Heat the oven to 200°C and have the muffin tray ready. Mix the quark and cream cheese in a bowl and whisk to loosen. Mix in Whey Blueberry cheesecake powder, wheat flour, vanilla sugar, sugar substitute, and egg. Add the raspberries.
Cut each croissant horizontally. Open them up and fit them inside the cavities of your muffin tray. Press lightly, to open the cavity. Then fill the croissants with the cheesecake mixture and bake in the oven for 15 minutes. Let cool for a moment, delicious eaten straight away, but equally delicious chilled.
