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No Bake Neapolitan Cheesecake Recipe

This No Bake Neapolitan Cheesecake Recipe is the perfect slice for an after-dinner treat and it’s pretty as a picture to boot!

We love WHOot contributor Phoodie so much! Her recipes are so simple, easy and delicious ..  This No-Bake Neapolitan Cheesecake is a great example of her prowess in the kitchen.

Using simple ingredients and an easy method, this cheesecake looks like it is lifted from a high-end recipe book.

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Neapolitan Cheesecake via Phoodie

The great news is you can recreate this at home in your own kitchen. Although the recipe originally comes from blogger iambaker, Phoodie made a few signature changes!

Neapolitan Cheesecake Ingredients

Crust:

Phoodie’s TipI used 500g of Arnott’s Chocolate Ripple biscuits instead of iambaker’s 1 and 1/2 cups Oreo crumbs. I used 200g butter instead of iambaker’s 4 tablespoons.

  • 1 1/2 cups of Oreo cookie crumbs
  • 4 tablespoons butter

Chocolate Cheesecake:

Phoodie’s Tip: I used one and a half (1.5) times each of the ingredients that iambaker has listed on her recipe.

  • 1 8-ounce package of cream cheese, room temperature
  • 1/4 cup white sugar
  • 3/4 cup semi-sweet chocolate chips
  • 2 tablespoons butter
  • 1 cup whipped cream (can be homemade or store bought)

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Neapolitan Cheesecake via Phoodie

Strawberry Cheesecake:

Phoodie’s TipI used two and a half (2.5) times the amount of cream cheese and sugar that iambaker has listed on her recipe and two (2) times the amount of cream that iambaker has listed on her recipe and I didn’t have any strawberry extract (although I suggest you really try to find some!) so I just used pink food colouring (until I achieved my desired PINK colour!)

  • 1 8-ounce package cream cheese (room temperature)
  • 1/4 cup white sugar
  • 1 tablespoon strawberry extract
  • 1 cup whipped cream (can be homemade or store bought)
    **red food coloring if you prefer

Vanilla Cheesecake:

Phoodie’s Tip: My top layer wasn’t cheesecake, it was simply whipped cream (about 2 and a half cups worth) that I decorated with Wilton edible decorative hearts that I found at Woolworths.

  • 1 8-ounce package cream cheese (room temperature)
  • 1 teaspoon lemon juice
  • 1/4 cup white sugar
  • 1 cup whipped cream (can be homemade or store bought)

Neapolitan Cheesecake via Phoodie

Neapolitan Cheesecake Recipe Method

Crust:

1) Melt 4 tablespoons of butter in 2 cup measuring cup. Add Oreo cookie crumbs and combine. Press crumbs into a 9-inch springform pan that has been sprayed or buttered. Use a glass or flat object to evenly press crumbs into bottom and sides of the pan.

Chocolate Cheesecake:

2) In a stand mixer combine room temperature cream cheese and sugar, blend on medium-low for about 2 minutes.
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 a 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 the freezer.

Clean out mixer bowl.

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Neapolitan Cheesecake via Phoodie

Strawberry Filling Recipe

7) In a stand mixer combine room temperature cream cheese and sugar, blend on medium-low for about 2 minutes. With mixer off, add in the strawberry extract.
**If you want a deeper color, now is the time to add 1-2 drops of red food coloring.

8) Blend for 30 seconds on medium speed, then remove bowl from mixer.

9) Using a rubber spatula, fold in whipped cream.

10) 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 the bag.

11) Remove chocolate cheesecake from freezer.

12) 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.

13) Place cheesecake in freezer.

Neapolitan Cheesecake via Phoodie

Vanilla Filling Recipe

14) In a stand mixer, combine room temperature cream cheese, sugar, and lemon juice, and blend on medium-low for about 2 minutes.
15) Remove bowl from mixer and fold in whipped cream with a spatula.

16) Place all cheesecake mixture into pastry bag and cut off about a 2-inch tip.

17) Remove cheesecake from the freezer.

18( 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.

19) Place cheesecake in fridge for 1-2 hours or until ready to serve

That’s all you need to do to get a delicious and wonderful-looking Neapolitan Cheesecake just like Phoodies!

Want to know more about Phoodie, see more of her recipe mods or some original recipes? Check her out at the links below!

More Phoodie Recipes To Try

Phoodie is a valuable contributor to our site and we’d love you to follow her on Facebook.

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Written by phoodie

phoodie

Phoodie is behind some of the most popular recipes flying around the Internet and she is well known and loved. Her creations are amongst the most sough on The WHOot.

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