Mini white chocolate cheesecakes
extra light cream cheese
white chocolate block
vanilla bean paste
- Process biscuits, oil and ¼ teaspoon water in a food processor until crumbs form. Divide crumbs between 6 small (80ml-capacity) glasses and press down to make a firm base. Place in fridge until required
- Using electric beaters, beat cream cheese and quark in a large bowl until smooth. Stir 40g white chocolate in a heatproof bowl over a small saucepan of simmering water until melted. Remove from heat and add to cream cheese mixture with vanilla. Stir until well combined. Divide mixture among glasses and grate over remaining chocolate. Place in fridge for 2 hours to chill. Serve.