Chilled cups with chocolate biscuit base, creamy filling, and fresh strawberries in a luscious dessert.
# What You Need:
→ Base
01 - 5.3 oz chocolate digestive biscuits or chocolate graham crackers, crushed
02 - 1.8 oz unsalted butter, melted
→ Cheesecake Filling
03 - 8.8 oz cream cheese, softened
04 - 2.8 oz powdered sugar
05 - 6.8 fl oz heavy cream, cold
06 - 1 teaspoon vanilla extract
→ Strawberry Layer
07 - 7 oz fresh strawberries, hulled and sliced
08 - 1 tablespoon sugar, optional for macerating
→ Chocolate Ganache
09 - 2.8 oz dark chocolate, chopped
10 - 2.7 fl oz heavy cream
→ Garnish
11 - 6 whole strawberries
12 - Dark chocolate shavings, optional
13 - Crushed pistachios, optional
# How to Cook:
01 - Combine crushed chocolate biscuits with melted butter in a bowl until evenly moistened. Divide mixture equally among six serving cups and press gently to form compact base layer.
02 - Beat softened cream cheese and powdered sugar until smooth. In separate bowl, whip cold heavy cream with vanilla extract to soft peaks. Gently fold whipped cream into cream cheese mixture until fully combined and creamy throughout.
03 - Spoon or pipe prepared cheesecake filling evenly over biscuit bases in cups, smoothing tops to create uniform surface.
04 - Toss sliced strawberries with optional sugar and set aside for 10 minutes to release juices. Distribute macerated strawberries evenly over cheesecake layer in each cup.
05 - Heat heavy cream just until simmering. Pour over chopped dark chocolate and allow to sit 1 minute without stirring. Stir until smooth and glossy. Cool slightly, then spoon thin ganache layer over strawberries in each cup.
06 - Refrigerate assembled cups for minimum 2 hours until ganache and filling set completely.
07 - Top each cup with whole strawberry, dark chocolate shavings, and crushed pistachios if desired before serving.
