Gingerbread and Lingonberry Cheesecake

* 20 ml unsweetened almond milk

* 150 g Arla Mild Quark (vanilla)

* 15 g Biscoff spread

* 20 g Lingonberries

* 45 g sugar-free gingerbread cookies

* 45 g Philadelphia Light

1. Crush the gingerbread cookies, mix them with almond milk, and place the mixture as the base in a bowl. (Save one cookie for garnish!)
2. Combine Arla Mild Quark and Philadelphia Light in a separate bowl.
3. Distribute the mixture over the gingerbread base.
4. Spread a thin layer of Biscoff spread and decorate with lingonberries and a gingerbread cookie.
5. Chill the bowls in the refrigerator for at least 2 hours before serving.