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🍽️ Small cheesecakes with fruit

631 kcal · 30 min · 4 servings

Ingredients

• 75 g butter cookies
• 40 g melted butter
• 6 sheets white gelatin
• 250 g low-fat quark
• 200 g cream cheese (plain)
• 100 g sugar
• vanilla flavor
• 1 tbsp lemon juice
• 100 ml whipping cream
• 1 ripe mango (cut into slices)
• 150 g blueberries

Instructions

1. 1. Put the biscuits into a freezer bag.
2. 2. Crush the biscuits inside the bag.
3. 3. Mix the crushed biscuits with the melted butter.
4. 4. Line four small pudding molds (each approx. 7 cm in diameter) with cling film.
5. 5. Press the biscuit mixture firmly into the bottom of the molds.
6. 6. Place the molds in the refrigerator.
7. 7. Let the bases set there.
8. 8. Soak the gelatin in cold water.
9. 9. Stir the quark with the cream cheese.
10. 10. Stir the sugar and vanilla flavoring into the quark mixture.
11. 11. Squeeze the soaked gelatin well.
12. 12. Put the gelatin and lemon juice into a pot.
13. 13. Dissolve the gelatin over low heat.
14. 14. Do not boil the mixture.
15. 15. Set aside two tablespoons of the quark mixture.
16. 16. Stir the warm gelatin mixture into the two tablespoons of quark mixture.
17. 17. Mix this starter with the remaining quark.
18. 18. Whip the cream until stiff.
19. 19. Gently fold the whipped cream into the quark mixture.
20. 20. Fill the cream into the prepared molds.
21. 21. Place the molds in the refrigerator for three hours.
22. 22. Take the molds out of the refrigerator.
23. 23. Turn the cakes out onto a glass plate.
24. 24. Remove the cling film.
25. 25. Garnish the cakes with mango slices and blueberries.
26. 26. Serve the desserts.

Nutrition per serving

• kcal: 631
• Protein: 20 g · Fett/Fat: 35 g · Carbs: 58 g