Gingerbread and lingonberry cheesecake
Portions: 1
Ingredients
- 1 msk Almond milk unsweetened
- 1.5 dl Vanilla quark 0,2%
- 1 msk Biscoff spread creamy
- 1 msk Lingonberry
- 3 st Gingerbread sugar free
- 3 msk Philadelphia light
Instructions
- 1. Crush the gingerbread cookies, mix them with the almond milk, and press the mixture into the bottom of a bowl to form the base. (Save one cookie for garnish).
- 2. In a separate bowl combine the vanilla quark and Philadelphia Light until smooth.
- 3. Spoon the mixture over the gingerbread base.
- 4. Spread a thin layer of Biscoff spread on top and decorate with lingonberries and a gingerbread cookie.
- 5. Chill the bowls in the refrigerator for at least 2 hours before serving.
Nutrition per serving
Calories: 449
Protein: 21
Fat: 25
Carbohydrates: 47