Chocolate Strawberry Cheesecake (No-Bake Semi-Spheres)

Ingredients

• 160 g Milk chocolate (divided (80g for shells, 80g for sealing))
• 175 g Philadelphia cream cheese
• 150 ml Heavy cream (heavy cream)
• 25 g Powdered sugar (adjust to taste)
• Vanilla extract (a few drops)
• 4.5 Fresh strawberries (4–5 berries, finely diced)
• 4 McVitie’s biscuits (or similar digestive biscuits)

Steps

1. 1

   Melt 80 g of the milk chocolate using a double boiler or microwave.

2. 2

   Coat a silicone semi-sphere mold with the melted chocolate using a brush or spoon. Ensure the sides are well-covered.

3. 3

   Place the mold in the refrigerator for 10–15 minutes until the chocolate has set. If desired, apply a second layer of chocolate for a stronger shell.

4. 4

   In a mixing bowl, combine 175 g Philadelphia cream cheese, 150 ml heavy cream, 25 g powdered sugar, and a few drops of vanilla extract.

5. 5

   Mix with an electric mixer until a thick, stable cream forms.

6. 6

   Fill the chilled chocolate shells with the prepared cheesecake cream.

7. 7

   Finely dice the fresh strawberries and press them into the cream inside each mold.

8. 8

   Place one McVitie’s biscuit on top of the cream in each semi-sphere to act as the base.

9. 9

   Melt the remaining 80 g of milk chocolate.

10. 10

    Pour the melted chocolate over the biscuits to seal the spheres. Level the surface with a spatula.

11. 11

    Refrigerate for 20–30 minutes until completely firm. Once well-chilled, carefully remove from the mold and serve.

Notes

You can adjust the powdered sugar quantity to your preference. Ensure the chocolate shells are fully set before adding the cream to prevent melting.

Nutrition per serving

• cheesecake
• no-bake
• dessert
• strawberry
• chocolate
• vegetarian
• individual portions