Already have an account?
Get back to the
Dessert Recipes

Neapolitan Cheesecake

Greek yogurt blended with cream cheese is the secret to the tangy filling in this twist on an ice cream shop favorite.

Serving Size:


Active Time:

1 hr.

Total Time:

5 hrs.


  • 2 (11.5 oz.) pkgs. chocolate loaf cake
  • 2 (¼ oz.) envs. unflavored gelatin
  • ½ cup milk
  • 2 (8 oz.) pkgs. cream cheese, at room temp.
  • 2 cups plain whole milk Greek yogurt, at room temp.
  • 1½ cups + Tbs. sugar
  • 1 Tbs. + 2 tsp. vanilla extract
  • 1 (16 oz.) cont. strawberries, sliced + additional halved
  • 1 cup heavy cream


  1. Line bottom of 8” springform pan with parchment round. Cut each cake into 4 pieces. Working with 4 pieces at a time, in food processor, pulse cake until crumbly. Evenly press all crumbs into bottom of pan.
  2. In small microwave-safe bowl, stir gelatin into milk; let stand 5 min. In clean food processor, combine cream cheese, yogurt, 1¼ cups sugar and 1 Tbs. vanilla; process until smooth. Microwave gelatin mixture 10-15 sec. until melted. Add to food processor; pulse until blended. Pour mixture over cake layer. Cover; chill until set, at least 4 hrs.
  3. Toss sliced strawberries with ¼ cup sugar. Let stand 15 min. In blender, puree strawberries until smooth; strain through fine mesh strainer. On medium-high speed, beat cream with remaining 6 Tbs. sugar and 2 tsp. vanilla until stiff peaks form. Fold in ⅔ cup strawberry puree until blended. Cover and chill whipped cream and remaining puree separately, about 1 hr.
  4. Remove side of springform pan; transfer cheesecake to serving plate. Spread whipped cream over top. Drizzle with some of puree. Top with halved strawberries and serve with remaining puree.

More Recipes

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.