Neapolitan Cheesecake

If you didn’t already know, I LOVE cheesecake.  It’s probably my favorite dessert, but I don’t make it nearly enough.  I think baked is the best, but I have tried many versions of no-bake before (because I’m impatient)!  This no-bake is the best I’ve had and close enough to a regularly baked cheesecake that I think you’ll love it too!  For my followers and friends outside of the US, I do aim to put up more recipes with both versions but I don’t feel comfortable unless I fully test it out measuring and weighing all the ingredients!  If you want to try this, you can do so with the conversion chart found on my blog or anywhere online.  I’m not sure how entirely accurate it is converting that way, but I hope it works!

For the cake bottom base:

I used my go-to chocolate recipe found here.  Out of all chocolate recipes I have tried, I like this one because it’s so moist and delicious!  http://addapinch.com/the-best-chocolate-cake-recipe-ever/

Since this cake is only using the 3 inch mini cheesecake pans from Wilton, you’ll have plenty of batter left to make some chocolate cupcakes or whatever you wish 😉

For the cheesecake:

  • 2 (8 ounce) packs of cream cheese, at room temperature
  • 1 cup of heavy cream, whipped
  • 6 tbs of powdered sugar
  • 2 tsp vanilla flavoring
  1. First, refrigerate your mixing bowl for about 5 minutes.  Then mix your heavy whipping cream on high until peaks form.  Remove from your bowl and place into another bowl.  No need to clean the bowl out.
  2. Mix the cream cheese on medium speed.  Then add in the 6 tbs of powdered sugar and vanilla flavoring.  Fold in the whipping cream from earlier.
  3. Separate into two bowls of even amounts.  Add some pink food gel and strawberry extract to one. In two spring-form pans lined with parchment paper at the bottom and butter on the sides, pour in your mixture, one vanilla and one pink in each pan. Refrigerate for a full 24 hours for best results.  This is where I made the mistake of being impatient and not waiting enough for the strawberry cheesecake!  If you watched the tutorial short, you can see it was harder to work with that top layer because of that.  Therefore, I definitely recommend waiting!
  4. Finally, remove the cheesecakes from the pans, cut down the chocolate cake where needed, stack, smooth with a bench scraper, and add ganache drip or any other decorations or treats you would like!