Dubai Chocolate Strawberry Cups (Print version)

Mini chocolate cups with a creamy filling and fresh strawberry topping for a luxurious dessert experience.

# 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 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 Steps:

01 - Line a 12-cup mini muffin tin with paper liners.
02 - In a bowl, combine crushed chocolate biscuits with melted butter until evenly mixed.
03 - Distribute biscuit mixture evenly among liners, pressing firmly to create a compact 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 creamy and fully incorporated.
05 - Distribute cheesecake filling onto each chilled base using a spoon or piping bag, smoothing the surface level.
06 - Refrigerate for a minimum of 2 hours until the filling is completely set.
07 - Place one strawberry half on each mini cheesecake and drizzle with melted dark chocolate.
08 - Sprinkle chopped pistachios on each cup and apply edible gold leaf if desired for a luxurious presentation.

# Tips from the pros:

01 -
  • They look absolutely stunning on a plate, but take just 25 minutes of active work—the chilling does the heavy lifting for you.
  • No fancy equipment needed beyond what's probably hiding in your kitchen right now, yet they taste like they came from a five-star dessert bar.
02 -
  • Your cream cheese absolutely must be at room temperature before beating, or you'll spend forever chasing lumps that refuse to disappear.
  • Don't skip the initial fridge time for the biscuit base—it gives the structure integrity and prevents the filling from sinking or shifting.
03 -
  • Keep your melted chocolate at a pourable consistency by warming it gently in short bursts—overheated chocolate becomes grainy and temperamental.
  • If you don't have paper liners, you can use small silicone muffin cups, which actually make unmolding even easier and look elegant without any wrapper.
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