When Neapolitan meet’s cheesecake, something magical happens. A buttery chocolate biscuit base, strawberry cheesecake layer, vanilla cheesecake layer, chocolate ganache layer, freshly whipped cream, Strawberries, and chocolate sauce and ice-cream cones make a show stopping Neapolitan Cheesecake. No-Egg, No-Dairy, No-Tofu and No-Bake!
This recipe has been made in collaboration with Flora. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
No-Bake Neapolitan Cheesecake
Indulge yourself in a delicious fusion of classic Italian dessert and plant-based goodness with this unbelievably vegan Neapolitan cheesecake! This tri-layered cheesecake captures the essence of traditional Neapolitan Ice-cream flavours (rich chocolate, fragrant vanilla, and fresh, juicy strawberry), crafted from the finest of vegan ingredients. Each layer is creamy, filled with flavour and best of all, offering a scrumptious experience of both taste and texture! Perfect for any occasion, this no-bake vegan Neapolitan cheesecake promises to be a show-stopping dessert that everyone will enjoy… trust me!
Looking for more No-Bake Cheesecakes, check out my No-Bake Vegan Mango Cheesecake, No-Bake Mini Oreo Cheesecakes, No-Bake Lemon Meringue Cheesecake and viral No-Bake Biscoff Cheesecake Bars.
Reasons to make this cheesecake
- 100% Vegan / plant based: This recipe doesn’t contain any animal derived ingredients!
- No-Bake: The cheesecake is completely no-bake meaning, it only needs chill time in order to set!
- Easy to make: Regardless of the layers, this cheesecake is surprisingly easy to prep, make and put together… it’s more about waiting for the layers to set.
- 3 different flavours: The cheesecake offers three classic flavours -chocolate, vanilla, and strawberry all in one dessert! It’s such a delicious and classic combination of flavours.
- Gorgeous layers: The distinct, colourful layers make for a visually pleasing dessert that is sure to impress guests and / or anyone you make it for!
- Great for events: Wether your hosting a birthday party or summer gathering and want a both delicious and gorgeous dessert to impress your guests, this is it!
Ingredients you’ll need
Ingredients you’ll need for the base –
- Biscuits: You want to use a biscuit which will soak up the butter and create a buttery biscuit base. In the UK we use digestive biscuits but you can use Graham crackers if in the US or elsewhere. If you want this recipe to be wheat / gluten-free, simply switch the biscuits for a gluten-free option.
- Vegan butter: I use a dairy-free / vegan block butter. my go-to is Flora Plant Block. Alternatively you could use a spread / margarine.
- Cocoa powder: Use a rich / high quality cocoa powder for optimal chocolate flavour. It’ll really shine flavour wise in this dessert.
Cheesecake filling –
- Vegan cream cheese: To keep it simple, use store bought, I personally love Violife Original Cream Cheese, Miyoko’s Creamery’s vegan cream cheese and also supermarket own branded cream cheese, such as Sainsburys / ASDA, they works wonderfully in this recipe.
- Vanilla: This will flavour the vanilla layer, and also add a subtle hint to the strawberry layer too. You can use vanilla extract, flavouring or seeds from a vanilla pod.
- Cashew nuts: Make sure the nuts are soaked in water overnight. This will make them soft enough to blend easily into a thick and creamy cheesecake filling.
- Coconut cream: This is the thick white cream from a can of coconut milk. Simply chill a can of coconut milk in the fridge overnight, open then drain the liquid and use the cream.
- Icing sugar: To add sweetness to the cheesecake but keep the cheesecake light and airy, use icing / powdered sugar. Preferably use seedless, but it’s completely personal preference.
- Flora cream: Use a high quality, dairy-free / vegan whipping cream to help add creaminess to the cheesecake! The Flora Plant Cream doesn’t only taste delicious, but helps to smoothen out the cheesecake filling, making it literally melt in your mouth – so good!
Ganache –
- Dark chocolate: Be sure to use a high quality dairy-free dark chocolate. My go-to is a 70% dark chocolate.
- Flora cream: melting the cream along side the chocolate makes for a super luxurious, silky smooth ganache!
