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!
Egg free chocolate quark mousse
Fat free quark raspberry mess.
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.
For another cheesecake idea, take a look at my delicious Raspberry Rhubarb Cheesecake Pots served in glasses…
With thanks to Lake District Dairy Co for quark samples.
A delightful dessert! I love quark (we get 3 versions here…).
Cheers,
Rosa
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!
Remind me where to get the biscuit crumbs from?
You can get Lotus biscuits in the UK which are virtually the same.
This looks really declicious.
Quark is a popular item in Belgium … the land of the Speculoos biscuits 😉
These look sooooo good! I adore Speculoos now thanks to you and Helen!