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    El Mundo Eats Ā» No-Bake Cheesecake

    Published: Sep 1, 2018 Ā· Updated: Jun 30, 2021 by Bea & Marco Ā· This post may contain affiliate links Ā· 34 Comments

    No-Bake Stracciatella Cheesecake

    Jump to Recipe
    no bake stracciatella cheesecake

    What Is Stracciatella?

    Stracciatella is a type of Italian ice cream or gelato that is made from milk and has small irregular chunks of chocolate pieces in it. It's one of Italian famous gelato.

    Believe it or not, the gelato was inspired by a totally different meal, which is stracciatella soup. It's made from broth and egg.

    Talk about going in different directions, eh?

    no bake stracciatella cheesecake portion served on a plate missing 1 delicious bite

    Disclosure: some of the links below are affiliate links, meaning at no extra cost to you, I will get a small commission if you click through and make a purchase. Everything I mention in this post is what I personally use and recommend.

    No-Bake Stracciatella Cheesecake

    Again, this no bake cheesecake is a request from one of our readers, Astrid. She just have wonderful ideas about cheesecakes and I'm just more than happy to do it. Thank you Astrid!

    Since the flavour of stracciatella is simple with only combination of milk and chocolate so I thought I would incorporate the chocolate in the base of this cheesecake.

    I'm using chocolate digestive biscuits that have the top surface coated with chocolate. You can use oreo cookies if you want. Or any other chocolate cookies. Your choice.

    3 chocolate digestive biscuits on a table

    No sugar needed. The biscuits and chocolate are enough to sweeten the base.

    As for the cheesecake, well it's the easiest!

    Like always I'm using Philadelphia cream cheese. Full fat please. I've tried with light Philadelphia cream cheese just to make the cheesecake lighter but it didn't set that good. Or at least like I wanted it to be.

    So yes, full fat.
    And at room temperature. It whisks easier and fluffier at room temperature.

    an open tub of Philadelphia cream cheese

    And then I'm using whipping cream and some milk, together with icing sugar, vanilla extract and gelatin to set the cheesecake. Very basic ingredients for a no bake cheesecake, don't you think?

    Talking about whipping cream, do use the ones with minimum 35% fat. Yea I know, I wish all these cheesecakes were made from water and air and yet still taste like a bite from heaven. How I wish. But for now, it is what it is.

    Chocolate!!

    We don't want to forget about the hidden gems in this stracciatella cheesecake right?

    I'm using semisweet chocolate bar (like this one) and then cut them into small chunks. Since we're not cooking this cheesecake, you can simply use your favourite chocolate without any problems.

    semisweet chocolate bar pieces on the table

    And ohh.. the decoration on top is of course optional. You can serve your stracciatella as it is or go a bit further with some swirls of chocolate. Your choice my friend!

    And with that, there you have it. A very simple no bake cheesecake that's called stracciatella cheesecake.

    top view of no bake stracciatella cheesecake showing swirl chocolate decoration

    Do let me know if you make this recipe by showing a photo of your creation and leaving me a comment in my Pinterest. Or tag me in Instagram.

    More No-Bake Cheesecakes

    • Raspberry cheesecake
    • Vanilla cheesecake
    • Chocolate cheesecake
    • Mango cheesecake
    • Cherry cheesecake

    Video

    šŸ“– Recipe

    no bake stracciatella cheesecake

    No-Bake Stracciatella Cheesecake

    A super easy no bake cheesecake recipe with super simple ingredients. This delicious no bake stracciatella cheesecake is perfect for an easy and fast to prepare dessert.
    Author: Bea & Marco
    5 from 6 votes
    Print Pin Rate
    Servings: 14 people
    Prep Time20 mins
    Chill Time12 hrs
    Total Time12 hrs 20 mins

    Ingredients  

    The Base

    • 6.3 oz chocolate digestive biscuits (180 gr)
    • ¼ cup unsalted butter (60 gr), melted

    The Cheesecake

    • 14 oz full fat cream cheese (400 gr), room temperature
    • ¾ cup icing sugar (90 gr), sifted
    • 1 teaspoon vanilla extract
    • ¾ cup whipping cream min 35% fat (190 ml), chilled
    • ¼ cup milk (60 ml)
    • 1 tablespoon gelatin powder (10 gr), or any type/amount that can set 2 cup (500 ml) water
    • 3.5 oz semisweet chocolate (100 gr), chopped into small chunks

    Decoration

    • 1 oz semisweet chocolate (30 gr), chopped into small chunks
    • 2 tablespoon whipping cream (30 ml)
    Prevent your screen from going dark

    Instructions

    The Base

    • Blend the digestive biscuits in a food processor into fine crumbs. Pour into a bowl and add in melted butter. Mix everything well.
    • Pour the mixture into a 7 inch (18 cm) springform pan. Press tightly and evenly to the bottom, using the bottom of a glass or the back of a spoon. Place in the freezer for 30 minutes.

