Neapolitan No Bake Cheesecake
  • 1 (8 ounce) package cream cheese, room temperature
  • 1 (14 ounce) can sweetened condensed milk
  • 2 tablespoons sour cream
  • 2 tablespoons milk
  • 1 cup whipped cream
For the Chocolate:
  • 2 teaspoons cocoa powder
For the Vanilla:
  • ½ teaspoon pure vanilla extract
For the Strawberry:
  • 2 teaspoons strawberry gelatin powder
  • 1-2 drops red food coloring (optional)
For the Graham Cracker Bottom:
  • 2 tablespoons butter, melted
  • ½ cup graham cracker crumbs
  • Whipped cream and graham cracker crumbs for garnish (optional)
  1. In a medium sized bowl with a hand mixer or in the bowl of your stand mixer, add cream cheese, sweetened condensed milk, sour cream and milk and mix until mixture is completely smooth.
  2. Gently fold in whipped cream then split the cream cheese mixture into 3 separate bowls.
For the Chocolate:
  1. Add cocoa powder to one of the three bowls and whisk until smooth.
For the Vanilla:
  1. Add vanilla extract to another separate bowl of cheesecake batter and whisk until smooth.
For the Strawberry:
  1. Add strawberry gelatin and drops of food coloring (optional) to last bowl of cheesecake batter and whisk until smooth.
To Assemble:
  1. Toss graham cracker crumbs with melted butter and split crumbs between two glass serving bowls.
  2. Spoon or pipe chocolate pudding on top of graham cracker in each bowl..
  3. Follow up with vanilla cheesecake mixture. Then place two flavors in freezer for 30 minutes. (the vanilla is a bit less firm so it needs to benmore solid before adding the strawberry).
  4. After cheesecake has firmed, add strawberry cheesecake to top of vanilla and freeze for at least 4 hours or overnight before serving.
  5. Optional: Pipe with whipped cream and sprinkle with graham cracker crumbs. Serve.
Recipe by Grandbaby Cakes at