Mini desserts with chocolate base, creamy filling, and fresh strawberries—perfect for elegant occasions.
# What You'll Need:
→ 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 fresh 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 for garnish
# How To Make It:
01 - Line a 12-cup mini muffin tin with paper liners, ensuring even placement.
02 - Combine crushed chocolate digestive biscuits with melted butter in a bowl until mixture resembles wet sand.
03 - Distribute biscuit mixture evenly among liners and press firmly with the back of a spoon to compact. Refrigerate for 10 minutes until set.
04 - Beat softened cream cheese until smooth using an electric mixer. Gradually add heavy cream, powdered sugar, vanilla extract, and lemon juice. Continue beating until creamy and fully combined with no lumps.
05 - Spoon or pipe cheesecake filling onto each chilled base, distributing equally. Smooth the tops with a spatula or back of spoon.
06 - Refrigerate for at least 2 hours, or until filling is completely set and firm to the touch.
07 - Top each mini cheesecake with one strawberry half. Drizzle melted dark chocolate over the strawberry using a fork or squeeze bottle.
08 - Sprinkle finely chopped pistachios and position a small piece of edible gold leaf on each cup for decoration. Serve immediately or keep chilled.
