No Bake Neapolitan Cheesecake

No Bake Neapolitan Cheesecake

What exactly is Neapolitan: The origins of Neapolitan ice cream can be traced back to the late 19th century in Italy. Named after the city of Naples, Neapolitan ice cream was inspired by the traditional flavors of spumoni, a layered Italian ice cream dessert. The combination of chocolate, vanilla, and strawberry quickly became a favorite among ice cream enthusiasts, offering a delightful medley of flavors in a single scoop. Neapolitan ice cream gained popularity in the United States during the early 20th century and has since become a beloved classic found in freezers and ice cream parlors worldwide.

Our No-Bake Neapolitan Cheesecake recipe takes the iconic Neapolitan flavors to new heights, offering a tantalizing cheesecake twist on the traditional ice cream treat. This luscious dessert features three distinct layers, each infused with the flavors we know and love, and supported by a waffle cone crust. The best part? This tantalizing treat requires no baking and no freezing! So grab your apron and dive into the world of flavors and textures that make up this No-Bake Neapolitan Cheesecake.

Ingredients for the No Bake Neapolitan Cheesecake:

• Waffle cones: Purchase a package of 12 cones for the perfect amount of crust.
• Unsalted butter: This ingredient is essential to create a cohesive crust. In my recipe trials, I tried to use only 2 Tablespoons of butter and my crust just completely crumbled when I removed it from the spring-form pan.
• Heavy cream: My favorite heavy cream is purchased at Costco with 40% fat. Luscious! This heavy cream ingredient is used in the ganache, as well as whipped to create a lighter texture in the cheesecake layers.
• Semi-sweet chocolate chips: Quality determines a better flavor. I recommend Guittard or Ghirardelli. You can use semi-sweet or dark chocolate.
• White chocolate chips: Chips with a higher portion of fat cocoa solids is recommended. The brands of Guittard and Ghirardelli are best. Callebaut.
• Cream cheese: Full fat cream cheese will create a smoother, more velvety texture for this cheesecake recipe.
• Powdered sugar: This ingredient sweetens, stabilizes and slightly thickens the cheesecake mixture.
• Dutch-processes cocoa powder: This cocoa powder, instead of naturally processed, will combine more easily with the cream cheese. Callebaut Royal Dutch is my favorite. Orson Gygi sells it or an equivalent on Amazon.
• Vanilla bean paste: It’s easier and more economical to purchase paste instead of the vanilla bean for scraping. You can substitute this ingredient for a high quality vanilla extract.
• Freeze-dried strawberries: Whole freeze-dried strawberries are cheaper than powdered. Its easy to powder freeze-dried strawberries with a food-processor or simply pounding with a meat tenderizer. Powder them just before using as moisture can cause them to clump quickly.
• Strawberry emulsion: Lor-Ann is my recommended brand for flavor and ease of use.

This post might contain affiliate links, please check out my full disclosure policy. I only refer products I have tried and tested.

How to Make the No Bake Neapolitan Cheesecake:

Crust:

A delectable crust using crushed waffle cones and melted butter. The resulting mixture creates a crispy, buttery base that perfectly complements the creamy layers to come. After a quick bake in the oven, the crust is ready to provide a delightful contrast to the velvety cheesecake layers.

Chocolate Cheesecake Layer:

The bottom layer of our Neapolitan Cheesecake is a decadent chocolate delight. Begin by melting semi-sweet chocolate chips into a smooth ganache, enriched with a touch of heavy cream. This heavenly mixture is then combined with cream cheese, dutch-processed cocoa powder, and powdered sugar. The result is a silky chocolate cheesecake filling that will melt in your mouth with each divine bite. To add a touch of lightness, fold in whipped cream, creating an ethereal texture that enhances the overall experience.

Vanilla Bean Cheesecake Layer:

The second layer of our cheesecake creation features the heavenly flavor of vanilla bean. Start by melting white chocolate chips into a creamy white chocolate ganache, which is then blended with cream cheese and powdered sugar. The mixture is divided into two bowls: one for vanilla bean cheesecake and the other for strawberry cheesecake. One portion of the white chocolate and cream cheese mixture is transformed into a heavenly vanilla bean cheesecake layer. With the addition of luscious vanilla bean paste and the incorporation of whipped cream, this layer provides a creamy and aromatic contrast to the other flavors in our Neapolitan symphony.

