This No Bake Neapolitan Cheesecake is a breathtaking creation that you won’t be able to wait to make. Everyone will be wowed.

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via Foodiful 

 No Bake Neapolitan Cheesecake Ingredients

  • 200g (7oz) chocolate ripple biscuits
  • 100g (3.5 oz) unsalted butter, melted
  • Filling
  • 3 tsp powdered gelatine
  • ¼ cup of cold water
  • 500g (17.6 oz) cold cream cheese, chopped
  • 395g  (14oz) can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 ½ tsp strawberry essence
  • rose pink food colouring
  • 1 tbsp Dutch cocoa
  • 300ml (10 oz) tub thickened cream, whipped

No-Bake Neapolitan Cheesecake Video

via New Idea Magazine

We are excited to share the video for this wonderful No-Bake Neapolitan Cheesecake from Foodiful Partner, New Idea Magazine. Click Play above to watch now ^

Photography credit: Andre Martin

No Bake Neapolitan Cheesecake Recipe

Invert base of a 22cm round springform pan (base measuring 20cm). Lightly grease pan. Line base and side with baking paper.

Process biscuits in a processor until finely crushed. With motor operating, add butter, processing until combined.

Press evenly over the base of the pan.

Refrigerate while preparing the filling.

To make the filling, sprinkle gelatine over water in a small heatproof jug. Sit jug in a small saucepan of simmering water.

Stir until gelatine is dissolved. Cool slightly.

Process cream cheese and condensed milk in the same, clean processor until smooth.

With motor operating, pour in gelatine mixture, processing until combined.

Divide mixture evenly among three bowls. Add vanilla to one, essence and pink coloring to another, and sifted cocoa to the remaining bowl. Mix well.

Add one-third of the whipped cream to each bowl. Fold in until just combined.

Alternately dollop large spoonfuls of each mixture over the biscuit base. Using a spoon, swirl just the top of mixtures together to create a marbled effect.

Cover. Refrigerate overnight until set.

Remove side of the springform pan. Transfer to a serving plate.

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