Mini strawberry cheesecakes
Ginger Nut Biscuits
2 biscuit(s), crushed
Medium fat soft cheese
Quark, fat free, plain
40 g, ripe, plus 4 extra to decorate
4 teaspoon(s), level
¼ teaspoon(s), level
½ zest(s) of 1
- Mix the crushed gingernuts and coconut oil together and divide between 4 small glasses, then press down with the back of a teaspoon to make a firm base. Chill the bases while you make the filling.
- In a bowl mix together the soft cheese and quark until smooth. Using a fork, crush the strawberries in a separate bowl. Mix ⅓ of the crushed strawberries into the quark mixture, along with the icing sugar, vanilla extract and lemon zest, then swirl the rest of the strawberries through the mixture and divide between the 4 glasses. Top each glass with a whole strawberry.
- Put the glasses on a small tray and chill for at least 2 hours to set, then serve.