Strawberry Cheesecake Sundae Pots
A twist on the classic cheesecake, this is a no-bake dessert that is fast and easy to make, and is perfect for entertaining because you can make-ahead all the elements and just assemble prior to serving!
- Prep time
- 25 min
- Cook time
- No separate cook time
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 225 g /8 oz cream cheese (, softened)
- 1⁄2 cup confectioners’ sugar ((icing sugar))
- 1 1⁄2 tsp vanilla extract
- 1⁄2 tsp lemon zest
- 3⁄4 cup heavy whipping cream (, whipped)
- 1 1⁄2 cups lightly crushed graham crackers
- 3 tbsp packed brown sugar
- 4 tbsp salted butter (, melted)
- 250 g / 9 oz punnet of strawberries
- 1 cup caster sugar
- 1⁄4 cup cold water
Instructions
- 1
Cheesecake Mousse
- 2
Beat the cream cheese, confectioners’ sugar, vanilla and lemon zest until light and fluffy.
- 3
Fold in the whipped cream. Then cover and refrigerate for at least 2 hours, or until required (will keep for 3 days).
- 4
Strawberry Caramel
- 5
Puree half the strawberries.
- 6
Quarter the remaining berries (if large, otherwise halve).
- 7
Combine the sugar and water in a pan and stir over low heat to dissolve the sugar, then turn up the heat to medium high and cook for 4 to 5 minutes without stirring until a golden caramel forms.
- 8
Remove from heat, stir in puree carefully (it may spit) then return to low heat and stir until smooth.
- 9
Let cool, then add reserved berries. Refrigerate until required.
- 10
Graham Cracker Crumble
- 11
Combine the crushed crackers, brown sugar and butter in a bowl and mix well.
- 12
To assemble
- 13
In a clear glass, place some graham cracker crumble in the base.
- 14
Spoon over cheesecake mousse and top with strawberry caramel.