Neapolitan Cheesecake Cups

 

(for the crust)

10 Oreo cookies

(for the vanilla cheesecake)

8 oz. package cream cheese, at room temperature

2 T sugar

1 t vanilla extract

1/2 cup marshmallow creme

1 1/2 cups Cool Whip, thawed

(for the strawberry cheesecake)

8 oz. package cream cheese, at room temperature

2 T sugar

1 T unflavored powdered gelatin

2 T boiling water

1 cup diced strawberries

1/2 cup Cool Whip, thawed

(for the topping)

2 T heavy cream

1/4 cup dark chocolate chips

4 fresh strawberries

[how to make]

(for the crust)

*Place the cookies, cream filling included, in a food processor.

*Pulse until the cookies become crumbs.

*Divide the cookie crumbs evenly among four large parfait glasses. Set glasses aside.

(for the vanilla cheesecake)

*Beat the cream cheese until creamy.

*Add the sugar and beat until smooth.

*Add the vanilla and marshmallow creme and beat until creamy.

*Fold in the Cool Whip using a rubber spatula.

*Spoon the cheesecake mixture into the parfait glasses ve4ry gently.

*Use the back of a spoon to spread it flat.

(for the strawberry cheesecake)

*Beat the cream cheese until creamy.

*Add the sugar and beat until smooth.

*Dissolve the gelatin in the boiling water.

*Puree the strawberries in a food processor or blender.

*Add the dissolved gelatin and pulse briefly to combine.

*Add the mixture to the cream cheese and beat until smooth.

*Gently fold in the Cool Whip using a rubber spatula.

*Spoon the strawberry cheesecake onto the vanilla cheesecake layer.

*Use the back of a spoon to spread it flat, if needed.

*Place the glasses in the refrigerator and chill for at least 1 hour.

(for the topping)

*Place the cream and chocolate chips in a microwave-safe bowl.

*Microwave for 15 to 20 seconds.

*Stir the chocolate until melted and creamy.

*Spoon the chocolate evenly onto the strawberry cheesecake layer.

*Place the glasses in the refrigerator until the chocolate is set. 

*Place a fresh strawberry on top of each parfait immediately before serving.

(You could also divide the crumbs and cheesecake layers into 8 small glasses.)

-makes 4 to 8 cups-

Note: I found this recipe in "Cheesecake Love" by Jocelyn Brubaker.