Ingredients:

  • 200g chocolate sandwich cookies (approx. 20 cookies)
  • 56g unsalted butter, melted
  • 1 pinch salt
  • 450g full-fat cream cheese, room temperature
  • 120g powdered sugar, sifted
  • 45g unsweetened cocoa powder
  • 240ml heavy whipping cream, cold
  • 1 tsp vanilla extract
  • 90g semi-sweet chocolate, melted and cooled
  • 14 medium fresh strawberries, hulled and sliced

Instructions:

  1. Pulse chocolate cookies in a food processor until fine crumbs form. Stir in melted butter and a pinch of salt until the mixture resembles wet sand.
  2. Distribute the crumbs evenly into a lined 12-14 slot muffin tin. Press firmly into the bottom of each liner and freeze for 10 minutes to set.
  3. In a chilled bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
  4. In a separate large bowl, beat the room-temperature cream cheese until smooth. Sift in the powdered sugar and cocoa powder; mix until well combined.
  5. Pour in the melted semi-sweet chocolate and vanilla extract, beating on low speed until just incorporated.
  6. Gently fold the whipped cream into the chocolate cream cheese mixture using a spatula to maintain a light, airy texture.
  7. Pipe or spoon the filling into the chilled crusts. Refrigerate for at least 4 hours or until firm.
  8. Just before serving, top each cheesecake cup with fresh strawberry slices and optional chocolate shavings.