Quark and Berry Cheesecake Squares (no refined sugar)

Quark and Berry Cheesecake Squares (no refined sugar)

I’ve long been aware of the detrimental effect flour, most notably white, has on my stomach and body in general, but until making these quark and berry cheesecake squares, I have been a tad reluctant to venture into the somewhat confusing realm of gluten free baking. The problem is compounded further by the fact that I live in Sweden, where alternatives to gluten are hard to come by (and the language barrier doesn’t help, either).

As much as I love a heavily frosted cupcake more than anything in the world (the baking and eating), I am moving a little away from less than nutritious options, and stepping towards healthier alternatives. However, that’s not to say that the odd butter laden cake won’t make an appearance every once and a while, because it will – we all deserve a treat now and again!

Anyway, these quark and berry cheesecake squares are reduced fat, very low in sugar and gluten free. Admittedly they aren’t the most decadent dessert going, but if you are craving something a little sweet, these will take the edge off! You can use any fruit you like – I used mixed berries. Although the recipe calls for frozen fruit (I wanted it to have a consistency that was easily mashed) you could easily use fresh if you preferred, or even jam.

Quark and Berry Cheesecake Squares (no refined sugar)
  • 45 g oats
  • 55 g almond meal
  • 10 g coconut
  • 25 g walnuts chopped
  • 30 g coconut oil melted
  • 2 tablespoons honey
  • 1/4 teaspoon cinnamon
  • 200 g Philadelphia
  • 250 g quark
  • 2 eggs
  • 1 tablespoons honey
  • 1/4 teaspoon vanilla sugar
  • 100 g frozen fruit defrosted and then pureed or mashed
  1. Pre-heat the oven to 175°C and line a baking tray with grease-proof paper.

    In a bowl, mix the dry base ingredients. Gently melt the coconut oil in a pan with the honey and then add to the dry ingredients.

    Pour into the prepared tray and flatten down with the back of a spoon or your hands. Bake in the middle of the oven for around 10-13 minutes until nicely browned. Remove from the oven and allow to cool completely.

    In a bowl beat together all of the cheesecake ingredients apart from the fruit. Pour over the cooled base and gently swirl the fruit in.

    Bake in the oven for around 30-40 minutes until the top is just set and the outsides feel firm to the touch. Allow to cool and then place in the fridge until it hardens slightly. Slice into squares with a sharp knife. Enjoy!

If healthy dishes are your bag, you’ll love these:

Greek Yoghurt & Feta Dip

Gluten Free Vanilla Muffins


Quark and Berry Cheesecake Squares (no refined sugar)

12 thoughts on “Quark and Berry Cheesecake Squares (no refined sugar)

  1. I'll admit - I had to look up "quark", as it was a term I only knew of in the "Computer Program" sense! Is it something similar to cottage cheese? If so, would it be best to use a large curd, or a smaller curd... or for that matter, a ricotta? In any sense, I need to make these! The crust really sounds wonderful too!
    1. It is quite bland soft cheese often used in Germany to make cheesecake, with a very low fat content. I have asked my chef husband and he said that he thought the nearest would be cottage cheese. I am not overly convinced because quark has pretty much the same consistency as Philadelphia, although the latter is softer. Sorry, not a great deal of help! :)
      1. I need to try quark! =0) Tell your husband thanks so very much... I'll be researching now, to see what I can find nearby. Fortunately, being in southern California, we're able to search out various cuisines, due to the amazing melting pot of cultures we have here =0)
    1. Thanks, Lynn! Yes, it is not easy for me right now - lots of very new ingredients, and as I usually like to take someone else's recipe and tweak it so its my own, it is hard when I don't know what to substitute things with! I am sure I will get there!

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