Neapolitan Cheesecake And Coconut Whipped Cream

Name: Neapolitan Cheesecake And Coconut Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crust; 1 cup almonds, raw; 12 pitted dates, Medjool; 1/2 cup unsweetened flaked coconut; 1 pinch sea salt; 3 tablespoons coconut oil, melted; For the filling; 3 cups cashews, raw; 1 cup and 3 tablespoons pitted dates, Medjool; 1/2 cup unrefined coconut oil, room temperature; 2 tablespoons lemon juice; 1 vanilla bean, scraped; 1/4 teaspoon sea salt; 2 (13 1/2 ounce) cans cups unsweetened coconut milk; 3 tablespoons unsweetened cocoa powder; 3 tablespoons cacao, nibs; 1 cup frozen cherries, defrosted; For the coconut whipped cream; 2 (13 1/2 ounce) cans unsweetened coconut cream, refrigerated; 1 vanilla bean, scraped; flaky sea salt, to taste

Bake this irresistible Neapolitan Cheesecake And Coconut Whipped Cream at home. Made with crust, almonds, dates and unsweetened flaked coconut. Easy ste…

This Neapolitan Cheesecake And Coconut Whipped Cream relies on simple, everyday ingredients such as for the crust, almonds, raw, pitted dates, medjool and unsweetened flaked coconut. It comes together quickly and makes 4 servings, at about 937 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Neapolitan Cheesecake And Coconut Whipped Cream delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

For the crust
1 cup almonds, raw
12 pitted dates, Medjool
1/2 cup unsweetened flaked coconut
1 pinch sea salt
3 tablespoons coconut oil, melted
For the filling
3 cups cashews, raw
1 cup and 3 tablespoons pitted dates, Medjool
1/2 cup unrefined coconut oil, room temperature
2 tablespoons lemon juice
1 vanilla bean, scraped
1/4 teaspoon sea salt
2 (13 1/2 ounce) cans cups unsweetened coconut milk
3 tablespoons unsweetened cocoa powder
3 tablespoons cacao, nibs
1 cup frozen cherries, defrosted
For the coconut whipped cream
2 (13 1/2 ounce) cans unsweetened coconut cream, refrigerated
1 vanilla bean, scraped
flaky sea salt, to taste

1
To make the crust: Place all the ingredients in a food processor except for the coconut oil. Process until a fine crumb is formed. Slowly pour in the melted coconut oil, 1 tablespoon at a time, until the crust holds together when you squeeze it. Place the crust in a 9-inch spring form pan, pressing it firmly into the bottom of the pan in a single, even layer. Put the crust in the freezer until ready to top it with the filling.
2
To make the cheesecake filling: Bring a pot of water to a boil. Remove from heat and add in the cashews. Let the cashews soak for 2 hours. Drain the cashews.
3
Place the soaked cashews, 1 cup dates, coconut oil, lemon juice, vanilla and sea salt in a food processor. Process until the dates and cashews have broken down into small pieces. With the food processor running, slowly stream in 2 1/4 cups coconut milk. Continue to process for 5 minutes or until the filling is smooth.
4
Remove 1/2 cup of filling and set aside, this will be the vanilla layer.
5
Remove another 2 1/2 cups of filling to a large bowl. Whisk in the unsweetened cocoa powder, cacao nibs and 3 tablespoons chopped dates. Set aside.
6
To the remaining filling in the food processor add half the cherries. Process for 1 minute or until the cherries have completely broken down. Add in the remaining cherries and pulse a few times until there are small pieces of cherry visible in the filling.
7
Check the consistency of each of the fillings and make sure they are pourable. If they do not easily pour, stir in some additional coconut milk to get the right consistency.
8
Pour the cherry filling into the spring form pan. Then, gently pour the chocolate filling into the center of the cherry filling. Take your time pouring the filling so that it stays in the middle. Tap the spring form pan on the table as needed to settle the filling. Next, slowly pour in the vanilla filling into the center of the chocolate filling. Again, tap the pan on the table to settle the filling. Use a toothpick to drag the top of the cheesecake to make a design on top.
9
Place the cheesecake in the freezer for at least 4 hours to set but ideally overnight.
10
To make the coconut whipped cream: Carefully open the cold coconut cream. Gently scoop out the thick coconut cream to the bowl of a stand mixer fitted with a whip attachment and add in the vanilla beans. Whip the coconut cream on high until it doubles in volume. If necessary, add in up to 1 tablespoon of the coconut liquid from the can to get a smooth texture.
11
To serve: When ready to serve, remove the cheesecake from the freezer and let stand at room temperature for 30 minutes before removing the sides from the spring form pan. Cut the cake into slices and serve with 1 tablespoon coconut whipped cream. Sprinkle flakey sea salt on top and serve immediately.
12
Nutrition Info Per Serving.
13
Calories: 993.
14
Total Fat: 74 grams.
15
Saturated Fat: 41 grams.
16
Total Carbohydrate: 84 grams.
17
Sugars: 54 grams.
18
Protein: 15 grams.
19
Sodium: 108 milligrams.
20
Cholesterol: 0 milligrams.
21
Fiber: 11 grams.

937

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 21 ingredients. The key ingredients include: For the crust, 1 cup almonds, raw, 12 pitted dates, Medjool, 1/2 cup unsweetened flaked coconut, and more.

Yes, Neapolitan Cheesecake And Coconut Whipped Cream 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.

Quick Info

Servings
4 servings
Calories
937 kcal
Category
Baking & Desserts

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