Neapolitan Cheesecake!
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
A Buttery Biscuit Base, Chocolate Layer, Strawberry Layer, Vanilla Layer, freshly whipped cream, Strawberries, and Chocolate Curls make a show stopping Neapolitan Cheesecake.
Course: Dessert
Cuisine: Cheesecake
Keyword: Neapolitan
Servings: 12 Slices
Calories: 495 kcal
Author: Jane's Patisserie
Biscuit Base
  • 300 g Digestives
  • 150 g Unsalted Butter (melted)
Cheesecake Filling
  • 500 g Full Fat Cream Cheese
  • 100 g Icing Sugar
  • 300 ml Double Cream
  • 1 tsp Vanilla Extract
  • 75 g Strawberry Jam
  • Pink Food Colouring
  • 100 g Milk Chocolate
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • Strawberries
  • Chocolate Curls
Biscuit Base
  1. Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well. 

  2. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

Cheesecake Filling
  1. Melt the Milk Chocolate in a small bowl in the microwave microwave on short bursts until fully melted – leave to cool slightly whilst doing the rest.

  2. With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar until combined – pour in the liquid double cream and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid).

  3. Separate the mixture between three large bowls (try to be as even as possible, I weighed mine) and pour in the melted chocolate into one of them. Fold the mixture together until smooth, and then spread onto the cheesecake base.

  4. In the Second Bowl, add in the Strawberry Jam and Pink Food Colouring and mix till combined and smooth. Spread on top of the Chocolate Layer.

  5. In the final bowl, add in the Vanilla Extract and mix till combined. Add on top of the Strawberry Layer. Cover the cheesecake and chill in the fridge for at least 5-6 hours hours or preferably overnight to set fully.

  1. Remove the cheesecake from the tin, and then decorate with some whipped cream (Whip the 150ml Double Cream with the 50g Icing Sugar) and pipe on, some triple chocolate curls, or grated chocolate and some Fresh Strawberries and ENJOY!

Recipe Notes
Nutrition Facts
Neapolitan Cheesecake!
Amount Per Serving
Calories 495 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 25g156%
Cholesterol 124mg41%
Sodium 272mg12%
Potassium 151mg4%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 25g28%
Protein 5g10%
Vitamin A 1425IU29%
Vitamin C 0.7mg1%
Calcium 77mg8%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.