1 cup crushed graham cracker crumbs

2 tablespoons butter, melted

1 tablespoon sugar

1/2 cup butter, melted (1 stick)

2 cups quark

1/2 cup sugar

2 large eggs

2 teaspoons vanilla

1 tablespoon cornstarch

1 cup fresh berries

Mint sprigs for garnish

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Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
In a bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed.
Press about 1 tablespoon of the crust mixture into the bottom of each muffin cup.
In another bowl, whisk together melted butter, quark, sugar, eggs, vanilla, and cornstarch until smooth and creamy.
Divide the filling evenly over the crusts, filling each cup about three-quarters full.
Bake for 20–25 minutes, or until the centers are just set.
Let the cheesecakes cool completely, then refrigerate for at least 2 hours.
Before serving, top with fresh berries and garnish with mint sprigs.

Substitute cream cheese for quark if desired, though the flavor will be richer and less tangy.

Experiment with different crusts such as chocolate cookies, digestive biscuits, or almond meal.

Add a swirl of jam or lemon curd before baking for extra flavor.

Best served chilled; do not reheat.

Can be frozen (without topping) for up to 2 months.