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Mini neapolitan cheesecake on a platter
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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!
Prep Time30 mins
Chill6 hrs
Total Time6 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Mini Cake, Neapolitan, No Bake Cheesecake, Waffle Cone Crust
Servings: 1 6-Inch Cheesecake
Author: Erin Cernich

Equipment

  • 1 - 6-Inch Springform Pan

Ingredients

Waffle Cone Crust

  • 4 waffle cones approx. 3/4 cup
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar

Vanilla Cheesecake Filling

  • 1 cup unsweetened canned coconut milk only the coconut solids from the can; refrigerate the can of coconut milk overnight
  • 7 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces (1 package) cream cheese, room temperature
  • 3 tablespoons sour cream

Chocolate Cheesecake Filling

Strawberry Cheesecake Filling

  • 1/4 cup strawberry puree approx. 1/2 cup of chopped strawberries
  • 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 - 5 times to grind down. Add the brown sugar and melted butter and pulse until ground fine.
  • 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. Put in the freezer until ready to assemble the cheesecake.

Vanilla Cheesecake Filling

  • Make the whipped coconut cream first (dairy whipped cream can also be substituted - see Notes) - In a small mixing bowl, add the coconut solids from the can, 2 tablespoons of powdered sugar, and vanilla extract. Use the whisk attachments on either a hand held mixer or stand mixer, and beat the cream on medium-high speed until stiff peaks form - about 3 - 5 minutes. Set aside.
  • 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.
  • Add the whipped coconut cream to the cream cheese filling 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 filling will be a larger quantity because we are adding 1/4 cup of strawberry puree. If you want to make more equal layers, reduce the vanilla filling in the strawberry bowl by 2 - 3 tablespoons.

Strawberry Cheesecake Filling

  • In a blender or food processor, puree at least a 1/2 cup of fresh or frozen strawberries along with 1 tablespoon of powdered sugar. I prefer fresh strawberries when in season. Optional - Strain the puree to remove the seeds.
  • Fold 1/4 cup of the strawberry puree into one of the bowls with the vanilla filling. If you have any extra puree, you can save it to 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.

Assemble the Cheesecake

  • 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 on top of the chocolate. Spready evenly to the edges. Finish with the strawberry layer, smooth evenly to the edges, and drizzle any remaining strawberry puree over the top of the strawberry layer (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 - 6 hours, or overnight.
  • When ready to serve the cheesecake - Carefully remove the cheesecake from the pan, and place on a serving platter. Top with whipped cream chocolate shavings (optional), and Enjoy!

Notes

  • Mixer - You can use a hand held mixer with whisk attachments, or a stand mixer with whisk attachment.  If using a tilt-head Kitchen Aid stand mixer, 3-quart mixing bowls are available to make mixing smaller batches easier.  The smaller bowls still work with standard attachments.
  • Line Springform Pan - Lining the removable bottom from the springform pan makes getting the cheesecake off the bottom easier.
  • Whipped Coconut Cream - I like using coconut milk to make the whipped cream because I find it creamier.  You can substitute dairy whipped cream if you prefer.  1/2 cup of heavy cream will make approximately 1 cup of whipped cream.
  • Cocoa Powder - Dutch process cocoa works great in this recipe because it has a strong cocoa flavor and is not as bitter.
  • Flavor to Taste - Feel free to add more strawberry or cocoa powder to get 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 the filling sweeter.
  • Chill the Cheesecake - The cheesecake does need time to chill so the filling can set.