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🍰 No-Bake Apricot Cheesecake

505 kcal · 30 min · 4 servings

Ingredients

• 200 g whole wheat butter cookies (or regular butter cookies)
• 120 g butter (melted)
• 500 g low-fat quark
• 500 g double cream cream cheese
• 2 packets vanilla sugar
• 1 tbsp lemon zest
• 100 g sugar
• 8 sheets gelatin ((beef gelatin or agar-agar also works, please adjust the amount according to the package instructions
• 1 can apricot(s)
• dark chocolate (melted)

Instructions

1. 1. Crush the butter cookies into fine crumbs.
2. 2. Mix the cookie crumbs with the melted butter.
3. 3. Line a springform pan (20 to 24 cm) or a pan with a removable bottom with baking paper.
4. 4. Press the butter-cookie mixture firmly into the prepared pan.
5. 5. Place the pan in the fridge for a few minutes to let the butter harden.
6. 6. Stir together the double-cream cream cheese, the low-fat quark (a fresh curd cheese), the vanilla sugar, the sugar, and the grated lemon zest until smooth.
7. 7. Soak the gelatin leaves in cold water for a few minutes.
8. 8. Squeeze out the soaked gelatin leaf well.
9. 9. Melt the gelatin over very low heat in a pot or over a hot water bath.
10. 10. Mix the melted gelatin with a small portion of the cream cheese mixture.
11. 11. Stir this gelatin-cream cheese mixture into the remaining quark-cream cheese base.
12. 12. Spread the filling evenly over the cookie base.
13. 13. Refrigerate the cake for at least 4 hours or overnight to set.
14. 14. Place the apricot halves on top of the set cake.
15. 15. Sprinkle the apricots with some chocolate.

Nutrition per serving

• kcal: 505
• Protein: 17 g · Fett/Fat: 32 g · Carbs: 40 g