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Neapolitan No-Bake Mini Cheesecake

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This Neapolitan No-Bake Mini Cheesecake is set on a waffle cone crust to give you all of the flavors of an ice cream cone treat!  The mini cheesecake is made in a 6-inch springform pan with layers of chocolate, vanilla, and strawberry no-bake cheesecake filling.  Top with whipped cream and chocolate shavings for your version of an ice cream sundae!

Neapolitan mini cheesecake on a platter

Neapolitan Mini Cheesecake

I love Neapolitan Ice Cream.  Always have.  It was my ice cream flavor of choice as a kid, and when I have a craving for ice cream as an adult, I always wind up with a gallon.  Maybe it is because you get three flavors in one.  Or, it could be that when you get a bite of all three flavors it is such a diverse mix of sweetness.  Whatever the reason, I had to replicate the ice cream classic into a dessert.

So, I thought a cheesecake was a great vessel to deliver the trifecta of flavors.  The base flavor of cheesecake typically starts with vanilla.  From there, adding additional flavors works well since vanilla is like a blank canvas.  Not to mention, vanilla goes with chocolate and strawberry just like peanut butter goes with jelly.

Side close-up view of a neapolitan cheesecake slice

No-Bake Summer Cheesecake

This Neapolitan No-Bake Mini Cheesecake is 100 percent no-bake.  Even the crust is no-bake!  We pulse waffle cones with brown sugar and melted butter, then set it in the freezer to chill until ready to use. 

So we have our ice cream-inspired filling flavors, a waffle cone crust, and a no-bake dessert.  This sounds like all of the makings for a quintessential summer dessert!  And without all of the sugary, melted ice cream cone mess. 🙂

Key INgredient Notes

  • Waffle Cones – Regular ice cream cones will also work.
  • Unsalted Butter – The butter works as a binder for the crust.
  • Light Brown Sugar – I recommend light brown sugar because the flavor won’t overpower the waffle cones.
  • Cream Cheese – I recommend full-fat cream cheese for a rich and creamy cheesecake.
  • Sour Cream – Full-fat sour cream is best for flavor and texture.  You can omit, or substitute 2 teaspoons of lemon juice to achieve the tangy flavor.
  • Powdered Sugar – Powdered sugar is the key sweetener in the cheesecake.  
  • Heavy Cream – The cream is whipped and will make the cheesecake layers light and smooth.
  • Fresh Strawberries – Always fresh, especially if the strawberries are in season.  Otherwise, frozen strawberries will work.
  • Unsweetened Cocoa Powder – I like to use Dutch process cocoa powder because it has a strong cocoa flavor without being too acidic.
  • Vanilla Extract – For an additional layer of flavor!
  • Chocolate Shavings – Optional to top the cheesecake.
Single slice of neapolitan cheesecake

Helpful Tips

  • Prep the ingredients – Because there are 3 flavor layers to the cheesecake, you will want to make sure you have everything out and ready to use.  
  • Mixing bowls – Make sure you have all the mixing bowls you will need (at least 3), to mix the cheesecake flavor layers.
  • Sweeten to taste – Since this is a no-bake recipe, you can taste test every layer.  Add more sweetener to any of the layers if you prefer a sweeter cheesecake.  
  • Line the springform pan – Lining the removable bottom of the springform pan makes getting the cheesecake off the pan easier. 
Small cheesecake on a platter

Recipe FAQ’s

Can this no-bake cheesecake recipe be doubled?

Yes, you can double the recipe. Use a 9-inch springform pan.

Can I make this no-bake cheesecake dairy-free (or vegan)?

There are dairy-free cream cheese options available. And for the sour cream, I would add a couple of teaspoons of lemon juice – or omit all altogether.

Will regular ice cream cones work as the crust, instead of waffle cones?

Yes, ice cream cones can work great too!

I don’t have a springform pan. Is there another pan I can use to make the no-bake cheesecake?

You can use a 6-inch cake pan if you don’t have a springform pan. Line the pan with 2 strips of parchment paper, long enough to hang over the sides of the pan. This way, you can use the parchment overhang to lift the cake out of the pan.

I can’t get the no-bake cheesecake off the bottom of the springform pan. Any suggestions?

If you didn’t line the removable bottom on the springform pan, I recommend just serving the cake from the bottom piece. If you try to ‘shimmy’ the cake off the removable bottom, you may risk breaking the cake or leaving most of the crust behind.

Slices of cheesecake on a plate

More Mini No-Bake Cheesecake Recipes

Mini neapolitan cheesecake on a platter
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5 from 2 reviews

Neapolitan No-Bake Mini Cheesecake

Yield: 6 Servings
This Neapolitan No-Bake Mini Cheesecake is set on a waffle cone crust to give you all of the flavors of an ice cream cone treat!  The mini cheesecake is made in a 6-inch springform pan with layers of chocolate, vanilla, and strawberry no-bake cheesecake filling.  Top with whipped cream and chocolate shavings for your own version of an ice cream sundae!
Prep30 minutes
Chill6 hours
Total6 hours 30 minutes


Waffle Cone Crust

  • 3/4 cup crushed waffle cones (about 4 waffle cones)
  • 2 tablespoons brown sugar
  • 3 tablespoons unsalted butter, melted

Vanilla Cheesecake Filling

  • 3/4 cup heavy cream (plus more for topping)
  • 7 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces (1 package) cream cheese, room temperature
  • 3 tablespoons full fat sour cream, room temperature