Strawberry Cheesecake Layer:

Infuse the whipped cream with Lor-Ann Strawberry Emulsion, coloring the whipped cream pink as it’s whipped to stiff peaks. The real strawberry flavor comes from the freeze-dried strawberry powder added to the white chocolate/cream cheese mixture. The fluffy strawberry-infused whipped cream is gently folded into the strawberry and white chocolate/cream cheese base, resulting in a velvety pink layer that bursts with fruity delight.

Assembly and Decoration:

To assemble our Neapolitan Cheesecake, use acetate strips to create a clean, free-standing cheesecake with distinct layers. Starting with the waffle cone crust, we carefully add the chocolate cheesecake mixture, ensuring a seamless connection with the crust. The vanilla bean cheesecake layer follows, blending effortlessly with the chocolate layer, and finally, the strawberry cheesecake layer completes the masterpiece.

For the finishing touch:

Create a tantalizing chocolate drip by melting both semi-sweet and white chocolate chips with warm cream. The luxurious dark chocolate drips cascade down the sides of the cheesecake, adding an artistic flair. Swirls of strawberry and white chocolate ganache are then meticulously added to the top, creating a mesmerizing pattern that will make your taste buds dance with joy.

This No-Bake Chocolate Cheesecake offers a heavenly indulgence that is as easy to make as it is delicious. It is an irresistible dessert that combines the timeless flavors of chocolate, vanilla, and strawberry in perfect harmony. With its stunning appearance and decadent layers, this cheesecake is sure to impress your guests and leave a lasting impression. Whether you’re celebrating a special occasion or simply treating yourself, this Neapolitan Cheesecake is a delightful way to indulge in a slice of heaven.

So go ahead, take a bite, and savor the symphony of flavors that awaits you!

–Kim

Have you tried some of my favorite cheesecake recipes? Churro Cheesecake or Lemon White Chocolate Cheesecake

Print Recipe

No Bake Neapolitan Cheesecake

Indulge in the velvety goodness of our No Bake Neapolitan Cheesecake, a rich and creamy dessert which combines layers of rich chocolate, luscious vanilla bean, and vibrant strawberry cheesecake, all standing on a crunchy waffle cone crust. Unlike traditional no-bake cheesecakes, our recipe skips gelatin and sweetened condensed milk, relying solely on the harmonious blend of heavy cream, chocolate, and cream cheese to create a smooth and luscious texture. This no-bake cheesecake is a must-try!

Cook Time10 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Dessert

Keyword: cheesecake, chocolate, dessert, strawberry, vanilla bean, waffle cone

Servings: 8 inch cheesecake

Author: Kim Melanson

Equipment

• 8 or 9” springform pan
• Acetate strip

Ingredients

Crust:

• 7 ounce waffle cones approximately 12 cones, crushed
• 4 Tablespoons unsalted butter melted

Chocolate Cheesecake:

• ¼ cup (57g) heavy cream
• ½ cup (85g) semi-sweet chocolate chips
• ⅔ cup (151g) heavy cream
• 12 ounces (341g) cream cheese
• 1 Tablespoon dutch-processed cocoa powder (Callebaut, Ghirardelli, Guittard)
• ½ cup (56.5g) powdered sugar

Vanilla Bean and Strawberry Cheesecake Base:

• ½ cup (114g) heavy cream
• 1 cup (170g) Ghirardelli white chocolate chips (Callebaut, Ghirardelli, Guittard)
• 1 ⅓ cup (302g) heavy cream, divided
• 24 ounces (682g) cream cheese
• 1 cup (113g) powdered sugar

Vanilla Bean Cheesecake:

• 2 Tablespoons vanilla bean paste

Strawberry Cheesecake:

• 5 Tablespoons freeze-dried strawberries crushed/powdered
• 1 teaspoon Lor-Ann strawberry emulsion

Drip:

• ¾ cup (171g) heavy cream
• ½ cup (85g) semi-sweet chocolate chips
• ½ cup (85g) white chocolate chips (Callebaut, Ghirardelli, Guittard)
• 1 drop Lor-Ann strawberry emulsion

Instructions

Crust:

• Prepare 8 or 9-inch springform pan by coating bottom with non-stick spray. Place parchment paper circle. Spray bottom of pan again.
• Place waffle cones in food processor and pulse until fine crumbs. Add melted butter and mix until incorporated. Pour crust crumbs in prepared springform pan. And press until flat in bottom. Bake at 350°F for 10 minutes. Remove from oven and cool completely.

