Neapolitan Cheesecake – a delicious recipe with Crust, sugar, butter, Filling, JELL-O, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Crust: Mix OREO Pieces, sugar and butter.
2
Press 1-1/2 cups of the crumb mixture firmly onto bottom of each of 4 (9-inch) springform pans (or 1 pan for trial recipe).
3
Bake in 375F-convection oven for 8 minutes.
4
Set aside to cool.
5
Plain Filling: Prepare cheesecake filling with milk as directed on package.
6
Immediately pour 2-1/2 cups of the filling over each crust.
7
Let stand 15 to 20 minutes until set.
8
Strawberry Filling: Meanwhile, mix strawberry puree and milk.
9
Prepare cheesecake filling as directed on package, substituting the strawberry puree mixture for the milk.
10
Immediately pour 2-1/2 cups of the strawberry filling over plain filling in each pan.
11
Drizzle with melted chocolate.
12
Garnish with toasted sliced almonds or strawberries, if desired.
13
Refrigerate at least 2 hours or until chilled.
904
kcal
Calories
54
g
Fat
86
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: Crust:, 6-1/4 cups OREO Pieces-Small, 1 cup sugar, 1-1/3 cups Unsalted butter, melted, and more.
Yes, Neapolitan Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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