Sernik Raffaello with Coconut and Strawberry Mousse

WANT TO SAVE THIS RECIPE?

Sernik Raffaello with Coconut and Strawberry Mousse is a luxurious European-style cheesecake that blends the tropical sweetness of coconut with the fruity freshness of strawberries. Featuring a buttery coconut cookie crust, a velvety cream cheese and coconut filling, and a delicate strawberry mousse topping, this dessert is as stunning as it is delicious. Perfect for summer gatherings, special occasions, or when you simply want to impress, this layered cheesecake offers a refined twist on classic flavors.

Why You’ll Love This Recipe

• High-End Bakery Quality at Home: Save money and impress guests with a dessert that rivals fine patisserie.

• Tropical & Fruity Fusion: Coconut and strawberry are a match made in heaven.

• No Artificial Flavors Needed: Uses real cream cheese, fruit, and coconut for authentic flavor.

• Perfect for Celebrations: Ideal for holidays, baby showers, birthdays, or anniversaries.

Ingredients Breakdown

For the Crust

• 200g coconut cookies – Adds a tropical, crispy base full of rich coconut flavor.

• 100g melted butter – Binds the cookie crumbs into a firm crust with buttery richness.

For the Cheesecake Filling

• 500g cream cheese – Provides the creamy, tangy base essential to a classic sernik (Polish cheesecake).

• 200ml liquid cream (heavy cream), whipped – Lightens the texture, adding a smooth, airy feel.

• 100g sugar – Balances the tanginess of the cream cheese with a touch of sweetness.

• 3 eggs – Help bind the filling and give the cheesecake structure.

• 100g grated coconut – Infuses the filling with subtle coconut texture and flavor.

• 1 teaspoon vanilla extract – Enhances and rounds out the coconut and cream cheese flavors.

For the Strawberry Mousse

• 300g fresh strawberries – Brings a vibrant, fruity contrast to the rich coconut layer.

• 100g sugar – Sweetens the strawberries for a flavorful mousse.

• 200ml liquid cream (heavy cream), whipped – Adds a light, airy texture to the mousse.

• 2 gelatin leaves – Sets the mousse for a stable, elegant finish.

Tips and Tricks

• Room-Temp Ingredients: Always bring cream cheese and eggs to room temp for a smoother batter.

• Don’t Overbake: Slight jiggle in the center = perfect creamy texture.

• Use Gelatin Properly: Let the strawberry purée cool before folding in whipped cream, or it may deflate.

Variations and Customizations

• Tropical Twist: Add crushed pineapple or mango to the mousse for an island-inspired vibe.

• Nutty Crunch: Mix crushed almonds into the crust for extra texture.

• Dairy-Free Option: Use coconut cream and vegan cream cheese alternatives.

Pairing Suggestions

• Beverages: Serve with hot espresso, coconut milk latte, or a chilled glass of Prosecco.

• Meals: Ideal after a light seafood or grilled chicken dinner.

• Occasions: Easter, bridal showers, or a luxurious Sunday brunch.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze (without mousse topping) for up to 1 month. Thaw overnight and top with mousse before serving.

Popular Questions

Q: Can I use frozen strawberries?
A: Yes! Thaw and drain excess liquid before cooking.

Q: Can I skip the gelatin?
A: The mousse won’t set properly without it. You can use agar-agar as a vegetarian alternative.

Q: Can I use a graham cracker crust instead?
A: Absolutely. Add a bit of shredded coconut for flavor continuity.

Sernik Raffaello with Coconut and Strawberry Mousse

---

• Author: easysweetmeal
• Total Time: 1 hour 30 minutes
• Yield: 10–12 servings 1x

Print Recipe

Pin Recipe

Description

Try this Sernik Raffaello—a creamy Polish cheesecake with coconut, topped with strawberry mousse. A perfect mix of sweet and tart for any occasion

Advertisements

---

Ingredients

Scale 1x2x3x

• 200g coconut cookies (or vanilla wafers + shredded coconut)

• 100g unsalted butter, melted

• 500g cream cheese (full-fat, room temperature)

• 200 ml heavy cream (cold)

• 100g granulated sugar

• 3 large eggs

• 100g shredded coconut (unsweetened)

• 1 tsp vanilla extract

• 300g fresh strawberries (or thawed frozen)

• 100g granulated sugar

• 200 ml heavy cream (cold)

• 2 gelatin leaves (or 2 tsp powdered gelatin)

---

Instructions

1. Prepare the Crust

1. Finely crush the coconut cookies using a food processor or rolling pin.

2. Mix with melted butter until the mixture resembles wet sand.

3. Press firmly into the bottom of a 9-inch springform pan.

4. Refrigerate for at least 30 minutes to set.

2. Make the Cheesecake Filling

1. Preheat oven to 320°F (160°C).

2. In a large bowl, beat cream cheese and sugar until smooth and fluffy.

3. Add eggs one at a time, mixing well after each addition.

4. Stir in vanilla extract and shredded coconut.

5. In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the cheese mixture.

6. Pour the filling over the chilled crust.

3. Bake the Cheesecake

1. Bake for 50 minutes, or until the edges are firm and the center is slightly jiggly.

2. Turn off the oven, crack the door, and allow the cheesecake to cool gradually for 1 hour.

3. Chill in the refrigerator for at least 4 hours (overnight is best).

4. Prepare the Strawberry Mousse

1. Soften gelatin leaves in cold water for 5–10 minutes.

2. In a saucepan, cook strawberries and sugar over medium heat until soft.

3. Blend into a purée. Add softened gelatin and stir until dissolved.

4. Let cool to room temperature.

5. Whip the heavy cream to stiff peaks, then gently fold into the cooled strawberry mixture.

5. Assemble the Cake

1. Once the cheesecake is fully chilled, pour the strawberry mousse on top.

2. Smooth with a spatula and chill for another 2–3 hours until set.

Notes

• Use full-fat dairy products for the creamiest texture.

• For an extra professional touch, top with coconut flakes and sliced strawberries before serving.

• Allow plenty of chill time—this dessert is best served cold and firm.

• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

WANT TO SAVE THIS RECIPE?