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!
Foto: RecipeTin Eats
Ingredients
- 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
Steps
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Beat the cream cheese, confectioners’ sugar, vanilla and lemon zest until light and fluffy.
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Fold in the whipped cream. Then cover and refrigerate for at least 2 hours, or until required (will keep for 3 days).
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Puree half the strawberries.
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Quarter the remaining berries (if large, otherwise halve).
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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.
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Remove from heat, stir in puree carefully (it may spit) then return to low heat and stir until smooth.
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Let cool, then add reserved berries. Refrigerate until required.
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Combine the crushed crackers, brown sugar and butter in a bowl and mix well.
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In a clear glass, place some graham cracker crumble in the base.
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Spoon over cheesecake mousse and top with strawberry caramel.
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