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Strawberry Cheesecake Sundae Pots

Strawberry Cheesecake Sundae Pots

It's incredibly easy to make – and no bake! 
Prep Time25 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Cheese Cake, Dessert, Strawberry, Strawberry Cheesecake Sundae Pots
Servings: 6

Ingredients

CHEESECAKE MOUSSE

  • 8 oz Cream cheese 225 g, softened
  • ½ cup Confectioners’ sugar icing sugar
  • 1 ½ tsp Vanilla extract
  • ½ tsp Lemon zest
  • ¾ cup Heavy whipping cream whipped

GRAHAM CRACKER CRUMBLE

  • 1 ½ cup Lightly crushed graham crackers
  • 3 tbsp Packed brown sugar
  • 4 tbsp Salted butter melted

STRAWBERRY CARAMEL

  • 9 oz Punnet of strawberries 250 g
  • 1 cup Caster sugar
  • ¼ cup Cold water

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.

What do you think?

Written by Lisa Yarde

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