An easy no-bake lemon cheesecake-style dessert using low fat quark, lemon curd and speculoos biscuits – also known as Biscoff or Lotus branded biscuits.
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.
Quark Lemon Cheesecake with Speculoos Biscuits
Equipment
- 4 glass dessert dishes or sturdy wine glasses
Ingredients
- 120 g speculoos biscuits or Biscoff / Lotus
- 1 tbsp butter melted
- 200 g quark
- 100 g lemon curd
Instructions
- Keep four of the biscuits whole and set aside. Blitz the rest of the biscuits in the food processor. Save 1 tablespoon of crumbs as garnish.
- Melt the butter in a small pan, turn off the heat. Tip in the remaining biscuit crumbs and stir so clumps form. Divide the buttery crumbs between the glasses and press down to make a biscuit base. Allow to cool.
- Spoon quark over the cooled biscuit layer. Divide the lemon curd over the top of that. Chill the desserts.
- When ready to serve, scatter over a few biscuit crumbs on top and push in a whole biscuit. Serve immediately. It is alright to save any leftover desserts for a couple of days but the biscuits will lose their crunch.
More Easy Dessert Recipes Using Quark
This is one of four easy dessert recipes I’m publishing this week using Quark, a naturally fat free dairy product:
For another cheesecake idea, take a look at my delicious Raspberry Rhubarb Cheesecake Pots served in glasses. Or for another lemon dessert with biscuit crumbs, Lemon Custard with Cookie Crumbs.
With thanks to Lake District Dairy Co for quark samples.
These look sooooo good! I adore Speculoos now thanks to you and Helen!
This looks really declicious.
Quark is a popular item in Belgium … the land of the Speculoos biscuits 😉