Neapolitan No-Bake Mini Cheesecake
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!
Servings: 6 Servings
Calories: 414kcal
Ingredients
Waffle Cone Crust
- ¾ cup crushed waffle cones about 4 waffle cones
- 2 tablespoons brown sugar
- 3 tablespoons unsalted butter, melted
Vanilla Cheesecake Filling
- ¾ cup heavy whipping 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
- ¼ 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
Instructions
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 whipping 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.
Notes
- 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.
Nutrition
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