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  • Neapolitan Cheesecake

    filed under: Cheesecakes on June 10, 2014

    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!

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    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

        Ingredients

        • 1 1/2 c of Oreo cookie crumbs
        • 4 tbsp. butter

        Chocolate Cheesecake

        • 1 8-ounce package of cream cheese, room temperature
        • 1/4 c white sugar
        • 3/4 c semi-sweet chocolate chips
        • 2 tbsp. butter
        • 1 c whipped cream (can be homemade or store bought)

        Strawberry Cheesecake

        • 1 8-ounce package cream cheese (room temperature)
        • 1/4 c white sugar
        • 1 tbsp. strawberry extract
        • 1 c 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 tsp. lemon juice
        • 1/4 c white sugar
        • 1 c whipped cream (can be homemade or store bought)

        Instructions

        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.

        Chocolate Filling

        1. In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes.
        2. 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.
        3. 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.
        4. Once combined, pour chocolate cream cheese into springform pan.
        5. 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.
        6. Place springform pan into freezer.
        7. Clean out mixer bowl.

        Strawberry Filling

        1. 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.
        2. **If you want a deeper color, now is the time to add 1-2 drops of red food coloring.
        3. Blend for 30 seconds on medium speed, then remove bowl from mixer.
        4. Using rubber spatula, fold in whipped cream.
        5. 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.
        6. Remove chocolate cheesecake from freezer.
        7. 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.
        8. Place cheesecake in freezer.

        Vanilla Filling

        1. In stand mixer combine room temperature cream cheese, sugar, and lemon juice, and blend on medium low for about 2 minutes.
        2. Remove bowl from mixer and fold in whipped cream with a spatula.
        3. Place all cheesecake mixture into pastry bag and cut off about a 2-inch tip.
        4. Remove cheesecake from freezer.
        5. 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.
        6. Place cheesecake in fridge for 1-2 hours or until ready to se

        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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        Comments

        I’m making these for a party next week. I hope it turns out well. 🙂

        Hi Amanda,

        Do i need to whip the whipped cream before i fold in the cream cheese mixture?

        The whip cream has ti be liquid? Or mixed befo re?

        The whip cream has to be liquid Or mixed before?

        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?

        Regards,
        Ritika

          For the topping? Yes! 🙂

            not for topping, for the whipped cream needed in the 3 layers of cake mix?

        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!!

          did you use cool whip or did you whip your own?

        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. ?

        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!!

        What could have happened, this cake does not want to get hard? I kept it in the freezer, now in the refrigerator. I am not sure that overnight will do miracles. Can you help me?

          Oh no! I am so sorry. I have not run into that specific problem.

        Hi, I’m absolutely loving this recipe. Can I make the cake one day ahead of my party? If yes, where should I keep it overnight – in the freezer or fridge? Thank you! ????

        Hi. I want to make this tomorrow but am slightly confused as to how much cream cheese is needed for each filling. Is it 18 ounce?

          One 8 ounce package of cream cheese.

        Hi there….i would love to make this neapolitan cheesecake too as i like to try out all kinds of cheesecakes. But would like to know….did u used UHT diary whipping cream like we normally use to make ganache….or is it the Non -diary whipping cream like the topping cream??,

        I’m going to get my mother to make this for my birthday in three weeks.

        Hi Amanda (i hope you respond and see this!!)

        I’m bringing this to a cake competition tomorrow and i need to know if i should freeze the cake overnight? Or keep it in the fridge?

        I read through all the comments and didn’t find the answer. Thank you!

        Don't Pass on Dessert!