Neapolitan Cheesecake is a layered no-bake cheesecake with an Oreo cookie crust topped with chocolate cheesecake, strawberry cheesecake, and vanilla cheesecake. It’s a treat that has all of the classic flavors of Neapolitan desserts! I also have Neapolitan Dessert Bars you might love!
Ingredients & Substitutions
Crust: If crushing your own Oero cookies, add them to a food processor and process until you have a fine crumb. You could also use a rolling pin to roll over the cookies that are in sealed plastic baggies to get them into fine crumbs. A hammer also works, but just gentle taps! Combine the crushed cookies and melted butter in a medium bowl until the mixture is combined. When mixing together the ingredients (with a fork), make sure every single crumb is coated in butter. You could also use a store-bought Oreo cookie crust.
Cream Cheese: For all of the no-bake cheesecake layers, be sure the cream cheese is at room temperature.
Chocolate: I used semi-sweet chocolate chips for the chocolate cheesecake. You could also use other kinds of chocolate.
Strawberry Extract: Strawberry extract is commonly used in baking and cooking to add a strong and authentic strawberry flavor to recipes like this one.
Red Food Coloring: Adding red food coloring to the strawberry cheesecake layer will add a vibrant shade of red. However, it is not necessary if you don’t have any on hand.
Whipped Topping: The whipped topping (or whipped cream) that is added to the cheesecake layers can be store-bought (like cool whip) or homemade.
How To Store Neapolitan Cheesecake
To store the cheesecake, cover it and store it in the refrigerator for a day or two. If you tightly wrap the cheesecake in plastic wrap or store it in an airtight container, it will last up to 3 days in the refrigerator.
Can I Freeze Neapolitan Cheesecake?
Absolutely! To freeze a no-bake cheesecake:
- Once the cheesecake is set, place it (uncovered) in the freezer for about an hour. I suggest that if you are keeping the cheesecake in the springform pan, remove the sides of the pan.
- After the hour in the freezer, take the cheesecake off the pan (you may have to pry it off with a knife), and wrap it tightly in plastic wrap.
- Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake.
Neapolitan Cheesecake
Ingredients
- 1 ½ cups Oreo cookie crumbs
- 4 tablespoons unsalted butter, melted
Chocolate Cheesecake
- 1 block (8 ounces) cream cheese, room temperature
- ¼ cup (50 g) granulated sugar
- ¾ cup (136.5 g) semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 cup (60 g) whipped topping, homemade or store-bought
Strawberry Cheesecake
- 1 block (8 ounces) cream cheese, room temperature
- ¼ cup (50 g) granulated sugar
- 1 tablespoon strawberry extract
- red food coloring*, optional
- 1 cup (60 g) whipped topping, homemade or store-bought
Vanilla Cheesecake
- 1 block (8 ounces) cream cheese, room temperature
- 1 teaspoon lemon juice
- ¼ cup (50 g) granulated sugar
- 1 cup (60 g) whipped topping, homemade or store-bought
Instructions
- Spray a 9-inch springform pan with nonstick cooking spray and line with parchment paper.
- In a medium bowl, combine the Oreo cookie crumbs with melted butter. Make sure to get every crumb coated with butter.
- Press the coated Oreo crumbs into the prepared springform pan, including up the sides. Press the crust flat with your hands. Then, use the bottom of a kitchen glass to press flatter. Set aside.
Chocolate Cheesecake
- To the bowl of a stand mixer, add the cream cheese and sugar. Mix on medium-low speed for about 2 minutes.
- While that is mixing, place chocolate chips and butter into a microwave-safe measuring cup. Heat for 45 seconds, then remove and stir. If the chocolate is not melted, return it to the microwave to heat in 10-second intervals, stirring in between each interval, until fully melted.
- Pour the melted chocolate into the cream cheese mixture. Mix on medium speed for about 30 seconds. Remove the bowl from the mixer. Using a spatula, fold in the whipped topping.
- Pour the chocolate filling over the Oreo cookie crust. Using a spatula, carefully press it down and towards the sides, ensuring it gets into every nook and cranny in a flat, level layer.
- Place in the freezer to chill as you continue with the recipe.
Strawberry Cheesecake
- Clean out the bowl of the stand mixer.
- To the clean bowl, add the cream cheese and sugar. Mix on medium-low speed for about 2 minutes. Turn the mixer off and add the strawberry extract.
- *If using, add 1-2 drops of red food coloring. Blend for 30 seconds at medium speed; then remove the bowl from the mixer.
- Using a rubber spatula, fold in whipped topping.
- Place the strawberry cream cheese mixture into a plastic disposable pastry bag (a 16-inch bag works best). Cut off about a 2-inch tip.
- Remove chocolate cheesecake from freezer.
- 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 the layer.
- Place the cheesecake back into the freezer as you make the vanilla filling.
Vanilla Cheesecake
- Clean out the bowl of the stand mixer.
- To the clean bowl, add the cream cheese, sugar, and lemon juice. Mix on medium-low speed for about 2 minutes.
- Remove the bowl from the mixer. Using a spatula, fold in the whipped topping.
- Place the cheesecake mixture into another pastry bag and cut off about a 2-inch tip.
- Remove cheesecake from freezer.
- Starting at the outer edge, pipe vanilla cheesecake on top of the strawberry cheesecake. If necessary, go back in with an offset spatula and even out the layer.
- Place cheesecake in the refrigerator to chill for 1-2 hours. Serve chilled.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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.
42 years?? That is AMAZING!!!
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.
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!
I need this in my life asap. It looks so so so wonderful!!
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! 🙂
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. 🙂
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!
Thanks Connie!! You have a great eye! 🙂
It looks amazing!!! I can it looks decadent and light at the same time. i’m in love.
Your lighting looks perfect! As does the cheesecake!
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.
Thanks so much Serene!! You are the sweetest. 🙂
I love your pictures! That cheesecake looks delicious!
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!
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! 🙂
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
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.