Super quick and easy to make, and with under 200 calories per serving, this dessert will satisfy that sweet tooth craving without blowing any New Year’s diet resolutions. This recipe has been made in collaboration with the Queen of Quark.
Happy New Year!
I’m super excited to be sharing this rather decadent, and guilt-free sweet dessert recipe with you this January. If like me, you might be working towards some fitness goals, or just trying to shed that little bit of festive weight gain, but still want to enjoy the occasional treat, then this recipe is for you.
My super easy lemon Quark cheesecake recipe takes only a few minutes to make. The hardest part is waiting for the mixture to chill before eating! It’s lower in calories, and fat, made possible by using light cream cheese and low-fat Quark.
#QuarkUpYourLife on the first-ever World Quark Day
If you’re not already familiar with it, Quark is a fresh dairy product loaded with protein. It tastes a bit like Greek yoghurt but has a less sour taste to it. it also contains fewer calories than Greek yoghurt, making it an ideal choice for the health-conscious.
Quark has been known in Europe since the 14th century, and it can be used fresh as a substitute for soured cream or cottage cheese, in baking and even for beauty treatments!
January 19th is the first-ever World Quark Day, celebrating all that is wonderful about this dairy product. Search for the #QuarkUpYourLife hashtag to see what people are making to celebrate.
To find out more, and to download a free E-book full of recipes and ideas on how to use Quark, visit the Queen of Quark website. You’ll also be able to order a hardback copy of ‘The Ultimate Quark Guide and Cookbook‘. Alternatively, enter our giveaway below!
Ingredients needed for this no-bake lemon Quark cheesecake
- 100 grams of your favourite lower calorie cereal bars – I’ve used Special K Red Berries
- 250 grams of low-fat Quark
- 180 grams of lightest cream cheese
- 10 grams of granulated sweetener – I’ve used Canderel, but you could use stevia, Nutri-sweet or Hermesetas. Adjust the quantities to be equivalent to 100 grams of caster sugar
- 1 lemon – juice and zest
- 8 grams of gelatine powder
- fresh fruit, to garnish, if desired
How to make this no-bake lemon Quark cheesecake recipe
- Break up your cereal bars into small pieces and microwave on high for 30 seconds. Process until fine and press into the base of four dessert dishes. Chill while you make the filling.
- Gently mix the Quark, cream cheese, sweetener and lemon zest in a bowl.
- Heat the lemon juice and sprinkle over the gelatine powder. Still until dissolved, checking the mixture by rubbing it between your thumb and forefinger. It will be smooth when it’s ready.
- Fold the lemon juice into the Quark mixture until combined.
- Divide the mixture evenly between the four dessert bowls, smoothing over the top.
- Chill until firm (about two hours) and garnish with fresh fruit, as desired!
To find out more about Quark, and to download a free E-book full of recipes and ideas on how to use it, visit the Queen of Quark website. You’ll also be able to order a hardback copy of ‘The Ultimate Quark Guide and Cookbook‘.
How do you like your Quark? Let me know in the comments!
Low Calorie No Bake Lemon Quark Cheesecake Recipe
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- Crumble your chosen cereal bars and microwave for 30 seconds.
- Process in a mini food processor until broken down and press into the base of four dessert dishes. Chill the bases in the fridge while you prepare the filling.
- Gently mix the Quark, cream cheese, sweetener and lemon zest together in a bowl.
- Heat 30 ml of lemon juice until very hot, but not boiling, and sprinkle over the gelatine granules. Whisk until dissolved. Test to see if the granules are dissolved by rubbing a little of the lemon mixture between your thumb and forefinger.
- Fold into the Quark mixture and spoon over the dessert bases.
- Smooth over the top, garnish with fresh fruit and chill until firm.
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This is a sponsored recipe post in collaboration with the Queen of Quark, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.