Cheesecake with strawberry gelatin, Mascarpone, Philadelphia and Chocolate Chips.
If you are looking for the perfect dessert to wow your guests, this cheesecake with chocolate chips and strawberry gelatin is the answer. A crunchy cookie crust holds a silky cream of mascarpone and Philadelphia, brightened by a shower of chocolate chips and topped with a smooth, glossy strawberry gelatin.
No baking required and very easy to prepare, it is the ideal chilled cake for any special occasion.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 8 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients — Cheesecake with Strawberry Gelatin
- 18 oz (about 4 1/2 cups) plain dry cookies (for the crust)
- 5.3 oz (about 2/3 cup / 10 1/2 tbsp) butter
- 1 tbsp milk (optional, if the mixture appears too loose)
- 17.6 oz (about 2 1/4 8-oz packages) cream cheese (type Philadelphia) (type: Philadelphia)
- 14 oz (about 1 3/4 cups) mascarpone
- 5.1 fl oz (about 2/3 cup) heavy cream (for whipping) (very cold)
- 5.3 oz (about 3/4 cup) dark chocolate chips
- 3.5 oz (about 3/4 cup) powdered sugar
- 2 tsp (approx. 3 gelatin sheets) gelatin (leaf) — first portion
- 21 oz (about 4 cups, hulled and chopped) strawberries
- 1.4 oz (about 3 tbsp + 1 tsp) granulated sugar
- 1 tsp lemon juice
- 2 tsp (approx. 3 gelatin sheets) gelatin (leaf) — second portion
Tools — Cheesecake with Strawberry Gelatin
- Baking pans
- Food processor
- Electric whisks
- Bowls
- Saucepans
- Sieves
Steps — Cheesecake with Strawberry Gelatin
1. Preparing the Base
Start by finely crushing the cookies in a food processor. Melt the butter in a double boiler or in the microwave and mix it with the crushed cookies. Stir well until you obtain a mixture similar to wet sand (add one tablespoon of milk if necessary). Line the bottom of a 9.5-inch (24 cm) springform pan with parchment paper, pour in the mixture and press it down firmly with the back of a spoon. Chill in the refrigerator for at least 30 minutes.
2. Mascarpone Cream and Chocolate Chips
Soak about 2 tsp of gelatin (approx. 3 gelatin sheets) in cold water for about 10 minutes. In a large bowl, beat with electric whisks the Philadelphia, the mascarpone and the powdered sugar until smooth. In a small saucepan, heat 2–3 tablespoons of the cream (taken from the total) and dissolve the well-drained gelatin in it. Let it cool slightly and mix it into the cheese cream. Whip the remaining cream to stiff peaks and gently fold it into the mixture with upward motions. Finally, add the chocolate chips. Pour the cream over the cookie base and level it well. Refrigerate for 2 hours.
3. Topping: Smooth Strawberry Gelatin
Wash the strawberries, chop them and cook them in a saucepan with the lemon juice and the granulated sugar, then purée everything. Press the purée through a fine mesh sieve to remove the seeds and obtain a very smooth gelatin. Soak another about 2 tsp of gelatin (approx. 3 gelatin sheets) for 10 minutes. Dissolve the drained gelatin into some of the warm strawberry purée (if the purée is cold, warm a portion to dissolve the gelatin, then combine everything). Let it cool but not set. Gently pour the strawberry layer over the already set cream.
4. Resting and Serving
Let the cheesecake rest in the refrigerator for at least 4–6 hours (better if overnight). Before serving, decorate as desired with fresh strawberries and mint leaves.
Extra Tips for a Perfect Cheesecake
The gelatin trick: For a flawless mirror effect, make sure the gelatin topping is at room temperature before pouring it onto the cold cream.
Variation: If you prefer a lighter flavor, replace mascarpone with well-drained, well-sieved cow ricotta.
Storage: Keep refrigerated for 3–4 days under a glass dome.
Did you try this recipe? Let me know in the comments
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Storage: how to keep it fresh
Cheesecake is a delicate dairy-based dessert, so the cold chain is essential.
In the refrigerator: It keeps well for 3–4 days. We recommend keeping it under a glass dome or in an airtight container to prevent the cream from absorbing odors from other foods in the fridge.
In the freezer: You can freeze it! I suggest doing so without the strawberry gelatin, which tends to lose texture when thawed. Freeze the base and the cream, then add the fresh gelatin once thawed. It keeps in the freezer for up to 1 month.
Chef’s tip: Do not leave it at room temperature for more than 30–40 minutes, especially in summer, because the gelatin could give way and the whipped cream could collapse.
💡 Professional tips
The springform pan: It is indispensable. For a smooth, perfect edge, line not only the bottom but also the sides of the pan with strips of acetate or parchment paper (fix them with a thin layer of butter).
Non-sinking chocolate chips: To prevent the chips from all sinking to the bottom, chill them in the freezer for 15 minutes and lightly dust them with flour (shake off excess) before adding to the cream, or fold them in when the cream is already very thick.
Clean cuts: To get slices as neat as the photos, use a smooth-bladed knife warmed under hot water and dried before each cut.
Creative variations
1. Change the Base
Decadent: Replace plain cookies with cocoa cookies (like Pan di Stelle or Oreo without cream) for a strong visual contrast with the white cream.
Aromatic: Add a pinch of cinnamon or grated orange zest to the melted butter for the base.
2. Change the Cream
Light(ish): Replace mascarpone with well-drained and sieved cow ricotta or Greek yogurt for a tangier note.
Flavors: Add a teaspoon of vanilla extract or a splash of Strega liqueur or Maraschino for a more adult touch.
3. Change the Topping
Mixed berries: Use a mix of blueberries, raspberries and blackberries instead of strawberries.
Exotic: Try a mango and passion fruit gelatin for a refreshing summer version.
FAQ (Questions & Answers)
Can I make the cheesecake without gelatin?
Yes, but the texture will be much softer, more like a mousse. For clean slicing, gelatin is recommended. Alternatively, you can use agar-agar (about 1 tsp for this quantity), dissolving it in a liquid brought to a boil for one minute.
Why does my strawberry gelatin have seeds?To obtain a smooth, glossy gelatin like in the photos, it is essential to strain the blended purée through a fine-mesh sieve. This step removes the seeds and impurities, giving a velvety topping.
Can I use frozen strawberries?
Certainly! You can use frozen strawberries for the gelatin. Let them thaw slightly, then cook them in a saucepan with the sugar and lemon before puréeing and adding the gelatin.
How do I prevent the cookie base from breaking when I cut it?
The secret is the ratio between butter and cookies and the rest in the fridge. If the base crumbles too much, make sure you pressed the mixture down firmly with the bottom of a glass and respected the cooling time.
Can I replace Philadelphia with another cheese?
Yes, you can use any creamy spreadable cheese (including lactose-free versions). If you prefer a stronger flavor, you can use ricotta, but make sure it is dry and sieved to avoid lumps in the cream.
How long should it stay in the fridge before serving?
The minimum time is 4–6 hours, but the best result is achieved after 12 hours. Overnight resting lets the flavors meld and the structure stabilize perfectly.
