Mini Cheese Cakes
Cupcake-sized sugar-free cheesecakes.
Servings: 4
Ingredients
- 4 tbsp ground almonds or coarse almond flour
- 50 g butter
- 1 mashed banana
- 1 tbsp lemon juice
- 1 egg
- 200 g quark
- 1 pinch salt
Instructions
- Melt the butter in a pot over low heat. Take it off the stove as soon as the butter is liquid.
- Mix in the ground almonds until the mixture is crumbly. Divide the mixture evenly between 6 (silicon) muffin moulds. Press it down firmly into an even base.
- In a bowl, whisk the egg until it is foamy. Add the mashed banana and the lemon juice and keep whisking for another minute.
- Mix in the quark until you have a smooth mixture. Pour it into the muffin moulds.
- Bake the mini cheesecakes for 50-60min on 180C (Top and bottom heating; fan: 160C). They are done once the middle of the cheesecake is firm.