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?
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.
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.
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 a semisweet chocolate bar, just like the one I use for my delicious no-bake chocolate cheesecake, and then cut them into small chunks. Since we're not cooking this cheesecake, you can simply use your favorite chocolate without any problems.
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.
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
Video
📖 Recipe
No-Bake Stracciatella Cheesecake
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)
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
- Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.
- Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
- Use unsalted butter.
John Case says
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!
Bea & Marco says
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!
Claudette says
Hi there, could I freeze the cake and use 1 month later? Thanks
Bea says
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!
phyllis dereli says
excellent thank you.
Bea says
Glad you liked it, thank you Phyllis!
Gabi Müller says
Wir haben das Rezept letztes Wochenende ausprobiert und es war sehr, sehr lecker. Den wird es mit Sicherheit öfter geben. Vielen Dank für das leckere Rezept 👍
Bea says
Vielen dank! 😀
Marina says
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 🤔
Bea says
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!
Annie says
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?
Bea says
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.
Rubama says
Should I skip the gelatin ?
Bea says
No you should not 😀
Ash says
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
Bea says
Hi! I've never made this without gelatin, sorry! You can use agar-agar though.
Henny says
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 ?
Fatima says
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.
Bea says
I'm so happy to hear that, Fatima. Thank you so much! XOXO
Sara says
Can i leave it in the freezer for the cheesecake to set instead? If yes, how many hours is appropriate?😅
Bea says
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?
Valrose says
How long can this cake can be out without being refrigerated ?
Bea says
Depending on how hot your place is, but I would not recommend more than 30 minutes.
Angela says
how long it can be last if I put in the refrigerate?3 days?
Bea says
Yes, more or less. It'll last longer if you freeze it. Hope it helps.
tina says
my favourite ever! thank you. you deserve it!
Bea says
Thank you so much Tina! 🙂 🙂
anne says
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!
Bea says
Haha! The decoration doesn't matter because it still tastes delicious 😀 . Thank you so much Anne! Much love! 🙂 🙂
shallinee says
this what im looking for...im excited to do this.. thanks for the recipe.
Bea says
I'm also excited to hear that. Let me know how it goes Shallinee. Thanks!
Ghulam says
Great
Wendy Thomas says
Do you use normal sugar or caster sugar please ?
Bea says
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 🙂