Neapolitan No-Bake Cheesecake {Neapolitan Week!!}


neapolitanweekIn general, I’m a super friendly person.

love meeting new people, I love talking, I love story-telling, and I love making small-talk with clients, customers, strangers in the grocery store line — you get it.

So much so, that I think I’ve talked to every single citizen of Sacramento at least once in their life & mine.

However, this chatty-Cathy side of me has kind of tainted the alone-time loving side of me.  You see, while 90% of the time I’m a friendly, babbling weirdo, 10% of the time I have those days where even the slightest human contact sends me into a downward spiral of annoyance.  I want silence, I want to be left alone, I want to do my own thing without any interruption from anyone or anything.

And it’s on those days that my chatty neighbors come out of the woodwork, that I get approached an abnormal amount of times at the grocery store, that my family is strangely louder than normal, and Mannie is barking as if his life depends on being shrill and ridiculously loud.

I have this one neighbor who’s super nice but tends to ramble on about his problems, bitch about the other neighbors and remind me that he kicked his girlfriend out (yes, he does this often).  He also happens to walk his dog or have his garage door open without fail every single day, but is especially present on my shutthehellupeveryone days.

It takes every fiber in me not to crumple onto the ground and scream at the top of my lungs to leave me alone.  And I don’t have it in me to walk past him and ignore him because he’s also one of those weirdly lonely people who will continue to shout “HEY! HI! MORNIN’!” if you don’t acknowledge him the first time and he waves incessantly like his arm is unhinged from his body.  But even the slightest conversation about how he thinks his neighbors are spying on him is enough to make my heart race and make me want to throw myself in front of a moving vehicle.

Can we just be quiet?

So basically, I need to create a bitch resting face so no one will be tempted to approach me anymore.  Or somehow invent some piece of headgear or outfit that explains that I’m in a bad mood, please don’t converse with me or you’ll risk being chewed out.  Perhaps a helmet or a brown paper bag will do the trick.  Or maybe I should wear Freddy-Krueger looking claws and just loudly howl whenever someone says hi to me.  Something tells me it would make that neighbor like me more.

DSC_0729AAnyway, in these moods I usually like to veg out in front of the TV, watch some crappy reality show, and pig out on yummy, comforting food.  And everyone knows cheesecake is one of the ultimate comfort foods.  It’s light, luscious, sweet and so versatile.  Having a chocolate moment?  Drizzle on syrup and chocolate chips.  Want something fresher?  Top with berries.  Easy peasy.  But this cheesecake for Neapolitan Week takes on the classic flavors of Neapolitan ice cream — layers of chocolate, strawberry and vanilla on a sugar cone crust — and makes for a seriously indulgent veg-out food.

Let’s just eat this in silence, mmkay?

DSC_0738A*adapted from I Am Baker’s recipe

5.0 from 2 reviews
Neapolitan No-Bake Cheesecake {Neapolitan Week!!}
Recipe type: Cheesecake
Prep time: 
Total time: 
Serves: 8-10
This luscious layered cheesecake not only looks stunning but tastes incredible -- just like Neapolitan ice cream! The "cherry on top" is the crunchy, sweet sugar cone crust.
  • 2 cups sugar cones, finely ground
  • 5 Tbsp melted butter
  • 1 (8 oz) pkg cream cheese, room temperature
  • ¼ cup white sugar
  • ½ cup cocoa powder
  • 1 cup Cool Whip, thawed
  • 1 (8 oz) pkg cream cheese, room temperature
  • ¼ cup white sugar
  • 1 tsp vanilla extract
  • 1 cup Cool Whip, thawed
  • 1 (8 oz) pkg cream cheese, room temperature
  • ¼ cup white sugar
  • 1 Tbsp strawberry extract
  • Red food coloring
  • 1 cup Cool Whip, thawed
  1. In a medium bowl, combine the sugar cone crumbs and the melted butter and thoroughly mix. Press the mixture evenly along the bottom and up the sides of a grease 9" springform pan; you can use the bottom of a glass or measuring cup to pack it in tightly. Set aside.
  2. Start with the chocolate layer. In the bowl of a stand mixer fixed with the paddle attachment, beat the cream cheese, white sugar and cocoa together until creamy & blended. Fold in the Cool Whip. Spread the mixture very carefully (as to not disrupt the crust) into the prepared pan. Pop the pan in the freezer, and wipe off your mixer bowl and paddle attachment.
  3. Next, prepare the vanilla layer. In the same bowl, beat together the cream cheese, sugar and vanilla extract until creamy. Fold in the Cool Whip. VERY carefully spread (or even better, pipe) the mixture on top of the chocolate layer as evenly as possible. Return the pan to the freezer and clean out the mixing bowl and attachment again.
  4. Lastly, beat the cream cheese, sugar, strawberry extract and a couple drops of red food coloring together until creamy and pink. Fold in the whipped topping and adjust the color (add more food color to make it brighter, etc) if needed. Spread or pipe the mixture carefully & evenly on top of the vanilla layer.
  5. Refrigerate the cheesecake for about 1-2 hours or until set. Gently remove the outer layer of the springform pan and cut the cheesecake into wedges. Store airtight in the fridge.

DSC_0740AThis cheesecake is a labor of love, but is worth every single minute of prep!  The end result is this stunningly beautiful triple-layered, no-bake cheesecake that everyone will fall in love with!  From the buttery sugar cone crust to the triple layers of smooth, creamy Neapolitan cheesecake, it will be incredibly difficult to stop at one slice!

This sadly concludes Neapolitan Week, but I’ve had a blast making some of my favorite treats Neapolitan-ized and I hope you have, too!  Have a fantastical day!!

xo, Hayley

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  1. OMG this sounds amazing!! Loving the crust idea here! YUMMMM!

  2. SUGAR CONE CRUST. You’re a genius.

    You need to be more like me. I think I have a F*you face on 99% of the time. People usually give me a wide berth. 🙂

  3. oh my word! The layers in this cheesecake are just ADORBES. And I never say that word.

  4. 90-10 is great! I am more of a 70-30 girl 🙂 Happy weekend! Thanks for the recipe 🙂

  5. it’s been a beautifully Neapolitan week! And girl, I feel your pain. Poor thing.


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