Lemon “cheesecake” using quark and speculoos


Some day or another I’ll get around to making a bona fide cheese cake that you bake in the oven – but for the time being I’m happy to cheat with stuff like Philadelphia and today, lemon flavoured quark.

You get all the joy of lemon flavour, biscuit base but the “cheesy” bit is naturally fat free quark. And there’s no cooking.


This is more serving suggestion than recipe. I have my stash of speculoos crumbs in a jar AKA Lotus biscuits and pour a couple of centimetres of these into a glass. If you like you can stir in a dessertspoon of molten butter to make the biscuit base solid again.

Decant layers of lemon quark and lemon curd on top. Sprinkle over more speculoos crumbs and dunk in a whole Lotus biscuit. Ta-dah!


This is one of four recipes I’m publishing this week using Quark, a naturally fat free dairy product. Come back and see the others over the next few days!

Rhubarb quark crumble

Egg free chocolate quark mousse

Fat free quark raspberry mess.

quark quark mousse quark

If you like these cheesecake pots then you’ll love my Pinterest board “Lovely Things in Jars”.

Follow Sarah Trivuncic Maison Cupcake’s board Lovely things in Jars on Pinterest.

With thanks to Lake District Dairy Co for quark samples.


  1. bakecakecrumbs says

    And now there’s a tub of quark in my fridge. I’ll let you know if I get round to using it, but these all sound great so hopefully I will!

    • Sarah, Maison Cupcake says

      You can get Lotus biscuits in the UK which are virtually the same.