Recipe onlinefamilyhomerecipes.com/recipe/crustless-quark-and-greek-yogurt-cheesecake/Scan the code to open the recipe on your phone

Baked goods

Crustless quark and Greek yogurt cheesecake

Name: Crustless quark and Greek yogurt cheesecake
Prep time: 20 min
Cook time: 55 min
Total time: 5 h 45 min
Yield: 10 servings
Cuisine: Slovak
Ingredients: 750 g Smooth quark (soft curd cheese) (3 tubs.); 200 g Greek yogurt; 3 Eggs; 70 g Honey; 20 g Cornstarch; 1 tsp Vanilla extract; 1 tsp Lemon zest (Grated from 1 lemon.); 200 g Raspberries

Flourless, crustless cheesecake made with smooth quark, Greek yogurt, eggs, and honey, topped with raspberries. Makes 10 slices.

Slovak cuisine · Vegetarian · Translated from Slovak · October 24, 2026 · High-protein recipe · 14 g protein per serving

Save on Pinterest

Recipe at a glance

Prep time: 20 min
Cook time: 55 min
Total time: 5 hr 45 min
Temperature: 160 °C (325 °F)
Servings: 10 servings
Difficulty: Medium

Jump to recipe

This flourless, crustless quark and Greek yogurt cheesecake is held together with eggs and a spoonful of cornstarch. Quark is a soft curd cheese. Honey sweetens the filling, vanilla and lemon zest add flavor, and fresh raspberries go on top.

Bake it slowly at a low temperature, then let it set in the refrigerator, so plan to make it at least half a day ahead.

Ingredients

10 servings

Cheesecake filling

Smooth quark (soft curd cheese) (3 tubs.) 750 g
Greek yogurt 200 g
Eggs 3
Honey 70 g
Cornstarch 20 g
Vanilla extract 1 tsp
Lemon zest (Grated from 1 lemon.) 1 tsp

Topping

Raspberries 200 g

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

Prepare the pan
Preheat the oven to 160 °C (325 °F), using conventional (top and bottom heat). Line the bottom of a 23 cm springform pan with parchment paper and line the sides with a strip of parchment.
Mix the filling
Whisk or beat the quark, yogurt, honey, cornstarch, vanilla, and lemon zest until smooth. Add the eggs one at a time, mixing only briefly after each addition to avoid incorporating too much air, which can cause the cheesecake to crack during baking.
Bake
Pour the filling into the pan and smooth the top. Bake at 160 °C (325 °F) for 50–60 minutes, until the edges are set but the center still jiggles slightly when you gently shake the pan.
Let it set
Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 30 minutes. Remove it from the oven and let it cool completely, then refrigerate for at least 4 hours to set.
Serve
Carefully remove the cheesecake from the pan, arrange the raspberries on top, and cut into 10 slices.

Tip: If the quark is lumpy, press it through a sieve or blend it with an immersion blender. For smooth slices, cut the cheesecake with a knife dipped in hot water and wiped dry.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 171 kcal
Protein: 14 g
Carbohydrates: 14 g
of which sugars: 10 g
Fat: 6.3 g
of which saturates: 3.4 g
Fiber: 1.4 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Fit cheesecake z tvarohu a gréckeho jogurtu – bez múky