Not enough time to make a dessert? Try these easy 4-step strawberry cheesecake parfaits

A smooth and silky no-bake cheesecake filling, layered with buttery biscuit crumbs and homemade strawberry sauce.

Strawberry Cheesecake Parfaits

Recipe by: Natasha Maseko

PREP TIME: 20 minutes
COOK TIME: 20 minutes
SERVES: 4

For the strawberry sauce

2 cups fresh strawberries, hauled and halved

• 1 cup white sugar
• 1 cup water
• 1 tsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp cornstarch, dissolved in
• 1 tbsp water

For the Cheesecake filling

• 1 cup fresh cream, cold
• 250 g full-fat cream cheese, at room temperature
• 1 cup icing sugar
• 2 tbsp sour cream, at room temperature
• 1 tsp fresh lemon juice
• 1 tsp vanilla essence

For the biscuit crumbs

• 1 packet of Tennis biscuits, crushed to fine crumbs
• 4 tbsp butter, melted

Method

1. To make the strawberry sauce, combine all the ingredients in a saucepan and bring to a boil over high heat. Turn the heat down to low and simmer for 10 minutes until the strawberries are soft and the sauce is thick. Pour sauce into a sealable jar and refrigerate until ready to use.
2. To make the cheesecake filling, use a handheld or stand mixer to whisk the cream until stiff peaks form, then remove and set aside.
   Beat together cream cheese, icing sugar, sour cream, lemon juice and vanilla essence until smooth. Then gently fold in the whipped cream.
3. In a separate bowl combine the crushed biscuits and melted butter (the mixture will resemble wet sand).
4. To assemble the dessert: in a glass, layer the biscuit crumbs followed by the cheesecake filling then strawberry sauce; repeat until the glass is full. Garnish with a fresh strawberry. Refrigerate until ready to serve.

Originally published for print in BONA Magazine 

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