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Raffaello Cheesecake (No-Bake) — 20 cm

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A creamy no-bake Raffaello cheesecake with a buttery biscuit crust, coconut-studded mascarpone filling, and silky white chocolate ganache topping—easy to make and perfect for a chilled, make-ahead dessert.
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Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Course: Cheesecake, Dessert, No-Bake Dessert
Cuisine: Italian-Inspired
Ingredients Method

Ingredients
  

Crust
  • 150 g crushed biscuit crumbs
  • 50 g butter melted
  • 30 ml milk
Filling
  • 250 ml heavy whipping cream cold
  • 250 g mascarpone cold
  • 2 tbsp powdered sugar
  • 2 tbsp coconut flour
  • 6 Raffaello candies chopped
Topping
  • 100 g white chocolate
  • 30 ml heavy whipping cream
Optional Decoration
  • Whipped cream
  • Coconut flour
  • Hazelnuts
  • Extra Raffaello candies

Method
 

  1. Mix biscuit crumbs with melted butter and milk. Press into a 20 cm pan. Refrigerate.
  2. Half-whip the heavy cream. Add mascarpone and powdered sugar; beat until semi-firm.
  3. Fold in coconut flour and chopped Raffaello candies.
  4. Spread filling over crust. Refrigerate 2–3 hours.
  5. Heat cream until just boiling. Pour over white chocolate, rest 1–2 minutes, then stir smooth. Pour over cake.
  6. Refrigerate 1 hour. Decorate, slice, and serve.

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