Easy Low-Fat Easter Chocolate Cheesecake Pots (Quark Recipe)
Are you looking for a delicious and unique dessert to make this Easter? Well, look no further! Our incredibly tasty chocolate Biscoff cheesecake mini pots will be sure to hit the spot. Perfectly sized for individual servings and full of indulgent flavours, these little desserts are the perfect end to any meal. They are light (made with fat-free quark) yet so decadent – plus, they look great on any table setting. The best bit? They’re super easy to make! So why not give them a go this Easter Sunday?
Easter egg cheesecake no bake
Beat the Easter blues this year with a delicious low-fat individual easter chocolate cheesecake in mini pots. This sweet treat is made with virtually fat-free quark, so you don’t have to worry about those extra calories and can still indulge your sweet tooth this Easter! Quark has a unique and creamy texture that elevates any dish, making it the perfect ingredient for a virtually guilt-free cheesecake. Put together some of your favourite Easter flavours and create a wonderfully light dessert – no one will even suspect they’re being healthy as they bite into it!
Ingredients
- 400 g Quark (Fat-Free or fromage frais)
- 60 g Caster Sugar
- 150 g Chocolate (Dark, milk or white)
- 100 g Biscoff Biscuits (or ginger biscuits)
- 50 g Mini Eggs (For decoration)
How to make mini chocolate cheesecakes with quark
Storage for Quark cheesecakes
If you’re looking for a dessert that’s both low-fat and indulgent, look no further than these delicious Easter Chocolate Cheesecake Pots made with quark. The recipe is quick and easy to make, and it’s a perfect dessert for any springtime get-together.
Once you’ve made these tasty treats, you’ll want to store them properly to keep them fresh. Here are some tips on how to store your Easter Chocolate Cheesecake Pots:
- Refrigerate: The first step to storing your cheesecake pots is to refrigerate them. Be sure to cover them with plastic wrap or store them in an airtight container to prevent them from drying out. They will keep well in the fridge for up to 3-4 days. These pots with lids are perfect for this recipe.
- Freeze: If you’re not planning on eating your cheesecake pots within a few days, you can also freeze them. Simply wrap each one tightly in plastic wrap or foil, and place them in a freezer-safe container. They can be kept in the freezer for up to 3 months.
- Thaw: When you’re ready to enjoy your frozen cheesecake pots, be sure to thaw them properly. To do this, transfer them from the freezer to the fridge and let them thaw overnight. Once they are fully thawed, they will be just as delicious as the day you made them.
With these tips, you can store your Easter Chocolate Cheesecake Pots made with quark with confidence and have a delicious low-fat dessert on hand whenever a craving strikes!
Low Fat Easter Chocolate Cheesecake Mini Pots
Equipment
Ingredients Â
- 400 g Quark (Fat Free or fromage frais)
- 60 g Caster Sugar
- 150 g Chocolate (Dark, milk or white)
- 100 g Biscoff Biscuits (or ginger biscuits)
- 50 g Mini Eggs (For decoration)
InstructionsÂ
- Open the quark container and drain any excess liquid.
- Mix the quark and sugar together, and set aside. Melt the chocolate in the microwave for a few seconds at a time. Leave to cool.
- Bash the biscuits in a food bag and divide them between 6 small glasses.
- Fold the cooled chocolate into the quark mixture, then spoon on top of the crushed biscuits.
- Chill in the fridge for a least 2 hours. When ready to eat, decorate with chopped mini egg and extra crushed biscuits.
