Prepare the crust by combining strawberry crunch topping with melted butter in a bowl.

Press the mixture firmly into the bottom of a silicone cupcake tray to form the crust layer.

In a mixing bowl, whip the cream cheese using a hand mixer until smooth.

Melt the white chocolate and allow it to cool slightly.

Mix the melted white chocolate into the whipped cream cheese until fully combined.

Add strawberry puree if using and mix until smooth.

Spoon the cream cheese filling over the prepared crust layer.

Add a layer of white chocolate ganache if desired.

Sprinkle additional strawberry crunch topping over the cheesecake bites.

Refrigerate for at least 2 hours until firm.

Remove from molds and serve chilled.