• If you're using a silicone muffin tray, you do not have to line it with muffin papers. If you are using a metal muffin tin, line 9 of the holes with muffin papers.

For the base

• In a large bowl, use a fork to mix together the graham cracker crumbs and sugar.
• Pour in the butter and continue to mix with the fork until all of the crumbs are coated with the butter.
• Divide the crumbs between the muffin tray or tin and press down with the back of spoon until they are tightly packed.
• Place in the fridge while you make the filling.

For the cheesecake filling

• Using either a stand mixer or handheld mixer, whip the heavy cream until it holds stiff peaks. Transfer to a bowl and keep it cold in the fridge until you're ready to use it.
• Next, use the stand mixer or handheld mixer to whip together the cream cheese, powdered sugar, and melted white chocolate. Keep mixing until everything is smooth.
• Add one-third of the whipped heavy cream to the cream cheese mixture and continue whipping until everything is combined.

Assemble the mini cheesecakes

• Remove the muffin tray or tin from the fridge and use a spoon or ice cream scoop to place the whipped cheesecake filling on top of each graham cracker base. Make sure to fill them to the top.
• Level off the filling with a knife or offset spatula so you have a flat surface and place the muffin tray/tin into the fridge for 20 minutes.

Decorate the cheesecakes

• Remove the mini white chocolate cheesecakes from the freezer and lift them out of the muffin tray or tin.
• Pipe or dollop on the remaining whipped cream and decorate with berries of your choice.