Decorations –
- Ice-cream cones: These are optional, but add to the Neapolitan vibe.
- Flora cream: You want to use a stable whipping cream to create little ice-creams on top of the cheesecake for decoration. Whip up the Flora cream until peaks, spoon with an ice-cream scoop and top with an ice-cream cone! simple but so effective.
- Fresh strawberries: Optional but adds a splash of colour and showcases a flavour of the cheesecake!
Equipment you need for this cheesecake:
We’re keeping this no-bake vegan Neapolitan cheesecake really simple, down to the equipment needed. Here’s what you’ll need (make sure you have them before beginning). I have attached ‘affiliate’ links below.
- High speed blender
- Food processor
- 8” deep loose base cake tin
- Stand mixer
- Spatula
- Hand whisk
- Off-set spatula
- Ice-cream scoop
- Piping bags
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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No-Bake Neapolitan Cheesecake
Description
Vegan No-Bake Neapolitan Cheesecake is a show stopper. It has three layers of cheesecake- strawberry, vanilla, and chocolate! Delicious!
Ingredients
Ingredients for the base
- 300g of digestive biscuits (you can use gluten-free)
- 150g of dairy-free butter / margarine
- 2 + 1/2 tablespoons of cocoa powder
Ingredients for the cheesecake filling
- 200g of cashew nuts (See step 1 for details)
- 500g of dairy-free / vegan cream cheese
- 2 teaspoons of vanilla extract
- 60g of Flora Plant Double Cream
- 100g of icing / powdered sugar
- 3 tablespoons of strawberry jam
- Pink food gel / or natural colour / powder (ie beet powder or freeze dried strawberry powder)
Ingredients for the ganache
- 150g of dairy-free dark chocolate
- 100ml of Flora Plant Double Cream
Decorations
- 100ml of Flora Plant Double Cream
- Ice-cream cones (you can use gluten-free)
Instructions
Method (base)
- Line the base of a loose base, 8” cake tin with greaseproof paper. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits and cocoa powder into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the biscuit base up the sides of the tin, this will help hold in the cheesecake filling.
Method ( cheesecake filling)
- The cashew nuts will need to be soaked overnight in water.
- Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, vanilla, double cream and icing sugar. Whizz up on high speed for around 5 minutes until smooth. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
- Divide the batter in half and flavour one half with the strawberry jam and add in a dot of pink food gel / natural colour.
- Pour the strawberry mixture on-top of the base and smooth out. Tap the cheesecake onto the worktop to remove any air bubbles. Place into the fridge overnight to set before adding on the vanilla layer. Once both layers are on, chill overnight. Tip- while the strawberry layer is chilling, chill the vanilla mixture in a bowl in the fridge and whip up again to smooth before using.
- Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed, it should come out easily).
Method (ganache)
- In a saucepan, add in the dark chocolate and cream, heat on low / medium stirring constantly so the chocolate doesn’t stick and burn. It will turn smooth and glossy after around 4-5 minutes.
- Remove from the heat and allow to cool for a few minutes, then pour over the top of the cheesecake. Use the back of a spoon or off-set spatula to smooth it out, getting right into the corners of the cheesecake.
- Transfer back into the fridge to allow the ganache to set before adding on the final decorations.
Decorations
- In a stand mixer with balloon whisk attachment, or using a hand held whisk, whip up the double cream until thick and holds a peak. This will take around 5 minutes or high whisking.
- Once thick, use an ice-cream scoop to scoop up the cream and add to the top of the cheesecake, placing on a ice-cream cone to replicate a ice-cream.
- Decorate the ‘ice-creams’ with a chocolate drizzle and some fresh slices of strawberry.
- Slice and enjoy!
Notes
To store: Keep the cheesecake fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving as this gives the butter in the base time to warm up and become less firm.
Best eaten and enjoyed within 2-3 days of making.
So good!
Author
Thank you so much! xx
This looks delicious and I plan to make this recipe next weekend but I wanted to confirm if I have to start two days in advance as the recipes mention freezing overnight twice (When I pour the strawberry mixture in and when I add the vanilla layer)