Digestive Biscuits (1 cup)
Butter (3 Tbsp)
Salt (1/8 tsp)
together until it turns into a wet, sandy texture.
Prepare 12-cupcake pan with liners. Divide the biscuit mixture into 12 parts, about one tablespoon for each cupcake. Press mixture down firmly using your hands. Set aside.
Preheat oven to 150 degrees C (300 degrees F).
Cream Cheese (1 1/2 cups)
until smooth on medium low. You don't want to cream until fluffy as it will rise and crack.
Caster Sugar (1/2 cup)
and mix on low until combined.
Vanilla Extract (1 tsp)
and mix until well blended.
Unsalted Butter (3 1/2 Tbsp)
All-Purpose Flour (1 Tbsp)
. Mix until well combined.
Transfer into your cupcake pan with base. Drop the pan a few times to raise the air bubbles.
Bake it in the oven for about 18 to 22 minutes.
Let it cool completely and put it in the fridge to further cooling.
Remove the paper liners and drizzle
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (1/4 cup)
using a piping bag.
Fresh Strawberries (6)
. Serve and enjoy!