Neapolitan No Bake Cheesecake
Servings: 12 servings
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!
- 2 oz (60g) chocolate graham crackers (4 full sheets)
- 2-3 tablespoons (30g) unsalted butter melted
- 1 packet (7g) powdered gelatin
- 4 oz (115g) white chocolate
- 3 oz (90g) strawberry chocolate
- 3 oz (90g) bittersweet chocolate
- 16 oz (450g) cream cheese (2 blocks) Note 1
- ½ (14oz) can sweetened condensed milk
- 1 cup (240ml) heavy whipping cream
- ½ teaspoon coarse kosher salt
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.
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.
Note 1: Make sure to use block-style, full fat cream cheese for the best result.
STORAGE INSTRUCTIONS: Store the cheesecake in refrigerator for up to 5 days, or freeze it in an airtight container for up to 1 month.
Serving: 1slice | Calories: 367kcal | Carbohydrates: 19g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 274mg | Potassium: 164mg | Fiber: 1g | Sugar: 15g | Vitamin A: 866IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg