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.
Servings: 3 Cheesecakes
Calories: 626kcal
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
- Decorate after chilling so as not to alter the texture of the praline and almonds.