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.
Recipe by The Domestic Rebel at