Neapolitan Cheesecake

This Neapolitan Cheesecake is a heavenly dessert that everybody will be craving for. This cake features a perfect balance between chocolate, strawberry, and vanilla with creamy smooth silky cream cheese layers on top of a a decadent brownie.

This delectable treat is not only a feast for the taste buds but also a great idea for the summer months. The beauty of this desert lies in the fact that the layers on top of the brownie require no baking. This makes it an ideal choice for those hot days when you don’t want to turn on the oven for too long.

Though it may seem the recipe requires a bit of effort, each step is quite easy to prepare. All you need is to make sure you take each step at a time and use the right measurements which will lead you to a satisfying dessert.

How to make Neapolitan Cheesecake

Begin by preparing the strawberry puree by first blooming the gelatin in cold water for 5-10 minutes. While the gelatin is softening, simmer strawberries, sugar, and lemon juice in a saucepan over medium-low heat for about 5 minutes. Strain the mixture to remove seeds, then stir in the bloomed gelatin until dissolved. Reserve half of the puree for later use in the strawberry cream cheese layer.

Line a 7-inch (18cm) round pan with plastic wrap and pour the remaining strawberry puree into it. Freeze for at least 2 hours.

How to make the brownie layer for the base

For the brownie layer, preheat the oven to 350F (180C) and prepare an 8-inch (20cm) springform pan by greasing and lining it with parchment paper. Melt chocolate and butter together, then stir in sugar until smooth. Beat in the egg and vanilla extract, then add flour, salt, and cocoa powder. Pour the batter into the prepared pan and bake for 13-15 minutes. Let cool.

How to prepare the cream cheese fillings

Begin by by melting chocolate and cream together, then allow it to cool.

To prepare the cream cheese filling,  in a separate bowl, mix cream cheese until smooth, then add powdered sugar and vanilla extract. Whip chilled whipping cream until stiff peaks form, then fold it into the cream cheese mixture along with the dissolved gelatin.

Divide the cream cheese mixture into three portions. Use one portion with the melted chocolate for the chocolate layer over the cooled brownie. Freeze for 15 minutes.

Add the white cream cheese layer on top of the chocolate layer. Place the frozen strawberry jelly on top, cover with a thin layer of cream cheese mixture, and freeze for another 15 minutes.

Mix the reserved strawberry puree with the remaining cream cheese mixture and a few drops of red food coloring if desired. Pour this strawberry mixture over the white layer, smooth the surface, and refrigerate for 4-6 hours or overnight to set.

Before serving, decorate with fresh strawberries or toppings of your choice.

Hope you will try this amazing Neapolitan Cheesecake and let me know if you do. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

For more cheesecakes ideas check our full collection for Cheesecake Recipes.

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Neapolitan Cheesecake

Neapolitan Cheesecake

5 from 1 vote
This Neapolitan Cheesecake is a heavenly dessert that everybody will be craving for. This cake features a perfect balance between chocolate, strawberry, and vanilla with creamy smooth silky cream cheese layers on top of a a decadent brownie.
Servings 12 servings
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes



  • 1.5 oz (40g) semisweet chocolate
  • 1/4 cup (56g) butter
  • 1/3 cup (70g) sugar
  • 1 egg
  • 1 tsp (5g) vanilla extract
  • 1 tbsp (8g) unsweetened cocoa powder
  • 1/4 tsp (1g) salt
  • 1/4 cup (30g) flour

For Strawberry Jelly

  • 10 oz (300g) fresh or frozen strawberries
  • 1/4 cup (50g) sugar
  • 1 tbsp (15ml) lemon juice
  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp (30g) water

Cream Cheese Filling

  • 21 oz (600g) cream cheese , room temperature
  • 2/3 cup (80g) powdered sugar
  • 2 tsp (10g) vanilla extract
  • 1 ¼ cup (300g) whipping cream (35% fat) , chilled
  • 1 ½ tsp (7g) gelatin powder
  • 3 tbsp (45ml) cold water

For Chocolate Layer

  • 2 oz (60g) semisweet chocolate
  • 2 tbsp (30g) cream


Prepare the strawberry puree.

  • In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.
  • Meanwhile in a small saucepan place the strawberries sugar and lemon juice place over medium-low heat. Bring to a simmer, cook for about 5 minutes stirring constantly and remove from heat. Pass through a strainer to remove the seeds.
  • While strawberry puree is still warm add bloomed gelatin and stir until dissolved. Reserve half of strawberry puree and let cool to room temperature until ready to use for strawberry cream cheese layer.
  • Line a 7 inch (18cm) round pan with plastic wrap.
  • Pour the other half of the strawberry puree into the pan and freeze until ready to use or for at least 2 hours.

Prepare the brownie.

