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
Strawberry Meringue Cheesecake (No Bake) Crumb Apricot Cheesecake Raspberry Cheesecake Bars
