Mini cherry-lime cheesecakes with a creamy Greek yogurt filling, crisp Biscoff crust, and roasted cherry topping.

Scale

3 oz Biscoff cookies, finely ground

1 1/2 Tbsp unsalted butter, melted

4 oz cream cheese, softened

1/2 cup sugar

1 egg

1 tsp vanilla extract

6 oz key lime Greek yogurt

Zest of 1/2 lime, plus more for garnish

1 cup fresh dark cherries, stemmed and pitted

1 Tbsp sugar

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1. Preheat oven to 350°F.

2. Combine crushed Biscoff cookies and melted butter. Spoon into 12 mini cheesecake cups and press flat. Bake 8–10 minutes.

3. Beat cream cheese and sugar until smooth. Add egg and vanilla. Stir in yogurt and lime zest.

4. Divide filling among cups. Bake 25–28 minutes until set. Cool completely.

5. Increase oven to 450°F. Toss cherries with sugar and bake 15 minutes, stirring occasionally.

6. Top cooled cheesecakes with roasted cherries and extra lime zest.

Refrigerate for up to 3 days.

Freeze without topping and add cherries later.

Use graham crackers if Biscoff cookies aren’t available.