Neapolitan Cheesecake Slices

Neapolitan Cheesecake Slices

Prep time: 15 mins

Chilling time: 4 hours

Makes: 12 slices




200g bourbon biscuits

100g unsalted butter, melted



400g soft cream cheese

250g mascarpone cheese

300ml double cream

125g icing sugar

1 sachet gelatine powder

50ml cold water

3 tbsp sweet cacao powder

1&½ teaspoon vanilla extract

1&½ teaspoon strawberry extract

Pink food colouring



Tala Performance Brownie Tin 

Tala Yellow Cooks Measure 

Tala Dusty Pink Stoneware Mixing Bowl 

Tala 3 Open Tip Nozzle with Icing Bag 



  1. Reduce the biscuits to crumbs then mix with the melted butter.
  2. Press the biscuits mixture into the base of a 30x20x4 cm cake tin. Transfer to the fridge for 30 mins.
  3. Add the sugar, double cream, mascarpone and cream cheese to a large mixing bowl and whisk with an electric hand mixer until well combined. Add the gelatine previously dissolved in water and mix well.
  4. Divide the mixture into 3 smaller bowls.

Add chocolate to one of the bowls and mix well.

Add the vanilla extract to another one and combine.

Add the strawberry extract and pink food colouring to the remaining bowl and mix.

  1. Transfer the 3 fillings to 3 piping bags. Cut off the tip then pipe over the biscuit base. With a spatula, slightly mix the 3 colours creating a marble effect.
  2. Transfer to the fridge to set for at least 4 hours.
  3. Cut into 12 equal slices.
  4. Serve and enjoy!

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