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Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
In a small bowl, mix graham cracker crumbs with melted butter. Press about 1 tablespoon of the mixture into each muffin liner to create a firm base.
In a large bowl, beat cream cheese, sugar, and vanilla until smooth and fluffy.
Gradually mix in melted white chocolate and heavy cream. Beat until the mixture is creamy and well combined.
Spoon the filling evenly over each crust and smooth the tops with a spoon.
Bake for 15–18 minutes, or until edges are set and centers are slightly jiggly.
Cool completely at room temperature, then refrigerate for at least 2 hours until firm.
Once chilled, top each cheesecake with a kiwi slice and a drizzle of white chocolate ganache (optional).
Serve chilled.
Serving and Storage Tips:
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