To make the bases, place the crushed biscuits and melted butter in a bowl and stir to combine. Divide the mixture between the 12 holes in the Mini Sandwich Pan and press down firmly to cover the bases. Refrigerate until set.
Make the filling; remove the gelatine from the cold water and squeeze to drain. Place the gelatine in a clean bowl, pour on a little hot water (just enough to cover) and leave to dissolve.
Place the cream in a clean bowl and, using an electric mixer, whip until soft peaks form. In a separate bowl, mix together the Quark, vanilla and sugar until the sugar dissolves.
Add 1 tbsp of the Quark mixture to the dissolved gelatine and mix well. Stir in the remaining Quark mixture. Gradually add the whipped cream, stirring between each addition. Divide the mixture between the wells of the tin and refrigerate for a few hours until set.
Make the topping; remove the gelatine from the cold water and squeeze to drain. Gently heat the apple juice, water, sugar and food colouring in a pan. Once hot, add the gelatine and stir well to dissolve – take care not to boil. Remove from the heat and leave to cool slightly. Top the mini cheesecakes with raspberries, spoon over the apple juice mixture and refrigerate until set.
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