Prep Time::20 mins
Freeze Time:: 1 hr 30 mins
Stand Time::10 mins
Total Time:: 2 hrs
Servings::24
Yield::24 bites
Ingredients
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Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup white sugar
Filling:
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup heavy whipping cream
1/4 cup strawberry jelly
¼ cup white chocolate candy melts
Directions
Dotdash Meredith Food Studios
Mix together graham cracker crumbs, butter, and sugar for crust in a bowl until well incorporated and crumbly.
Press 1 tablespoon of graham cracker crust mixture into the bottom of each well in two 12-well silicone ice cube trays. Tamper the filling down into an even layer at the bottom of each well (you can use the handle end of a wooden spoon or rubber spatula to help here). Place trays in the freezer while you prepare the filling.
Beat cream cheese, powdered sugar, vanilla extract, and salt in a large bowl with an electric mixer until smooth and thoroughly combined.
Beat cold cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form, 2 to 3 minutes. Gently fold whipped cream into cream cheese mixture until smooth.
Remove ice cube trays from the freezer. Fill each ice cube well with the cream cheese mixture until the filling is flush with the top of the tray, about 2 tablespoons. Smooth the tops with a rubber spatula so they are even and smooth. Freeze until firm, about 1.5 hours.
Gently pushing from the bottom, carefully remove each mini cheesecake from the wells. Using a small spoon, scoop a vertical well down the center of each bite, removing about 1 teaspoon of filling.
Add strawberry jelly to a small plastic bag or piping bag, and cut a ⅛-inch opening in the corner. Carefully pipe the strawberry filling into the vertical wells on each bite.
In a microwave safe bowl, melt white chocolate in 10 second intervals until smooth. Using a spoon, drizzle white chocolate in stripes across bars. Allow to set for 10 minutes in fridge. Serve cold.
Dotdash Meredith Food Studios