Ingredients
1 Graham Cracker Crust Recipe (see below)
225 g cream cheese, softened
120 g powdered sugar
1 tsp vanilla extract
¼ tsp kosher salt
240 ml heavy whipping cream
60 g strawberry jelly
60 g white chocolate candy melts
Directions
Step 1
In a bowl, mix graham cracker crumbs, butter, and sugar until well combined and crumbly for the crust.
Step 2
Press 1 tablespoon of the crust mixture into each well of two 12-well silicone ice cube trays. Use a wooden spoon or rubber spatula to press the mixture down evenly. Place the trays in the freezer while preparing the filling.
Step 3
In a large bowl, beat cream cheese, powdered sugar, vanilla extract, and salt with an electric mixer until smooth and thoroughly combined.
Step 4
In a chilled glass or metal bowl, beat cold cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.
Step 5
Remove the ice cube trays from the freezer. Fill each well with the cream cheese mixture until flush with the top of the tray, about 2 tablespoons. Smooth the tops with a rubber spatula, then freeze until firm, about 1.5 hours.
Step 6
Carefully remove each mini cheesecake from the wells by gently pushing from the bottom. Use a small spoon to scoop a vertical well down the center of each bite, removing about 1 teaspoon of filling.
Step 7
Place strawberry jelly in 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.
Step 8
In a microwave-safe bowl, melt white chocolate in 10-second intervals until smooth. Use a spoon to drizzle white chocolate in stripes across the bars. Allow to set for 10 minutes in the fridge. Serve cold.