Chocolate Strawberry Cheesecake Surprise
These indulgent chocolate strawberry cheesecakes are simply delightful. The velvety cheesecake hides a chocolate covered surprise, sitting on a yummy buttery biscuit base.
Whether you are hosting a party or wish to create a simple masterpiece for your family, everyone is sure to be coming back for more of these little delights.
The way the strawberries are hidden within the sweet cream cheese will be sure to create the element of surprise as your diners tuck in.
Our recipe costs just £4.90 to make 12 of these desserts. With no baking required, what more of an excuse do you need?
A note from the chef
In order to create these desserts, you will need a deep muffin tin or desert pan. We used this 3″x1.75″ 12 piece cup desert pan from Amazon. You will need to hide the strawberries in the creamy topping so a deeper tin is ideal.
To keep the circular shape of the dessert and to hold the toppings together, we used this 6cm x 10m cake collar. This will also help to keep the dessert together when removing from the tray.
Chocolate strawberry cheesecake Ingredients:
- 100g Butter
- 250g Digestive Biscuits
- 3tbsp Caster Sugar
- 12 Large Strawberries
- 300g Dark Chocolate
- 400ml Double Cream
- 800g Cream Cheese
- 250g Icing Sugar
- Pinch of Salt
- 2tsp Vanilla Extract
Chocolate strawberry cheesecake Method:
- Melt the Butter.
- Crush or blend Digestive biscuits until they turn to a crumb texture.
- Add caster sugar and the melted butter to the biscuit crumb and mix well.
- Evenly distribute the biscuit mix to the dessert pan, press the crumb down firmly to the base of the pan and chill in the fridge.
- Remove the crown from the strawberries and line a baking tray with greaseproof paper.
- Break the dark chocolate up in a bowl. Heat 100ml of the double cream and mix together with the chocolate to make a ganache.
- Skewer the strawberries and coat each one generously in the ganache.
- Place the strawberries into the fridge to chill and set.
- Whisk the cream cheese into a smooth velvety consistency.
- Sieve the icing sugar into the cream cheese removing any lumps, add a pinch of salt, vanilla extract and whisk together well.
- Add the rest of the double cream and fold together with a spoon until mixed well.
- Place the chocolate covered strawberries into the centre of each biscuit base on the pudding tin.
- Use the cake collar to cover the inside of each tray compartment.
- Spoon in the cheesecake mix.
- Chill in the fridge for at least 4 hours, ideally overnight.
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