I made this Raffaello cheesecake on a day when I wanted something that felt a bit “special,” but without turning the kitchen into a disaster zone. It’s no-bake, it sets in the fridge, and the flavor is exactly what you’d expect from those little Raffaello candies: coconut, creamy filling, and a soft white-chocolate top that firms up just enough to slice cleanly.

This is the kind of dessert I bring out when friends come over because it looks like I put in way more work than I actually did. And honestly? The hardest part is waiting for it to chill.

What you’ll get: taste + texture

Crust: buttery biscuit base that stays slightly tender (the milk helps).
Filling: whipped cream + mascarpone, light but still rich, with coconut flour for structure.
Inside bits: chopped Raffaello candies, so you get little sweet pockets in each slice.
Topping: quick white chocolate ganache that sets like a thin shell.

Ingredients (with notes that actually matter)

Crust

150 g crushed biscuit crumbs
Any plain tea biscuits/digestives-style cookies work. If your biscuits are already sweet, don’t add extra sugar.
50 g butter (melted)
Butter is what binds the crumbs. Melt it gently so it doesn’t separate.
30 ml milk
This makes the crust easier to press and keeps it from turning too dry and crumbly when you slice.

Filling

250 ml heavy whipping cream (cold)
Cold cream whips faster and holds better. I usually chill the bowl too if my kitchen is warm.
250 g mascarpone (cold)
Mascarpone gives that classic creamy cheesecake base without baking. Keep it cold so it stays stable.
2 tbsp powdered sugar
Powdered sugar blends smoothly without grit.
2 tbsp coconut flour
This is important: coconut flour absorbs liquid and helps the filling set. Don’t swap it 1:1 with regular flour.
6 Raffaello candies (chopped)
Chop them into small chunks. Too big and slicing becomes messy.

Topping

100 g white chocolate
Use a bar you like eating. If it tastes waxy, the topping will taste waxy.
30 ml heavy whipping cream
Just enough to melt the chocolate and create a pourable topping.

Optional decoration (what I usually do)

Whipped cream, a dusting of coconut flour, chopped hazelnuts/almonds, and a couple of whole Raffaello candies on top.

Equipment I use

20 cm (8-inch) springform pan (or a regular pan lined with parchment so you can lift it out)
Mixing bowl + hand mixer
Spatula
Small pot for heating cream
Glass or spoon to press the crust

Step-by-step instructions

1) Make the crust

Crush your biscuits into fine crumbs. (Food processor is easiest, but a zip bag + rolling pin works too.)
Mix crumbs with melted butter and milk until it looks like damp sand.
Press the mixture into a 20 cm pan. I press the base first, then go around the edges if I want a slight rim.

Use the bottom of a glass to compact it well—this is what keeps slices neat later.

Put it in the fridge while you make the filling.

2) Whip the base filling

Pour the cold heavy cream into a bowl and beat until half-whipped (soft, still loose, not stiff peaks).
Add the mascarpone and powdered sugar.
Beat again until the filling becomes semi-firm. You want it to hold shape, but stop before it turns overworked or grainy.

My cue: when the mixer leaves visible tracks and the mixture sits up instead of melting back immediately.

3) Add coconut flour + Raffaello

Sprinkle in the coconut flour.
Add the chopped Raffaello.

Fold everything in gently with a spatula.

Don’t keep mixing aggressively here—folding keeps the filling light.

4) Fill and chill

Spread the filling evenly over the chilled crust.
Smooth the top (I do a quick pass with an offset spatula or the back of a spoon).

Refrigerate for 2–3 hours until set.

If you’re planning ahead, overnight is even better.

5) Make the white chocolate topping

Heat 30 ml heavy cream until it just starts to boil (small bubbles around the edges).
Pour it over the white chocolate in a bowl.

Wait 1–2 minutes so the chocolate softens.
Stir until completely smooth.

Pour the topping over the cheesecake and tilt the pan a bit so it spreads evenly.

Refrigerate for another 1 hour.

6) Decorate and slice

Decorate however you like: whipped cream swirls, a dusting of coconut flour, chopped hazelnuts, or whole Raffaello candies. For clean slices, use a knife warmed under hot water and wiped dry between cuts.

Tips that make a difference

Keep everything cold (especially the mascarpone)

Warm mascarpone can turn the filling soft and sometimes a bit lumpy. Cold ingredients = stable filling.

Don’t overwhip after adding mascarpone

Once mascarpone is in, it can go from “perfect” to “too stiff” quickly. If it starts looking grainy, stop immediately—usually it’s still salvageable by folding gently, but it won’t get smoother by mixing more.

Coconut flour is not optional here

Those 2 tablespoons do a lot. Coconut flour drinks up moisture and helps the cheesecake slice cleanly without baking. If you skip it, expect a softer set.

White chocolate can seize if overheated

That’s why I heat only the cream and let the chocolate melt from the residual heat. If it’s not melting, stir longer before reheating anything.

Want a thicker topping?

Double the topping (200 g chocolate + 60 ml cream). It becomes more like a proper layer and less like a thin glaze.

Storage and make-ahead

Fridge: 3–4 days, covered.
Freezer: You can freeze it (wrap well), but the texture becomes slightly less airy once thawed. I prefer it fresh from the fridge.
Best make-ahead: Make it the day before and decorate right before serving.

Common issues (and quick fixes)

My crust falls apart when slicing
Press it harder next time, and make sure it chills while you mix the filling. Also, fine crumbs hold better than chunky ones.

Filling feels too soft after chilling
It likely needed more time, or the cream/mascarpone was too warm. Give it another hour. Next time, chill the bowl and use very cold cream.

Topping looks dull or streaky
Usually from stirring too soon or having chocolate that wasn’t fully melted. Let the hot cream sit longer before stirring.