Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs and melted butter in a bowl until thoroughly combined.
- Press the crust mixture firmly into cupcake liners.
- Bake the crusts for 8-10 minutes until golden brown, then let them cool completely.
- Melt the white chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth.
- Beat cream cheese and powdered sugar until creamy, then add melted white chocolate and vanilla extract, mixing well.
- Whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
- Spoon or pipe the cheesecake filling into each cooled crust and top with chopped strawberries.
- Refrigerate the cups for at least two hours before serving.
Nutrition
Notes
For best results, ensure cream cheese is fully softened and handle white chocolate carefully to avoid over-melting.