Mini Cheesecakes with Blueberries

Ingredients

• 6 Dinkel spoon biscuits (without sugar crust)
• 2 tbsp lemon juice
• 1 sheet white gelatin
• 4 tbsp blueberries
• 1 pinch Bourbon vanilla powder
• 40 g cream cheese (2 tbsp)
• 80 g Low-fat quark (4 tbsp)
• 1 tbsp whole grain sugar
• 30 g stiffly whipped heavy cream (3 tbsp)
• 20 g chopped pistachios (2 tbsp)

Instructions

1. 1.

   Crush the spoon biscuits coarsely and fill 4 glasses. Drizzle with a little lemon juice.

2. 2.

   Wash, rinse, and dry the blueberries; mix with vanilla powder and let sit for 20 minutes.

3. 3.

   Soak gelatin in cold water. Whisk cream cheese with quark and whole grain sugar; dissolve gelatin in a small pot over low heat (do not boil) and stir into the cheese mixture. Return to remaining mixture, whisk smooth, then fold in stiffly whipped cream.

4. 4.

   Finally fold in blueberries and spread the mixture over the spoon biscuits. Sprinkle chopped pistachios on top and refrigerate for 2 hours. Garnish each cheesecake with a heart cookie if desired and serve immediately.