Step 1

Line the cavities of your muffin pan with muffin cases.

Step 2

Melt the butter in the microwave, then let it cool slightly while preparing the biscuit crumbs.

Step 3

Biscuit crumbs can be made in a food processor or by using a zip bag and rolling pin. Mix crumbs with warm but not hot butter and a pinch of salt until it comes together.

Step 4

If the mixture is too runny, place it in the fridge for a few minutes until it sets a bit. Then, line 12 muffin cases with the mixture, and with the help of a teaspoon, press it flat evenly and tightly.

Step 5

Once the crust is evenly distributed, place it into the freezer for 15 minutes while preparing the filling.

Step 6

For the filling, whip full-fat Philadephia cream cheese, very cold 36% heavy cream, and sifted powdered sugar for 2-3 minutes until light and fluffy then whip in the vanilla.

Step 7

Once the cheesecake crust is well frozen, fill it with the cream cheese layer one by one then smooth the top and set it aside in the fridge for 2 hours.

Step 8

Prepare the strawberry compote by cooking strawberries, sugar, and lemon juice together for 15-20 minutes or until the mixture slightly thickens. Let it completely cool then decorate with about one tablespoon of each mini cheesecake just before serving.

Step 9

Any leftover cheesecake bites can be stored refrigerated for 2-3 days.