Serves 6

  • 80g Oats
  • 80g Almonds
  • 2tbsp Sugar
  • 65g Unsalted Butter
  • 200g Cream Cheese
  • 250g Quark
  • 150g Icing Sugar
  • 1tsp Vanilla Bean Paste
  • Fruit for topping (red= 6 raspberries, orange= 1 apricot, yellow= 3 cubes mango, green = 1 kiwi, blue= blueberries, and violet= cherries)


  • In a small blender pulse or whizz together the oats, almonds and sugar to make a fine flour.
  • Add the butter to the processor and blend until a loose dough forms.
  • Spoon the dough into 6 ramekins and use a the back of the spoon to press it to the bottom forming the base of the cheesecake. Set to one side.
  • In a large bowl add the cream cheese, quark and icing sugar. Fold together with a spoon to avoid an icing sugar explosion when using the whisk in the next step.
  • Add the vanilla bean paste and whisk together to make it light and fluffy.
  • Top the oaty base with the vanilla cream and return to the fridge to set overnight.
  • Before serving, chop the fruit into tiny cubes. Top each ramekin with one fruit and serve.

Protein: 12g

Carbs: 49g

Fat: 17g

Calories: 386

Start typing and press Enter to search