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.
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
Hi Heidi! It is ONE 8 ounce package (1 8-ounce) of cream cheese. 🙂
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!
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 🙂
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?
I often use Cool Whip
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!!