RECIPE | Strawberry cheesecake trifles
This easy dessert was inspired by Sunday Times reader Monyane Mbele's favourite no-bake cheesecake recipe
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
- 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.
- 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.
- 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.
- 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.
- 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.