Best German Cheesecake with Quark (Crustless Cheesecake Version) - International Desserts Blog - Recipes with a sprinkle of travel
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Best German Cheesecake with Quark (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 Rote Grütze or lemon curd


This is the BEST authentic no crust German cheesecake!This post contains affiliate links, meaning, if you click through and make a purchase or sign up for a program, I may earn small commission. This is at no additional cost to you.

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! Instead, it’s made with quark soft cheese. What the heck is quark? It’s a fresh, non-aged 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. You can also buy a tub of it on Amazon! Or you can make it at home if you’ve got milk and buttermilk on hand (click here for my 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 hadn’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 the patience to wait a day or two for it to set. It’s so easy! Click here to get my homemade quark cheese recipe.

If you don’t want to make quark, you can easily add a tub to your next Amazon order.

How D0 You Cut Your Cheesecake in Such Even Slices?

Great question! I love how bakery cakes in Germany have perfectly even slices, so I started using a simple cake marker that I got on Amazon. The one I bought looks like this:

All you do is press the marker lightly on the cake.

And then you have nice clean lines for cutting even slices!

I couldn’t find the cake marker I bought on Amazon (I think it was an add-on item) but I found one that’s even better! This cake marker is double-sided so you can slice your cake in either 14 or 18 portions. This one gives you 10 or 12 portions. There are a bunch of cake markers on Amazon – from plastic to metal, for cakes, brownies, and pies!

Crustless Cheesecake Recipe


Best German Cheesecake with Quark (Crustless Cheesecake Version)

Best German Cheesecake with Quark (Crustless Cheesecake Version)

Yield: 16 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

A delicious light German cheesecake made with quark cheese (or cottage cheese or Greek yogurt). 


  • 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.

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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!

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    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!

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    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. 🙂

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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?

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      September 8, 2017 at 1:25 pm

      Yep, an 8″ springform pan.

  • Reply
    July 15, 2018 at 1:24 pm

    Is there a substitute for Cream of Wheat, that isn’t any form of wheat?

    • Reply
      July 25, 2018 at 5:40 pm

      I’ve heard that ground millet or cream of rice can be used — or you just make the cheesecake without it! The texture will be a bit different (smoother) but the cheesecake will still taste great!

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    October 21, 2018 at 7:59 pm

    Why don’t you put the ingredient amounts in oz. in stead of tablespoons or cups for those of us who have to convert to european measurements of grams or ml.

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      October 23, 2018 at 12:25 pm

      Yes! Now that my audience has expanded well beyond the US I’m looking at upgrading my recipe plug-in so you can easily choose the unit of measurement you want to use. 🙂

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    April 5, 2020 at 12:43 am

    I understand that you can use Greek yoghurt instead but can you also substitute the quark with sour cream?

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      Cate, International Desserts Blog
      April 5, 2020 at 11:17 pm

      I haven’t tried it but sour cream might work…the flavor and texture are a bit different so it might turn out differently than if you were to use quark or Greek yogurt but that doesn’t mean it wouldn’t taste good. If you try it, let me know how it turns out!

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    Catherine M
    April 14, 2020 at 10:13 pm

    Hi, can you make this with semolina instead of cream of wheat? Thanks!

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      Cate, International Desserts Blog
      April 15, 2020 at 3:06 pm

      It might work. I don’t think they have the same taste and I’m not sure about texture but it might work as a replacement. You can also leave it out of the cheesecake. The texture will be a bit different without it but the cheesecake will still work.

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    June 7, 2020 at 1:52 pm

    Delicious. Thank you for a very well behaved recipe. We have just enjoyed this light cake after a fairly heavy meal. (The butter in your recipe had to be replaced with olive oil and the sugar with xylitol to suit the diet. I added a bit of cinnamon to balance the olive oil. The result was still great.) Will make again. With best wishes to you, Ruth Whetsel

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