White Chocolate Strawberry Cheesecake Bites
A decadent dessert featuring creamy cheesecake, fresh strawberries, and a drizzle of white chocolate, perfect for any occasion.
Ingredients
For the crust
- 1 cup graham cracker crumbs Can be substituted with crushed Oreos or gluten-free cookies.
- ¼ cup butter, melted Coconut oil can be used as a dairy-free alternative.
For the cheesecake filling
- 1 cup cream cheese, softened Can be substituted with mascarpone or a dairy-free alternative.
- ½ cup powdered sugar Coconut sugar or a sugar-free product can be used instead.
- ½ cup white chocolate, melted Extra for drizzling on top.
- ½ cup fresh strawberries, diced Fresh seasonal fruits can be used.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of mini muffin tins.
- In another bowl, combine cream cheese, powdered sugar, melted white chocolate, vanilla extract, and diced strawberries. Blend until smooth.
- Fill each muffin cup with the cream cheese mixture, leaving a little space at the top.
Baking
- Place the muffin tin in the preheated oven and bake for 15 minutes.
- Remove the muffin tin and allow it to cool slightly.
Chilling and Serving
- Drizzle the extra melted white chocolate over each cheesecake bite.
- Place in the refrigerator for at least 2 hours to set fully.
- Remove from the muffin tin and serve chilled.
Notes
To maintain freshness, store in an airtight container in the refrigerator for 5-7 days. They can also be frozen for 2-3 months. Substitute fruits based on season for variety.