Mini cups with chocolate base, creamy filling, and fresh strawberry topping for a luxurious dessert experience.
# What You’ll Need:
→ Base
01 - 5.3 oz chocolate digestive biscuits, crushed
02 - 1.76 oz unsalted butter, melted
→ Cheesecake Filling
03 - 10.6 oz cream cheese, softened
04 - 3.4 fl oz heavy cream
05 - 2.8 oz powdered sugar
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon fresh lemon juice
→ Topping
08 - 12 fresh strawberries, hulled and halved
09 - 1.76 oz dark chocolate, melted
10 - 1 tablespoon pistachios, finely chopped
11 - Edible gold leaf for garnish
# Step-by-Step Guide:
01 - Line a 12-cup mini muffin tin with paper liners.
02 - In a mixing bowl, combine crushed chocolate digestive biscuits with melted butter until fully incorporated.
03 - Distribute the biscuit mixture evenly among the lined cups, pressing firmly to establish a solid foundation. Refrigerate for 10 minutes until set.
04 - Beat softened cream cheese in a mixing bowl until smooth. Incorporate heavy cream, powdered sugar, vanilla extract, and lemon juice. Continue beating until the mixture achieves a creamy, homogeneous consistency.
05 - Spoon or pipe the cheesecake filling onto each chilled base, smoothing the surfaces to create an even finish.
06 - Refrigerate for a minimum of 2 hours until the filling sets completely.
07 - Before serving, place a strawberry half on each mini cheesecake and drizzle with melted dark chocolate.
08 - Finish each cup with finely chopped pistachios and a small piece of edible gold leaf for an elegant presentation.