Strawberry Cheesecake Filling

  • 1/4 cup strawberry puree (approx. 1/2 cup of chopped strawberries)
  • 1 tablespoon powdered sugar

Chocolate Cheesecake Filling

  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon powdered sugar


Waffle Cone Crust

  • Line the removable bottom of a 6-inch springform pan with parchment paper or aluminum foil. Assemble the pan and wrap any extra parchment or foil up the side of the pan. Lining the bottom of the pan will make getting the cake off pan bottom easier.
  • Break up the waffle cones and add them to the work bowl of a food processor. Pulse 3 to 5 times to grind down. Add the brown sugar and melted butter and pulse until ground fine.
    3/4 cup crushed waffle cones, 3 tablespoons unsalted butter, melted, 2 tablespoons brown sugar
  • Pour the crust into the prepared springform pan. Use your fingertips or a small measuring cup, and press the crust firmly into the bottom of the pan. Freeze until ready to assemble the cheesecake.

Vanilla Cheesecake Filling

  • Make the whipped cream first – In a small mixing bowl, add the cream and vanilla extract. Use a hand mixer or stand mixer with whisk attachments, and beat on medium-high speed until stiff peaks form. Set aside. Note – Make extra whipped cream with powdered sugar if you want to dollop the top of your cheesecake.
    3/4 cup heavy cream, 1 teaspoon vanilla extract
  • This is the base for all 3 of the cheesecake layers – In a medium mixing bowl, add the cream cheese, sour cream, and powdered sugar. Beat on medium speed until the filling is smooth and creamy.
    7 tablespoons powdered sugar, 8 ounces (1 package) cream cheese, room temperature, 3 tablespoons full fat sour cream, room temperature
  • Add the whipped cream to the cream cheese and beat on medium speed until incorporated and smooth. Taste, and add more sweetener if preferred. Keeping in mind the chocolate and strawberry layers will also have extra powdered sugar.
  • Divide the cheesecake filling between 3 bowls. Note: The strawberry layer will be larger because of the 1/4 cup of strawberry puree. To make equal layers, reduce the vanilla vheesecake in the strawberry bowl by 2 to 3 tablespoons.

Strawberry Cheesecake Filling

  • In a blender or food processor, puree at least a 1/2 cup of fresh or frozen strawberries with 1 tablespoon of powdered sugar. I prefer fresh strawberries when in season. Optional – Strain the puree to remove the seeds.
    1/4 cup strawberry puree, 1 tablespoon powdered sugar
  • Fold 1/4 cup of the strawberry puree into one of the bowls with the vanilla cheesecake. If you have extra puree, you can drizzle over the top of the cheesecake. Taste, and add more sweetener or strawberry puree if preferred.

Chocolate Cheesecake Filling

  • In the last bowl of the vanilla filling, sprinkle the cocoa powder and powdered sugar over the top. Fold until no dry streaks of cocoa remain. Taste, and add more sweetener or cocoa if preferred.
    1 tablespoon unsweetened cocoa powder, 1 tablespoon powdered sugar
  • Assemble – Remove the crust from the freezer. Spoon the chocolate filling on top of the crust. Spread evenly to the edges. Follow with the vanilla layer and spread evenly to the edges. Finish with the strawberry layer, smooth evenly to the edges, and drizzle any remaining strawberry puree over the top (optional). Note: Your cheesecake layer order is entirely up to you!
  • Cover the cheesecake with plastic wrap and refrigerate to allow the cheesecake fillings to set. 4 to 6 hours, or overnight.
  • When ready to serve – Carefully remove the cheesecake from the pan, and place on a serving platter. Top with whipped cream and chocolate shavings.
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  • Mixer – You can use a hand mixer with whisk attachments.  Or, a smaller 3-quart mixing bowl will work on a standard tilt-head mixer with the standard attachments.  The smaller bowl is great for small batch batter.   
  • Springform Pan – Lining the removable bottom from the springform pan makes getting the cheesecake off the bottom easier.
  • Whipped Cream – Homemade, store-bought, and even whipped coconut cream will work.  If using store-bought, you many want to add 1/4 to 1/2 cup more since it isn’t as dense as homemade.
  • Cocoa Powder – Dutch process cocoa works great because it has a strong cocoa flavor and is not as bitter as natural cocoa.  Either will work.
  • Flavor to Taste -Add more strawberry or cocoa powder for a stronger flavor.  Keep in mind too much cocoa powder can come off as bitter.
  • Sweeten to Taste – Taste-test the fillings as you go.  Add more powdered sugar if you prefer a sweeter filling.
  • Storage – Cover and refrigerate the cheesecake for up to 3 days.
Course: Dessert
Cuisine: American
Author: Erin Cernich


Calories: 414kcal | Carbohydrates: 39g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 188mg | Potassium: 141mg | Fiber: 1g | Sugar: 23g | Vitamin A: 993IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
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5 from 2 votes (2 ratings without comment)

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2 thoughts on “Neapolitan No-Bake Mini Cheesecake”

  1. If I use a store bought whipped cream for the base, to save myself some time, should I use just a cup or will I need a little more?

    1. Hi Jessica – I’d start with a cup. If you feel like it needs more for either taste or texture, I think adding another 1/4 to 1/2 cup would be fine.