This Raffaello inspired cheesecake is something I have always wanted to make, but I wanted it to be right. I wanted the essence of the Raffaello in a cheesecake. The wafer shell, she coconut cream, the almond. I wanted it all.

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This recipe is for three individual cheesecakes if you want to make a bigger one you can double or triple the ingredients depending on your tin size. The ratios would still be the same. Just like lemon and honey cheesecakes, I made these using the VonChef cake rings. I like to use these rings as they come with a metal piece to push everything in the rings evenly.

It took me a while to come up with the right ingredients for this, the base was particularly tricky. At first, I wanted a full wafer base, but I soon realized that it wouldn’t be strong enough. That’s why I mix a coconut wafer with some coconut rings for the base. The only coconut wafer I could find was this Nestle Princessa bar in the world food aisle in Tesco. If you can find another brand, go ahead and use that. The coconut rings I used were just standard store brand ones. I used one wafer bar and seven rings for three individual cheesecakes.

For the filling, I wanted some extra sweetness, so I added less sugar than I normally would and mixed in some melted white chocolate. I know Raffaellos don’t have white chocolate, but adding some gave me the creaminess I was after. For the flavorings, I mixed coconut extra and a dash of Moroccan almond extract. When it comes to flavorings and extract I usually stick with Dr Oatker ones, however, they don’t do a coconut one, so I ended up finding a bottle of Tropical Sun coconut essence in a local corner shop. I believe some supermarkets might also have it or you can order it on Amazon.

For decoration, I went for something simple. If you have read any of my other desserts post, you’ll know that decorating is not my forte, which is why I stick to simplicity. Just some coconut flakes, four almonds and Raffaello perched in the middle.

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5 from 5 votes

Mini Raffaello Cheesecakes

A trio of almond and coconut cheesecakes inspired by the Raffaello pralines.A trio of almond and coconut cheesecakes inspired by the Raffaello pralines.A trio of almond and coconut cheesecakes inspired by the Raffaello pralines.

Prep Time15 minutes mins

Chill Time2 hours hrs

Total Time2 hours hrs 15 minutes mins

Course: Dessert

Cuisine: cheesecake

Keyword: almonds, cheesecake, coconut, Raffaello

Servings: 3 Cheesecakes

Calories: 626kcal

Author: rominaslittlecorner

Ingredients

Base

• 33 g Coconut wafer
• 7 Coconut Rings
• 40 g Unsalted Butter

Filling

• 180 g Light Cream Cheese
• 1 tbsp Icing Sugar sifted
• 20 g White chocolate melted
• 1 tbsp Double Cream
• ½ tsp Almond Extract
• 1 tsp Coconut Extract

Topping

• 20 g Coconut Flakes
• 3 Raffaello Pralines
• 12 Blanched almonds

Instructions

• Put the biscuits and wafer in a plastic bag and whack it with a rolling pin until you get a bag of crumbs
• Melt the butter and mix it with the biscuits
• Press the biscuit mixture into the bottom of the cake rings evenly. Put it in the fridge while you make the filling
• Put all the filling ingredients into a bowl and whisk it until it’s all incorporated
• Spoon the filling over the base and smooth it out
• Put in the fridge to set for 2 hours at least
• Decorate it with the flakes, praline and almonds before serving¹

Notes

1. Decorate after chilling so as not to alter the texture of the praline and almonds.

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