This baked Raffaello Cheesecake tastes just like Raffaello chocolates but in cheesecake form! You get all the coconut flavor of Raffaello and the delicious creaminess and tartness of a classic cheesecake. Topped with coconut-flavored whipped cream and whole Raffaello’s!
Raffaello Cheesecake
Being a major coconut fan, I just had to share with you guys a Raffaello-inspired dessert and given that I love cheesecakes, I decided to make it a baked Raffaello Cheesecake!
This cheesecake is what you call decadent, creamy, fluffy, and rich. The batter has shredded coconut in it as well as coconut extract for *ALL* the coconut flavor!
Raffaello’s technically have a tiny bit of almond in there too so I snuck in a few drops of almond which are totally optional if you just wanted the coconut to be the star of the show (I tried it without almond and it was amazing).
I topped this with dollops of coconut-flavored whipped cream, more shredded coconut, and – of course – Raffaello’s. All that white and fluffiness looks like snow, which makes it the perfect Holiday cheesecake!
Why this recipe works:
- Raffaello-flavored. This cheesecake tastes just like Raffaello chocolates but in cheesecake form. You have the coconut flavor of Raffaello’s and the delicious creaminess and tartness of a classic cheesecake.
- Coconut whipped cream topping. To take this cheesecake to the next level, I topped it with dollops of coconut-flavored whipped cream and shredded coconut. This adds fluffiness, creaminess, and even more coconut flavor to your Raffaello Cheesecake!
- Rich and creamy. No water bath needed, you’ll still get an incredibly rich and creamy texture with this recipe, and – of course – it will be free of cracks!
- Prep ahead. Want to make this for a special occasion but have no time? Bake it 1 day ahead of time, let it chill in the refrigerator overnight and top it right before serving it! Quick and easy!
Ingredients for Raffaello Cheesecake
Cookies. I used whole Golden Oreos for the crust but you can also use Graham Crackers (with a few tbsp of sugar, see recipe card down below).
Butter. Unsalted, for the crust.
Cream cheese. Use full-fat for best flavor and texture. and make sure it’s room temperature so you will be able to mix as needed, avoiding over mixing (over mixing leads to way too much air in the batter).
Sugar. Classic white granulated sugar.
Eggs for structure. Eggs help your cheesecake set creating a firmer texture.
Cream. You’ll need cream for both the cheesecake batter and the whipped cream topping. For the batter, you want to use cream as it does a great job at softening the tougher texture of the cheese, giving you a thick yet soft velvety cheesecake.
Flour for structure, it helps the cheesecake come together with a deliciously thicker texture while preventing it from cracking!
Lemon juice for texture and flavor. The acid of lemon juice reacts to the fatty proteins creating that delicious thick texture that we all love!
Shredded coconut. Make sure you’re using high-quality shredded coconut for best flavor. I used unsweetened as there’s no need for extra sugar. You want to have enough for the batter and for decorating.
Coconut extract this is key so don’t skip it as it really gives your cheesecake the perfect amount of coconut flavor.
Almond extract, optional. Raffaello chocolates contain a small amount of almonds in them which is why I’m adding it to this recipe. Raffaello’s officially contain 25.5% coconut and 8% almonds which is why you mainly taste coconut when you eat them. So, I’m leaving almond extract as an optional add-in. If you just want the coconut flavor, leave it out, I tried it with just coconut and it was amazing and it gave major Raffaello vibes so you don’t *NEED* it.
Powdered sugar to sweeten the whipped cream topping.
Raffaello’s. Of course, you want to add some actual Raffaello’s on top for decorating purposes! You can skip these if you just want a coconut cheesecake and don’t care for the whole Raffaello theme.
How to make Raffaello Cheesecake
STEP 1: Make the cookie crust. In a food processor, add the Golden Oreos and pulse until they turn into fine crumbs. Transfer the crumbs to a medium bowl, add in the butter and mix until combined into a wet sand-like texture. Place the mixture into a springform and use a spoon or the back of a glass to press it evenly into the bottom of your pan.
STEP 2: Chill the cookie crust. Place the prepared cheesecake crust in the refrigerator. Meanwhile, make the batter.
STEP 3: Prepare the batter. Preheat the oven. Add the cream cheese and sugar to a medium bowl, then use a mixer to beat until fully combined. Set aside. Add the eggs, cream, flour, lemon juice, shredded coconut, and extracts to a large bowl and use a mixer to beat until just combined. Remove the cheesecake crust from the refrigerator and pour the batter onto your prepared cookie crust.
