Dubai Chocolate Strawberry Cups (Print View)

Layers of chocolate, creamy filling, and fresh strawberries served in convenient cups.

# What You’ll Need:

→ Base

01 - 5.3 oz chocolate digestive biscuits or chocolate graham crackers, crushed
02 - 1.8 oz unsalted butter, melted

→ Cheesecake Filling

03 - 8.8 oz cream cheese, softened
04 - 2.8 oz powdered sugar
05 - 6.8 fl oz heavy cream, cold
06 - 1 teaspoon vanilla extract

→ Strawberry Layer

07 - 7 oz fresh strawberries, hulled and sliced
08 - 1 tablespoon sugar, optional for macerating

→ Chocolate Ganache

09 - 2.8 oz dark chocolate, chopped
10 - 2.7 fl oz heavy cream

→ Garnish

11 - 6 whole strawberries
12 - Dark chocolate shavings, optional
13 - Crushed pistachios, optional

# Directions:

01 - Combine crushed chocolate biscuits with melted butter in a mixing bowl until evenly moistened. Divide mixture equally among six serving cups and press gently to create compact bases.
02 - Beat softened cream cheese and powdered sugar together until smooth. In a separate bowl, whip cold heavy cream with vanilla extract to soft peaks. Gently fold whipped cream into cream cheese mixture until uniform and creamy.
03 - Distribute cheesecake filling evenly over biscuit bases in each cup, using a spatula to smooth the surfaces.
04 - Toss sliced strawberries with 1 tablespoon sugar if desired and allow to rest for 10 minutes to release natural juices. Layer macerated strawberries evenly over cheesecake filling in each cup.
05 - Heat heavy cream in a small saucepan until steaming. Pour over chopped dark chocolate and let sit undisturbed for 1 minute, then stir until smooth and glossy. Allow ganache to cool slightly before spooning a thin layer over strawberries in each cup.
06 - Refrigerate assembled cups for at least 2 hours until ganache and filling are completely set.
07 - Top each cup with a whole strawberry, dark chocolate shavings, and crushed pistachios if desired before serving.

# Expert Advice:

01 -
  • No oven required, which means your kitchen stays cool and your stress stays lower.
  • Comes together in under 30 minutes of actual work, then patience does the heavy lifting in your fridge.
  • Individual cups mean no slicing drama and everyone gets a perfectly portioned moment of indulgence.
02 -
  • Folding the whipped cream into cream cheese is not the time to be aggressive, otherwise you'll deflate all the air you just worked into it and lose the light texture that makes these special.
  • Cold strawberries on warm ganache can cause condensation, so let the chocolate cool for at least five minutes before layering or your berries will weep into the filling.
03 -
  • Keep everything cold until the very last step because these cups stay sturdier when they've had a proper chill in the refrigerator.
  • Use a light hand when pressing the biscuit base into the cups or you'll compress all the air out and create a dense, hard layer instead of a crispy one.
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