# 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 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
# Cooking 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 - Divide the biscuit mixture evenly among the lined cups, pressing firmly to form a compact base. Refrigerate for 10 minutes to set.
04 - In a mixing bowl, beat softened cream cheese until smooth. Add heavy cream, powdered sugar, vanilla extract, and lemon juice. Continue beating until the mixture is creamy and fully combined.
05 - Spoon or pipe the cheesecake filling onto each chilled base, smoothing the tops to create an even surface.
06 - Refrigerate for at least 2 hours, or until the filling is completely set.
07 - Top each mini cheesecake with a strawberry half and drizzle with melted dark chocolate.
08 - Garnish each cup with chopped pistachios and a small piece of edible gold leaf if desired. Serve immediately.
