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.
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!
Thank you so much!! 🙂
So colorful! I love it! Scrumptious!
SO pretty!!
Thanks sweety!!
You may not like the pics, but I’m here to say, they are exceptional!!! This is gorgeous!
Thank you sweety!!! That means a lot coming from you. 🙂
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. 🙂
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! 🙂
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!
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. 🙂
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.
Hi Amanda, did you scrape off the white cream from between the oreo’s before crushing them? thanks.
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!
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 🙁
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!
So smart!!!
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!
ONE 8 ounce cream cheese package
Cool Whip is very thick and that is the perfect consistency. 🙂
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!
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! 😉
Thanks Heather! Love thinking that you are off in France being fabulous and glamorous and, well, French. 🙂