Combine the ricotta cheese, cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Beat with an electric mixer on medium speed until blended.
Divide the cheese mixture among four glasses. Cover and refrigerate at least 1 hour.
Combine the Redstone Strawberry Balsamic and granulated sugar in a small sauce pan. Bring to boil over medium-high heat. Reduce and heat for 2 to 3 minutes or until the mixture becomes lightly syrupy and easily coats the back of a spoon. Remove from heat. Allow to Cool.
Toss the strawberries in the balsamic syrup until coated. Divide the strawberries evenly among the glasses over the chilled cheese mixture. Top with ribbons of basil and chill until ready to serve.