Description
Strawberry Cheesecake Sundae Pots are a delightful no-bake dessert featuring a creamy, tangy cheesecake filling layered over a buttery graham cracker crust and topped with a luscious homemade strawberry sauce. This easy-to-assemble treat is perfect for serving individual portions at gatherings or as a sweet indulgence any time of the year.
Ingredients
Scale
Cheesecake Filling
- 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 Crust
- 1 1/2 cups lightly crushed graham crackers
- 3 tbsp packed brown sugar
- 4 tbsp salted butter, melted
Strawberry Sauce
- 250 g / 9 oz punnet of strawberries
- 1 cup caster sugar
- 1/4 cup cold water
Instructions
- Prepare the Graham Cracker Crust: In a mixing bowl, combine the crushed graham crackers, brown sugar, and melted salted butter. Mix thoroughly until the crumbs are evenly coated and hold together when pressed. Divide the mixture evenly into six serving pots or jars, pressing down firmly to create a solid base layer.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the confectioners’ sugar, vanilla extract, and lemon zest, continuing to beat until fully incorporated. Gently fold in the whipped heavy cream using a spatula until the mixture is light and fluffy. Spoon or pipe this cheesecake filling over the prepared crust layers in the pots, smoothing the tops.
- Prepare the Strawberry Sauce: Hull and quarter the strawberries. In a small saucepan, combine the strawberries, caster sugar, and cold water. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for about 10-15 minutes, or until the strawberries break down and the mixture thickens slightly into a sauce. Allow to cool to room temperature.
- Assemble and Chill: Spoon the strawberry sauce evenly over the cheesecake filling layers in each pot. Cover the pots with lids or plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld and the dessert to set properly.
Notes
- Use full-fat cream cheese and heavy cream for the creamiest texture.
- The strawberry sauce can be made in advance and stored refrigerated up to 3 days.
- For a crunchier crust, toast the graham crackers lightly before mixing.
- These pots are best enjoyed within 2 days for optimal freshness.
- Substitute fresh strawberries with frozen if out of season, just thaw and drain excess liquid before cooking.
