Mini Strawberry and Chocolate Cheesecakes
Indulge in these irresistible Mini Strawberry and Chocolate Cheesecakes – the perfect treat combining rich chocolate, creamy cheesecake, and fresh strawberries.
Nutrition
Calories: 238kcalCarbohydrates: 14gProtein: 3.5gFat: 19gSaturated Fat: 11gSodium: 90mgSugar: 9g
Ingredients
- 120 g crushed digestive biscuits I used gluten-free ones
- 50 g melted butter
- 300 g full fat cream cheese
- 200 ml double cream
- 1 egg
- 1 yolk
- 75 g white chocolate
- 50 g dark chocolate
- 9 strawberries
Instructions
- Preheat the oven to 150C and line a cupcake tin with paper cupcake cases.
- In a bowl, mix together the crushed biscuits and melted butter until sand-like in texture.
- Use a teaspoon to transfer small amounts of the biscuit mixture into each case. Use your fingers to press each base down.
- Make the topping by mixing together the cream cheese and double cream.
- Beat in the whole egg and yolk.
- Melt the white chocolate and stir into the cream mixture. Set aside.
- Finely chop 3 of the strawberries and layer some of the small pieces over each biscuit base.
- Top each one with a generous amount of the cream topping, almost to the tops of the cases.
- Bake for about 20 minutes, until just starting to brown at the edges, but still slightly wobbly in the centre.
- Turn oven off and crack the door open - leave to cool for about 10 mins.
- Turn out onto a wire rack and leave to cool completely.
- Melt the dark chocolate and halve the remaining strawberries.
- Use a piping bag to pipe chocolate patterns onto the cheesecakes and attach a strawberry half to each.
- Chill the cheesecakes in their cases in the fridge for several hours or overnight.
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