Raspberry cheesecake in a glass

Ingredients

for 6 glasses
180 g butter biscuits
70g butter​
100g sugar​
500 g low- fat quark
250 g cream

1 vanilla bean or vanilla extract
1 ORGANIC lemon
300 g raspberries
50g sugar​
1/2 tbsp cornstarch
fresh raspberries, mint

Instructions

Crumble the cookies finely (in a food processor or with a rolling pin). Melt the butter and mix well with the biscuit crumbs, divide into 6 glasses, press well and refrigerate.
Mix the quark with the sugar, vanilla pod pulp and lemon zest until smooth.

Beat the cream until stiff and fold in carefully.
Pour the cream into the glasses and refrigerate again.
Puree the raspberries with the sugar and lemon juice, put them in a small saucepan and bring to the boil. Mix the starch with 2

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