Making the sugarfree caramel mini cheesecake crust

First, start by making the crust. To do this, first preheat the oven to 180 degrees. Crumble your favorite cookies and add the melted butter. Mix well and then spread this on the bottom of the springform lined with baking paper. Press the crumbled cookies and then place the baking pan in the fridge for 30 minutes.

Making the caramel mini cheesecake layer

Then get to work on the cheesecake layer. Soak the gelatin sheets in a bowl of cold water for 10 minutes. Then grab a large mixing bowl and first mix the whipping cream until lumpy with an electric hand mixer. You can also use a kitchen machine for this if necessary. Then also add the quark, Steviala Frost and vanilla extract. Mix this until you have an even mixture. Then heat a few tablespoons of the quark layer in a saucepan and add the gelatin sheets to this. Let the gelatin sheets melt and then slowly pour this mixture into the rest of the caramel cheesecake layer, whisking as you go. Then pour this over the cookie crust and place the baking pan in the refrigerator for at least 4 hours.

Making sugarfree caramel topping

After this, you can proceed with the sugarfree caramel topping. Finish it off with Steviala Caramel Crush, your favorite fruit and Steviala Dark Chocolate Chips. Enjoy!