No-bake Neapolitan cheesecake Recipe

Now you can make one of your favourite desserts in cake form. This fun take on Neapolitan ice-cream takes only 30 mins to prep and there's no cooking needed!

Ingredients

200 g chocolate ripple biscuits

100 g unsalted butter, melted

Filling

3 tsp powdered gelatine

¼ cup cold water

500 g cold cream cheese, chopped

395 g can sweetened condensed milk

1 tsp vanilla extract

1 ½ tsp strawberry essence

rose pink food colouring

1 tbsp Dutch cocoa

300 ml tub thickened cream, whipped

Method

Invert base of a 22cm round springform pan (base measuring 20cm). Lightly grease pan. Line base and side with baking paper.
Process biscuits in a processor until finely crushed. With motor operating, add butter, processing until combined. Press evenly over base of pan. Refrigerate while preparing filling.
To make filling, sprinkle gelatine over water in a small heatproof jug. Sit jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Cool slightly.
Process cream cheese and condensed milk in same, clean processor until smooth. With motor operating, pour in gelatine mixture, processing until combined.
Divide mixture evenly among three bowls. Add vanilla to one, essence and pink colouring to another, and sifted cocoa to remaining bowl. Mix well.
Add one-third of the whipped cream to each bowl. Fold in until just combined.
Alternately dollop large spoonfuls of each mixture over biscuit base. Using a spoon, swirl just the top of mixtures together to create a marbled effect. Cover. Refrigerate overnight, or until set.
To serve, remove side of springform pan. Transfer to a serving plate.