This Neapolitan Cheesecake Cake is the ultimate in decadence! Creamy vanilla cheesecake is layered between chocolate and strawberry cake in this delicious recipe.
Cheesecake cakes never fail to impress. Make sure to try my Red Velvet Cheesecake Cake and Salted Caramel Chocolate Cheesecake Cake recipes, too.
Why This Recipe Works
Today’s cheesecake cake recipe is ideal when you can’t decide what to have for dessert.
Cake or Cheesecake? Strawberry cake or chocolate cake? So many questions.
And Neapolitan Cheesecake Cake is the answer!
- It starts with two cake layers — one chocolate, one strawberry.
- The center layer is a perfect vanilla cheesecake.
- The whole thing is covered with a rich chocolate frosting.
- A delicious make-ahead recipe you can freeze for later!
Ingredient Notes
- Cake mix – Make chocolate and strawberry cake mix according to the package directions in layer pans.
- Cream cheese- Use the regular cream cheese sold in sticks, not tubs.
- Sour cream – Makes the cheesecake layer smoother and tangier.
- Eggs – For binding the cheesecake ingredients.
- Vanilla extract – My homemade vanilla extract gives the cheesecake an incredible flavor.
- Chocolate syrup – adds additional chocolate flavor to the buttercream frosting on this cheesecake cake.
Tips & Tricks
Let’s break down the steps for making Neapolitan Cheesecake Cake:
- Bake the cheesecake layer first. I do this a day or more in advance, and freeze the finished cheesecake. Along with keeping it fresh, the frozen cheesecake is less delicate, so you don’t have to worry about it falling apart when assembling the cake.
- For the cake layers, you’ll want to bake your cakes in the same size pans as your springform pan. I use a 9-inch springform pan, and then use my 9-inch cake pans.
- Keep my cake layers even I always use these bake even strips. Less trimming and wasted cake.
- You’ll only need one layer of each cake for this recipe. Wrap up the extra ones and freeze them for later. Or use them to make this Neapolitan Trifle!
- When it’s time to assemble, start with your chocolate layer, then frozen cheesecake, and then the strawberry cake layer.
- Finally, add the chocolate frosting. This chocolate frosting is whipped until it’s light and airy.
- Do what I did and garnish the top of your cheesecake cake with a few Chocolate Covered Strawberries before serving!
Recipe FAQs
Can I make the cakes from scratch instead?
Of course! Here’s a recipe for Strawberry Layer Cake and one for Chocolate Cake that would both work beautifully as the cake layers here.
What should I do with the extra cake layers?
I wrap mine in foil and freezer bags, then keep them in the freezer. Thaw and use in cake balls, trifles or another cheesecake cake, when you need a quick dessert!
Can I make this ahead of time?
You can make all the individual layers ahead of time and freeze them for up to a couple of months. OR you can go ahead and assemble the whole Neapolitan cheesecake cake and store it covered in the fridge until ready to serve.
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Neapolitan Cheesecake Cake
Layers of chocolate and strawberry cake with a cheesecake filling. Surrounded by chocolate buttercream frosting for an ultimate treat.
Ingredients
For the cheesecake layer:
- 2 packages cream cheese, softened 8 ounce each
- ⅔ cup granulated sugar
- pinch of salt
- 2 large eggs
- ⅔ cup sour cream
- 1 teaspoon vanilla extract
For the chocolate cake layer:
- 1 box chocolate cake mix with ingredients according to package
For the strawberry cake layer:
- 1 box strawberry cake mix with ingredients according to package
For the frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 Tablespoons chocolate syrup
- 3 Tablespoons milk
Instructions
- To begin making this cake, make sure you read all the directions completely before starting!
For the cheesecake layer:
- I begin by preparing the cheesecake layer.
- Preheat oven to 325 degrees. Place a large roasting pan with a few inches of water in it on a rack in the lower 2/3 of the oven.
- Prepare 9-inch springform pan by placing a piece of parchment paper on the plate portion of the pan. Tighten the ring and set aside.
- Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla extract. Pour into prepared 9-inch springform pan. Place in preheated oven on middle rack.
- Bake cheesecake for about 50 minutes, until beginning to brown. Turn oven off and allow cheesecake to sit in oven for an additional 45-60 minutes. Remove from oven and cool completely on counter.
- When cooled, using a butter knife to run along the edges of the springform pan and release the cheesecake. Cover the cheesecake with plastic wrap and freeze until ready to use.
For the cake layers:
- Prepare chocolate and strawberry cakes according to package directions, in 9-inch cake pans. You will only need one layer of each cake for this recipe, so you can store the extra cake in the freezer for a later date.
For the frosting:
- Beat butter for 2-3 minutes until pale yellow. Add powdered sugar, cocoa powder, chocolate syrup and milk and beat for an additional 5 minutes, scraping down the sides of the bowl as necessary.
To assemble:
- Place the chocolate layer cake on the cake platter first. Remove the plastic wrap from the cheesecake and place top side down over the chocolate cake layer, Remove the springform pan plate and peel off the parchment paper from the cheesecake. Now top with the layer of strawberry cake.
- Cover in chocolate frosting and enjoy!
- I dipped fresh strawberries in melted dipping chocolate to use as a garnish. ENJOY.
Notes
- Freeze your extra cake layers for another time, or turn them into cake balls!
- For the cake layers, you’ll want to bake your cakes in the same size pans as your springform pan. I use a 9-inch springform pan, and then use my 9-inch cake pans.
- Keep my cake layers even I always use these bake even strips. Less trimming and wasted cake.
- You’ll only need one layer of each cake for this recipe. Wrap up the extra ones and freeze them for later. Or use them to make this Neapolitan Trifle!
Nutrition
Serving: 1slice, Calories: 358kcal, Carbohydrates: 47g, Protein: 3g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Cholesterol: 71mg, Sodium: 92mg, Fiber: 1g, Sugar: 44g
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
Decadent, delicious, gorgeous Neapolitan Cheesecake Cake is a surprisingly easy to make dessert that’ll wow everyone at the table!
This cake looks amazing and super easy to make. Thanks for sharing! 🙂
This was fantastic! It was actually a lot easier to make than I expected.
My favorite ice cream – in a cheesecake!! SO delicious and beautiful to look at!
Is there a way to make this Into sheet cake? Obviously it would not be a problem for the cake layers, but the cheesecake layer? And if possible, baking time?
Having not tested it as a sheet cake, I don’t want to give advice that may not work. But it you try it, please come back and let us know 🙂
Do you think that a cake-like brownie would be too much instead of the chocolate cake layer?
I used to love Neapolitan ice cream when I was a kid, but this cheesecake cake is something that I have to try. It sure looks good. My daughter and I would seriously put a hurting on this cake.
haha, put a hurting! I love it 🙂
MMM this cake looks so yummy! Love these different cake layers.
Can I get a slice of that cheesecake? Like right now?
Of course!!! 🙂
This is absolutely gorgeous looking. I love both versions, but I have to say, I like the pink frosting better 😉 Now I’m totally wishing you lived closer, so I could be one of the ones who takes goodies off your hands.
That does sound like a labor of love! But glad you stuck with it. This towering cake is gorgeous! Neapolitan ice cream was always my favorite as a kid, so I’m a sucker for those 3 colorful layers!