Go Back
Sernik Raffaello with Coconut and Strawberry Mousse

Sernik Raffaello with Coconut and Strawberry Mousse

A delicate no-bake cheesecake featuring a cookie crust, creamy Raffaello-inspired cheesecake filling, and layers of strawberry mousse, topped with cookie crumbs for added crunch.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 4 hours
Servings: 10 slices
Course: Cheesecake, Dessert
Cuisine: European, Polish
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 26 cookies Vanilla Cream Cookies or graham crackers for a different taste
  • 1/2 cup butter or margarine/coconut oil for dairy-free
  • 1 package strawberry gelatin powder can substitute with raspberry or mixed berry
  • 8 oz cream cheese or vegan cream cheese for plant-based option
  • 1/2 cup granulated sugar or granulated erythritol for sugar-free
  • 1 cup heavy cream or whipped coconut cream for dairy-free
  • 1/4 cup powdered sugar can use alternative sweetener
  • 1 cup strawberry wafer cookies or crushed graham crackers for a fun twist

Method
 

  1. Crush 26 vanilla cream cookies into fine crumbs using a food processor. Mix with melted butter and press into the bottom of a greased 10-inch springform pan. Freeze for 15 minutes.
  2. Dissolve the strawberry gelatin powder in 1 cup of boiling water for about 2 minutes. Let cool to room temperature.
  3. Beat softened cream cheese with 1/2 cup granulated sugar until smooth. In a separate bowl, whip 1 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form.
  4. Fold half of the whipped cream into the cream cheese mixture. Then fold in the remaining whipped cream along with the cooled gelatin mixture.
  5. Pour half of the gelatin mixture over the crust and freeze for 15 minutes. Spread the cream cheese mixture over the gelatin layer, then top with the remaining gelatin mixture.
  6. Crush remaining vanilla cream cookies and sprinkle on top of the cheesecake.
  7. Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.

Notes

For best results, use room-temperature cream cheese to avoid lumps. Ensure gelatin is fully cooled before combining with the cream mixture to prevent curdling.