Berry Vanilla Cheesecake with Chocolate Drizzle

For the love of cheesecake… enough said.

We recently came across Quark and as soon we tasted the creamy thick texture, a recipe immediately sprang to mind.. cheesecake. For those of you who have never heard of quark, it is basically a soft cream cheese (with a texture and taste somewhere in-between greek yoghurt and regular cream cheese) which is naturally low in fat and high in protein – we use Graham’s Dairy.  This recipe only has a few ingredients and is so easy to make so definitely worth giving a go 😉




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For the Base

– 200g preferred biscuits (we used belvita breakfast biscuits)

– 1/3 cup coconut butter, softened

  1. Thoroughly crush the biscuits.
  2. Place in a large bowl and add the coconut butter.
  3. Combine until the mixture begins to clump together (you may need to add more coconut butter if the mixture is too dry).
  4. Press the base into a prepared circular baking tin (it is best to use one with a removable base)!
  5. Refrigerate.

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For the Cheese

 – 750g Quark (plain or vanilla flavoured)

– 75g powdered sugar (or preferred sweetener alternative)

– 1tsp vanilla (omit if using vanilla flavoured Quark)

– Vegetarian Gelatine (optional – we didn’t use but depending on your preferred cheesecake-y texture, you may want to add up to three sheets)


  1. In a large bowl, combine the Quark, sugar and vanilla (if using).
  2. Mix until thoroughly combined.
  3. If using the gelatine, soak the sheets in water, melt then stir into the cheese mixture.
  4. Spread the mixture over the biscuit base and place in the freezer for two hours.

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To Top

– 50g shop-bought dark chocolate

– 2tsp coconut oil

– 200g mixed berries (frozen or fresh)


  1. Melt the chocolate and coconut oil, bain marie style over the hob.
  2. Drizzle the chocolate over the cheesecake (the chocolate should become a hard shell straight away as the cheese layer should be frozen)
  3. Top with the mixed berries





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Tag us on instagram @fresheather if you try the recipe! 😉 

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