Here’s a dessert that will take you straight to coconut paradise! This heavenly no-bake cheesecake is inspired by the iconic Raffaello pralines, combining everything that is best about them: the delicacy of white chocolate, the creamy smoothness of mascarpone, and the intense flavors of almonds and coconut. The base made from crunchy biscuits and roasted almonds provides the perfect contrast to the fluffy, melt-in-your-mouth cheesecake filling. The dessert is not only incredibly delicious but also looks stunning, decorated with coconut flakes and whole almonds, reminiscent of a snow-capped peak. Perfect for special occasions, parties, or a romantic dinner when you want to impress your guests without turning on the oven. Its preparation is easier than you think, and the final result is absolutely worth every minute.
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Prepare the pan. Line the bottom of a 24 cm springform pan with parchment paper. Secure the ring, and trim any excess paper hanging over the edge with scissors. Do not grease the sides – this will ensure the cheesecake has straight edges.
Crush the biscuits and almonds. Place the biscuits in a strong ziplock bag and use a rolling pin to crush them into fine crumbs. You can chop the almonds finely with a knife or pulse them in a food processor a few times. Do not grind them too long, or they will turn into butter. Combine the crushed biscuits with the almonds in a medium-sized bowl.
Melt the butter in a small saucepan over low heat or in the microwave. Pour the hot, liquid butter into a bowl with the crushed biscuits and almonds. Mix everything thoroughly with a spoon until every crumb is moist. The mixture should have the consistency of wet sand – when you squeeze it in your hand, it should hold its shape.
Transfer the cookie dough to the prepared springform pan. Use the bottom of a glass or a spoon to level and firmly press the mixture into the bottom of the pan, creating an even and compact base. Place the pan in the refrigerator for at least 30 minutes to allow the base to set. During this time, you will prepare the cheese mixture.
Melt the white chocolate. Break the chocolate into small pieces and place it in a heatproof bowl. Set the bowl over a pot of gently simmering water (a double boiler). The bottom of the bowl should not touch the surface of the water. Stir the chocolate occasionally until it is completely melted and smooth. Remove the bowl from the pot and set aside to cool slightly for about 10 minutes.
In a separate, large, and chilled bowl, place very cold heavy cream. Use a mixer on high speed and whip the cream until it becomes thick and stiff. Be careful not to 'overwhip' it, which can be recognized by the separation of fat from liquid. The whipped cream should form stable peaks when you lift the mixer attachments.
In the third, largest bowl, place the mascarpone cheese, cream cheese (both at room temperature), and sifted powdered sugar. Using a mixer on medium speed, mix the ingredients only until they combine into a smooth, uniform mixture. Overmixing can cause the mascarpone mixture to become runny.
Add the slightly cooled, but still liquid white chocolate to the cheese mixture. Pour it in a thin stream while continuously mixing on low speed. Then add 80g of coconut flakes and almond extract. Mix briefly, just until the ingredients are combined.
Now gently fold the cheese mixture into the whipped cream. Add the whipped cream to the cheese mixture in two or three batches. Using a large silicone spatula, mix everything very gently, making sweeping motions from the bottom of the bowl upwards. Do this slowly and carefully to retain as much air in the mixture as possible. Mix only until you achieve a uniform, fluffy consistency.
Take the springform pan with the chilled base out of the fridge. Transfer the prepared cheese-coconut mixture onto it. Smooth the top using a spatula or the back of a spoon, trying to achieve the smoothest surface possible.
Place the cheesecake in the refrigerator for at least 4 hours, preferably overnight. During this time, the mixture will set and the flavors will blend perfectly. Do not cover the pan with plastic wrap to prevent water from condensing on the surface.
Before serving, gently separate the cheesecake from the edges of the springform pan using a thin, sharp knife (you can dip it in hot water for a moment). Carefully remove the ring. Generously sprinkle the top of the cheesecake with the remaining coconut flakes (30g) and decorate with whole almonds, arranging them in any pattern. Optionally, you can add almond flakes.
Raffaello pralines, which inspired this dessert, were introduced by Ferrero in 1990. Unlike many other products from this company, they do not contain cocoa chocolate, and their heart is a whole almond immersed in a creamy milk filling.
Serve the cheesecake well chilled, cutting it with a knife dipped in boiling water and dried before each cut - this will ensure perfectly smooth slices. It pairs wonderfully with a cup of espresso, which will balance its sweetness, or a light, fruity white wine.
Store the cheesecake in the refrigerator, in an airtight container, to prevent it from absorbing odors. It will stay fresh and maintain its best flavor for 3-4 days. It can also be frozen (without decorations) - after thawing in the refrigerator, it will still be delicious.
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