7. Fill the Cups: Pour the cheesecake mixture over the cooled crust in each muffin cup.
8. Bake the Cheesecakes: Put the tin back in the oven and bake for about 15 minutes or until set.
9. Cool Down: Let the cheesecakes cool completely at room temperature, then refrigerate for at least 2 hours.
10. Prepare Strawberry Topping: Mix sliced strawberries with honey in a bowl and let it sit for a few minutes.
11. Serve: Once chilled, pop the mini cheesecakes out of the tin and top each with the strawberry mixture.
Enjoy your delightful Mini Strawberry Crunch Cheesecake Bites! Perfect for a sweet treat at any gathering! 
