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Neapolitan Layer Cheesecake with Strawberry Buttercream

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This showstopping Neapolitan Layer Cheesecake features creamy vanilla, rich chocolate, and vibrant strawberry layers, all topped with a fluffy real-strawberry buttercream. It’s a nostalgic, festive dessert that’s surprisingly easy to make and perfect for any celebration.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 200g)
  • 2 tablespoons granulated sugar (25g)
  • 6 tablespoons unsalted butter, melted (85g)
  • Pinch of salt
  • 24 ounces full-fat cream cheese, softened (680g)
  • 1 cup granulated sugar (200g)
  • 3 large eggs, room temperature
  • 1 cup sour cream (240g)
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour (16g)
  • 3 ounces semi-sweet chocolate, melted and cooled (85g)
  • 1 tablespoon cocoa powder (8g)
  • 1/2 cup freeze-dried strawberries, finely ground (10g)
  • Pink food coloring (optional)
  • 1 cup unsalted butter, softened (225g)
  • 3 cups powdered sugar (375g)
  • 1/3 cup freeze-dried strawberries, finely ground (7g)
  • 2–3 tablespoons heavy cream (30-45ml)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with two layers of heavy-duty foil.
  2. In a medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Mix until it resembles wet sand. Press evenly into the bottom of the prepared pan. Bake for 10 minutes, then cool.
  3. In a large mixing bowl, beat softened cream cheese until smooth (3-5 minutes). Scrape down the sides often.
  4. Add granulated sugar and beat until combined. Add eggs one at a time, mixing on low and scraping after each addition.
  5. Mix in sour cream, vanilla extract, and flour until just combined. Do not overmix.
  6. Divide the batter evenly into three bowls.
  7. For the chocolate layer: Stir melted, cooled chocolate and cocoa powder into one bowl until smooth.
  8. For the strawberry layer: Stir finely ground freeze-dried strawberries into the second bowl. Add pink food coloring if desired.
  9. Leave the third bowl plain for the vanilla layer.
  10. Pour the chocolate batter into the crust and smooth. Carefully spoon the vanilla batter over the chocolate, spreading gently. Repeat with the strawberry batter. Chill the pan for 10 minutes between layers if desired.
  11. Place the foil-wrapped pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
  12. Bake for 60-70 minutes, or until edges are set and the center jiggles slightly. Tent loosely with foil if browning.
  13. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from the water bath, unwrap foil, and cool on a rack for another hour. Chill in the fridge at least 6 hours or overnight.
  14. For the strawberry buttercream: Beat softened butter until fluffy. Add powdered sugar, ground freeze-dried strawberries, vanilla, and salt. Beat on low until combined, then whip until light, adding heavy cream until spreadable.
  15. Unlatch the springform and remove the cheesecake. Frost with strawberry buttercream and pipe swirls if desired. Slice with a hot, clean knife for neat layers. Serve and enjoy!

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. Always use a water bath for a creamy, crack-free cheesecake. If you see cracks, the buttercream will cover them. Chill thoroughly for clean layers. For gluten-free, use gluten-free graham crackers. You can swap freeze-dried raspberries or blueberries for the strawberry layer and buttercream.

Nutrition

Keywords: Neapolitan cheesecake, strawberry buttercream, layered cheesecake, chocolate vanilla strawberry dessert, birthday cheesecake, easy cheesecake recipe

Find it online: https://bitefuljoy.com/neapolitan-layer-cheesecake-recipe-easy-strawberry-buttercream-dessert/