Stracciatella Cheesecake is a no-bake dessert, inspired by the famous ice cream flavor: it is made up of a layer of dry biscuits and melted butter, and a voluptuous filling made with Philadelphia-type cheese and whipped cream, all enriched, in the filling and on the surface, by a cascade of dark chocolate chips that will please both adults and children.
This is a really simple recipe that everyone can make, perfect even for those who are new to the kitchen, ready in just a few minutes and without any difficulty. All you need to do is mix the cream cheese with the vanilla extract and the icing sugar using an electric whisk, then add the whipped cream and the gelatin, soaked, squeezed well and dissolved in a drop of warm milk, and then incorporate the chocolate chips. At this point, all you have to do is pour the mixture obtained onto the biscuit shell and transfer the cheesecake to the fridge for at least 4 hours: the result will be a cold cake characterized by a pleasant contrast of consistencies between the softness of the cream and the crunchiness of the dark chocolate chips, to be garnished on the surface with more chocolate chips and brought to the table as a happy dessert at the end of the meal.
What Is Stracciatella Cheesecake?
Stracciatella cheesecake is a delightful fusion of Italian gelato tradition and American dessert innovation. Originating in Italy, stracciatella gelato was created in 1961 in Bergamo, characterized by fine shreds of chocolate swirled into creamy vanilla ice cream. This texture and flavor combination inspired Italian bakers to incorporate similar elements into cheesecakes, blending the creamy base with chocolate bits to mimic the gelato's distinctive profile.
As Italian immigrants brought their culinary traditions to the United States, stracciatella cheesecake found a new home. American bakers embraced this no-bake dessert, often using cream cheese and incorporating local twists. Today, stracciatella cheesecake is a beloved treat, celebrated for its rich texture and the delightful crunch of chocolate, bridging Italian heritage with American dessert culture.
Pro Tips for The Best No-Bake Stracciatella Cheesecake
- Opt for full-fat cream cheese and heavy cream for a rich, stable texture. Let it sit at room temp before mixing to avoid lumps and ensure smoothness.
- When combining whipped cream with the cheese mixture, use a light hand to preserve volume.
- A springform pan makes unmolding easier and keeps those edges clean and elegant.
What is the Flavor of Stracciatella?
Stracciatella has a creamy, delicate vanilla or fior di latte base swirled with fine shards of dark chocolate. The contrast between the smooth, milky flavor and the crisp, slightly bitter chocolate flecks creates a texture and taste that's both luxurious and refreshing—like chocolate chip ice cream, but with a more sophisticated, Italian flair.
How Do I Avoid A Soggy Bottom For My Cheesecake?
To avoid a soggy bottom in your no-bake stracciatella cheesecake, make sure to press the crust firmly and pre-chill it for at least 30 minutes before adding the filling. Use dry biscuits or cookies for the base—avoid ones with cream or soft centers—and don’t overdo the butter; too much can cause weeping. Lastly, store the cheesecake uncovered for the first few hours to let excess moisture evaporate.
What If I Don't Have Chocolate Chips?
No chocolate chips? No problem. Just grab a bar of good-quality dark chocolate and chop it finely with a sharp knife. You want thin, irregular shards to mimic that classic stracciatella texture. In fact, this method often gives better results than chips—more melt-in-your-mouth and less clunky in each bite.
Why Is My Cheesecake Not Firming Up?
Most commonly, it’s due to under-whipped cream or too much liquid in the filling, which weakens structure. Also, not enough chilling time—less than 6 hours—can leave it soft and runny. Lastly, if the cream cheese wasn’t full-fat, it may lack the density needed to hold its shape.
What Else Can I Use as a Topping?
Try a glossy chocolate ganache for a decadent finish, or fresh berries for a bright, tangy contrast. Crushed hazelnuts or toasted almonds add crunch, while a drizzle of caramel or espresso syrup brings a deeper, grown-up sweetness. Just keep it light—this cheesecake is the star.
Can I Make It Ahead of Time?
Absolutely—no-bake stracciatella cheesecake is made for making ahead. In fact, prepping it a day in advance gives it time to fully set and lets the flavors meld beautifully. Just cover it tightly in the fridge and hold off on adding any delicate toppings (like fresh fruit) until just before serving for best texture and presentation.
Does It Freeze Well?
No-bake stracciatella cheesecake can be frozen, but it’s not ideal if you're after that creamy, mousse-like texture. Freezing often causes the filling to become grainy and the crust soggy after thawing. If you must freeze it, wrap it tightly and thaw it slowly in the fridge overnight—just know it won’t be quite as silky as fresh.
How to Store Any Leftovers
To store leftover stracciatella cheesecake, cover it tightly with plastic wrap or transfer slices to an airtight container and refrigerate. It’ll stay fresh for up to 4–5 days. Keep it cold and away from strong-smelling foods, as it can easily absorb odors. For clean slices later, wipe your knife between cuts.
Ingredients
How to Make No-Bake Stracciatella Cheesecake
Collect the dry biscuits in the bowl of a mixer and blend them until they become a powder; then transfer them to a bowl and mix them with the melted butter.
Collect the dry biscuits in the bowl of a mixer and blend them until they become a powder; then transfer them to a bowl and mix them with the melted butter.
Pour the butter and biscuit mixture into the bottom of a 22cm diameter springform pan, lined with cling film, and compact it well with the back of a spoon; then let it harden in the fridge for at least half an hour.
Pour the butter and biscuit mixture into the bottom of a 22cm diameter springform pan, lined with cling film, and compact it well with the back of a spoon; then let it harden in the fridge for at least half an hour.
Melt the gelatine, soaked for about ten minutes in cold water and well squeezed, in a small bowl with a drop of hot milk.
Melt the gelatine, soaked for about ten minutes in cold water and well squeezed, in a small bowl with a drop of hot milk.
In a separate bowl, mix the spreadable cheese and vanilla extract with an electric whisk and the icing sugar, until you obtain a smooth and homogeneous cream.
In a separate bowl, mix the spreadable cheese and vanilla extract with an electric whisk and the icing sugar, until you obtain a smooth and homogeneous cream.
Add the gelatin dissolved in the milk and continues to work with the whips.
Add the gelatin dissolved in the milk and continues to work with the whips.
Whip the cream very cold from the fridge.
Whip the cream very cold from the fridge.
Combine the whipped cream with the cream cheese.
Combine the whipped cream with the cream cheese.
Mix gently with a spatula and with movements from the bottom upwards so as not to deflate the mixture.
Mix gently with a spatula and with movements from the bottom upwards so as not to deflate the mixture.
Finish with chocolate chips and mix well.
Finish with chocolate chips and mix well.
Pour the prepared mixture onto the biscuit base and level the surface with a spatula.
Pour the prepared mixture onto the biscuit base and level the surface with a spatula.
Place the cheesecake in the fridge and let it cool for at least 4 hours: alternatively, to speed up the process, you can also let it harden in the freezer for 1 hour.
Place the cheesecake in the fridge and let it cool for at least 4 hours: alternatively, to speed up the process, you can also let it harden in the freezer for 1 hour.
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At this point, unmold the cheesecake, place it on a serving plate and cover the entire surface with the chocolate chips.
At this point, unmold the cheesecake, place it on a serving plate and cover the entire surface with the chocolate chips.
Enjoy!
Enjoy!
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