Neapolitan Cheesecake

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I am all about easy and fun this summer.  With my youngest babe now a year old, getting out and about outside is definitely a priority!

Neapolitan Cheesecake!  Vanilla, strawberry and chocolate no-bake cheesecake!


Not only do we love to spend as much outside as possible, but when I am inside, I don’t always want to be in front of a hot oven.  That’s why this recipe is a great one; it has a really fun and pretty design and it is NO BAKE!  No turning on the oven!  No cranking up the AC to compensate!

Neapolitan Cheesecake!  Vanilla, strawberry and chocolate no-bake cheesecake!


And it’s got an Oreo cookie crust.

Which basically means that it will be awesome, because anything with an Oreo cookie crust is awesome.  It’s like the law or something.


Neapolitan Cheesecake!  Vanilla, strawberry and chocolate no-bake cheesecake!


Oreo Law.

(that’s totally a thing)

Neapolitan Cheesecake!  Vanilla, strawberry and chocolate no-bake cheesecake!

Neapolitan Cheesecake


  • 1 1/2 cups of Oreo cookie crumbs
  • 4 tablespoons butter
  • Chocolate Cheesecake
  • 1 8-ounce package of cream cheese, room temperature
  • 1/4 cup white sugar
  • 3/4 cup semi-sweet chocolate chips
  • 2 tablespoons butter
  • 1 cup whipped cream (can be homemade or store bought)
  • Strawberry Cheesecake
  • 1 8-ounce package cream cheese (room temperature)
  • 1/4 cup white sugar
  • 1 tablespoon strawberry extract
  • 1 cup whipped cream (can be homemade or store bought)
  • **red food coloring if you prefer
  • Vanilla Cheesecake
  • 1 8-ounce package cream cheese (room temperature)
  • 1 teaspoon lemon juice
  • 1/4 cup white sugar
  • 1 cup whipped cream (can be homemade or store bought)


  1. Melt 4 tablespoons of butter in 2 cup measuring cup. Add Oreo cookie crumbs and combine. Press crumbs into a 9-inch springform pan that has been sprayed or buttered. Use a glass or flat object to evenly press crumbs into bottom and sides of pan.
  2. Chocolate Filling
  3. In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes.
  4. While that is mixing, place chocolate chips in microwave safe measuring cup and add in 2 tablespoons butter. Heat for 45 seconds, then remove and stir. If chocolate is not all melted, return to microwave for 10 second increments until fully melted.
  5. Pour chocolate into cream cheese mixture and beat on medium for about 30 seconds. Remove bowl from mixer and fold in whipped cream with spatula.
  6. Once combined, pour chocolate cream cheese into springform pan.
  7. Using spatula, carefully press the chocolate cream cheese down and towards the sides, ensuring it gets into every nook and cranny. You will want a flat, level layer of the chocolate cream cheese.
  8. Place springform pan into freezer.
  9. Clean out mixer bowl.
  10. Strawberry Filling
  11. In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes. With mixer off, add in strawberry extract.
  12. **If you want a deeper color, now is the time to add 1-2 drops of red food coloring.
  13. Blend for 30 seconds on medium speed, then remove bowl from mixer.
  14. Using rubber spatula, fold in whipped cream.
  15. Place all strawberry cream cheese mixture into a plastic disposable pastry bag (16 inch works best) and cut off about 2 inches from top of bag.
  16. Remove chocolate cheesecake from freezer.
  17. Starting at the outer edge, pipe out the strawberry cheesecake in circles, moving in. The goal is to create an even and level layer of cheesecake over the chocolate cheesecake. If necessary, go back in with an offset spatula and even out layer.
  18. Place cheesecake in freezer.
  19. Vanilla Filling
  20. In stand mixer combine room temperature cream cheese, sugar, and lemon juice, and blend on medium low for about 2 minutes.
  21. Remove bowl from mixer and fold in whipped cream with a spatula.
  22. Place all cheesecake mixture into pastry bag and cut off about a 2-inch tip.
  23. Remove cheesecake from freezer.
  24. Starting at the outer edge, pipe vanilla cheesecake on top of strawberry cheesecake. Move from the outside in. If necessary, go back in with an offset spatula and even out layer.
  25. Place cheesecake in fridge for 1-2 hours or until ready to serve.

Neapolitan Cheesecake!  Vanilla, strawberry and chocolate no-bake cheesecake!


I just love how this looks… with the deep dark chocolate crust and then chocolate cheesecake, then strawberry cheesecake, then the sweet vanilla cheesecake.  It’s a Neapolitan  and Cheesecake lovers dream!




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  1. Maja says

    Looks really delicious, perfect for a hot summer sunday!
    I’m just a bit confused – why do you call the white layer “vanilla”? It doesn’t contain any vanilla, instead you flavour it with lemon juice!

    • says

      So sorry if that is confusing for you! I called this a Neapolitan cheesecake, meaning that there needs to be chocolate, strawberry and vanilla involved. The “plain” cheesecake layer is the vanilla layer. I did not add vanilla extract (for vanity reasons, I like a bright white cheesecake), but you certainly can if you would feel better about it then. :)

      • Nancy says

        There is clear vanilla. My Walmart has it where they have the “custom baking” supplies for wedding cakes and candy making. You can get the flavor and keep the pristine white you want.

    • says

      Hi Rachel- If you are making the crust from actual Oreo cook sandwich’s then yes, you will need to remove the white part. I use the pre-made Oreo pie crusts. I believe they are 6 ounces? (Or maybe 4, I can not remember in this moment!) I just add 1 tablespoon of melted butter to the Oreo crumbs then press it into a prepared springform pan. Hope that helps!

