Cheesecake in a jar

Cheesecake in a jar with low-fat quark, cream cheese, ground almonds and vanilla extract – creamy, easy to make and pleasantly light.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 290 kcal per serving
• Protein: 30 g
• Fat: 15 g
• Carbs: 10 g

Ingredients

• 200 g low-fat quark
• 100 g cream cheese
• 30 g ground almonds
• 1 tbsp coconut sugar
• 1 tsp vanilla extract

Method

You’ll need: frying pan · mixing bowl

1. Toast the ground almonds briefly in a dry frying pan over a low heat until lightly fragrant and pale golden. Then leave them to cool a little.
2. Stir the low-fat quark, cream cheese, coconut sugar and vanilla extract in a bowl into a smooth, creamy mixture. Keep stirring until there are no lumps left.
3. Spoon the toasted almonds into the jars as the first layer. Press them down only lightly so the texture stays loose.
4. Spread the quark and cream cheese mixture evenly over the top. Smooth the surface or leave it slightly wavy for a rustic look.
5. Put the jars in the fridge for at least 1 hour to chill through. This firms up the cream a little and rounds out the flavour.
6. Serve the low-carb cheesecake in a jar well chilled. If you like, a little cinnamon or a few fresh berries go well with it.

Good to know

If you love cheesecake but fancy something quick and simple, this is a really nice solution. Creamy, unfussy and made without an oven.

Swaps

Low-fat quark → skyr (a little more protein, similarly fresh in flavour); cream cheese → goat's milk cream cheese (often stronger in flavour); less sweet: halve the coconut sugar and round it off with cinnamon, vanilla or a few berries; ground almonds → ground hazelnuts (more toasty flavour, similarly low in carbs)

Allergens

Contains milk and tree nuts (almonds). Generally suitable for children if they tolerate nuts, and fine in pregnancy as long as you use pasteurised dairy.