Mini Cherry-Lime Greek Yogurt Cheesecakes – creamy, tangy, and topped with roasted cherries for the ultimate summer dessert.

CRUST:

3 oz. Biscoff cookies, finely ground

1½ Tbsp unsalted butter, melted

CHEESECAKE:

4 oz. cream cheese, softened

½ cup sugar

1 egg

1 tsp vanilla extract

6 oz. key lime Greek yogurt

Zest of ½ lime, plus more for garnish

TOPPING:

1 cup fresh dark cherries, pitted

1 Tbsp sugar

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1. Preheat oven to 350°F.

2. Mix Biscoff crumbs and melted butter; press into 12 mini cheesecake cups.

3. Bake crusts 8–10 minutes; cool slightly.

4. Beat cream cheese and sugar until smooth; mix in egg and vanilla.

5. Stir in Greek yogurt and lime zest.

6. Pour filling over crusts; bake 25–28 minutes.

7. Cool completely.

8. Preheat oven to 450°F for topping.

9. Roast cherries with sugar 15 minutes, stirring every 5 minutes.

10. Spoon cherries over cooled cheesecakes and garnish with lime zest.

Chill cheesecakes at least 2 hours before serving.

Store in refrigerator up to 5 days or freeze without topping.

For a flavor twist, try raspberries or blueberries instead of cherries.