Cherry cheesecake dessert in a glass

Ingredients for 4 servings:

• 100 g ladyfingers
• 30 g butter, melted
• 200 g cream
• 1 pack of cream stiffener
• 100 g powdered sugar
• 200 g cream cheese
• 1 jar sour cherries
• 100 g sugar
• 20 g cornstarch

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

no baking – very easy to make

For the cherry compote, drain the cherries and then combine them, without the juice, with the sugar and cornstarch in a small saucepan. Bring to a boil and continue to simmer, stirring constantly, until the mixture has thickened. Let cool. For the cookie layer, grind the sponge fingers into fine crumbs. Mix in the melted butter. For the cheesecake topping, whip the heavy cream with the cream stiffener until stiff peaks form, then gradually add the powdered sugar. Briefly beat the cream cheese in another bowl until creamy. Fold the whipped cream into the cream cheese. Then, one after the other, fill 4 glasses with the cookie-butter mixture, the cheesecake topping, and the cherry compote. Refrigerate for 2 hours.