Ingredients

• 1.25 cups graham cracker crumbs
• 6 tablespoons unsalted butter , melted
• 0.25 cups white sugar

Instructions

1. 1 Mix together graham cracker crumbs, butter, and sugar for crust in a bowl until well incorporated and crumbly.
2. 2 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.
3. 3 Beat cream cheese, powdered sugar, vanilla extract, and salt in a large bowl with an electric mixer until smooth and thoroughly combined.
4. 4 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.
5. 5 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.
6. 6 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.
7. 7 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.
8. 8 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.

Nutrition per serving