Mini Cheesecake Cups with Fruit
Small cheesecake cups with fruit is a recipe featuring fresh ingredients from the cheesecake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 75 g butter cookies
- 40 g melted butter
- 6 sheets white gelatin
- 250 g low-fat quark
- 200 g cream cheese (pure)
- 100 g sugar
- vanilla aroma
- 1 tbsp Lemon Juice
- 100 ml whipping cream
- 1 ripe mango (cut into wedges)
- 150 g blueberries
Instructions
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1.
Place the cookies in a freezer bag, crush them and mix with melted butter. Line four small pudding molds (about 7 cm diameter) with cling film and cover the bottom with the cookie mixture.
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2.
Put in the refrigerator to set.
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3.
Meanwhile soak gelatin in cold water. Mix quark with cream cheese, sugar and vanilla aroma. Squeeze out excess water from gelatin and dissolve it with lemon juice over low heat without boiling. Stir in two tablespoons of the quark mixture into the rest of the batter. Whip the cream stiffly, fold it in, and fill the molds. Refrigerate for 3 hours.
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4.
Remove the molds from the fridge, pour onto a glass plate, lift off the film, flip the kitchen over. Serve garnished with mango wedges and blueberries.
