Mini dessert cups featuring chocolate bases, creamy filling, and fresh strawberry topping with a touch of luxury.
# Ingredient List:
→ Base
01 - 5.3 oz chocolate digestive biscuits, crushed
02 - 1.8 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 lemon juice
→ Topping
08 - 12 fresh strawberries, hulled and halved
09 - 1.8 oz dark chocolate, melted
10 - 1 tablespoon pistachios, finely chopped
11 - Edible gold leaf, optional
# How-To Steps:
01 - Line a 12-cup mini muffin tin with paper liners.
02 - Combine crushed chocolate biscuits with melted butter in a bowl, mixing until thoroughly combined.
03 - Distribute mixture evenly among liners, pressing firmly to create an even base. Refrigerate for 10 minutes until set.
04 - Beat softened cream cheese until smooth. Add heavy cream, powdered sugar, vanilla extract, and lemon juice. Continue beating until the mixture reaches a creamy, well-combined consistency.
05 - Spoon or pipe cheesecake filling onto each chilled base, smoothing the tops evenly.
06 - Refrigerate for at least 2 hours, or until the cheesecake filling is completely set.
07 - Top each mini cheesecake with a strawberry half before serving.
08 - Drizzle melted dark chocolate over strawberries. Garnish with chopped pistachios and edible gold leaf if desired.
