Easy, creamy and impressive, this no bake Neapolitan cheesecake is out of this world delicious! Not overly sweet, airy smooth texture meets buttery graham cracker crust, and most importantly, surprisingly easy to make!
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Each layer of dark chocolate, white chocolate and strawberry chocolate cheesecake fillings brings surprise and delight to your taste buds!
This cheesecake may look complicated, but let me tell you the secret. It takes practically the same effort and time of making a regular no-bake cheesecake!
You’re going to be blown away by the amazing light and airy texture of this no bake cheesecake!! Just like my favorite classic cheesecake, this Neapolitan cheesecake is sweetened with condensed milk and it yields moderately sweet, yet flavorful cheesecake!
How to Make No Bake Neapolitan Cheesecake
As mentioned above, this cheesecake is truly easy to make!
The good news is that we aren’t making 3 different batters to create the beautiful layers! We make one base batter and then divide it into 3 equal parts to mix with 3 different melted chocolates.
Ok, let’s not get ahead ourselves here. Let’s break everything down, step by step.
Step 1. Graham Cracker Crust
I’m using chocolate graham crackers here. But you can totally use Oreo cookies as well, but I suggest to scrape off the filling before crushing.
You don’t need a lot of crust, because we’re only using it on the bottom. But feel free to double it, if you want to go up the sides as well.
Pack the crust mixture into a 7-inch springform pan and refrigerate while you prepare the filling.
Step 2. Make Cheesecake Filling
- Prepare the gelatin: Stir gelatin powder in water and let it set for about 5 minutes. When ready to use, microwave for 10 seconds or so to liquify it.
- Melt the chocolate: Place the chocolates in separate microwave-safe bowls and melt each chocolate in a microwave. (See my directions below.)
- Prepare the base filling: Whip heavy whipping cream until stiff peaks.
- Then beat cream cheese, sweetened condensed milk and salt until nice and smooth.
- Add whipped cream and gelatin mixture into the cream cheese mixture and whip it until well combined.
- Now, divide the cream cheese mixture into 3 equal parts and stir in melted chocolate into each bowl. Gently fold each batter until well combined.
ensure a smooth batter
Be sure the cream cheese and sweetened condensed milk is at room temperature. You don’t want the cheesecake batter to be too cold, or it may seize the melted chocolate.
Step 3. Assemble Neapolitan Cheesecake
- Take the crust out of the fridge, pour half of dark chocolate cheesecake mixture right in the middle.
- Then gently pour/spoon strawberry cheesecake mixture into the center, followed by white chocolate cheesecake mixture again into the center.
- Repeat with the remaining mixtures.
- Smooth out the top, cover with plastic wrap and refrigerate for at least 6 hours to set, or preferably overnight.
How to thicken no-bake cheesecake
There are number of ways you can thicken no bake cheesecake.
2 tips to ensure unbelievably airy and light, smooth and velvety texture that is thick enough to slice:
- Gelatin ensures the cheesecake is nice and thick and stays that way even on the hottest summer days. And I promise, gelatin won’t make the cheesecake firm and rubbery.
- Whipped cream is the secret to light and airy texture that simply melts in your mouth. You’ll be amazed by its silky smooth and airy texture!
How to melt chocolate in microwave:
- Place chocolate in a microwave-safe bowl.
- Microwave it for 1 minute at 50% power (I use 1000watt microwave. If your microwave is higher power, you may need to reduce the power even more!)
- Stir the mixture and put it back for 30 seconds at 50% power.
- Stir it again and put it back for 15 seconds at 50% power. And repeat this step until all the chocolate is melted completely.
choose the right bowl
It’s best to use plastic or silicone bowl to melt the chocolate, as glass tends to overheat and may burn the chocolate.
What types of chocolate to use:
Here’re my go-to chocolate brands for this Neapolitan cheesecake:
- Bittersweet chocolate – I most commonly use Ghirardelli bittersweet chocolate bar or chocolate chips.
- White chocolate – I like Ghirardelli white chocolate bar (not chocolate chips!) and Valrhona Ivoire 35% White Couverture Chocolate Feves (pictured above).
- Strawberry chocolate – I love Valrhona Strawberry Inspiration Feves. It has amazing bright flavors!!
Neapolitan Cheesecake Decoration
For decorating this Neapolitan cheesecake, I used a blend of Callebaut’s Strawberry, White Chocolate and Milk Chocolate Crispearls.
Other Delicious No-Bake Cheesecakes
If you love no-bake cheesecakes, you may also love:
Neapolitan No Bake Cheesecake
Ingredients
For crust:
- 2 oz (60 g) chocolate graham crackers 4 full sheets
- 2-3 tablespoons (30 g) unsalted butter melted
For filling:
- 1 packet (7 g) powdered gelatin
- 4 oz (115 g) white chocolate
- 3 oz (90 g) strawberry chocolate
- 3 oz (90 g) bittersweet chocolate
- 16 oz (450 g) cream cheese at room temperature Note 1
- 7 oz (200 g) sweetened condensed milk at room temperature
- 1 cup (240 ml) heavy whipping cream
- ½ teaspoon coarse kosher salt
Instructions
To prepare the crust:
- In a food processor, crush graham cracker until nice and fine. Add 2 tablespoons of melted butter and pulse a few times until the mixture resembled wet sand. Add more butter, if needed.
- Transfer the mixture into 7-inch round springform pan and evenly distribute all over the bottom, packing it down well. Place it in the fridge while you work on filling.
To make the filling:
- In a small bowl, mix together gelatin and 42g of cold water. Stir well and let it stand for 5 minutes.
- Meanwhile, place each type of chocolate in a microwave in separate microwave safe bowls. Then melt each bowl of chocolate separately in a microwave until nice and smooth. (To melt chocolate in microwave: Microwave for 1 minute at 50% power. Stir and microwave again for 30 seconds at 50% power. Repeat until the chocolate is completely melted.)
- In a large mixing bowl with a whisk attachment, whip heavy whipping cream until stiff peaks form. Transfer into another bowl.
- Now, beat cream cheese and sweetened condensed milk until fluffy and smooth. (TIP: Be sure the cream cheese is at room temperature to ensure smooth texture and to prevent the melted chocolate from seizing.)
- Add in the whipped cream and gelatin and mix again until combined.
- Divide the cream cheese mixture into 3 equal parts and then add melted chocolate into each one. Gently fold each mixture until well combined.
To assemble the cheesecake:
- Take the crust out of the fridge, pour half of dark chocolate cheesecake mixture right in the middle.
- Then gently pour/spoon strawberry cheesecake mixture into the center, followed by white chocolate cheesecake mixture again into the center. Repeat with the remaining mixtures.
- Smooth out the top, cover with plastic wrap and refrigerate for at least 8 hours to set, or preferably overnight.
- Once the cheesecake is set, carefully run a knife around the edges and then open the springform to remove the side of the pan. If desired, decorate the cheesecake with sprinkles, chocolate ganache, or assortment of crispearls.
Tips & Notes
Nutrition
Valrhona Bulk Feves Inspiration Strawberry 1LB Bag, $45.99 to use 3 ounces? I don’t think so, not on my budget! Are there any less expensive alternatives and available in a lesser quantity that you know of? Great recipe that I would like to try if the ingredients can be sourced at a more reasonable price.
Yes, recipe sounds fabulous except for cost strawberry layer! I’m thinking of using freeze dried strawberries. Freeze dried = dead ripe intense flavor, crushing them fine and maybe a bit of pink gel food color.