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5 from 1 vote

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 Time25 mins
Total Time25 mins
Course: Dessert
Servings: 6
Author: Nagi


Cheesecake Mousse

  • 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

Graham Cracker crumble

  • 1 1⁄2 cups lightly crushed graham crackers
  • 3 tbsp packed brown sugar
  • 4 tbsp salted butter , melted

Strawberry Caramel

  • 250 g / 9 oz punnet of strawberries
  • 1 cup caster sugar
  • 1⁄4 cup cold water


Cheesecake Mousse

  • Beat the cream cheese, confectioners’ sugar, vanilla and lemon zest until light and fluffy.
  • Fold in the whipped cream. Then cover and refrigerate for at least 2 hours, or until required (will keep for 3 days).

Strawberry Caramel

  • Puree half the strawberries.
  • Quarter the remaining berries (if large, otherwise halve).
  • 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.
  • Remove from heat, stir in puree carefully (it may spit) then return to low heat and stir until smooth.
  • Let cool, then add reserved berries. Refrigerate until required.

Graham Cracker Crumble

  • Combine the crushed crackers, brown sugar and butter in a bowl and mix well.

To assemble

  • In a clear glass, place some graham cracker crumble in the base.
  • Spoon over cheesecake mousse and top with strawberry caramel.