No-Bake Vanilla Cheesecake

Ingredients

• 100 g Dutch shortbread cookies (spritsen) (crumbled; reserve some for topping if desired)
• 40 g half-fat butter (melted)
• 200 g light cream cheese
• 300 g low-fat vanilla quark
• 30 g vanilla protein powder
• 6 gelatin sheets

Steps

1. 1

   Place the gelatin sheets in a bowl of cold water and let them soak for approximately 6 minutes until softened.

2. 2

   Crush the spritsen cookies into fine crumbs and mix them with the melted butter until well combined.

3. 3

   Line the bottom of a springform pan (approximately 18 cm diameter) with the cookie mixture, pressing it down firmly to create an even base. Place the pan in the refrigerator to set while you prepare the filling.

4. 4

   In a large mixing bowl, combine the light cream cheese, vanilla quark, and vanilla protein powder. Mix with a whisk until the mixture is completely smooth and uniform.

5. 5

   Transfer 3 tablespoons of the cheesecake mixture into a small saucepan and heat it gently over low heat; do not let it boil.

6. 6

   Squeeze the excess water out of the softened gelatin sheets and add them to the saucepan. Stir until the gelatin has completely dissolved into the small amount of cheesecake mixture.

7. 7

   Pour the gelatin mixture back into the large bowl with the rest of the cheesecake filling and stir thoroughly to ensure no lumps form.

8. 8

   Pour the filling over the chilled cookie base and smooth the top with a spatula.

9. 9

   Refrigerate the cheesecake for at least 5 hours to set, though leaving it overnight is recommended for the best results.

10. 10

    Optional: Garnish with extra spritsen crumbs before slicing into 8 pieces and serving.

Notes

Mixing the gelatin first with a small portion of the batter prevents lumps in the final cheesecake layer. The author notes that gelatin is essential for the structure of this low-calorie version.

Nutrition per serving

• cheesecake
• no-bake
• low-calorie
• high-protein
• dessert
• vanilla
• healthy