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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 1/2 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 1/2 cups sugar
- 1 tsp This is an affiliate link.vanilla
- 1 tsp almond flavouring
- 5 eggs
- 2 eggs yolks, egg whites reserved for the meringue
- 400g/1 3/4 cup This is an affiliate link.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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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
This particular cheesecake was baked just as described in the recipe, no water bath.
Can we freeze it without maringue got wet and lose its crunchy feel?
Yes, you can freeze it without the meringue.
hi
so I habe to use 500gt cream cheese + 500gr mascarpone + 400gr coconut milk ?
it s sound very much …
It’s a lot but it makes a big cheesecake that could be served up to 12 people.
ok, thank you.
Sorry from the UK confused about these Creme wafers. Can someone give me an example?
Is it simliar to oreos?
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.
Thanks so much – did you use a fan oven or convential?
Conventional oven, Clare!
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
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.
Hi Thanks so much for the feedback!! Here’s hoping to tastes yummy tonight
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!
Fantastic news, Margo! Yes do try more recipes! Best wishes, Julia
Can this cheesecake be made ahead and frozen, with the merinque on top?
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.
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!
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!
What is “dessicated” coconut? I live in the U. S. and have not heard that term related to coconut
Hi Josie, it’s just a term related to dry, shredded coconut in the UK, so nothing fancy.
Hi. How do I adjust baking times if I’m using mini cheesecake pans? This is my first time making a baked cheesecake.
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.
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.
Thanks for your feedback, Yasmin! Merry Christmas!
My mil is on at me to make a white chocolate cheesecake…She’s also a coconut fiend. Is this cheesecake very sweet?
I don’t have a sweet tooth, Ruby and it was perfect for me!
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?
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.
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!
So happy to hear it, Ruby!! Thank you for coming back and reporting your great result. Merry Christmas!
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
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.