No-Bake Neapolitan Cheesecake Cups​

Reprinted with permission from Cheesecake Love (St. Martin’s Press, 2017).

Yield: 4 servings

10 Oreo cookies
Vanilla Cheesecake (recipe included)
Strawberry Cheesecake (recipe included)
2 tablespoons heavy cream
1⁄4 cup dark chocolate chips
4 fresh strawberries for garnish

​To make crust, place cookies, cream filling included, in a food processor. Pulse until cookies become crumbs. Divide cookie crumbs evenly among 4 large parfait glasses. Set glasses aside. Prepare cheesecake mixtures.
Spoon Vanilla Cheesecake mixture into parfait glasses very gently. Use back of a spoon to spread it flat. Spoon Strawberry Cheesecake onto Vanilla Cheesecake layer. Use back of a spoon to spread it flat, if needed. Place glasses in refrigerator and chill for at least 1 hour.
Once chilled, make topping by placing cream and chocolate chips in a microwave-safe bowl. Microwave for 15 to 20 seconds. Stir chocolate until melted and creamy. Spoon chocolate evenly onto strawberry cheesecake layer. Place glasses back in refrigerator until chocolate is set. Place a fresh strawberry on top of each parfait immediately before serving.
Note. You could also divide crumbs and cheesecake layers into 8 4-ounce parfait glasses or jars.

Vanilla Cheesecake
1 8-ounce package room temperature cream cheese
2 tablespoons sugar
1 teaspoon vanilla extract
1⁄2 cup marshmallow crème
11⁄2 cups Cool Whip, thawed
For the Vanilla Cheesecake
Beat cream cheese until creamy. Add sugar and beat until smooth. Add vanilla and marshmallow crème and beat until creamy. Fold in Cool Whip using a rubber spatula.

​Strawberry Cheesecake
1 8-ounce package room temperature cream cheese
2 tablespoons sugar
1 tablespoon unflavored powdered gelatin
1 cup diced strawberries
1⁄2 cup Cool Whip, thawed

For the Strawberry Cheesecake
Beat cream cheese until creamy. Add sugar and beat until smooth. Dissolve gelatin in 2 tablespoons boiling water. Purée strawberries in a food processor or blender. Add dissolved gelatin and pulse briefly to combine. Add mixture to cream cheese and beat until smooth. Gently fold in Cool Whip using a rubber spatula.