Cold Stracciatella Cheesecake with Raspberry Jelly

Perfect for any occasion, this creamy cheesecake layered with chocolatey goodness, tangy raspberries, and a fruity jelly topping is a treat for your taste buds. Crushed cookies form the buttery base, while a velvety mixture of cottage cheese and cream is infused with sweet powdered sugar and chocolate bits. Topped with a refreshing raspberry jelly and frozen raspberries, it’s a dessert that’s as visually appealing as it is delicious.

Cold Stracciatella Cheesecake with Raspberry Jelly

Cold Stracciatella Cheesecake with Raspberry Jelly


  • 350g crushed cookies
  • 60g melted butter
  • 1kg cottage cheese
  • 250ml heavy cream
  • 6 tablespoons powdered sugar
  • 50g chopped chocolate
  • 5 tablespoons gelatin
  • 1/3 cup hot water
  • 2 raspberry jellies
  • 350g frozen raspberries


  1. Blend the crushed cookies and mix with melted butter.
  2. Press the cookie mixture onto the bottom of a cake pan.
  3. Dissolve gelatin in hot water and let it cool.
  4. In a bowl, mix cottage cheese, heavy cream, powdered sugar, and chopped chocolate.
  5. Add the cooled gelatin to the cheese mixture and mix well.
  6. Spread the cheese mixture over the cookie crust and chill in the fridge.
  7. Dissolve raspberry jellies in hot water, then add frozen raspberries.
  8. Spread the raspberry mixture over the chilled cheesecake.
  9. Refrigerate for 2-3 hours before serving. Enjoy!

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