Neapolitan Cheesecake
I am all about easy and fun this summer. With my youngest babe now a year old, getting out and about outside is definitely a priority!
Not only do we love to spend as much outside as possible, but when I am inside, I don’t always want to be in front of a hot oven. That’s why this recipe is a great one; it has a really fun and pretty design and it is NO BAKE! No turning on the oven! No cranking up the AC to compensate!
And it’s got an Oreo cookie crust.
Which basically means that it will be awesome, because anything with an Oreo cookie crust is awesome. It’s like the law or something.
Oreo Law.
(that’s totally a thing)
Neapolitan Cheesecake
Created by Amanda on April 15, 2016
Ingredients
- 1 1/2 c of Oreo cookie crumbs
- 4 tbsp. butter
Chocolate Cheesecake
- 1 8-ounce package of cream cheese, room temperature
- 1/4 c white sugar
- 3/4 c semi-sweet chocolate chips
- 2 tbsp. butter
- 1 c whipped cream (can be homemade or store bought)
Strawberry Cheesecake
- 1 8-ounce package cream cheese (room temperature)
- 1/4 c white sugar
- 1 tbsp. strawberry extract
- 1 c whipped cream (can be homemade or store bought)
- **red food coloring if you prefer
Vanilla Cheesecake
- 1 8-ounce package cream cheese (room temperature)
- 1 tsp. lemon juice
- 1/4 c white sugar
- 1 c whipped cream (can be homemade or store bought)
Instructions
- 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 pan.
Chocolate Filling
- In 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.
- 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.
- Once combined, pour chocolate cream cheese into springform pan.
- Using 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.
- Place springform pan into freezer.
- Clean out mixer bowl.
Strawberry Filling
- In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes. With mixer off, add in strawberry extract.
- **If you want a deeper color, now is the time to add 1-2 drops of red food coloring.
- Blend for 30 seconds on medium speed, then remove bowl from mixer.
- Using rubber spatula, fold in whipped cream.
- 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 bag.
- Remove chocolate cheesecake from freezer.
- 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.
- Place cheesecake in freezer.
Vanilla Filling
- In stand mixer combine room temperature cream cheese, sugar, and lemon juice, and blend on medium low for about 2 minutes.
- Remove bowl from mixer and fold in whipped cream with a spatula.
- Place all cheesecake mixture into pastry bag and cut off about a 2-inch tip.
- Remove cheesecake from freezer.
- 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.
- Place cheesecake in fridge for 1-2 hours or until ready to se
I just love how this looks… with the deep dark chocolate crust and then chocolate cheesecake, then strawberry cheesecake, then the sweet vanilla cheesecake. It’s a Neapolitan and Cheesecake lovers dream!
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