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Lemon cheesecake sundaes

by Stephanie Brooks

Serves: 4

Super quick to rustle up and pop in the fridge, ready to serve in a flourish


  • 200g cream cheese
  • 1 x 213g jar marshmallow fluff
  • 4 cardamom pods, seeds removed and crushed
  • 200g crème fraîche
  • grated zest of 1 lemon
  • 100g Fox’s Crunch Cream biscuits, roughly crushed
  • 225g raspberries
  • 6 tbsp Taste the Difference lemon curd


  1. In a bowl, mix together the cream cheese, marshmallow fluff and crushed cardamom seeds until just combined.
  2. In another bowl mix together the crème fraîche and lemon zest.
  3. Take 4 sundae glasses and spoon half the biscuits among them. Then top each with a few raspberries and divide half the crème fraîche among them.
  4. Add 1 tablespoon lemon curd to each and divide half the marshmallow mixture among the four glasses.
  5. Divide the remaining biscuits among the glasses, a few more raspberries, and the remaining crème fraîche and marshmallow mixtures. Top with a few more raspberries and drizzle over the remaining lemon curd.
  6. Chill until ready to serve.

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