Neapolitan Mini Cheesecakes

Whenever my mom bought Neapolitan ice cream when I was little, I would only eat the chocolate and vanilla sections. And I always ate them separately, never together! Thank goodness my taste buds have grown up, and I fully enjoy Neapolitan treats the way they’re supposed to be savored now.

I recently whipped up some cute little mini Neapolitan cheesecakes, which I baked in a muffin pan. They had s a rich fudgy brownie bottom chocolate layer, topped by a creamy vanilla cheesecake layer, and then a white chocolate strawberry ganache with some fresh berries as the garnish. I think these are pretty enough that you could serve them as a plated dessert, maybe along with a bit of chocolate sauce on the plate, or you can just pick them up and enjoy them like a cupcake. Very versatile!

Neapolitan Mini Cheesecakes
Printable Recipe


Brownie Layer:
1/4 cup unsalted butter
2 (1-ounce) squares unsweetened chocolate
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1 large egg
1/3 cup all-purpose flour
1/4 teaspoon salt

Cheesecake Layer:
1 8-ounce packages cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract

Strawberry Layer:
1/2 cup white chocolate chips
1 tablespoon heavy cream
1 tablespoon strawberry jam
1/3 cup chopped strawberries

To make the brownie layer, heat oven to 350˚F. Microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 1 minute. Stir until combined, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and then add in the melted chocolate mixture until smooth. Stir in flour and salt until smooth. Line a regular muffin tin with 8 paper cups and evenly divide brownie batter between the cups. Bake at 350˚F for 10 minutes.

To make the cheesecake layer, beat cream cheese and sugar with electric mixer on medium speed in a large bowl, stopping to scrape side occasionally, until smooth. Mix in egg and vanilla extract until smooth. Spread cheesecake mixture evenly over partially baked brownie bottoms and bake at 350˚F for 16 to 18 minutes or until cheesecake is set around edges and centers are almost set but just slightly wiggly. Remove from oven and cool for 30 minutes at room temperature. Refrigerate for 2 hours.

To make the strawberry layer, place white chocolate chips and heavy cream in a small microwave safe bowl and microwave on high for 40 seconds, stirring after 20 seconds. Continue stirring until the chips are melted and the mixture is smooth, microwaving 10 additional seconds, as needed. Mix in strawberry jam and evenly spread topping on cooled brownie cheesecakes. Decorate with chopped strawberries and refrigerate 1 hour or until completely chilled. Remove muffin cups and serve. Makes 8 mini cheesecakes.

Nutrition: 311 calories, 19.0g fat, 0.6g fiber, 4.9g protein per mini cheesecake
Cost: $0.68 per mini cheesecake

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