Mini cherry-lime Greek yogurt cheesecakes with roasted cherries, creamy filling, 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 blended Greek yogurt

Zest of 1/2 lime, plus more for garnish

TOPPING

1 cup fresh dark cherries, stemmed and pitted

1 Tbsp sugar

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350 degrees.

2. Combine ground Biscoff cookies and melted butter. Press into 12 mini cheesecake cups. Bake 8–10 minutes.

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

4. Pour into cups and bake 25–28 minutes. Cool completely.

5. Preheat oven to 450 degrees. Roast cherries with sugar for 15 minutes, stirring often.

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

Chill before serving for best texture.

Frozen cherries work well in place of fresh.