RECIPE | Strawberry cheesecake trifles

This easy dessert was inspired by Sunday Times reader Monyane Mbele's favourite no-bake cheesecake recipe

11 November 2018 - 00:00 By Monyane Mbele
Strawberry cheesecake parfaits.
Strawberry cheesecake parfaits.
Image: Christoph Hoffmann

Makes: 4


500g fresh strawberries, stems removed

60ml (4 tbsp) sugar

5ml (1tsp) lemon zest

15ml (1 tbsp) fresh lemon juice

1 packet of Tennis biscuits

60ml (4 tbsp) unsalted butter, melted

500g block of cream cheese, softened

1 x 385g can  condensed milk

5ml (1 tsp) vanilla extract




  1. Cut the strawberries into bite-sized pieces. Place in a bowl with the sugar, lemon zest and lemon juice. Stir well to combine and let sit for 15 minutes.
  2. In the meantime, place the biscuits into a food processor, and pulse until ground into fine crumbs. (If you don’t have a food processor, you can crush them with a rolling pin.) Combine the biscuit crumbs and melted butter in a bowl, and stir until the crumbs are moistened. Set aside.
  3. Place the cream cheese, condensed milk, and vanilla extract in a large bowl and, using a hand mixer set on medium high speed, mix until smooth and combined.
  4. To assemble the trifles, you'll need 4 parfait or wine glasses. Place a few spoonfuls of the cheesecake mixture into the bottom of each glass. Next add a layer of the buttery biscuit mixture and top with a layer of strawberries. Repeat with one or two more layers depending on the size of the glasses.
  5. Chill the trifles in the fridge for at least an hour before serving.

This recipe earned Monyane Mbele a spot in the finals of the 2018 Sunday Times Goodlife Gautrain Taste Experience.