Crumble the cookies in a food processor or in a bag using a rolling pin. Mix the melted butter with the cookie crumbs until well combined. Divide the cookie mixture over the bottom of the glasses and press it firmly. Add a layer of mandarin segments on top.

Beat the cream cheese with the Tagatesse Without Sugars and vanilla extract until light and fluffy.

Gradually add the mandarin juice and zest to the cream cheese mixture and mix well.

Divide the cheesecake mixture over the cookie layer in the glasses.

Sprinkle a thin layer of cocoa powder on top of each glass. Decorate the glasses with a sprig of rosemary and a mandarin segment.

Let the glasses set in the refrigerator for at least 2 hours before serving.