    The Cheesecake

    • Add cream cheese into a bowl and whisk for a few minutes until it gets light and fluffy. Then add in vanilla extract and icing sugar. Mix everything well and set aside.
    • In another bowl, add in chilled whipping cream and whisk until soft peaks. Pour the whipped cream into the cream cheese mixture and mix just until well combined. Don't over mix to avoid the cream from splitting. Set aside.
    • Add gelatin into milk and mix. Leave for the gelatin to soak, around 5 minutes. Then heat in microwave until the gelatin is fully dissolved.
    • Take a few teaspoon of cheesecake mixture and add into gelatin mixture. Mix well. Then pour gelatin mixture into cheesecake mixture and immediately mix just until well combined. Add the chocolate chunks and fold everything together.
    • Pour into our prepared base and give it a few shakes to smooth out the top. Set aside.
    • Add the decoration ingredients into a bowl and heat in microwave with 15 seconds intervals until the chocolate is melted. Stir every intervals.
    • Randomly spoon the chocolate cream mixture on the cheesecake. Using a skewer stick, swirl around to make some patterns. Chill in the fridge overnight or 12 hours or until the cheesecake is fully set. Enjoy!

    How Transfer To Serving Plate

    • It's easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
    • Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
    • Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
    • Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.

    How To Serve

    • Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill. 

    Notes

    1. Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.
    2. Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
    3. Use unsalted butter.

    Nutrition Facts

    Calories: 331.4kcal, Carbohydrates: 22.3g, Protein: 3.9g, Fat: 25.8g, Saturated Fat: 15.8g, Cholesterol: 56.7mg, Sodium: 131.3mg, Potassium: 146.6mg, Fiber: 1g, Sugar: 16.5g, Calcium: 56.4mg, Iron: 0.9mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    More Easy No-Bake Cheesecake Recipes

    • Spooning healthy no-bake lemon cheesecake cup.
      Healthy No-Bake Lemon Cheesecake Cups
    • mini blueberry cheesecakes on a cake stand.
      Healthy No-bake Blueberry Mini Cheesecakes
    • Taking a slice of healthy no bake mango cheesecake from a cake stand
      Healthy Mango Cheesecake (No-Bake)
    • Two Raspberry Cheesecake Shots on the table
      Easy Raspberry Cheesecake Shots (Small Batch Dessert)

    Reader Interactions

    Comments

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    1. John Case says

      December 31, 2022 at 8:53 am

      5 stars
      I'm a 91 year old great-grandfather and made this for Christmas, and it was rated as the best ever. Your recipes are so easy to follow, see Just got to choose which one is next!

      Reply
      • Bea & Marco says

        January 09, 2023 at 11:01 am

        Oh wow! That's so amazing! It warms my heart to hear that. Thank you so much for taking the time to leave your feedback here!

        Reply
    2. Claudette says

      December 10, 2022 at 7:04 am

      Hi there, could I freeze the cake and use 1 month later? Thanks

      Reply
      • Bea says

        December 10, 2022 at 11:36 am

        Hi! Yes, you can. It won't be the same as freshly made one but I freeze all of my cheesecakes all the time since my family doesn't mind. Hope it helps!

        Reply
    3. phyllis dereli says

      May 17, 2020 at 3:27 pm

      5 stars
      excellent thank you.

      Reply
      • Bea says

        May 18, 2020 at 9:19 am

        Glad you liked it, thank you Phyllis!

        Reply
    4. Gabi Müller says

      May 16, 2020 at 11:35 am

      5 stars
      Wir haben das Rezept letztes Wochenende ausprobiert und es war sehr, sehr lecker. Den wird es mit Sicherheit ƶfter geben. Vielen Dank für das leckere Rezept šŸ‘

      Reply
      • Bea says

        May 17, 2020 at 9:23 am

        Vielen dank! šŸ˜€

        Reply
    5. Marina says

      May 04, 2020 at 9:41 am

      Hello
      What quantity of agar agar can we use for this recipe ? And i tried the receipe but the cream part is too fluid not as solid as yours šŸ¤”

      Reply
      • Bea says

        May 04, 2020 at 9:54 am

        Hi! Sorry to hear that Marina! Look at your agar agar packet for the amount that will set 500 ml water (as mentioned in the recipe above). Each packet with different brands are usually different. Hope it helps!

