Go Back
No Bake Neapolitan 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
Total Time1 hour 30 minutes
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.