- Preheat the oven to 180 degrees.
- Blend the ginger biscuits in a food processor to form fine crumbs.
- Combine the biscuits and melted butter. Spoon a tablespoon of the mixture into each section of your muffin tin. Place down firmly. Place the tray into the freezer whilst you complete the next step.
- In a large mixing bowl, beat together the soft cream cheese, quark, maple syrup and pinch of salt. Add eggs and beat.
- In a large mixing bowl, beat together the soft cream cheese, quark, maple syrup and pinch of salt. Add eggs and beat.
- Add the white chocolate protein shake to the mixture, and continue to beat.
- Finally, stir in the melted chocolate orange and orange zest.
- Remove the tray from the freezer. Carefully pour the mixture into the chilled biscuit bases. Bake in the oven for 20 minutes.
- Leave to cool completely. Once cool, place in the fridge and leave for a few hours to set.
- To serve; drizzle with melted white chocolate, a couple of chocolate orange segments.
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