Decadent Neapolitan Cheesecake with Whipped Coconut Cream
Indulge in this exquisite Decadent Neapolitan Cheesecake that skillfully balances flavors without compromising on health. This creamy masterpiece features a luscious cherry layer, rich chocolate filling, and a delightful vanilla swirl, all made from wholesome, Whole30-compliant ingredients. What sets it apart is the velvety coconut whipped cream that crowns each slice, offering a light yet decadent finish. Perfect for gatherings or a special treat, this cheesecake promises to impress both your taste buds and your guests, ensuring that dessert doesn’t have to be a guilty pleasure.
8
Servings
N/A
Calories
18
Ingredients
Ingredients
almonds, raw
1 cup (None)
pitted dates, Medjool
12 (Pitted)
unsweetened flaked coconut
1/2 cup (None)
sea salt
1 pinch (None)
coconut oil, melted
3 tablespoons (Melted)
cashews, raw
3 cups (Soaked in water for 2 hours, drained)
pitted dates, Medjool
1 cup and 3 tablespoons (Pitted)
unrefined coconut oil
1/2 cup (Room temperature)
lemon juice
2 tablespoons (None)
vanilla bean
1 (Scraped)
sea salt
1/4 teaspoon (None)
unsweetened coconut milk
2 (13 1/2 ounce) cans (None)
unsweetened cocoa powder
3 tablespoons (None)
cacao nibs
3 tablespoons (Chopped)
frozen cherries
1 cup (Defrosted)
unsweetened coconut cream
2 (13 1/2 ounce) cans (Refrigerated)
vanilla bean
1 (Scraped)
flaky sea salt
to taste (None)
Instructions
1
Start by preparing the crust. In a food processor, combine the raw almonds, 12 pitted dates, 1/2 cup of flaked coconut, and a pinch of sea salt. Process until a fine crumb forms. Gradually add melted coconut oil, 1 tablespoon at a time, until the mixture holds together when squeezed. Press the crust mixture firmly into the bottom of a 9-inch springform pan and place it in the freezer to firm up while you prepare the filling.
2
For the cheesecake filling, bring a pot of water to a boil. Remove from heat, add the soaked cashews, and let them sit for about 2 hours. Drain the cashews afterwards.
3
In the food processor, combine the soaked cashews, 1 cup of pitted dates, 1/2 cup of room temperature coconut oil, lemon juice, scraped vanilla bean, and 1/4 teaspoon of sea salt. Process until the mixture is well-blended and smooth.
4
Take out 1/2 cup of this mixture and set it aside for the vanilla layer. To the remaining filling, whisk in 3 tablespoons of cocoa powder, 3 tablespoons of cacao nibs, and 3 tablespoons of chopped dates until evenly incorporated.
5
Add in half of the defrosted cherries to the remaining filling in the food processor and blend for 1 minute until smooth. Then add the remaining cherries and pulse until they are in small pieces.
6
Check the consistency of each filling. If they're not easily pourable, mix in additional coconut milk until the desired consistency is achieved.
7
Carefully pour the cherry filling over the crust in the springform pan. Following that, gently pour the chocolate filling into the center of the cherry layer, avoiding mixing. Tap the pan gently on the counter to settle the filling. Finally, pour the reserved vanilla filling into the center of the chocolate filling and again tap to settle. Use a toothpick to create a design on the top layer.
8
Cover and place the cheesecake in the freezer for a minimum of 4 hours or, preferably, overnight to fully set.
9
To prepare the coconut whipped cream, open the refrigerated cans of coconut cream. Scoop the thick cream into a stand mixer bowl and add the second vanilla bean. Whip on high until doubled in volume. If the cream is too thick, add coconut liquid from the can, one tablespoon at a time, until a smooth texture is achieved.
10
When ready to serve, let the cheesecake sit at room temperature for 30 minutes after removing it from the freezer. Carefully detach the sides of the springform pan and cut into slices. Serve each slice with a tablespoon of coconut whipped cream and a sprinkle of flaky sea salt. Enjoy immediately!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Neapolitan Cheesecake?
