Oreo Chocolate Cheesecake Muffins

Ingredients for 1 servings:

• 10 cookies (Oreo)
• 200 g low-fat curd cheese
• 100 g cream cheese
• 5 tbsp sugar
• 1 egg(s)
• 1 pinch of salt
• 100 g chocolate, whole milk

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 50 minutes

Preheat the oven to 180°C (top/bottom heat). Place an Oreo cookie into each of the holes of an 8-hole muffin tin (preferably silicone) to serve as the cheesecake base. Melt the chocolate and let it cool slightly. Using a hand mixer, mix the low-fat quark, sugar, egg, and salt until creamy and smooth. Stir the chocolate and cream cheese into the quark mixture. Crumble the remaining Oreo cookies and fold into the batter. Divide the mixture generously among the muffin tins, as the baking powder-free cupcakes hardly rise. Bake in the middle rack of the oven for about 25 minutes. The cupcakes will still be very soft afterward. To prevent them from collapsing, cool completely in the tin, then let them rest in the refrigerator for 3-4 hours, or overnight if desired.