These little gems are a cinch to make. Just take care that all your ingredients are at room temperature and don't overmix, or the cakes may sink a bit in the middle as they cool. If they do, no need to fret — the fruit topping will hide any flaws. I would highly recommend using paper liners in the muffin tins. That way, once the little cakes have chilled, you will be able to easily lift them out of the pan. If you don't like the look of the liner, you can remove it once the cakes are completely cooled. Get creative with the toppings. Try an assortment of berries or single variety on each one. I thought even a spoonful of pie filling looked pretty. The cheesecakes will last up to four days in the refrigerator or can be frozen for up to a month. Once you add the fruit topping, eat within a day.