Description
A delightful no-bake dessert featuring creamy strawberry cheesecake filling layered with a sweet graham cracker crust and topped with homemade strawberry syrup. Perfect for serving in individual pots for a charming presentation.
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
Crust
- 1 1/2 cups lightly crushed graham crackers
- 3 tbsp packed brown sugar
- 4 tbsp salted butter, melted
Strawberry Syrup
- 250 g / 9 oz punnet of strawberries
- 1 cup caster sugar
- 1/4 cup cold water
Instructions
- Prepare the crust: In a medium bowl, combine the crushed graham crackers, brown sugar, and melted salted butter. Mix thoroughly until the crumbs are evenly coated and resemble wet sand. Divide this mixture evenly among six serving pots and press firmly into the base to create a compact crust layer. Place the pots in the refrigerator to chill while you prepare the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with the confectioners’ sugar until smooth and creamy. Add vanilla extract and lemon zest, and blend well to incorporate. Gently fold in the whipped heavy cream until the mixture is light and airy, being careful not to deflate the cream. Spoon the cheesecake filling evenly over the chilled crusts in the pots, smoothing the tops.
- Prepare the strawberry syrup: Combine the strawberries, caster sugar, and cold water in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally until the sugar dissolves and the strawberries soften, about 8 to 10 minutes. Mash the strawberries lightly with the back of a spoon to release juices. Remove from heat and let the syrup cool completely.
- Assemble the sundae pots: Once the strawberry syrup has cooled, spoon it generously over the cheesecake filling in each pot. Optionally, garnish with a fresh strawberry or a small sprig of mint for an elegant finish. Refrigerate the completed sundae pots for at least 1 hour before serving to allow the flavors to meld and the filling to set.
Notes
- Use room temperature cream cheese for a smoother filling texture.
- Whip the cream until stiff peaks form to achieve the best lightness in the cheesecake filling.
- The strawberry syrup can be made a day ahead and stored in the refrigerator.
- For a crunchier crust, toast the graham crackers lightly before crushing.
- Serve the cheesecake sundae pots chilled for optimal taste and texture.
