Chocolate Strawberry Cheesecake (No-Bake Domes)

Ingredients

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

Steps

1. 1

   Melt 80 g of the milk chocolate.

2. 2

   Using a brush or spoon, coat the inside of a semi-sphere mold with the melted chocolate.

3. 3

   Place the mold in the refrigerator for 10–15 minutes until the chocolate has set.

4. 4

   If desired, apply a second layer of chocolate to make the shell stronger and refrigerate again.

5. 5

   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.

6. 6

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

7. 7

   Fill the chilled chocolate shells with the prepared cheesecake cream.

8. 8

   Dice the strawberries into small cubes and press them into the cream inside each shell.

9. 9

   Place one biscuit on top of the cream in each mold (4 biscuits for 4 shells).

10. 10

    Melt the remaining 80 g of milk chocolate.

11. 11

    Pour the melted chocolate over the biscuits to seal the domes.

12. 12

    Smooth the surface and place back in the refrigerator for 20–30 minutes to set completely.

13. 13

    Once well-chilled, carefully remove from the mold and serve.

Notes

You can adjust the powdered sugar quantity to your preferred level of sweetness. Ensure the chocolate is fully set before adding the cream to prevent melting.

Nutrition per serving

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