This is my first recipe of the year, and it’s one of the easiest desserts you’ll ever make. These Raffaello cheesecake cups are no-bake, beginner-friendly, and come together with minimal effort. You don’t need any fancy baking skills — just a few ingredients and a love for creamy coconut desserts.
Why You’ll Love This Recipe
- No-bake and beginner friendly
- Perfect individual mini desserts
- Inspired by Raffaello chocolates
Equipment For Making Dessert Cups
- Mixing Bowls – One large and one medium
- Electric Hand Mixer or Stand Mixer – For whipping cream and blending the filling
- Spatula or Spoon – To fold and layer the mixture smoothly
- Rolling Pin or Food Processor – To crush the biscuits finely
- Kitchen Scale & Measuring Spoons – For accurate measurements
- Small Serving Cups or Jars – Clear ones show off the layers beautifully. For this recipe, I used 3oz round dessert cups because they are the perfect portion size. However, feel free to use whatever you like.
- Piping Bag (Optional) – For neat and decorative filling. It makes filling each cup a whole lot easier so I definitely recommend using one.
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Storage
Store the Raffaello cheesecake cups in the fridge in an airtight container. They will keep well for up to 3 days.
For best results, add the Raffaello decoration just before serving, as it can soften slightly in the fridge. These cheesecake cups are perfect to make ahead and are best enjoyed chilled.
How far in advance can I make these cheesecake cups?
These Raffaello cheesecake cups can be made up to 2 days in advance and stored in the fridge in an airtight container. The texture stays creamy and the biscuit base holds up well.
For the best finish, I recommend adding the Raffaello and extra coconut decoration on the day of serving.
Raffaello Cheesecake Cups
Description
Easy no-bake Raffaello cheesecake cups made with a few simple ingredients and zero baking required
Ingredients
Biscuit Base
Cheesecake
Decorations
Instructions
Biscuit Base
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Start by crushing the Nice biscuits until they resemble fine crumbs. I like to place them in a bowl and use the flat end of a fondant rolling pin to crush them.
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Add the melted butter to the crushed biscuits and mix until fully combined.
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Spoon around 3 heaped teaspoons of the biscuit mixture into each dessert cup.
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Using the base of another cup or glass, gently press the biscuit mixture down to create a firm, flat base. Set aside while you prepare the cheesecake filling.
Cheesecake Filling
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In a mixing bowl, add the softened cream cheese, icing sugar, almond or vanilla extract, and desiccated coconut.
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Whisk until smooth and well combined.
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Pour in the double cream and continue whisking until the mixture thickens and holds its shape.
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Transfer the cheesecake mixture into a piping bag.
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Pipe the cheesecake filling evenly into each cup over the biscuit base.
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Gently tap each cup on the counter to release any air bubbles and smooth the top.
Decoration
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Finish with a light sprinkle of desiccated coconut and top each cup with a Raffaello.
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Chill in the fridge until ready to serve — then enjoy!
