12 In Cakes, Pies & Tarts/ Germany/ Recipes

Best German Quark Cheesecake (Crustless Cheesecake Version)

Are you a cheesecake fan?

If so, give this delicious authentic German cheesecake a try!

This crustless German cheesecake is a quick and easy dessert that is full of flavor and has a lovely, creamy texture. It’s delicious on it’s own (my husband and I devoured it) or served with fresh berries, a side of whipped cream or even a drizzle of warm Rote Grütze

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This is the BEST authentic no crust German cheesecake!

German Cheesecake vs. American Cheesecake

If you’ve never had German cheesecake, you might be wondering how it differs from cheesecake you find in the US.

The main difference is that German cheesecake isn’t made with cream cheese–it’s made with quark soft cheese. What the heck is quark? It’s a non-aged, fresh cheese similar in texture and thickness to Greek yogurt (it’s not as sour or tangy, though). Like Greek yogurt, quark is high in protein. So cheesecake with quark is almost healthy! 😉

Where to Buy Quark Cheese?

You can sometimes find quark cheese at Whole Foods or other stores in the US but you can also very easily make it at home if you’ve got milk and buttermilk on hand (click here for my easy step-by-step homemade quark recipe).

What’s a Good Quark Cheese Substitute?

Don’t have quark in your fridge? No time to make a fresh batch? No problem, there are easy alternatives!

When I made this cheesecake, my quark wasn’t quite set, so I used a mixture of cottage cheese and plain, full-fat Greek yogurt. I simply pureed the cottage cheese in a blender until smooth and then added the Greek yogurt and pureed it again. I didn’t drain any liquid off the cottage cheese/greek yogurt mixture and the cheesecake still turned out well, if maybe a bit softer than if I’d used quark.

So, for this German style cheesecake you can use store bought or homemade quark, pureed cottage cheese or full-fat Greek yogurt. Or a combo of any of those three ingredients.


How to Make Quark Cheese

If you want to make an authentic baked quark cheesecake, you’ll need quark – and quite a bit of it. That can get expensive if you’re buying it at a store in the US (it may cost less if you find a good German deli). So why not make quark from scratch at home? Using fresh quark will make this awesome cheesecake even better.

All you need is milk, buttermilk, and patience to wait a day or two for it to set. It’s so easy! Click here to get my homemade quark cheese recipe.

Crustless Cheesecake Recipe


Crustless German Quark Cheesecake
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

A delicious light cheesecake made with quark cheese. 

Servings: 16 servings
Author: International Desserts Blog
  • 1 cup sugar
  • 1 1/2 tsp vanilla sugar
  • 14 tbsp butter (room temperature)
  • 6 eggs
  • 3 3/4 cups quark, Greek yogurt or pureed cottage cheese
  • 1/2 cup cream of wheat
  • juice of half of one lemon (optional)
  1. Beat sugar, vanilla sugar, and butter until light and fluffy (I use my stand mixer but a hand mixer works, too).

  2. Add 6 eggs, two at a time. Mix on low.

  3. Add quark, pureed cottage cheese or Greek yogurt. Mix on low until combined.

  4. Add cream of wheat and mix on low until combined. Scrape down the sides of the bowl and stir a few times with a spatula to ensure everything is well blended.

  5. Add juice of 1/2 lemon (optional) and mix one more time.

  6. Prepare a springform pan by placing a sheet of parchment paper on the bottom and then grease the bottom and sides of pan.

  7. Pour cheesecake batter into the buttered springform pan.

  8. Bake at 325F for 60-70 minutes until the top is golden brown.

  9. Let the cheesecake cool in the springform pan for a few minutes. Run a knife around the edge and then release the sides of the pan. Let the cheesecake cool for several hours to overnight in the fridge. The cheesecake will firm up as it cools. The middle of the cheesecake will fall but don’t worry, it’s supposed to!

  10. Serve plain, with fresh fruit or a side of whipped cream.


This is the best crustless German style cheesecake!


Click here to find more easy, delicious, and authentic German recipes!

This German Bee Sting Cake (Bienenstich) is a great place to start (omg, so good)… 

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  • Reply
    February 24, 2017 at 3:14 pm

    Mmm…it looks so rich & creamy! I can’t wait to try it. Thanks for linking up to the Creative K Kids’ Tasty Tuesday, I look forward to seeing what you come up with next week!

  • Reply
    food recipes
    March 4, 2017 at 1:39 pm

    It’s nearly impossible to find knowledgeable people for this subject,
    however, you seem like you know what you’re talking about!

  • Reply
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    […] can eat it sweet or savory. It’s delicious plain on toast with fruit or veggies on top, in German cheesecake or mixed with cream and […]

  • Reply
    June 1, 2017 at 6:02 pm

    I have heard of quark, but have yet to try it. But I am always up for a good cheesecake.

    Thanks for sharing on #TastyTuesdays

    • Reply
      June 1, 2017 at 6:33 pm

      Hi Audrey! Quark is delicious and so easy to make! I eat it plain or with fresh fruit for breakfast, if I have any left over after making a cheesecake. You can also add jam (or pureed fruit) and whipping cream to quark to make a delicious and healthier dessert. Thanks for stopping by!

  • Reply
    Lisa Kerhin
    June 2, 2017 at 4:18 pm

    Cate, I have to tell you that a friend of mine brought a German Cheesecake that she made to a potluck at work once and when she said NO cream cheese was in there, I was shocked. SO good. I had never heard of Quark before she told me. Cheesecake is one thing I rarely make as we would devour it all in seconds haha…YUM. Thanks for linking up on Happiness is Homemade!

    • Reply
      June 2, 2017 at 5:09 pm

      Hi Lisa! Yep, no cream cheese! This cheesecake didn’t last long…it’s just so easy to eat. 🙂

  • Reply
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    September 7, 2017 at 4:09 pm

    I have been looking for a recipe like this for years and so eager to try it. Is it made in an 8″ pan?

    • Reply
      September 8, 2017 at 1:25 pm

      Yep, an 8″ springform pan.

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