Low-carb lime cheesecake

A layered low-carb lime cheesecake in a glass with a quark cream and an almond base, finished with zesty lime and a little yacon syrup. Vegetarian and gluten-free, and no oven needed.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 520 kcal per serving
• Protein: 22 g
• Fat: 42 g
• Carbs: 12 g

Ingredients

• 250g quark
• 100g ground almonds
• 2 tbsp soft butter
• 2 limes
• 1 tbsp yacon syrup
• 1 pinch of vanilla

Method

You’ll need: grater

1. Mix the ground almonds with the soft butter to make a dense, sandy crumble mixture.
2. Using a spoon, press the mixture firmly into two wide dessert glasses to make an even base.
3. Whisk the quark with the finely grated lime zest, the juice, the vanilla powder and the yacon syrup until smooth and pale.
4. Spoon a thick layer of the quark mixture over the crunchy almond base in the prepared glasses.
5. Leave the filled cheesecake glasses to set in the fridge for at least 1 hour.

Good to know

Baked cheesecake is a long-term project. In a glass, we skip the tedious baking time and get pure flavour in minutes.

Swaps

Quark → cream cheese (creamier, for a really firm set). Limes → bergamot (for floral notes). Soft butter → coconut oil (as a dairy-free binder for the base).

Cooking tips

If you roll the limes hard on the wooden board with the flat of your hand before squeezing, they give noticeably more juice – some say almost three times as much.

Storage

Cover the glasses with cling film so the quark doesn't pick up other smells from the fridge.

Allergens

Contains milk (lactose) and tree nuts (almonds).