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
- 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
- 250 g / 9 oz punnet of strawberries
- 1 cup caster sugar
- 1⁄4 cup cold water
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).
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.
In a clear glass, place some graham cracker crumble in the base.
Spoon over cheesecake mousse and top with strawberry caramel.