No-Bake Cheesecake Bites

Line the cavities of your muffin pan with muffin cases.
Melt the butter in the microwave, then let it cool slightly while preparing the biscuit crumbs.
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.
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.
Once the crust is evenly distributed, place it into the freezer for 15 minutes while preparing the filling.

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.
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.

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

Freeze the crust for at least 15 minutes before adding the cream cheese filling.
No need to use thickener in the filling; the cream cheese and heavy cream will create a mousse-like consistency that will set in the fridge, however, make sure to let it rest for a minimum of 2 hours to set.
Apply the strawberry compote topping shortly before serving these cheesecake bites. Alternatively, top the mini cheesecakes with melted chocolate, Nutella, fresh fruits, caramel sauce, lemon curd, etc.