Rhubarb cheesecake in a jar

Ingredients for 4 servings:

• 75 g biscuit(s) (ginger biscuits or butter biscuits)
• 40 g butter
• 125 g low-fat curd cheese
• 125 g mascarpone
• 50 g powdered sugar
• ½ lemon(s), untreated, zest and juice
• 50 g compote (rhubarb compote)
• 25 g almond flakes

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

No-bake cake, light summer dessert, ideal for picnics (for 4 jars of 140 ml each)

Place the cookies in a freezer bag and seal it. Then roll the bag several times with a rolling pin to finely crumble the cookies. Melt the butter. Mix the crumbled cookies with the melted butter. Divide the mixture between four jars, press firmly into the bottom with a spoon, and let cool. Mix the quark with the mascarpone, powdered sugar, lemon juice, and lemon zest until smooth and serve. Finally, fill each jar with 2 tablespoons of rhubarb compote. Lightly toast the almonds in a dry pan. Be careful not to burn them! Sprinkle the almonds over the cheesecakes. Close the jars with the lids and refrigerate for a few hours until ready to eat. Tip: The mini cheesecakes are also suitable for any kind of picnic, as they are ideal for transporting in the jars.