Ingredients:

  • 1.5 cups (180g) chocolate sandwich cookie crumbs
  • 3 tbsp (42g) unsalted butter, melted
  • 1 pinch salt
  • 12 oz (340g) full-fat cream cheese, softened
  • 0.5 cup (60g) powdered sugar, sifted
  • 0.25 cup (25g) unsweetened cocoa powder, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 0.5 cup (120ml) heavy whipping cream, cold
  • 4 oz (113g) semi-sweet chocolate, melted and cooled
  • 12 large fresh strawberries, hulled
  • 2 tbsp seedless strawberry jam

Instructions:

  1. Combine chocolate cookie crumbs, melted butter, and a pinch of salt. Press 1.5 tablespoons of the mixture into the bottom of 12 lined muffin cups.
  2. Melt the semi-sweet chocolate in 20-second intervals in the microwave until smooth. Let it cool to room temperature.
  3. In a large bowl, beat the softened cream cheese until smooth. Add the sifted powdered sugar and cocoa powder, mixing until fully combined.
  4. Fold the melted chocolate and vanilla extract into the cream cheese mixture until uniform.
  5. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture.
  6. Pipe or spoon the filling into the prepared crusts. Smooth the tops with a spatula.
  7. Refrigerate the cheesecake cups for at least 3 hours or until firm.
  8. Before serving, top each cup with a fresh strawberry. Optionally, brush with warmed strawberry jam for a glossy finish.