Preheat oven to 350˚F and prepare a cupcake pan by placing a cupcake liner in each spot. Then add a vanilla wafer to each cupcake liner. Set aside.
In the bowl for your mixer, beat cream cheese until smooth. Next, add sugar and mix until combined. Beat eggs and vanilla extract into the mixture until everything is well blended. Pour the cheesecake batter into each cupcake liner until about 3/4 of the way full.
Bake for 18-20 minutes or until just starting to get golden brown. Let the cheesecake cool.
While the cheesecake cools, prepare the fruit compotes. For each compote, you are making combine in a pan over medium-low heat fruit, sugar, and lemon juice. Stir occasionally until the sauce starts to thicken and the fruit bursts.
Serve the cheesecakes with fruit compote on top. Instead of making your own compote, you could also use store-bought pie filling.