        Reply
    6. Annie says

      April 05, 2020 at 9:48 am

      It is delicious m going to make it inshallah. Just tell me the geletin u used is the same like we use for making jelly?

      Reply
      • Bea says

        April 07, 2020 at 3:38 pm

        Hi! Yes, it’s the same. It’s just I’m using the powdered ones. Check on your packet to see the appropriate amount to use. Hope it helps.

        Reply
        • Rubama says

          July 15, 2020 at 11:12 am

          Should I skip the gelatin ?

          Reply
          • Bea says

            July 16, 2020 at 8:36 am

            No you should not šŸ˜€

            Reply
    7. Ash says

      September 02, 2019 at 6:48 pm

      Hi. This looks really yummy! Is it possible to make this cheesecake without gelatin? If yes, then milk is no more required, right? Thank you

      Reply
      • Bea says

        September 03, 2019 at 11:33 am

        Hi! I've never made this without gelatin, sorry! You can use agar-agar though.

        Reply
    8. Henny says

      September 02, 2019 at 4:21 pm

      Hello.. can u tell me what the ratio between the cheese cream and whipping cream is ? If i use 200gr of cheese cream, how many gr is the whipping cream ? Is it still the same ?

      Reply
    9. Fatima says

      June 18, 2019 at 8:25 pm

      5 stars
      OMG I made it today and it’s rich, delicious and fluffy at the same time.
      By far, one of the best cheesecake I “ve done.
      Thank you very much
      Oh and by the way stracciatella is genious good idea in term of cheesecake.

      Reply
      • Bea says

        June 24, 2019 at 10:41 am

        I'm so happy to hear that, Fatima. Thank you so much! XOXO

        Reply
    10. Sara says

      May 11, 2019 at 2:59 pm

      Can i leave it in the freezer for the cheesecake to set instead? If yes, how many hours is appropriate?šŸ˜…

      Reply
      • Bea says

        May 13, 2019 at 9:09 am

        Yes you can. I've never done it like that before so I can't really say the exact hours though. Perhaps 2-4 hours?

        Reply
    11. Valrose says

      April 02, 2019 at 12:42 am

      How long can this cake can be out without being refrigerated ?

      Reply
      • Bea says

        April 02, 2019 at 10:24 am

        Depending on how hot your place is, but I would not recommend more than 30 minutes.

        Reply
        • Angela says

          May 26, 2020 at 5:37 pm

          how long it can be last if I put in the refrigerate?3 days?

          Reply
          • Bea says

            May 27, 2020 at 9:08 am

            Yes, more or less. It'll last longer if you freeze it. Hope it helps.

            Reply
    12. tina says

      December 28, 2018 at 11:41 am

      5 stars
      my favourite ever! thank you. you deserve it!

      Reply
      • Bea says

        January 03, 2019 at 10:29 am

        Thank you so much Tina! šŸ™‚ šŸ™‚

        Reply
    13. anne says

      December 11, 2018 at 6:41 pm

      5 stars
      omg this is the easiest cheese cake ever! tasty! my decoration didn't come out like yours but i'm still proud! lol! next time i'll experiment with no gelatine. thank you for sharing!! love from Philippines!

      Reply
      • Bea says

        December 12, 2018 at 8:47 am

        Haha! The decoration doesn't matter because it still tastes delicious šŸ˜€ . Thank you so much Anne! Much love! šŸ™‚ šŸ™‚

        Reply
    14. shallinee says

      October 10, 2018 at 5:33 pm

      this what im looking for...im excited to do this.. thanks for the recipe.

      Reply
      • Bea says

        October 11, 2018 at 7:59 am

        I'm also excited to hear that. Let me know how it goes Shallinee. Thanks!

        Reply
        • Ghulam says

          June 13, 2019 at 11:18 pm

          Great

          Reply
    15. Wendy Thomas says

      September 26, 2018 at 4:57 pm

      Do you use normal sugar or caster sugar please ?

      Reply
      • Bea says

        September 26, 2018 at 5:03 pm

        Hi Wendy! I use icing sugar for my no-bake cheesecakes as it dissolves better. Some people refer to it as powdered sugar or confectioners' sugar. Hope it helps šŸ™‚

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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