Strawberry Cheesecake Bowl
A no-bake dessert bursting with fresh strawberries, creamy layers, and crunchy shortbread. Perfect for summer gatherings!
Ingredients
600g strawberries, hulled
125g icing sugar
2 tbsp lemon juice
16 shortbread bites or 8 regular shortbread biscuits
180g full-fat soft cheese 燎
1 tsp vanilla bean paste or 2 tsp vanilla extract
300ml double cream 拏
Instructions
1 Make the Coulis: Dice half of the strawberries and simmer with 100g icing sugar and lemon juice over medium heat for 10 minutes, until reduced. Cool and chill.
2 Prepare the Base: Crush the shortbread in a sandwich bag with a rolling pin. Spread most crumbs in the bottom of a trifle bowl, reserving some for topping.
3 Strawberry Cream Layer: Mash 150g of the remaining strawberries to a rough purée. Beat in half of the soft cheese.
4 Vanilla Cream Layer: In another bowl, combine the remaining soft cheese with vanilla and 25g icing sugar.
5 Whip the Cream: Whip double cream until it forms soft peaks. Fold half into the strawberry mixture and half into the vanilla mixture.
6 Layer the Bowl: Spoon alternate layers of strawberry and vanilla cheesecake mixtures into the bowl, adding drizzles of coulis and halved strawberries between layers. Chill for 1 hour.
7 Top and Serve: Before serving, sprinkle with remaining shortbread crumbs, top with more strawberries, and drizzle the remaining coulis. Enjoy!