Quark Mini Cheesecakes Recipe

These quark mini cheesecakes are one of my favorite treats to make when I want something creamy, rich, and perfectly portioned. I love how the smooth filling pairs with the crunchy graham cracker crust and the freshness of berries on top. They look elegant, but they’re surprisingly easy to make.

Why You’ll Love This Recipe

I like this recipe because it combines the light tanginess of quark with the richness of butter and eggs, giving a unique twist to traditional cheesecake. The mini size makes them perfect for parties, gatherings, or simply portion control when I just want a little indulgence. I can prepare them ahead of time, and they always impress with their flavor and presentation.

Ingredients

Crust:
▢1 cup crushed graham cracker crumbs
▢2 tablespoons butter melted
▢1 tablespoon sugar

Filling:
▢1/2 cup butter melted (1 stick)
▢2 cups Quark
▢1/2 cup sugar
▢2 Large eggs
▢2 teaspoons vanilla
▢1 tablespoon cornstarch

Topping:
▢1 cup fresh berries
▢mint sprigs

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by preheating the oven to 325°F (160°C) and lining a muffin tin with paper liners.
2. To make the crust, I mix the graham cracker crumbs, melted butter, and sugar until everything is well combined.
3. I press about a tablespoon of this mixture into the bottom of each muffin cup to form the crust.
4. For the filling, I whisk together the melted butter, quark, sugar, eggs, vanilla, and cornstarch until smooth and creamy.
5. I pour the filling evenly over the prepared crusts, filling each cup about three-quarters full.
6. I bake them for 20–25 minutes, or until the centers are just set.
7. After baking, I let them cool completely, then chill them in the refrigerator for at least 2 hours.
8. Just before serving, I top each mini cheesecake with fresh berries and garnish with mint sprigs.

Servings and Timing

This recipe makes about 12 mini cheesecakes. It takes me around 20 minutes to prepare, 25 minutes to bake, plus at least 2 hours of chilling time before they’re ready to serve.

Variations

I like switching up the crust by using crushed digestive biscuits, chocolate cookies, or even almond meal for a nutty flavor. Sometimes I swirl in a spoonful of berry jam or lemon curd into the filling before baking for a fun twist. If I want to make them extra indulgent, I add a drizzle of chocolate or caramel sauce over the finished cheesecakes.

Storage/Reheating

I store leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They taste even better the next day after chilling. I don’t reheat them since they’re best served cold, but I sometimes freeze them without the topping for up to 2 months. When I want to enjoy them, I thaw them in the fridge overnight and add fresh toppings before serving.

FAQs

Can I use cream cheese instead of quark?

Yes, I can substitute cream cheese, but the flavor will be richer and less tangy than quark.

Do I need a water bath for these mini cheesecakes?

No, I don’t use a water bath for minis since they bake evenly in muffin tins.

Can I make these ahead of time?

Yes, I often make them a day before serving and keep them chilled until ready.

What kind of berries work best for the topping?

I like using blueberries, raspberries, or strawberries, but any fresh berry works.

Can I make them gluten-free?

Yes, I just use gluten-free graham crackers or another gluten-free cookie for the crust.

How do I know when they’re done baking?

I look for the centers to be set but still slightly jiggly—they firm up as they cool.

Can I reduce the sugar?

Yes, I sometimes use a little less sugar in the filling, especially if I’m topping with sweet berries.

Can I bake this as one large cheesecake instead of minis?

Yes, I can use an 8-inch springform pan, but I increase the baking time to about 45–50 minutes.

How do I prevent cracks in the filling?

I avoid overbaking and let the cheesecakes cool slowly before refrigerating.

Can I freeze them with the topping?

I prefer freezing them plain, then adding fresh berries after thawing to keep the topping fresh.

Conclusion

I love how these quark mini cheesecakes come together so easily yet look like something from a bakery. They’re creamy, light, and full of flavor, with just the right balance of tangy and sweet. I enjoy making them for special occasions or whenever I want a beautiful dessert that feels indulgent without being overwhelming. Each little cheesecake is a perfect bite-sized treat that always leaves me satisfied.

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