Milica says
This look delicious. Can I use white chocolate instead of sugar :)?
Julia Frey (Vikalinka) says
I don’t recommend making substitutes for core ingredients like sugar without testing it first. It’s not a just a simple swap. It changes the way ingredients interact with each other and affects the outcome.
Luba says
That looks delicious! I’ve never heard before that you can make cheesecake with mascarpone, I need to make it!
vikalinka says
Thank you, Luba, mascarpone makes it very creamy and luscious but I wouldn’t try making a cheesecake with just mascarpone. 🙂