1 cup graham cracker crumbs 3 tablespoons unsalted butter, melted For the Cheesecake Filling:
8 oz cream cheese, softened 1/4 cup granulated sugar 1 large egg 1/2 teaspoon vanilla extract 1/4 cup melted white chocolate For the Strawberry Glaze:
1/2 cup fresh strawberries, diced 2 tablespoons granulated sugar 1 teaspoon lemon juice Directions:
Preheat the oven to 325°F (160°C). Line a mini muffin pan with paper liners or lightly grease it. In a bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press about 1 teaspoon of the mixture into the bottom of each mini muffin cup. Set aside. In another bowl, beat the cream cheese and sugar together until smooth. Add the egg, vanilla extract, and melted white chocolate, mixing until well combined. Spoon the cheesecake batter over the prepared crusts, filling each cup nearly to the top. Bake for 12–15 minutes, or until the edges are set and the centers are slightly jiggly. Allow the bites to cool to room temperature, then refrigerate for at least 2 hours. To prepare the strawberry glaze, combine the diced strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until the mixture thickens slightly. Let cool completely. Once the cheesecake bites are chilled, top each with a small dollop of the strawberry glaze. Serve cold. Prep Time: 20 minutes | Cooking Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 35 minutes
