Strawberry Cheesecake Sundae Pots
Ingredients
For the Cheesecake Base:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
For the Strawberry Sauce:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup melted butter
For Garnish:
- Fresh strawberries
- Whipped cream
- Mint leaves (optional)
Instructions
- Prepare the Strawberry Sauce:
- In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens (about 10 minutes).
- Remove from heat and let the sauce cool to room temperature.
- Make the Cheesecake Base:
- In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy.
- Add the sour cream and vanilla extract, and mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Prepare the Crust:
- In a medium bowl, mix the graham cracker crumbs with the sugar and melted butter until the mixture resembles wet sand.
- Divide the crust mixture evenly among the serving pots, pressing it down gently to form a base.
- Assemble the Sundae Pots:
- Spoon the cheesecake base on top of the graham cracker crust in each pot, smoothing it out with the back of a spoon.
- Drizzle a generous amount of strawberry sauce over the cheesecake layer.
- Refrigerate the pots for at least 2 hours, or until ready to serve.
- Garnish and Serve:
- Just before serving, top each pot with a dollop of whipped cream and fresh strawberries.
- Optionally, garnish with mint leaves for a fresh touch.
Tips:
- For added texture, you can mix in some chopped fresh strawberries or a few tablespoons of strawberry sauce into the cheesecake base before assembling.
- If you prefer a more decadent treat, consider adding a layer of chocolate ganache or caramel sauce between the cheesecake and strawberry sauce.
- These sundae pots can be made ahead of time and stored in the refrigerator for up to 3 days.
