Raspberry Quark Muffins

Ingredients for 1 servings:

• 1 cup cookie(s) (about 10 Oreo cookies), finely crumbled
• 20 g butter, melted
• ½ cup raspberries (also frozen)
• 2 tsp powdered sugar
• 375 g cream cheese
• 150 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• some lemon(s) – zest or lemon juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Raspberry Swirl Cheesecakes

Line the 12 holes of a muffin tin with paper baking cups. Mix the finely crumbled biscuits with the butter and distribute them evenly among the cups using a teaspoon, pressing firmly into the bottom. Bake in a preheated oven at 170°C for about 5 minutes, then remove from the oven and let cool. Mash the raspberries with a fork and pass them through a sieve, removing the seeds. Mix the rest with the powdered sugar. Beat the cream cheese with a mixer. Gradually add the sugar and vanilla sugar. Add the eggs one at a time and continue beating. Finally, add lemon zest or lemon juice. Spread this mixture over the pre-baked batter. Then use about 1/2 teaspoon of raspberry puree per cup for decoration. Bake in the preheated oven at the same temperature for about 10-15 minutes. Then turn off the oven and let cool completely with the oven door open. Note: Since ‘just’ cream cheese is too salty for me, I used a mixture of 200 g cream cheese, about 100 g low-fat quark, and 75 g sour cream (20%). Compared to the original recipe, I also reduced the sugar and one egg. It tastes really delicious and looks fantastic.