Name: Mini strawberry cheesecakes
Prep time: 15 min
Cook time: PTnullM
Total time: 15 min
Yield: 4 servings
Ingredients: 2 biscuit(s) Ginger Nut Biscuits crushed; 1 teaspoons Coconut Oil; 70 g Philadelphia Light Medium Fat Soft Cheese; 80 g Quark, fat free, plain; 40 g Strawberries ripe, plus 4 extra to decorate; 4 teaspoons, level Icing Sugar; 0.25 teaspoons, level Vanilla Extract; 0.5 zest(s) of 1 Lemon(s)

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Ingredients

Ginger Nut Biscuits

2 biscuit(s), crushed

Coconut Oil

1 teaspoons

Philadelphia Light Medium Fat Soft Cheese

70 g

Quark, fat free, plain

80 g

Strawberries

40 g, ripe, plus 4 extra to decorate

Icing Sugar

4 teaspoons, level

Vanilla Extract

¼ teaspoons, level

Lemon(s)

½ zest(s) of 1

Instructions

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 Philadelphia and quark until smooth. Using a fork, crush the strawberries in a separate bowl. Mix 1/3 of the crushed strawberries into the Philadelphia 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.

Mini strawberry cheesecakes

Ingredients

Instructions

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