Neapolitan Cheesecake

filed under: Cheesecakes on June 10, 2014
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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! 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

  • Monique @ Ambitious Kitchen says:

    Wow, just wow! I am so impressed with this cheesecake, Amanda! I love all things neapolitan, it reminds me of when I was a kid. 🙂

    • Amanda says:

      I know right?? I think maybe that is why I obsess over it in my old age… it brings me back to the glory days of youth! 🙂

  • 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!

    • Amanda 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.

  • Rachel says:

    Hi Amanda, did you scrape off the white cream from between the oreo’s before crushing them? thanks.

    • Amanda 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 🙁

  • 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!

    • Amanda says:

      So smart!!!

  • 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!

    • Amanda says:

      ONE 8 ounce cream cheese package
      Cool Whip is very thick and that is the perfect consistency. 🙂

      • 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!

  • Heather Z. 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! 😉

    • Amanda says:

      Thanks Heather! Love thinking that you are off in France being fabulous and glamorous and, well, French. 🙂

  • 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?

    • Amanda 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.

  • 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

    • Amanda says:

      8-inch round springform pan 🙂

  • 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.

    • Amanda says:

      Thank you! I have never NOT removed it. Good to know!

  • Katharina says:

    Love this Cheesecake! I made it yesterday for a party ( world championship 2014 football Germany-Ghana) and we loved it all.

    Greetings from Germany!

    http://s7.directupload.net/images/140622/8pnch8py.jpg

    • Amanda says:

      LOVE!!! Way to go!!!

  • Courtney 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!

    • Amanda says:

      If you are making a strawberry cheesecake with fresh strawberries you will want to use an entirely different recipe. Here is one: https://iambaker.net/real-strawberry-cheesecake/ You may also need a bit of food coloring if you want a “pink” neapolitan. Hope that helps!

  • Jessica 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!

  • 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?

  • 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?

  • Allison T says:

    I have never made cheesecake but I would love to! I recently bought a DSLR, so I am learning how to better photograph my food 🙂

  • Jessica @ Sweet Menu 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
    x

    • Amanda says:

      Hi Jessica! Yes, that is quite a bit of money for one dessert! I think that yes, you can successfully halve the recipe. Happy Baking!

  • 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

    • Amanda says:

      Hi Heidi! It is ONE 8 ounce package (1 8-ounce) of cream cheese. 🙂

      • 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!

  • 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 🙂

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