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! If you are looking for a classic Cheesecake Recipe, I have you covered!

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

Neapolitan 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
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 

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!

Course: Dessert
Cuisine: American
Keyword: Neapolitan Cheesecake
Servings: 10 serving
Author: Amanda Rettke
Ingredients
  • 1 1/2 cup Oreo cookie crumbs
  • 4 tbsp. butter
Chocolate Cheesecake
  • 1 package (8 ounces) cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 3/4 c semi-sweet chocolate chips
  • 2 tbsp. butter
  • 1 c whipped cream can be homemade or store bought
Strawberry Cheesecake
  • 1 package (8 ounces) cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 1 tbsp. strawberry extract
  • 1 cup whipped cream, can be homemade or store bought
  • **red food coloring if you prefer
Vanilla Cheesecake
  • 1 pachakge (8 ounces) cream cheese, room temperature
  • 1 tsp. lemon juice
  • 1/4 cup granulated sugar
  • 1 cup 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 spring form 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

  • Carolyn says:

    Um…Oh. My. Gosh! I just pinned this and I think I totally swooned. I might have passed out for a second. Amanda you have outdone yourself!

    • Amanda says:

      You are the sweetest. Thank you so much!!!

  • Meagan @ A Zesty Bite says:

    These photos look great and I love the oreo crust. I would LOVE to take a class in person with them.

    • Amanda says:

      Thanks so much!! You totally dont need to take a photography class!!!

  • Jocelyn @BruCrew Life says:

    What an absolutely gorgeous cheesecake! I am absolutely loving that it is all no bake too! Perfect summer dessert! One of these days, I am going to bite the bullet and take a photography class. Back lighting and me just don’t get along so well…probably because I have no clue what I’m doing! I think your pics turned out great. They had me drooling, so I would say that is a success, right?

  • Stephanie Ortiz says:

    Is 18oz of cream cheese or 8oz of cream cheese???

  • Tessa @ Handle the Heat says:

    I am DYING over this cheesecake!!! Had to share on FB. I looove Todd & Diane and I looove backlighting! It looks like you learned a lot from their Creative Live session. I had the pleasure of doing a short workshop at a press event with Todd & Diane and it was amazing. If only I had an ounce of their talents.

  • Jolena says:

    This looks so amazing! I don’t understand people who don’t like neapolitan. Why do those people exist? Is it a weird joke the universe is playing on us neapolitan lovers? Also, love the photos despite your challenges!

  • sara says:

    Pretty!!! This looks amazing!

  • Katrina @ In Katrina's Kitchen says:

    You are amazing! No need to hang your head in defeat- this just totally rocked my world!

  • Kathy @ The Confident Baker says:

    So I fully admit that I’m lazy… What if you built this upside-down, i.e. vanilla layer on the bottom, then strawberry, and chocolate on top. Then you wouldn’t have to wash out your mixer bowl between each layer. What do you think? It wouldn’t look so bad, would it? 😉

    • Amanda says:

      lol I like the way you think!!

    • cat says:

      Kathy, so funny. I was thinking the same thing while reading the recipe! Not lazy at all…if I say so myself. -cat

  • Samina | The Cupcake Confession says:

    This cheesecake is going to make me very very happy in the near future {read this week} I’ve been craving cheesecake since manyyyy days now! I have the perfect solution for this craving now! Lovedddddd the layers! *Droooooooling*

  • Eve says:

    I am so making this for our 42 Anniversary. Bet you didn’t know you had a 72 year old follower. LOL this is beautiful.

    • Amanda says:

      42 years?? That is AMAZING!!!

  • Loretta says:

    As soon as I saw that Todd and Diane were teaching a class on food photography, I knew I had to watch it! Unfortunately, I was going out of town for the 2 out of 3 days it was running, so I ended up buying it. I’m still getting caught up on the videos, but I think the first day alone was worth the $99 I spent! What an amazing workshop, right?

    I too have been itching to monkey around with more back lighting, but I definitely think it works better with light colored subjects. I was getting in a real rut with my photography and they’ve inspired me to start playing again 🙂

    Guess you’ll have to try again with a vanilla cheesecake, but I still think your cheesecake looks beautiful.

    • Amanda says:

      You are too kind my friend. 🙂 I am so glad you liked the course… I might have to follow your lead and get it too!

  • Angelyn @ Everyday Desserts says:

    I need this in my life asap. It looks so so so wonderful!!

  • Alice // Hip Foodie Mom says:

    hey Amanda! I love this no bake cheesecake. . Oreo crust?!!! so beautiful and yes, that last shot is killing me. I also watched the workshop on Creative Live and tried the back light technique as well. . 🙂 hope you are well and enjoying the start of summer. . i’m with you. . easy and fun sounds great! my review for Surprise Inside Cakes will be live on The Kitchn next week! I hope you like it! 🙂

    • Amanda says:

      I am SO excited Alice!!! I know I will love it.. simply because YOU did it! 🙂 Will be sure to share on my FB page and twitter tooooooooooo. 🙂

  • Connie | URBAN BAKES says:

    Amanda, before I even read that you saw Todd and Diane’s class, right away I thought to myself, “Wow she did the back lighting!” and I think it looks great!! I saw their class too and learned so much! By the way this cheesecake is so pretty and couldn’t be more perfect. The crust looks chocolaty-rich too! Pinning!

    • Amanda says:

      Thanks Connie!! You have a great eye! 🙂

  • Giselle says:

    It looks amazing!!! I can it looks decadent and light at the same time. i’m in love.

  • Tracy | Pale Yellow says:

    Your lighting looks perfect! As does the cheesecake!

  • Serene @ House of Yumm says:

    Oh my gosh Amanda, I am completely in love with this cheesecake. No bake, three flavors AND Oreo crust?! Swoon. I think your pictures are fabulous as always! I only caught a portion of their broadcast, and I’m wishing I saw more of it. Anyway, I’m going to go to bed tonite and dream about this cheesecake.

    • Amanda says:

      Thanks so much Serene!! You are the sweetest. 🙂

  • Chloe @ foodlikecake says:

    I love your pictures! That cheesecake looks delicious!

  • Luisa Hierro says:

    Hi. I love your recipes but sometimes i have doubts about quantities. I’m from Spain and I’m not used to cups, ounces, … ¿Could you tell me how many grams of cheese i have to add? Thanks a lot!

    • Amanda says:

      Hi Luisa! Thanks for visiting! Your best bet is to find a good conversion chart and apply it to the recipes. Google can be a great resource in this situation! 🙂

      • Luisa Hierro says:

        Hi again 😀
        I know. I don’t usually have problems because i do it but in this case, isn’t 18 ounce package of cream too much??? or perphaps is one package of 8 ounce? I’ve just thought this option, so if it’s correct it would be approximately 225g, isn’t it? Thanks

        • Susan R says:

          I think it’s supposed to be: 1 x 8 oz package of cream cheese. I was confused too Luisa. 24 oz. total for the cake.

  • Marie Roald says:

    You know what? I actually really like the pictures for this cake, especially the last one, and I LOVE that it’s not an icecream cake, it’s actually a decadent over the top cheesecake. I really wanna try this!

    • Amanda says:

      Thank you so much!! 🙂

  • [email protected] Made Easy says:

    So colorful! I love it! Scrumptious!

  • Brenda @ a farmgirl's dabbles says:

    SO pretty!!

    • Amanda says:

      Thanks sweety!!

  • Sweetsugarbelle says:

    You may not like the pics, but I’m here to say, they are exceptional!!! This is gorgeous!

    • Amanda says:

      Thank you sweety!!! That means a lot coming from you. 🙂

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