Mini Cheesecakes with Bananas

Ingredients

• 75 g whole‑grain butter cookies
• 1 Organic Orange
• 4 white gelatin sheets
• 200 g cream cheese (three‑quarter fat; at least 30% fat in the product)
• 250 g Quark (20% fat)
• 2 tbsp granulated sugar
• 100 ml apple juice
• 1 tbsp Lemon Juice
• 1 Banana

Instructions

1. 1.

   Place the cookies in a clean kitchen towel and crush them into crumbs with a rolling pin. Distribute the crumbs over the glasses. Rinse the orange hot, pat dry, peel fine zest strips and set aside. Halve the orange and squeeze out the juice. Drizzle some orange juice over the cookie base.

2. 2.

   Soak three gelatin sheets in cold water. Mix cream cheese, quark, and sugar together. Warm 3 tbsp of orange juice and dissolve the drained gelatin in it. Stir in 3–4 tbsp of this mixture into the rest of the cream, then fold everything together. Pour the cream over the cookie layer and chill for 2 hours.

3. 3.

   For the banana layer soak the remaining gelatin in cold water. Warm apple and lemon juice in a saucepan, squeeze out the gelatin and dissolve it in the warm liquid. Peel, dice the banana and mix into the batter. Spread the banana mixture over the cheesecake base. Sprinkle the cheesecakes with orange zest and refrigerate for at least 2 more hours before serving.