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Mix warm water and cornstarch until combined. Add cornstarch mixture to a small sauce pan with the strawberries and granulated sugar.
Stir and bring mixture to a simmer. Simmer 5 minutes stirring constantly and smashing the strawberries down a little. Remove from heat and set aside to cool.
Using a stand mixer with whisk attachment or an electric hand mixer, mix together softened cream cheese, mascarpone cheese, powdered sugar and lemon juice until evenly combined.
Spread cheesecake mixture into a shallow bowl and top with the cooled strawberry mixture and lemon zest.
Serve with cookies or apple slices for dipping.