  • Preheat oven to 350F (180C). Butter the sides and bottom of a 8 inch (20cm) springform pan and line the bottom with parchment paper.
  • Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Remove the pan from heat but keep the bowl over the water. Stir in the sugar and remove the bowl from the pan. Cool slightly.
  • Incorporate the egg into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.
  • Pour the batter into the prepared pan and bake for about 13-15  minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
  • Remove the brownie from the oven and let cool to room temperature.
  • Prepare the cream cheese filling.
  • Melt the chocolate and cream in a small bowl, over bain-marie and let cool to room temperature.
  • In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine.
  • In another bowl whip the chilled whipping cream until stiff peaks form. Gradually incorporate into cream cheese mixture.
  • Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over cream cheese mixture and incorporate.
  • Divide cream cheese mixture in 3. Reserve about 13 oz (380g) for the white layer and about 10 oz (300g) for the strawberry and chocolate layers.
  • Line the pan with acetate sheet for easier removal. That is optional.
  • Incorporate the melted chocolate into one bowl of cream cheese mixture and pour over the cooled brownie. Smooth the surface and freeze for 15 minutes before adding the next layer.
  • Add the white cream cheese layer. Remove the frozen strawberry jelly from the freezer and add it on top of the white layer. Cover with  thin layer of cream cheese mixture and smooth the surface. Freeze for another 15 minutes.
  • Meanwhile incorporate the reserved strawberry puree to the remaining bowl of cream cheese mixture. Add few drops of red food coloring if desired.  Add the last layer of strawberry mixture on top, smooth the surface and refrigerate for at least 4-6 hours or overnight to set.
  • Before serving decorate with fresh strawberries or as desired. Enjoy.



Serving: 1 serving out of 12Calories: 508kcalCarbohydrates: 34.4gProtein: 7.8gFat: 39.3gSaturated Fat: 24.4gCholesterol: 131mgSugar: 27.5g
Calories: 508kcal
Course: Dessert
Cuisine: American
Keyword: brownie cheesecake, chocolate dessert, neapolitan cheesecake, no-bake dessert, strawberry cheesecake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Olga Author says:

    This cake is stunning! I cannot wait to try it. Does the toothpick holds the strawberry well once inserted into cake? Your baking reminds me a lot of Ukrainian baking! 🙂 Keep up the delicious work!!

    1. Ella-HomeCookingAdventure Author says:

      Hi Olga.

      Yes, the toothpick holds the strawberry well.

  2. Hello Ella, your cooking absolutely amazing, so is your site. I already prepared a few of your recipes and it was delicious! Thank you for your great work!
    One of the reason I’m writing this comment is that I think in one of your recipe small typo. If you would check Neapolitan Cheesecake, you will see in the part “Cream Cheese Filling” the amount of gelatin powder is 1 1/2 tbsp (7g). I think it is not possible, I think it meant to be 1 1/2 tsp (7g) gelatin powder. Am I right?
    I hope I didn’t offend you, didn’t mean to do so.
    And once again THANK YOU for your GREAT work.
    Best regards.


    1. Ella-HomeCookingAdventure Author says:

      thank you so much Val for noticing me.. not offended at all.. was my mistake.. indeed I meant to be  1 1/2 tsp (7g).. will fix that  asap ..

      Best, Ella

  3. A_Boleyn Author says:

    Lovely dessert and presentation.

  4. Author says:

    Can’t say that I have ever seen Neapolitan Cheesecake before but the presentation looks great, and I am sure it tastes as great as it looks. Thanks for sharing the recipe!

  5. Gwendolyn Author says:

    just checking the amount of the gelatin in the strawberry filling it says tbsp and not tsp….Checking before I make it….

  6. Farah Author says:

    Hello! I’m a big fan of ur recipes and i’ve baked many of ur cakes! I would like to know the chocolate brand used in this recipe please!
    Keep it up!

  7. crogirl Author says:

    Hi, this is wonderful for coming spring and fresh strawberries.
    I want to ask, would this be fine with oreo base? Like some chocolate cheesecakes?

    1. Ella-HomeCookingAdventure Author says:

      Sure – will be just fine .. let me know if you try it out 

  8. Tasnim Author says:

    hello.. thank you for the always wonderful recipes I just love this website… I wanted to ask if I can possibly replace the strawberries with cherry strawberry is not in season right now and I couldn’t find some anywhere … so I wondered if it would be okay to try cherries instead would the taste be okay and would I need to make any changes with the other ingredients then? thank you…

  9. jas-Portland Author says:

    Can this be adapted for a 9″ springform with an 8″ strawberry layer?
    It is stunning but want something a little bigger, lol!

    1. Ella-HomeCookingAdventure Author says:

      sure it can –  for a 9 inch pan you need about 25 oz (700g) cream cheese… you simply need to use the rule of three in math to adapt the recipe to a larger pan.. it's very easy – this might help –

  10. Janice Author says:

    Can this be frozen?

  11. Nikol Author says:

    Hey,will this recepie work with the same amount of cherries instead of strawberries? 🙂

    1. Ella-HomeCookingAdventure Author says:

      I am sure it will be as good

  12. I just finished layering the cheesecake and it’s in the fridge chilling. I found that all of the layers were not quite sweet enough, the batter lacked a lot of sweetness and I actually decided to add powdered sugar to the batter before layering it. Anything else I can try next time to make the batter sweeter and more like a traditional American cheesecake flavor?

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