Say cheeeese! Because you just found the best recipe for a low-fat and low-calorie raspberry quark cheesecake! Oe la laa this is a winner girls, especially now that swimsuit season is in full swing! Are you a big fan of cheesecake? Well, I AM – and I’m sure this simple and skinny recipe for non-guilt raspberry cheesecake will make you a happy girl.
Although this recipe is a healthy and no-suggar-added cheesecake you will taste all the yumminess from an original (New Yorker) cheesecake. As always, I reduced fat, calories, carbs and sugar as much as possible. AND I prefer to keep the recipe simple and fast. This is a no-bake and yes-refrigerate cheesecake! Whenever I feel like eating a sweet healthy treat, I need it asap, can’t wait too long:-p With a couple of clean ingredients it’s still possible to serve yourself or your family and friends a piece of creamy, delicious cheesecake with a raspberry swirl. Are you ready?!
– 750 gr low-fat quark
-2 tbspn gelatin
– 2 tbspn honey
– 100 gr. oats
– 250 gr. almond flour
– 5 tbspn melted coconut oil
– 50 gr. dates
– 100 ml. water
– 200 gr raspberries
- Energy: 196,4 kcal
- Protein: 8,4 g
- Carbs: 12,2 g
- Fat: 13,5 g
- Fiber: 2,7 g
1. Soak the dates for 20 minutes in hot (cooked) water and add it to a mixer, together with the oats, almond flour, melted coconut oil and water. Mix until a smooth and crumble mixture.
2.Line the bottom of a baking pan with parchment paper and grease with coconut oil. Put the base mixture into the tin and press a little. Put away in the freezer for 20-30 min. while you prepare the filling.
3. Place the gelatin in a bowl of warm water and leave for 5 min till it becomes translucent.
4. Grap another bowl and add the low-fat quark and honey.
5. Go back to the gelatin; take it out of the water and wring. Add the gelatin in a saucepan with 2 tbspn water and heat it up. Note: the gelatine just needs to be melted – not heated.
6. Add the melted gelatin to the bowl with the quark mixture. Mix and beat the quark mixture till it thickens and holds soft peaks.
7. Take the baking pan and turn the quark mixture over the base. Place in the fridge for 3 hours – or overnight!
8. Whenever your quark cheesecake is ready it’s time to finish the topping. Crumble or mix the raspberries until a smooth fruit topping is in place and ready to serve on top.
Don’t forget to make a picture of your @foodie_ness recipe and tag me on Instagram of Facebook, I love to see your raspberry quark cheesecake AND.. you get the chance to be featured in the Foodie-ness newsletter