Strawberry Cheesecake Sundae Pots
Total Time
25 minutes
Prep Time
25 minutes
Rating
5 out of 5 stars
(1)
Ingredients
6 servings
- 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
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Preparation
Step 1
Cheesecake Mousse
Step 2
Beat the cream cheese, confectioners’ sugar, vanilla and lemon zest until light and fluffy.
Step 3
Fold in the whipped cream. Then cover and refrigerate for at least 2 hours, or until required (will keep for 3 days).
Step 4
Strawberry Caramel
Step 5
Puree half the strawberries.
Step 6
Quarter the remaining berries (if large, otherwise halve).
Step 7
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.
Step 8
Remove from heat, stir in puree carefully (it may spit) then return to low heat and stir until smooth.
Step 9
Let cool, then add reserved berries. Refrigerate until required.
Step 10
Graham Cracker Crumble
Step 11
Combine the crushed crackers, brown sugar and butter in a bowl and mix well.
Step 12
To assemble
Step 13
In a clear glass, place some graham cracker crumble in the base.
Step 14
Spoon over cheesecake mousse and top with strawberry caramel.
Step 15
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