Neapolitan Cheesecake

Neapolitan Cheesecake

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!

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

1. Spray a 9-inch springform pan with nonstick cooking spray and line with parchment paper.
2. In a medium bowl, combine the Oreo cookie crumbs with melted butter. Make sure to get every crumb coated with butter.
3. 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

1. To the bowl of a stand mixer, add the cream cheese and sugar. Mix on medium-low speed for about 2 minutes.
2. 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.
3. 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.
4. 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.
5. Place in the freezer to chill as you continue with the recipe.

Strawberry Cheesecake

1. Clean out the bowl of the stand mixer.
2. 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.
3. *If using, add 1-2 drops of red food coloring. Blend for 30 seconds at medium speed; then remove the bowl from the mixer.
4. Using a rubber spatula, fold in whipped topping.
5. 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.
6. Remove chocolate cheesecake from freezer.
7. 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.
8. Place the cheesecake back into the freezer as you make the vanilla filling.

Vanilla Cheesecake

1. Clean out the bowl of the stand mixer.
2. To the clean bowl, add the cream cheese, sugar, and lemon juice. Mix on medium-low speed for about 2 minutes.
3. Remove the bowl from the mixer. Using a spatula, fold in the whipped topping.
4. Place the cheesecake mixture into another pastry bag and cut off about a 2-inch tip.
5. Remove cheesecake from freezer.
6. 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.
7. Place cheesecake in the refrigerator to chill for 1-2 hours. Serve chilled.

source: https://iambaker.net/neapolitan-cheesecake/

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