Making healthy salted caramel cheesecakes

First, start by soaking the gelatin sheets in a pan of cold water. Then finely chop the dates, oatmeal and digestive biscuits in a food processor. If you get coarsely ground crumbs, add 1 tablespoon of Steviala Caramel Crush and 3-4 tablespoons of water, then mix until sticky.

Then grease 4 small quiche baking pans. Are you using a large 24cm springform pan? Then do the recipe x3. You then grease the springform pan. Then divide the curst mix into the baking pans and press it down with your fingers. Handy tip: make your fingers a little wet, so it won't stick to your hands! Then put the baking pans in the fridge for a while.

Making a salted caramel quark layer

Then scoop the vanilla quark into a large mixing bowl and stir briefly. You then squeeze out the gelatin sheets and put them back in the empty saucepan. Then add 3 tablespoons of water. Reduce the heat to low and allow the gelatin sheets to melt slowly while stirring well. Once the gelatin has completely melted, remove the pan from the heat. Then first add 1 tablespoon of the quark to the pan and stir it quickly and well. Repeat this for about 2 to 3 times and then pour this mixture with the rest of the quark. Then stir it well. This will allow the gelatin to cool down gradually and it will not solidify too quickly as soon as you add it to the rest of the quark.

Then divide the quark mixture into the four small quiche pans or a large springform pan. Then put the baking pans in the fridge for at least 2 hours (or 4 hours if you used a large springform pan). Finally, serve the healthy salted caramel cheesecakes with more Steviala Caramel Crush to taste, fresh raspberries and cookie crumbs.

Vegan swap

Leave out the gelatin and serve these healthy salted caramel cheesecakes in a glass!