Chocolate Cheesecake:

• Add ¼ cup (57g) heavy cream to microwave safe bowl. Heat cream for 30 seconds. Add chocolate chips and stir until completely melted and smooth. Heat for another 10 seconds if chocolate is not completely melted. Set aside to cool.
• In separate bowl, whip ⅔ cup (151g) heavy cream to stiff peaks with hand mixer. Set aside.
• With same mixer, but larger bowl, add cream cheese, powdered sugar and cocoa. Cream until smooth. Add slightly cooled chocolate ganache and mix until smooth.
• Fold whipped cream into mixture, ⅓ at a time. Set aside and make next flavor.

Vanilla Bean and Strawberry Cheesecake Base:

• Add ½ cup (114g) heavy cream to microwave safe bowl. Heat cream for 1 minute. Add 1 cup (170g) white chocolate chips and stir until completely melted and smooth. Heat for another 10 seconds if chocolate is not completely melted. Set aside to cool.
• In separate bowls, whip ⅔ cup (302g) heavy cream to stiff peaks with hand mixer. Set bowl aside for vanilla bean cheesecake flavor. Reserve remaining ⅔ cup (302g) heavy cream in second bowl for later (strawberry cheesecake flavor).
• With same mixer, but larger bowl, add 24 ounces (682g) cream cheese and 1 cup (113g) powdered sugar. Cream until smooth. Add cooled white chocolate ganache and mix until smooth.
• Separate cream cheese/white chocolate mixture into 2 bowls (each weighing 539g).

Strawberry Cheesecake:

• In reserved bowl of ⅔ cup (302g) heavy cream, whip to soft peaks with hand mixer. Add 1 teaspoon Lor-Ann Strawberry Emulsion. Continue to whip until stiff peaks are reached. Set bowl aside.
• In one bowl of (539g) cream cheese/white chocolate mixture, add 5 Tablespoons freeze-dried strawberry powder. Mix until incorporated.
• Fold strawberry flavored whipped cream into mixture, ⅓ at a time. Set aside and make next flavor.

Vanilla Bean Cheesecake:

• In remaining bowl of (539g) cream cheese/white chocolate mixture, add 2 Tablespoons vanilla bean paste. Mix until incorporated.
• Fold remaining whipped cream into mixture, ⅓ at a time. Set aside.

Assemble Neapolitan Cheesecake:

• With baked crust in spring-form pan. Use one acetate strip inside the pan, resting on the crust.
• Add chocolate cheesecake mixture to the center of the crust and carefully nudge it toward the pan walls so the crust is not disturbed and the acetate is only touched where the chocolate cheesecake mixture will rest. Press down purposefully at the edges so the cheesecake mixture meets the crust well. Smooth the top, creating an even layer.
• Add the vanilla bean cheesecake mixture to the center of the chocolate cheesecake layer and carefully nudge it toward the edges, being sure to press down purposefully on the edges so the vanilla bean cheesecake meets the chocolate cheesecake well. Smooth the top, creating an even layer.
• Repeat the process with the strawberry cheesecake mixture sitting on top of the vanilla bean cheesecake layer. Smooth the top well, creating an even layer.
• Place in refrigerator for at least 2 hours, or overnight before removing walls of springform pan to decorate cheesecake.

Chocolate Drip and Final Decoration:

• In microwave safe bowl, heat ¾ cup (171g) heavy cream.
• In two separate microwave safe bowls, add ½ cup (85g) semi-sweet chocolate to one bowl and ½ cup (85g) white chocolate to the other.
• Start by adding 2 ½ Tablespoons heated cream to each chocolate bowl. Stir each until melted. Heating for another 10 seconds as needed to melt the chocolate. Add ½ to 1 Tablespoon heated cream at-a-time to each chocolate mixture until desired drip consistency is achieved.
• Add chocolate drip to a drip bottle or disposable decorating bag. With tip pointed in the direction of the edge of the cheesecake (with bag end pointed to center of cake), press out enough chocolate to start the drip going down the side of the cheesecake. Move over a fraction of an inch and press another drip. Continue around the cheesecake.
• Separate white chocolate ganache into two bowls. Add 1 drop Lor-Ann Strawberry Emulsion to one bowl and stir until incorporated. Add strawberry white chocolate ganache to one disposable decorating bag and the white chocolate ganache to another disposable decorating bag.
• On top of the cheesecake, alternate between white chocolate, strawberry white chocolate and dark chocolate in circles around the top of the cheesecake, ending as a dot in the center. With a toothpick draw 8 equidistant lines toward the center (4 at quarters and 4 at semi-quarters) and 8 lines the opposite direction between the original 8 lines. A fun design will be created in the chocolate circles.
• Place in refrigerator or freezer to set chocolate drip. Refrigerate until ready to serve. Cut with a hot, clean knife for best results.