Dubai chocolate strawberry cups (Print Version)

Layers of chocolate biscuit, creamy filling, and fresh strawberries combine in chilled cup servings.

# What You'll Need:

→ Base

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

→ Cheesecake Filling

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

→ Strawberry Layer

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

→ Chocolate Ganache

09 - 2.8 ounces dark chocolate, chopped
10 - 2.7 fluid ounces heavy cream

→ Garnish

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

# How to Make It:

01 - In a bowl, combine crushed chocolate biscuits with melted butter until well incorporated. Distribute the mixture evenly among 6 serving cups, pressing gently to create a compact foundation.
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, then gently fold into the cream cheese mixture until fully blended and airy.
03 - Spoon or pipe the cheesecake filling over the biscuit bases in each cup, leveling the tops with a spatula.
04 - Toss sliced strawberries with 1 tablespoon sugar if desired and allow to rest for 10 minutes. Distribute the macerated strawberries evenly over the cheesecake filling in each cup.
05 - Heat heavy cream until it reaches a gentle simmer. Pour over chopped chocolate and let sit undisturbed for 1 minute, then stir until smooth and glossy. Allow to cool slightly before spooning a thin layer over the strawberries in each cup.
06 - Refrigerate the assembled cups for a minimum of 2 hours until the layers are fully set.
07 - Top each cup with a whole strawberry, dark chocolate shavings, and crushed pistachios if desired before serving.

# Additional Tips::

01 -
  • No baking required, just mixing and chilling, which means you can make these while dinner is still happening.
  • Each cup is a complete dessert journey—the crunch of chocolate biscuits, the cloud of cheesecake, the burst of fresh strawberry, and that silky ganache finish.
  • They look absolutely stunning when you hand someone a glass, and they taste like you spent hours in a pastry kitchen.
02 -
  • Don't skip letting the cream cheese and sugar beat together—those 2 minutes of mixing make the difference between creamy and grainy, and there's no fixing it once it's set.
  • The ganache must cool slightly before going on top, or it will sink into the cheesecake filling and you'll lose the pretty layers you worked to create.
03 -
  • If your cream cheese is too cold, run the bowl under warm water for 30 seconds while stirring, or it will never reach that smooth, spreadable state no matter how hard you beat it.
  • Whip your heavy cream in a metal bowl chilled in the freezer for a few minutes—cold equipment means faster whipping and better, more stable peaks.
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