Prepare the crust as directed. Press the crust into the bottom of the 12 baking cups (is easier to put the cups on muffin pans). Set aside.
Prepare the cheesecake as directed. Separate 2 Tbsp. of mixture. On the remaining mixture, add 1/2 of the strawberry topping, beating on medium speed until well mixed.
Melt the white chocolate with 1 Tbsp. butter for 50 seconds on microwave safe dish. Mix until the chocolate is completed melted. Add the 2 Tbsp. of the cheesecake mixture you separated. Mix well.
Put 1 Tbsp. of the white chocolate mixture into the 12 baking cups. Top with the cheesecake mixture.
Refrigerate for 1 hour or until firm. Top with remaining strawberry topping for garnishing. Enjoy!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.