This Neapolitan cheesecake brownie slice brings together rich chocolate brownie, silky vanilla cheesecake, and fluffy strawberry cream for a stunning layered dessert that’s as beautiful as it is delicious.
Why You’ll Love This Recipe
This recipe delivers three decadent layers in one simple bake, combining familiar Neapolitan flavours in an elegant slice. The brownie base is fudgy and dense, the cheesecake layer is smooth and creamy, and the strawberry topping adds a light, airy finish. It’s perfect for celebrations, afternoon tea, or whenever you want a dessert that looks impressive with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Brownie Layer
130g unsalted butter, at room temperature
300g icing sugar, sifted (use 150g for brownie, 150g for cheesecake)
4 eggs (2 for brownie, 2 for cheesecake)
75g plain flour
30g cocoa powder, sifted
130g dark chocolate, chopped, melted and cooled slightly
Cheesecake Layer
400g cream cheese, at room temperature, chopped
2 tsp vanilla bean paste
Strawberry Cream
435ml thickened cream
140g strawberry-flavoured powder
Directions
Preheat the oven to 170°C (150°C fan-forced). Lightly grease a 20cm square, 5cm-deep pan and line it with baking paper, ensuring the sides overhang for easy removal.
For the brownie layer, beat the butter and 150g icing sugar with electric beaters until pale and creamy. Add 2 eggs, one at a time, beating well after each addition. Beat in the flour and cocoa powder until just combined. Add the melted chocolate and mix until smooth. Spread the brownie mixture evenly into the prepared pan.
For the cheesecake layer, beat the cream cheese, vanilla bean paste, and remaining 150g icing sugar until smooth. Add the remaining 2 eggs, one at a time, beating well after each addition. Pour over the brownie layer and smooth the top.
Bake for about 1 hour and 10 minutes, or until the edges are golden and the centre is set but still pale. Cool completely in the pan on a wire rack.
For the strawberry cream, beat the thickened cream and strawberry-flavoured powder with clean electric beaters until firm peaks form.
Transfer the cooled slice to a serving plate. Spread a thin layer of strawberry cream over the top, then pipe peaks with the remaining cream. Dust lightly with extra cocoa powder if desired.
Servings and timing
This recipe makes approximately 16 slices.
Prep time: about 25 minutes
Bake time: 1 hour 10 minutes
Cooling time: about 1 hour
Total time: approximately 2 hours 35 minutes
Variations
Add a chocolate drizzle on top for extra richness.
Use vanilla cream instead of strawberry cream for a two-tone effect.
Swap the strawberry flavouring for raspberry or mixed berry powder for a slightly tangier profile.
Add a thin biscuit crust under the brownie layer for extra texture.
Storage/Reheating
Store the slice in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap individual pieces tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
This dessert is best served chilled and does not require reheating.
FAQs
How do I know when the cheesecake layer is cooked?
The edges should be lightly golden and firm, while the centre should remain pale and just set.
Can I use light cream cheese?
Yes, but the texture may be slightly softer and less rich.
Can I make this recipe ahead of time?
Absolutely. It chills well and can be made 1–2 days ahead.
Can I use homemade strawberry flavouring instead of powder?
Yes, though you may need to adjust the cream quantity to maintain firmness.
Can I skip the strawberry layer?
Yes, the slice can be served plain or with whipped cream.
Why did my cheesecake crack?
Overbaking or rapid temperature changes can cause cracking. Cooling slowly helps.
Can I use a different pan size?
A slightly larger pan works but will produce thinner layers; adjust baking time as needed.
Can I use caster sugar instead of icing sugar?
Icing sugar provides a smoother texture, but caster sugar can work in the brownie layer if well beaten.
Why is my brownie too dry?
It may have been overbaked. Ensure you melt the chocolate properly and avoid overmixing.
Can I use milk chocolate instead of dark chocolate?
Yes, but the brownie will be sweeter and slightly softer.
Conclusion
This Neapolitan cheesecake brownie slice is a delicious combination of flavours and textures, offering a standout dessert that looks intricate but is simple to prepare. Whether for a celebration or a special treat, it’s a delightful recipe that brings nostalgic Neapolitan charm to every bite.
Neapolitan Cheesecake Brownie Slice features three decadent layers: a fudgy chocolate brownie base, a creamy vanilla cheesecake middle, and a fluffy strawberry cream topping. This elegant dessert is easy to make yet visually impressive.
Ingredients
130g unsalted butter, at room temperature
300g icing sugar, sifted (150g for brownie, 150g for cheesecake)
4 eggs (2 for brownie, 2 for cheesecake)
75g plain flour
30g cocoa powder, sifted
130g dark chocolate, chopped, melted and cooled slightly
400g cream cheese, at room temperature, chopped
2 tsp vanilla bean paste
435ml thickened cream
140g strawberry-flavoured powder
Instructions
Preheat the oven to 170°C (150°C fan-forced). Lightly grease a 20cm square, 5cm-deep pan and line with baking paper, allowing sides to overhang.
To make the brownie layer, beat butter and 150g icing sugar until pale and creamy. Add 2 eggs one at a time, beating well. Mix in flour and cocoa powder until just combined, then add melted chocolate and stir until smooth. Spread into prepared pan.
For the cheesecake layer, beat cream cheese, vanilla paste, and remaining 150g icing sugar until smooth. Add remaining 2 eggs one at a time, beating well. Pour over brownie layer and smooth the top.
Bake for about 1 hour and 10 minutes, or until edges are golden and center is just set. Cool completely in pan on a wire rack.
To make the strawberry cream, beat thickened cream and strawberry powder until firm peaks form.
Transfer cooled slice to a serving plate. Spread a thin layer of strawberry cream on top, then pipe remaining cream in peaks. Dust with extra cocoa powder if desired.
Notes
Cool slice fully before adding strawberry cream for best texture.
Use high-quality dark chocolate for a richer brownie base.
Chill before slicing for clean layers.
Store in refrigerator; do not freeze with strawberry cream topping already applied.
Swap strawberry powder with other fruit flavors for variation.
