Easy to make, even easier to eat: RecipeTin Eats’ strawberry cheesecake sundae pots

Name: Easy to make, even easier to eat: RecipeTin Eats’ strawberry cheesecake sundae pots
Cook time: 30 min
Yield: 6
Cuisine: Contemporary
Ingredients: 310ml (1¼ cups) thickened cream; 375g cream cheese, softened; 90g (¾ cup) soft icing sugar, sifted; 2¼ tsp vanilla extract; 1 tsp lemon zest

RecipeTin Eats

September 4, 2023

easyTime:< 30 minsServes:6

This has the delicious layers of a sundae, the flavours of your favourite cheesecake and the texture of mousse. And it’s so much easier to make than either mousse or cheesecake.

Ingredients

Cheesecake mousse

310ml (1¼ cups) thickened cream
375g cream cheese, softened
90g (¾ cup) soft icing sugar, sifted
2¼ tsp vanilla extract
1 tsp lemon zest

Strawberry sauce

375g (2½ cups) strawberries, hulled and cut into 1.5cm cubes
180ml (¾ cup) water
100g (1 cup) caster sugar
1½ tsp lemon juice

Crumbly biscuit base

120g plain sweet biscuits such as Milk Coffee or Marie
50g unsalted butter, melted
3 tbsp brown sugar

Garnish

375g (2½ cups) strawberries, hulled and cut into 1cm cubes
2 tbsp finely chopped pistachios

Method

Step 1
To make the cheesecake mousse, beat the cream in a bowl until stiff peaks form. In a separate bowl (no need to clean the beater), beat the cream cheese until smooth. Add the icing sugar, vanilla and lemon and beat for 1 minute until light and fluffy. Fold half the cream into the cream cheese mixture, then fold in the remaining cream. Transfer to a piping bag and refrigerate for at least 2 hours, or overnight. (You can also leave it in the bowl to chill, then spoon into the serving glasses.)
Step 2
To make the strawberry sauce, place the ingredients into a small saucepan and bring to a simmer over medium heat. Simmer for 10 minutes, stirring occasionally. Transfer to a container that fits the head of a stick blender. Blitz until smooth. Cool on the counter then refrigerate for 1 hour. The sauce will thicken as it cools.
Step 3
To make the biscuit base, bash the biscuits into crumbs using a food processor, a ziplock bag and a rolling pin, or a mortar and pestle. Mix in the melted butter and sugar.
Step 4
To assemble, divide the biscuit crumbs between 6 tumbler glasses (about 10cm diameter) – the shorter they are, the easier to eat from. Pipe or spoon in a single layer of cheesecake filling then spoon over some strawberry sauce. Top with chopped strawberries. Pipe more cheesecake filling on top, then spoon over strawberry sauce and more strawberries. Serve garnished with chopped strawberries and pistachios.

Notes

This is a brilliant dessert for preparing ahead. You can assemble it just before serving.

You’ll need about 3 punnets of strawberries altogether to make both sauce and garnish. The recipe makes a generous amount of strawberry sauce. If you don’t use it all, allow it to make friends with a tub of ice-cream.