# Ingredient List:
→ 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:
01 - Line a 12-cup mini muffin tin with paper liners.
02 - Combine crushed chocolate digestive biscuits with melted butter in a bowl, stirring until evenly moistened.
03 - Divide the biscuit mixture evenly among the lined cups, pressing firmly to form a compact base layer. Refrigerate for 10 minutes until firm.
04 - Beat softened cream cheese until smooth and lump-free. Gradually add heavy cream, powdered sugar, vanilla extract, and lemon juice, beating continuously until the filling reaches a creamy, homogeneous consistency.
05 - Distribute the cheesecake filling evenly among the chilled bases using a spoon or piping bag, leveling the surface of each portion.
06 - Refrigerate the filled cups for a minimum of 2 hours, or until the filling is completely set and firm to the touch.
07 - Top each mini cheesecake with a strawberry half and drizzle with melted dark chocolate in a decorative pattern.
08 - Sprinkle finely chopped pistachios over each cup and place a small piece of edible gold leaf on top for an elegant presentation.
