If you want a quick and easy dessert, this is it! Perfect for entertaining and when you don't want to turn on the oven - making it the ultimate no-bake dessert. If you have no mascarpone, substitute more cream cheese or ricotta.
Serves 6
For the strawberries:
1 ½ pounds strawberries, rinsed, hulled, and quartered
⅓ cup granulated sugar
For the cheesecake layer:
1 pound cream cheese, room temperature
8 ounces mascarpone cheese
½ cup granulated sugar
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
3 ounces chocolate melted with 2 tablespoons milk
For the strawberries:
In a medium saucepan, combine strawberries and granulated sugar over medium heat.
Cover and cook, occasionally stirring, for about 5 minutes or until the strawberries have softened but hold their shape and are exuding liquid.
Remove from the heat and allow to cool completely.
Once cool, remove ¼ of the mixture and puree in a food processor. Set aside.
For the cheesecake layer:
In the bowl of an electric mixer, using the paddle attachment, mix the cream cheese and mascarpone on medium speed until softened, scraping down the sides of the bowl, underneath the paddle, and the paddle frequently with a rubber spatula, about 2 minutes. Alternatively, mix by hand using a large bowl and rubber spatula.
Add the sugar and continue mixing on medium and scraping down the sides, bottom, and paddle until there are no visible lumps, about 2-3 minutes.
Add the lemon juice and vanilla and mix on low to combine.
Divide the cheesecake mixture between two bowls.
Into one bowl, stir in the strawberry puree until thoroughly combined.
Into another, add chocolate all at once and stir until thoroughly combined.
To assemble:
Use 6 – 8 ounce or 10 ounce glasses.
Using a medium ice cream scoop (which holds 3-4 tablespoons), fill a level scoop with the chocolate cheesecake layer and put one scoop in each glass.
Spread the filling to make an even layer in the bottom of the glass.
Fill another level scoop with the cooled strawberry filling and add to the glass, spreading to make an even layer.
Fill another level scoop with the chocolate cheesecake spreading to make an even layer.
Refrigerate until ready to serve.