It is a three-layered cheesecake featuring cherry, chocolate, and vanilla flavors made with wholesome, Whole30-compliant ingredients like cashews and coconut.
How many servings does this cheesecake recipe provide?
This recipe makes approximately 8 servings.
Is this cheesecake recipe Whole30 compliant?
Yes, it uses Whole30-compliant ingredients such as nuts, dates, and coconut without any refined sugars.
Is this Neapolitan Cheesecake vegan?
Yes, it is vegan as it uses cashews and coconut cream instead of dairy products and eggs.
What ingredients are needed for the crust?
The crust requires raw almonds, Medjool dates, unsweetened flaked coconut, sea salt, and melted coconut oil.
How should I prepare the cashews for the filling?
Soak the raw cashews in boiled water for about 2 hours and then drain them before processing.
What are the three flavor layers in this cheesecake?
The cheesecake features a cherry layer, a chocolate layer, and a vanilla layer.
How is the chocolate filling flavored?
The chocolate layer is flavored with unsweetened cocoa powder, cacao nibs, and chopped Medjool dates.
How are the cherries incorporated into the recipe?
Defrosted cherries are blended into a portion of the filling until smooth, with some additional cherries pulsed in for texture.
What size pan is used for this recipe?
A 9-inch springform pan is recommended for this cheesecake.
How do you achieve the layered effect?
Pour the cherry filling first, then pour the chocolate filling into the center, and finally the vanilla filling into the center of the chocolate.
How long does the cheesecake need to set?
It should be placed in the freezer for a minimum of 4 hours, though overnight is preferred for the best results.
What is the topping for this cheesecake?
The cheesecake is topped with a homemade whipped coconut cream and a sprinkle of flaky sea salt.
How do you make the whipped coconut cream?
Whip refrigerated thick coconut cream with a scraped vanilla bean in a stand mixer until it doubles in volume.
What should I do if the coconut whipped cream is too thick?
You can add coconut liquid from the can, one tablespoon at a time, until the desired smooth texture is reached.
How long should the cheesecake sit out before serving?
Let the cheesecake sit at room temperature for 30 minutes after removing it from the freezer before slicing.
Are the dates used in the crust and the filling the same?
Yes, Medjool dates are used in both the crust and the filling to provide sweetness and structure.
What equipment is necessary for the filling?
A food processor is essential to blend the cashews and dates into a smooth, creamy consistency.
Can I use vanilla extract instead of vanilla beans?
The recipe calls for scraped vanilla beans for the best flavor, but you could substitute with high-quality vanilla extract if needed.
How do I make the filling easier to pour?
If the filling is too thick, mix in a small amount of unsweetened coconut milk until it reaches a pourable consistency.
Is there any salt in this dessert?
Yes, sea salt is used in the crust and filling, and flaky sea salt is used as a finishing touch to balance the flavors.
Does the coconut cream need to be chilled?
Yes, the cans of coconut cream must be refrigerated so the thick cream separates from the liquid.
How do I decorate the top of the cheesecake?
You can use a toothpick to create a decorative swirl design on the top vanilla layer before freezing.
What kind of coconut oil is best for the filling?
The recipe specifies unrefined coconut oil at room temperature for the cheesecake filling.
Can I use fresh cherries instead of frozen?
While frozen cherries are specified, fresh pitted cherries would also work well if they are soft and ripe.
What provides the acidity in the cheesecake filling?
Lemon juice is added to the filling to provide a subtle tang similar to traditional cheesecake.
Is the coconut milk used in the crust?
No, the crust uses melted coconut oil and flaked coconut, while the coconut milk is used to adjust the filling consistency.
How do I serve the cheesecake slices?
Serve each slice with a generous tablespoon of the prepared whipped coconut cream.
What should the crust look like after processing?
It should be a fine crumb that holds together when squeezed between your fingers.
Is this cheesecake dairy-free?
Yes, this recipe is completely dairy-free, relying on nuts and coconut for its creaminess.