No Bake Neapolitan Cheesecake

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No Bake Neapolitan Cheesecake

Serves: 12
Prep time: 20 minutes
Chill time: 4 hours

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.

Layers of vanilla, chocolate and strawberry cheesecake are so cool and creamy and perfect for a hot day.

How To Make No Bake Neapolitan Cheesecake

An assortment of cheesecake ingredients on a marble surface, including cream cheese, sugar, butter, whipped topping, chocolate chips, crushed cookies, pink sugar, and vanilla extract.

Ingredients

  • 1 ½ cups chocolate cookie crumbs
  • 4 tablespoons unsalted butter, melted

Chocolate Cheesecake Layer

  • 8 ounces cream cheese softened
  • ¼ cup sugar
  • ¾ cup semi-sweet chocolate chips
  • 2 tablespoons unsalted butter
  • 1 cup whipped topping

Strawberry Cheesecake Layer

  • 8 ounces cream cheese softened
  • ¼ cup sugar
  • ¼ cup strawberry jello mix
  • 1 cup whipped topping

Vanilla Cheesecake Layer

  • 8 ounces cream cheese softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping
A slice of pink cheesecake with a chocolate crust, topped with whipped cream and a mint leaf, on a white plate.

Step-by-Step Guide

1. In a mixing bowl, combine the cookie crumbs with melted butter. Press into the bottom and up the sides of an 8-9 inch springform pan.

A round springform pan filled with a pressed chocolate cookie crust on a white marble surface.

2. For the chocolate cheesecake layer, in a bowl using an electric mixer whip together the cream cheese and sugar.

A glass mixing bowl containing a block of cream cheese and a pile of granulated sugar on a white surface.

3. In a small microwave safe bowl melt the chocolate chips and butter together in 30 second intervals until just melted.

4. Fold the melted chocolate into the cream cheese mixture.

A glass mixing bowl containing whipped butter and dollops of chocolate hazelnut spread on a marble surface.

5. Fold in the whipped topping and spread gently into bottom of the pan. 

  • A glass mixing bowl containing whipped cream on top of a layer of blended brown mixture, set on a white surface.
  • A round cake pan filled with an Oreo cookie crust and topped with a smooth, thick layer of peanut butter filling.

6. For the vanilla cheesecake layer using an electric mixer whip together the cream cheese, sugar and vanilla extract.

A round springform pan filled with smooth, spread, creamy cheesecake batter on a white marble surface.

7. Fold in the whipped topping and spread on top of the chocolate layer.

8. For the strawberry cheesecake layer using the electric mixer whip together the sugar, cream cheese and jello mix until well combined.

9. Fold in the whipped topping and gently spread on top.

A round springform pan filled with smooth, pink cake batter on a white marble surface.

10. Set into the freezer to freeze for at least 4 hours before slicing and serving! 

A slice of pink cheesecake with whipped cream and a mint leaf on a plate, next to a glass of milk and wooden spoons on a wooden surface.

Tips and Tricks

  • Store leftovers in an airtight container in refrigerator for 4 days or in freezer for up to 30 days.
  • You can make this in a 9×13 baking dish.
A slice of layered chocolate and strawberry dessert topped with whipped cream and a mint leaf sits on stacked plates, with a glass of milk and utensils in the background.

No Bake Neapolitan Cheesecake

Print Recipe
A slice of layered chocolate, vanilla, and strawberry dessert topped with whipped cream and a mint leaf, served on a white plate with a wooden spoon beside it.
Prep Time:20 minutes
Chill Time:4 hours
Total Time:4 hours 20 minutes

Ingredients

  • 1 ½ cups chocolate cookie crumbs
  • 4 tablespoons unsalted butter melted

Chocolate Cheesecake Layer

  • 8 ounces cream cheese softened
  • ¼ cup sugar
  • ¾ cup semi-sweet chocolate chips
  • 2 tablespoons unsalted butter
  • 1 cup whipped topping

Strawberry Cheesecake Layer

  • 8 ounces cream cheese softened
  • ¼ cup sugar
  • ¼ cup strawberry jello mix
  • 1 cup whipped topping

Vanilla Cheesecake Layer

  • 8 ounces cream cheese softened
  • ¼ 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 an 8-9 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 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 using the electric mixer whip together the sugar, cream cheese and jello mix until well combined.
  • Fold in the whipped topping and gently spread on top.
  • Set into the freezer to freeze for at least 4 hours before slicing and serving!
Servings: 12 people
A slice of pink cheesecake with whipped cream and a mint leaf, served on a plate with a wooden spoon, next to a glass of milk and kitchen utensils.

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