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Dessert Recipes

This Neapolitan Cake Recipe Combines Three Classic Flavors in One Delicious Bite

It's filled with a smooth yogurt filling and strawberry whipped cream.

Indulge in nostalgic flavors with this Neapolitan cake recipe. Taking inspiration from the classic ice cream, this delightful cheesecake features three distinct layers. And it starts with a clever twist on the crust. We use store-bought chocolate loaf cake pulsed into an easy and rich base. Then, it’s topped with a lusciously smooth cream cheese filling made with yogurt for a slight tang (click to learn how to make yogurt at home). Finally, fresh strawberries are pureed and blended into cream cheese for a vibrant fruity whipped cream topping. For some extra pizzazz, we saved some extra puree to drizzle over the finished cake.

When making this Neapolitan cake recipe, make sure your ingredients come to room temperature before using. This applies to the cream cheese and yogurt, which will make sure the filling ends up with a deliciously smooth texture. Love cheesecake but short on time? Try our recipe for Strawberry Cheesecake Bars. And let us know your first memory trying Neapolitan flavors in the comments!


16 servings

Total Time

Prep Time

Cook Time


  • 2 (11.5 oz.) pkgs. chocolate loaf cake
  • 2 (1/4 oz.) envs. unflavored gelatin
  • 1/2 cup milk
  • 2 (8 oz.) pkgs. cream cheese, at room temp.
  • 2 cups plain whole-milk Greek yogurt, at room temp.
  • 1 1/2 cups + 6 Tbs. sugar
  • 1 Tbs. + 2 tsp. vanilla extract
  • 1 (16 oz.) cont. strawberries, sliced, + additional, halved
  • 1 cup heavy cream


• 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 until crumbly. Evenly press crumbs in bottom of pan.

• In small microwave-safe bowl, stir gelatin into milk; let stand until absorbed, 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.

• Toss sliced strawberries with ¼ cup sugar. Let stand 15 min. In blender, puree strawberry mixture 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 strawberry whipped cream and remaining puree separately, about 1 hr. 

• 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.


  • Calories: 460 kcal
  • Fat: 24 gram
  • Saturated Fat: 13 gram
  • Protein: 6 gram
  • Carbohydrate: 55 gram
  • Fiber: 0 gram
  • Cholesterol: 85 mg
  • Sugar: 44 gram
  • Sodium: 360 mg
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