STEP 4: Bake. Bake until mostly set and browned on top, when tapped the cheesecake shouldn’t jiggle excessively, a light rather-firm jiggle in the very center is okay, it will set as it cools down. Do not open the oven while baking.
When your cheesecake is done, turn off the oven, and leave the cheesecake in the oven with the door slightly open until warm, then remove from the oven and allow to cool down to room temperature.
STEP 5: Chill in the refrigerator for a few hours or overnight (recommended).
STEP 6: Decorate. Do this when ready to serve. Add the heavy cream, powdered sugar, and coconut extract to a large bowl. Using a mixer, beat until soft peaks start forming, then fold in the shredded coconut. Top the cheesecake with dollops of whipped cream and whole Raffaello’s, then sprinkle with more shredded coconut. Enjoy!
How to make cheesecake ahead of time
Cheesecakes need time to set before you can slice them and enjoy them so they’re the perfect make-ahead desserts!
You can make this cheesecake 1 day ahead of time (step 1 through step 5) and let it chill in the refrigerator overnight. The next day, follow step 6 and serve!
How to store leftovers in the refrigerator
Store any leftovers covered or in an air-tight container in the refrigerator for up to 4-5 days.
How to freeze cheesecake
Here are 2 ways to freeze cheesecake. Make sure you do not freeze your cheesecake with any toppings.
To freeze your cheesecake in the pan: after the cheesecake has cooled down to room temperature, remove the outer rim from your springform pan, then wrap the cheesecake (with the bottom of the pan) with a few layers of plastic wrap and 1 layer of aluminum foil and freeze for up to 3 months.
To freeze your cheesecake without the pan: after the cheesecake has cooled down to room temperature, run a knife underneath the crust to release it from the bottom of your springform pan, transfer it onto a plate, wrap the cheesecake (with the plate) in a few layers of plastic wrap and 1 layer of aluminum foil, then freeze for up to 3 months. Do not freeze cheesecake with any toppings.
HAPPY BAKING!! I hope you’ll love this Baked Raffaello Cheesecake Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More Dessert Recipes You’ll Love:
Raffaello Cheesecake
Ingredients
For The Crust
- 12 full sheets (180 g) Graham crackers
- 4 tbsp (60 g) unsalted butter
For The Cheesecake
- 8 oz (225 g) cream cheese (room temperature)
- 1 cup (200 g) white granulated sugar
- 2 cups (500 ml) heavy cream (room temperature)
- 3 egg yolks
- 3 tbsp (23 g) all-purpose flour (room temperature)
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (50 g) finely shredded coconut
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1/2 tsp almond extract (or to taste, optional)
For Topping
- 1/2 cup (125 ml) heavy cream (cold)
- 1/4 cup (30 g) powdered sugar
- 1/4 tsp coconut extract (or to taste)
- 2 tbsp (10 g) finely shredded coconut
- 16 Raffaello's
Instructions
- Make the cookie crust. In a food processor, add the graham crackers and pulse until they turn into fine crumbs. Transfer the crumbs to a medium bowl, add in the butter and mix until combined into a wet sand-like texture. Place the mixture into a springform and use a spoon or the back of a glass to press it evenly into the bottom of your pan.
- Chill the cookie crust. Place the prepared cheesecake crust in the refrigerator and chill for at least 30 minutes or overnight. Meanwhile, make the batter.
- Prepare the batter. Preheat the oven to 350F (180C). Add the cream cheese and sugar to a medium bowl, then use a mixer to beat until fully combined. Set aside. Add the eggs, cream, flour, lemon juice, shredded coconut, and extracts to a large bowl and use a mixer to beat until just combined. Remove the cheesecake crust from the refrigerator and pour the batter onto your prepared cookie crust.
- Bake for 10 minutes at 350F (180C) then reduce the temperature to 300F (150C) and bake for another 50-60 minutes or until mostly set and browned on top. When tapped the cheesecake shouldn’t jiggle excessively, a light rather-firm jiggle in the very center is okay, it will set as it cools down. Do not open the oven while baking. When your cheesecake is done, turn off the oven, and leave the cheesecake in the oven with the door slightly open until warm, then remove from the oven and allow to cool down to room temperature.
- Chill in the refrigerator for at least 2 hours or overnight (recommended).
- Decorate. Do this when ready to serve. Add the heavy cream, powdered sugar, and coconut extract to a large bowl. Using a mixer, beat until soft peaks start forming, then fold in the shredded coconut. Top the cheesecake with dollops of whipped cream and whole Raffaello's, and sprinkle with more shredded coconut, if desired. Enjoy!
Notes
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Leave a Reply