Strawberry Cheesecake Sundae Pots
User Reviews
5
4 reviews
Excellent
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Prep Time
25 mins
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Total Time
25 mins
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Servings
6
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Course
Dessert
Strawberry Cheesecake Sundae Pots
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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!
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Ingredients
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 graham crackers lightly crushed
- 3 tbsp brown sugar packed
- 4 tbsp butter melted, salted
Strawberry Caramel
- 250 g / 9 oz strawberries punnet
- 1 cup caster sugar
- 1⁄4 cup water cold
Instructions
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.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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