# 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
# Steps:
01 - Combine crushed chocolate biscuits with melted butter in a bowl until well incorporated. Distribute mixture evenly among serving cups, pressing gently to compact and form an even base layer.
02 - Beat softened cream cheese and powdered sugar together until smooth and creamy. In a separate bowl, whip cold heavy cream with vanilla extract to soft peaks. Gently fold whipped cream into cream cheese mixture until fully incorporated and light in texture.
03 - Spoon or pipe cheesecake filling over biscuit bases in serving cups, smoothing the surface to create an even layer.
04 - Toss sliced strawberries with sugar if desired and rest for 10 minutes to release juices. Distribute macerated strawberries evenly over cheesecake filling in each cup.
05 - Heat heavy cream until it begins to simmer. Pour over chopped dark chocolate and let rest for 1 minute without stirring. Stir until smooth and glossy. Allow ganache to cool slightly, then spoon a thin layer over strawberries in each cup.
06 - Refrigerate assembled cups for a minimum of 2 hours until filling sets completely and flavors meld.
07 - Top each cup with a whole strawberry, dark chocolate shavings, and crushed pistachios if desired before serving.
