No Bake Neapolitan Cheesecake

Whisking Wolf
by Whisking Wolf
8 servings
1 hr 15 min

Kick up your next ice cream party with this fun twist on an old favorite. Neapolitan Cheesecake combines the best of vanilla, chocolate and strawberry in a creamy, dreamy dessert layered on an Oreo cookie crust. Plus the recipe’s no bake, so all you need to pull it off are a few bowls and a freezer.

I remember the good old days, when a series of unfortunate events was a show on Netflix and not the story of my life. Lately, it’s been one damn thing after another. Today I had a nail in my tire and nearly another in my coffin. The worst part is it’s the second time in five weeks a speeding car has nearly killed me in a crosswalk.

This year was supposed to be a fresh start, not a final curtain call. Now I can’t step foot on the street without a hi-vis vest which stinks because vests are not a good look for me. The only people who can rock a vest are suicide bombers and biker gangs, which means I’ll have to hide mine under reflective tape and bubble wrap.

At least if another driver mows me down I’ll go out with a bang. Between bubble wrap popping and my bones breaking the collision will surely sound like an exploding fireworks factory. Now that I think about, I should stock up on blast-resistant clothing. And a sports cup. As a live crash test dummy, I have to cover all the bases and places.

When I’m not cloaking myself in protective layers, you can find me layering classic Neapolitan flavors on an Oreo cookie crust. Creamy cheesecake flavored with vanilla, chocolate and strawberry is a heaping forkful of deliciousness. And the best part is the recipe’s 100% no-bake so all you need to pull it off is a few bowls and a freezer.

Kick up your next ice cream party with this new twist on an old favorite. It’s Neapolitan nostalgia in a cheesecake and you’re going to love every last layer.

Before sharing the recipe for No Bake Neapolitan Cheesecake, here are a few tips and tricks to help you out:

Ingredient Tips and Tricks

Full fat cream cheese is a must for the cheesecake filling, therefore, do not substitute reduced fat or fat free. Also, make sure cream cheese is softened to room temperature before beginning.

For best results, heavy whipping cream should be very cold before whisking. For even better results, whip it in a prechilled bowl.

To keep your vanilla cheesecake layer snowy white, I recommend using clear vanilla extract.

Use a good-quality baking chocolate for the chocolate cheesecake layer. I choose bittersweet chocolate but dark chocolate would be great too. Do not substitute chocolate chips.

Process Tips and Tricks

I was too lazy to wash my food processor after pulsing Oreo cookies, but if you like cleaning dishes as you go skip the mesh sieve for straining strawberries and puree them in the food processor instead.

Wet a butter knife with hot water then gently glide it around the outside edge of the cheesecake to loosen it from the pan before unlatching and removing the springform rim.

Storage and Freezing Tips for No Bake Neapolitan Cheesecake

Cheesecake freezes well when double wrapped. First, cover in plastic wrap. Next, cover in aluminum foil then place in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator before serving.  

Cover cheesecake with plastic wrap then store in the refrigerator up to 3 days.

I hope you enjoy this recipe for Neapolitan Cheesecake. Please leave a comment and rating at the bottom of this blog when you try it for yourself. Don’t forget to tag @whiskingwolf on social media so I can drool over your pics on Instagram.

Finally, if you love cheesecake more than the Golden Girls check out my recipes for Mini Baileys Mocha Cheesecake, Oreo Funfetti Cheesecake Bars, No Bake Strawberry Swirl Cheesecake and Cranberry Cheesecake Bars.

No Bake Neapolitan Cheesecake
Recipe details
  • 8  servings
  • Prep time: 75 Minutes Cook time: 0 Minutes Total time: 1 hr 15 min
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Oreo Crust
  • 25 Oreo cookies
  • 5 Tbsp unsalted butter melted
Cheesecake Base (for all 3 flavors)
  • 2 cups heavy whipping cream very cold
  • 1/4 cup powdered sugar
  • 2 lbs cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 1/3 cup sour cream room temperature
Chocolate Cheesecake
  • 5 ounces bittersweet chocolate chopped
  • 1 Tbsp unsweetened cocoa powder
Strawberry Cheesecake
  • 1 cup fresh strawberries hulled and halved
  • 2 Tbsp granulated sugar
  • 1 Tbsp cornstarch
  • 1 Tbsp water
  • 5 drops pink gel food coloring
Vanilla Cheesecake
  • 1 Tbsp vanilla extract pure
  • 2 tsps lemon juice freshly squeezed
Oreo Crust
Coat a 9-inch springform pan with nonstick cooking spray. Set aside.
Pulse Oreo cookies, including filling, in a food processor until fine crumbs form. (Yield will be approximately 1.5 cups of crumbs.)
Add melted butter to Oreo crumbs and pulse until evenly moistened.
Using the bottom of a clean measuring cup, firmly press crumbs into base of springform pan.
Place pan in the refrigerator to chill while you prepare cheesecake filling.
Cheesecake Base
In a large mixing bowl, whisk heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form (approximately 5 minutes). Set aside.
In a separate bowl, beat cream cheese and granulated sugar on medium speed until smooth and creamy, scraping down the sides of the bowl with a spatula as needed.
Add sour cream then beat on medium speed until mixture is smooth and lump free.
Using a rubber spatula, gently fold in whipped cream. Be careful to avoid overmixing, the goal is to keep as much air in the batter as possible.
Divide batter into thirds and distribute evenly among three mixing bowls, one for each Neapolitan flavor. Place two of the bowls in the refrigerator to chill while you prepare chocolate cheesecake.
Chocolate Cheesecake
Using a heat-safe bowl, melt chopped chocolate in microwave in 15 second increments, stirring between each until melted and smooth. Cool slightly.
Whisk cocoa powder with melted chocolate until smooth and lump free.
Add chocolate mixture to the bowl of cheesecake batter designated for chocolate. Stir gently until combined.
Remove Oreo crust from refrigerator and top with chocolate cheesecake filling. Smooth top with an offset spatula then place pan in the freezer for 30 minutes.
Strawberry Cheesecake
In a medium saucepan, combine strawberries, sugar, cornstarch and water over medium heat.
Simmer for 5 minutes, stirring frequently until sauce begins to thicken.
Allow strawberry sauce to cool, then mash with a fork and strain through a mesh sieve. Discard pulp.
Gently fold strawberry sauce into the bowl of cheesecake filling reserved for strawberry flavoring. Add 4 to 5 drops of pink food coloring then stir gently until color is evenly distributed and desired shade of pink is achieved.
Remove springform pan from freezer. Spoon strawberry cheesecake on top of chocolate cheesecake. Smooth with an offset spatula then return springform pan to the freezer for 30 minutes.
Vanilla Cheesecake
Add vanilla extract and lemon juice to the bowl of cheesecake batter set aside for vanilla. Stir gently until incorporated.
After strawberry cheesecake has set, remove from freezer and top with vanilla cheesecake. Smooth top with an offset spatula then return pan to freezer for 30 minutes.
After vanilla layer has set in the freezer, cover cheesecake with plastic wrap and place in the refrigerator for a minimum of 6 hours. (Mine chilled overnight.)
To remove springform pan from cheesecake, wet a butter knife with hot water then carefully glide it around the outer side of the cheesecake to separate it from the pan. Then unlatch springform pan and remove the rim.
Slice and serve cheesecake. For pristine slices, wipe the knife clean after each cut.
Cover and store cheesecake in the refrigerator up to 3 days.
Whisking Wolf
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