Set your oven to 350 degrees Fahrenheit first. Let it get hot while you prep the pans. A steady heat is key for eggs.

Put paper liners into every hole of the tin. This prevents the cakes from sticking to the metal. It makes cleanup very fast and simple later.

Drop one vanilla wafer into each paper liner. Place the flat side down for a steady base. This is the easiest crust you can make.

Put the soft cream cheese into your mixing bowl. Use the mixer to beat it until very smooth. Do not leave any tiny white lumps behind.

Pour the sugar and vanilla into the cheese bowl. Mix again until the batter looks light and fluffy. Scrape the sides of the bowl often.

Add the eggs to the bowl one at a time. Mix on a low speed just until combined. Do not over-mix the eggs into the batter.

Spoon the batter over each cookie in the tin. Fill them about two-thirds of the way to top. Leave a little room for the fruit topping.

Bake the cakes for about fifteen to twenty minutes. They should be set but still a bit jiggly. Let them cool completely before adding the fruit.