Neapolitan No Bake Cheesecake

This recipe for Neapolitan No Bake Cheesecake looks just like the tricolor ice cream confection, with layers of vanilla, chocolate and strawberry, that you may recall eating as a child. Except this time it isn’t ice cream but instead a cream cheese-filled cheesecake icebox dessert.

Neapolitan No Bake Cheesecake

These No Bake Neapolitan Cheesecake is a delicious twist of everyone’s favorite ice cream. This no-bake cheesecake creates the perfect summer dessert without heating up your kitchen. Try it as a treat to serve on Mother’s Day or Father’s Day or as a dessert to bring to a potluck picnic you’ve been invited to during the warm-weather days.

Truth is, a no-bake dessert like this is good anytime of the year because it’s so easy to make. For a low-carb version, try this keto cheesecake that also uses cream cheese plus sugar-free instant Jello and features a similar color palate.

Ingredients

All of the ingredients for this Neapolitan No Bake Cheesecake are shown above. However, I’ve broken them down in their respective sections below.

Pie Crust

• 1 1/2 cups chocolate cookie crumbs
• 4 tablespoons unsalted butter melted

Chocolate Cheesecake Layer

• 8 ounces cream cheese softened
• 1/4 cup sugar
• 3/4 cup semi-sweet chocolate chips
• 2 tablespoons unsalted butter
• 1 cup whipped topping

Strawberry Cheesecake Layer

• 8 ounces cream cheese softened
• 1/4 cup sugar
• 1/4 cup strawberry jello mix
• 1 cup whipped topping
• 1 cup boiling water

Vanilla Cheesecake Layer

• 8 ounces cream cheese softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup whipped topping

Instructions

In a mixing bowl, combine the cookie crumbs with melted butter. Press into the bottom and up the sides of a closed 9-inch springform pan.

For the chocolate cheesecake layer, in a bowl using an electric mixer whip together the cream cheese and sugar. In a small microwave safe bowl melt the chocolate chips and butter together in 30 second intervals until just melted. Fold the melted chocolate into the cream cheese mixture. Fold in the whipped topping and spread gently into the bottom of the pan.

For the vanilla cheesecake layer using an electric mixer whip together the cream cheese, sugar and vanilla extract. Fold in the whipped topping and spread on top of the chocolate layer.

For the strawberry cheesecake layer, boil the water and add it to the powdered jello mix. Use a hand mixer or an immersion blender to ensure all the jello is incorporated well. Then, whip together the sugar, cream cheese and jello until well combined. Fold in the whipped topping and gently spread on top.

Set into the freezer to freeze for at least 4 hours. Release the cheesecake from the springform pan, by unclasping the sides and removing, before slicing and serving! Add extra whipped topping to the top of each slice with a sprig of mint, if you so choose.

Notes

If you don’t have a springform pan, you can make this in a 9×13 baking dish. You’ll just cut and serve the cheesecake from inside the dish since you won’t have the sides of a springform pan to release before serving.

On the other hand, if you don’t want to bother with making the crust from scratch, you can use a store-bought pie crust. However, plan to buy two and make the layers of your cheesecake thinner so that they don’t spill over the sides of the pie crust, which will be much more shallow than a springform pan or a traditional baking dish.