Combine the graham cracker crumbs and granulated sugar in a mixing bowl. Add the melted butter and mix until evenly coated and crumbly. Press approximately one tablespoon of the mixture into the bottom of each mini muffin mold or silicone cup to form a compact crust.
1 1/2 cups Graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter
Bake the crusts in a preheated oven at 350°F (175°C) for 8-10 minutes until they are golden and fragrant. Remove from oven and allow to cool completely in the molds to set.
In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, and continue beating until well combined and fluffy.
16 oz cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
Spoon or pipe the cheesecake filling over the cooled crusts, dividing evenly. Smooth the tops with a small spatula or the back of a spoon. Place the filled molds on a baking sheet.
Chill the assembled cheesecake bites in the refrigerator for at least 2 hours until set and slightly firm to the touch. The filling should be creamy and hold its shape.
Meanwhile, prepare the strawberry topping by tossing sliced strawberries with honey or simple syrup. Allow to macerate for 10 minutes until slightly softened and fragrant.
1 cup fresh strawberries, 2 tablespoons honey or simple syrup
Once the cheesecake bites are fully chilled, carefully remove them from the molds. Top each with a spoonful of the macerated strawberries, allowing the juices to drizzle over the sides for an appealing presentation.
1 cup fresh strawberries
