🧁 Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp melted butter
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup sour cream or Greek yogurt
- 8–10 fresh strawberries, chopped finely
For the topping:
- 1/2 cup white chocolate chips or melting wafers
- Extra chopped strawberries for garnish (optional)
👩🍳 Instructions
- Prepare the crust:
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottoms of mini cupcake liners or a silicone mini muffin pan.
- Place in the freezer for 10 minutes to set.
- Make the cheesecake filling:
- Beat softened cream cheese until smooth.
- Add powdered sugar, vanilla, and sour cream (or Greek yogurt). Mix until creamy.
- Fold in the finely chopped strawberries.
- Assemble the bites:
- Spoon the cheesecake mixture over the chilled crusts. Smooth the tops.
- Refrigerate for at least 2 hours or until firm (or freeze for 45–60 minutes for quicker results).
- Drizzle with white chocolate:
- Melt white chocolate chips in the microwave in 20-second intervals, stirring until smooth.
- Drizzle over the chilled cheesecake bites using a spoon or piping bag.
- Serve:
- Garnish with more chopped strawberries if desired.
- Keep chilled until ready to serve.
Let me know if you want a no-bake version or a keto-friendly twist!