Mini cherry-lime Greek yogurt cheesecakes with a bright lime filling, soft roasted cherries, and a warm Biscoff crust.

Scale

CRUST

3 oz. Biscoff cookies, finely ground

1 1/2 Tbsp unsalted butter, melted

CHEESECAKE

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 extra for garnish

TOPPING

1 cup fresh dark cherries, stemmed and pitted

1 Tbsp sugar

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1. Preheat oven to 350 degrees.

2. Combine crushed Biscoff cookies with melted butter.

3. Press mixture into 12 greased mini cheesecake cups.

4. Bake crust for 8–10 minutes, then remove from oven.

5. Beat cream cheese and sugar until smooth.

6. Mix in egg and vanilla until incorporated.

7. Stir in yogurt and lime zest.

8. Pour filling evenly into cups.

9. Bake 25–28 minutes until set.

10. Cool completely.

11. Increase oven temperature to 450 degrees.

12. Roast cherries with sugar for 15 minutes, stirring every 5 minutes.

13. Remove cheesecakes from pan.

14. Top each with roasted cherries and extra zest.

15. Serve or refrigerate.

Chill at least 2 hours for best texture.

Store up to 4 days in the refrigerator.