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🍰 Quick Mini Cheesecakes with Fruit

334 kcal · 30 min · 4 servings

Ingredients

• Oil 1 Tbsp
• butter cookies 300 g
• butter 150 g
• salt pinch
• chocolate, white 100 g
• crème fraîche 100 g
• cream cheese, plain 350 g
• curd cheese, low-fat 250 g
• organic lemon 1 pc
• vanilla sugar 1 packet
• cream stabilizer 1 packet
• blueberries, fresh 50 g
• strawberries 50 g
• mango 100 g

Instructions

1. 1. Brush a muffin tin with oil or line it with paper liners.
2. 2. Place butter cookies in a freezer bag and crush them finely.
3. 3. Melt butter in a saucepan.
4. 4. Mix the melted butter with the cookie crumbs and a pinch of salt.
5. 5. Distribute the cookie mixture into the 12 cups of the tin.
6. 6. Press the mixture firmly into the cups.
7. 7. Place the tin in the refrigerator for about 20 minutes.
8. 8. Wash a lemon thoroughly.
9. 9. Finely chop white chocolate.
10. 10. Stir crème fraîche with the chopped chocolate in a saucepan.
11. 11. Melt the mixture over low heat.
12. 12. Grate about 1 teaspoon of yellow lemon zest.
13. 13. Place cream cheese, quark, lemon zest, vanilla sugar, and baking powder into a bowl.
14. 14. Whip the ingredients using a hand mixer with beaters.
15. 15. Stir the still liquid chocolate mixture quickly into the cream.
16. 16. Continue stirring until a smooth cream forms.
17. 17. Distribute the cream over the prepared muffin tin.
18. 18. Smooth the surface.
19. 19. Place the cheesecakes in the refrigerator for at least 45 minutes.
20. 20. Wash the berries and remove any stems or bad spots.
21. 21. Peel the mango and remove the flesh from the pit.
22. 22. Cut the mango into pieces.
23. 23. Garnish the cheesecakes with the fruit.
24. 24. Serve the desserts and enjoy!

Nutrition per serving

• kcal: 334
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 26 g