Name: Low Calorie Cheesecake Style Dessert
Prep time: 5 min
Cook time: 10 min
Total time: 255 min
Ingredients: 1 heaped 1/2 cup of oats; 1 tbsp butter; 1 tsp honey; 250 g quark; 4 tbsp icing sugar; 1-2 tbsp lemon juice; Lemon zest for garnish

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If you love cheesecake but want a lighter, healthier version, this low calorie cheesecake with lemon is the perfect dessert. While it doesn’t contain cream cheese, it has the same creamy, zesty flavour and texture as a traditional cheesecake—just without the extra calories. At only 160 calories per portion, it’s a refreshing, satisfying treat that’s perfect for any occasion.

Cheesecake is believed to have originated in ancient Greece, where early versions were made with honey, wheat, and soft cheese. Over time, the recipe evolved, with the creamy, rich versions we know today becoming popular in places like New York. This lighter take captures the same delicious flavours while using simpler, lower-calorie ingredients.

Quark – High in protein and naturally low in fat, making it a great alternative to cream cheese.
Oats – A great source of fibre, helping to keep you full and support digestion.
Lemon Juice & Zest – Packed with vitamin C, which supports immune health and adds a fresh, tangy flavour.
Honey – A natural sweetener with antioxidants, providing a hint of sweetness without refined sugar.

Do you have a diet restriction?

This low calorie cheesecake style dessert with lemon is:

Vegetarian
Low Fat
Low GI
Nut Free
Ultra Processed Food Free

Step 1: Prepare & Bake the Base

Preheat the oven to 180°C. In a bowl, mix 1 heaped half cup of oats, 1 tablespoon melted butter, and 1 teaspoon honey until combined. Divide the mixture evenly between four oven-safe ramekins, pressing it firmly into the base. Bake the low calorie cheesecake base for 10-15 minutes, until golden at the edges, then allow to cool completely. This step ensures a lightly crunchy base that won’t become soggy under the topping.

Step 2: Make the Cheesecake Topping

In a bowl, whisk together 250g quark, 4 tablespoons icing sugar, and 1-2 tablespoons fresh lemon juice until smooth and creamy. Adjust the lemon juice to taste, adding more if you prefer a sharper citrus flavour. This will make the creamy low calorie cheesecake topping.

Step 3: Assemble & Chill

Once the bases are cool, evenly spoon the quark mixture over each one, smoothing the tops of the low calorie cheesecakes. Sprinkle with lemon zest for extra flavour, then refrigerate for at least 4 hours to allow the topping to firm up before serving.

Low Calorie Cheesecake Variations

Add a layer of mashed raspberries or blueberries for a fruity twist.
Stir vanilla extract into the quark mixture instead of lemon for a different flavour profile.
Sprinkle with crushed nuts or granola for added crunch.
Use a dairy-free alternative such as thick coconut yoghurt or blended silken tofu.
Add cocoa powder to the oat base for a subtle chocolate contrast or even add a layer of dark chocolate ganache to the top for a chocolate cheesecake.

FAQs

Is this a real cheesecake if it doesn’t contain cream cheese?
Not technically, but it has the same creamy texture and tangy lemon flavour as a traditional cheesecake – just with fewer calories!

How long does this keep in the fridge?
It will stay fresh for up to 3 days when stored in an airtight container.

Can I freeze it?
The oat base is best fresh, but the quark topping can be frozen separately and thawed in the fridge before serving.

Can I use Greek yoghurt instead of quark?
Yes, but Greek yoghurt is slightly looser in texture, so you may find it doesnt set as well.

Can I make this in a single dish instead of ramekins?
Absolutely! Press the oat base into a small dish, bake, and spread the topping over it before chilling.

Do I have to bake the base?
Baking gives the base a firmer, crunchier texture, but you can skip this step and chill the base instead for a softer texture.

How can I make this low calorie cheesecake even more lemony?
Add extra lemon zest or increase the lemon juice for a stronger citrus flavour.

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