      • Ann says

        How many oreo pie crusts do you use? My pie base is in the freezer, i used two and it does not look very thick at all :(

  2. Miam-miam Mena says

    I wanted to make this for Father’s Day yesterday, but couldn’t find strawberry extract anywhere. So I doubled the chocolate layer and doubled the vanilla layer and called it a tuxedo cheesecake. Done and delish! My entire family loved it. It has a nice tanginess to it that is very pleasant!

  3. Jacqe says

    Hi. I love this cake!
    The cream cheese is 8oz x 3 or 18oz x 3 ? The whipped cream we bought is a thick liquid. Should it be whipped before fold in?
    Thank you!

      • Jess says

        Oh my gosh, I just used double the amount of cream cheese as I thought it was 18oz! I thought it was a tad much. I’ve just put it in the crust and now I’m banging my head against a wall!

  4. says

    What a beautiful cake … I love no bake cheesecake even more than the regular kind, the fact that you don’t have to turn on the oven in the summer is just a bonus. I also watched Diane & Todd’s class on CreativeLive … made for a lot of late nights (6pm-1am here in France) but totally worth it. Don’t be so hard on yourself – all the pictures turned out great! I’m sure our teachers would be very proud. Keep up the good work! 😉

  5. Gabriella says

    I used 1 6oz oreo pie crust with 4 tbsp butter.. I didn’t have enough crust to push up the sides.. did I read something wrong?

    • says

      It is two 6-ounce containers, totaling 1 1/2 cups of crumbs. The recipe states 1 1/2 cups, sorry if I did not make it more clear in the text.

  6. nicoma says

    What size tin did u use for the cheesecake? Planning to do it tomorrow but didn’t want to start with the wrong tin x

  7. Barb says

    Actually you don’t need to remove the cream in oreos when making a crust. It blends in when crushing and you don’t see it at all.

  8. says

    I don’t have strawberry extract at the moment, do you think strawberries pureed would work? I wasn’t sure if something in the strawberry puree would break the cream cheese mixture. I suppose its worth a try!

  9. says

    Thank you so much for this recipe…it has changed our lives! I make a different cheesecake about once a week, and nothing compares to this one! I couldn’t find strawberry extract, so I just used grenadine & food coloring and it tasted just fine. I never blog about food, but this was so good I wrote a post just about how good it is (giving you credit of course!) :) thanks again!

  10. Luisa says

    Hi there, I’m going to attempt this cake today. How long did you leave the cake on the freezer in between the first two layers?

  11. Anuja says

    Hi Amanda,

    I wanted to substitute the strawberry layer with a layer of mango cheesecake (made with mango pulp). I found a couple of recipe floating around, however some had gelatin and some did not. What do you believe works best with it?

  12. says

    Hi Amanda, I just love this beautiful cheesecake of yours! I would really love to make it but here in Australia, cream cheese is sold at $4 for a 250 gram block. And as the recipe is, I think I would need 6 blocks?
    Simply because of cost, I was wondering if I could half the cream cheese, would you just half all the other ingredients? Id love to make a nice big one like yours but I dont think I can spend $25 dollars on cream cheese! haha

  13. Heidi MacGregor says

    Hi Amanda, I live in Australia and I wanted to bake your lovely neopolitan cheesecake. I was reading the recipe and it says 18 ounze package of cream cheese for every layer. That equates to 6 packets of cream cheese for the whole cake. Are you sure it’s 18 ounze per layer? I just thought it might have been 1 18 ounze package of cream cheese for the whole cake?

    Thanks Heidi

      • cass says

        Hi Amanda! I was looking at the recipe for the cheesecake and while I know you wrote 1 8oz pkg of cream cheese for each layer it certainly looks like 18oz… maybe you could adjust it in the written recipe like 1- 8oz pkg… I only say that cuz I re-read the recipe several times before realizing and I notice some other readers made the same mistake… But anyway, this looks great!

  14. Aileen Mackrell says

    Hi, once this cheesecake is made, are we able to freeze some of it ??
    I want to make it in my cafe, and am wondering how it would go freezing half for the following week ?? Thanks :-)

  15. Ritika says

    Hi Amanda,

    This is a lovely cake and looks easy to make as well. I am planning to make this for my sons birthday in a few days. I had a question though – Can i use store-bought AEROSOL whipped cream?


  16. Lauren says

    I made this last week, and it was delicious and beautiful!! It had all of my friends wowed!! : )

    I few comments about the recipe: 1) I had to double the amount of crust which ended up being the entire package of oreos (filling removed)!! But it was the perfect thin layer for my 9″ pan. 2) I couldn’t find strawberry extract in my store so I made a simple strawberry/sugar reduction on the stove and tripled the amount called for. 3) I doubled the amount of whipped cream in each layer so it would be a bit taller and fluffier. 4) Finally, I didn’t need to pipe each layer. I simply froze in between and lightly poured and then spread. The layers were perfect.

    Thanks, Amanda, for a fantastic recipe!!

  17. yushi says

    It looks damn gorgeous ma’am! I love it. But it will not melt if you display the finished product to an ambient place? Why you didn’t used gelatin to make it hard? Because there’s a no bake cheesecake recipe i saw once before, gelatin was included. 😏

  18. Denise Kasbohm says

    Umm I want to know what YOU used. … your own made whip cream or the store bought (assuming you meant cool whip)??? :)
    I love neopolitan everything so I have to make this!!