Slimming World Quark Cheesecake Recipe


Have you ever wondered why German cheesecakes stand out? The secret lies in the use of quark, a dairy product that adds a creamy texture without the calorie overload. In Germany, the cheesecake experience is distinctive, with quark playing a leading role in achieving that perfect balance between richness and lightness.

Why You’ll Love This Recipe:

Ideal for any occasion

Simple and beginner-friendly

Satisfies sweet cravings without the guilt

Highly customizable to suit your preferences

No hassle with beaten eggs or a heavily floured work surface

A healthier twist on the classic German Käsekuchen recipe, without compromising on taste

Ingredient Needed:

Ingredient Notes:

Lighter digestive biscuits – Choose these for a lighter German cheesecake experience, or opt for Graham crackers if you’re in the United States.

Light margarine – Melted to bind the biscuit crumbs, offering a healthier alternative to cold butter.

Eggs – Essential for setting the soft cheese filling.

Low-fat quark – The star of the show; if hard to find, consider substituting with low-fat Greek yogurt or pureed cottage cheese.

Vanilla extract – For that classic German cheesecake flavor.

Sweetener – Use a zero-calorie stevia for an almost sugar-free, authentic German touch.

Crafting the Perfect Cheesecake

Now, let’s embark on the journey of creating this delectable Slimming World Quark Cheesecake.

How To Make:

Begin by preheating your oven to 200 degrees.

Spray a 9-inch clip-release cake tin with Fry Light, ensuring both the base and sides are covered. Line it with baking paper.

Blitz the low-calorie biscuits into a fine crumb, either in a food processor or by placing them in a plastic bag and crushing them with a rolling pin.

Transfer the biscuit crumbs to a medium bowl, add the melted margarine, and mix well.

Press the buttery biscuit mixture into the prepared tin and refrigerate while working on the cheesecake topping.

For the topping, mix all the ingredients in a large bowl until smooth, then layer it on the biscuit base.

Bake in the preheated oven for 30-40 minutes until firm. Allow the cheesecake to cool before serving.

Substitutions and Variations


Biscuits: Opt for gluten-free digestive biscuits for a gluten-free version or use almond flour for a keto-friendly alternative.

Quark: Substitute with thick Greek yogurt, farmer’s cheese, or a mixture of ricotta and sour cream. Vegan? Explore vegan quark options.


Extra healthy: Swap biscuits for crushed Weetabix for a whole grain, high-fiber base.

Indulgence: Top with chocolate ganache and chocolate shavings for an extra touch.

Deluxe: Experiment with fresh berries, sour cherries, or fruit compote mixed with lemon juice for a delightful topping.

Equipment, Storage, and Pro Tips:


Weighing scales

Food processor

Measuring spoons


9″ round loose base cake tin

Large mixing bowl

Parchment paper


Best enjoyed once cooled and can be refrigerated for up to 3 days.

Freeze after cooling to room temperature, storing in a freezer-safe container for up to 3 months.

Pro Tips:

If the biscuit base is challenging to press evenly, use baking paper and a rolling pin.

To prevent cracking, add cornstarch to the quark or try a water bath (bain-marie) during cooking.

Serving Suggestions:

Enhance the enjoyment of your Slimming World Quark Cheesecake with these serving ideas:

Cream: Serve with a dollop of whipped cream or a scoop of ice cream.

Fresh fruit: Pair with fresh berries or fruit on the side for natural sweetness.

Sauces: Drizzle caramel or chocolate sauce on top, and sprinkle with cocoa powder.

Nuts: Add chopped nuts or granola for some extra crunch, or indulge in Ferrero Rochers for chocolate and nut lovers!

Slimming World Quark Cheesecake Recipe

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Recipe by admin Course: DessertCuisine: American


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Indulge in the lusciousness of an Unofficial Slimming World New York Cheesecake with a biscuit crumb base. This simple yet irresistible recipe is sure to satisfy your sweet cravings without compromising on your health goals.


  • 75g Lighter digestive biscuits (*16.5 syns)

  • 40g Flora Light margarine (*6 syns)

  • 3 eggs

  • 750g quark (*to be counted if using sweetened quark)

  • 1 teaspoon vanilla extract

  • 2.5 tablespoons sweetener (*1.5 syns if not using 0-calorie sweetener)


  • Preheat your oven to 200 degrees.
  • Butter the base of a 9-inch cake tin, line it with baking paper.
  • Blend biscuits into crumbs and place them in a mixing bowl.
  • Melt margarine in a saucepan, stir it into the biscuit crumbs until well-mixed.
  • Transfer the crumbs to the lined cake tin and press down.
  • In another bowl, mix eggs, quark, vanilla, and sweetener.
  • Pour the mixture on top of the biscuit crumbs, smooth if needed.
  • Bake for 30-40 minutes until set; if browning too soon, cover with foil.
  • Cool and refrigerate until completely cold before serving.


  • For an even biscuit base, sandwich it between two pieces of baking paper and use a rolling pin.
  • To prevent cracking, add cornstarch to the quark or cook in a water bath (bain-marie).

Nutrition Facts

  • Calories: 168kcal
  • Carbohydrates: 15g
  • Protein: 15g
  • Fat: 7g
  • Cholesterol: 68mg
  • Sodium: 121mg
  • Potassium: 23mg
  • Fiber: 1g
  • Sugar: 6g
  • Calcium: 9mg
  • Iron: 1mg

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