Rainbow Mini Cheesecakes

Serves 6

• 80g Oats
• 80g Almonds
• 2tbsp Sugar
• 65g Unsalted Butter
• 200g Cream Cheese
• 250g Quark
• 150g Icing Sugar
• 1tsp Vanilla Bean Paste
• Fruit for topping (red= 6 raspberries, orange= 1 apricot, yellow= 3 cubes mango, green = 1 kiwi, blue= blueberries, and violet= cherries)

• In a small blender pulse or whizz together the oats, almonds and sugar to make a fine flour.
• Add the butter to the processor and blend until a loose dough forms.
• Spoon the dough into 6 ramekins and use a the back of the spoon to press it to the bottom forming the base of the cheesecake. Set to one side.
• In a large bowl add the cream cheese, quark and icing sugar. Fold together with a spoon to avoid an icing sugar explosion when using the whisk in the next step.
• Add the vanilla bean paste and whisk together to make it light and fluffy.
• Top the oaty base with the vanilla cream and return to the fridge to set overnight.
• Before serving, chop the fruit into tiny cubes. Top each ramekin with one fruit and serve.