Cute, Wintery, Individual German Quark-Cheesecakes

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After returning back to Kansas from a holiday with family in Germany, all I want is to hide under a blanket as a means to escape from the cold weather! What I do love about winter though is an earned excuse to stay wrapped up at home more often, read good books and catch up on watching all the movies I had on my radar… and of course cooking and baking cozy meals!

Individual-sized desserts have the clear advantage that within 15 seconds, they can be easily retrieved from your fridge, a spoon can be grabbed, and both you and tiny cheesecake happily return to your couch to continue binge-watching your favorite Netflix series. Priceless.

Add Spekulatius Cookie Streusel…

What makes these little cheesecakes even better is the Spekulatius cookie streusel topping that adds the perfect amount of crunch and warm, wintery spice. Spekulatius cookies are typically served around Christmas time in Germany, although you can find often them year-round and oftentimes German cafés will serve their coffee accompanied with a little Spekulatius cookie. Trader Joe’s even sells them still!

…And A Boozy Companion!

For today’s recipe, you won’t even need the cookies though because we are making our own Spekulatius seasoning to add to your streusel AND to add to your Mozart White Chocolate Vanilla Cream – your new, favorite boozy companion. Bring the two together for the ultimate adult dessert! To find out where to get it in your area, check out Niche Import Co’s website.

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Ingredients for 4 to 6 servings (I used 200 ml or 7 oz Weck glasses):

Cheesecake Mixture: 

  • 13 oz (375 g) Elli quark
  • 2 medium sized eggs
  • 1/2 tsp lemon zest
  • 1/2 c (100 g) sugar
  • 1 package Dr. Oetker vanilla pudding mix
  • 3 Tbsp (50 ml) sunflower oil
  • 2/3 c (150 ml) milk

Spekulatius Streusel Topping:

  • 1/3 c (50 g) flour
  • 2 Tbsp oats
  • 1/4 c (50 g) sugar
  • 1/4 c (60 g) butter
  • 1.5 tsp Spekulatius spice (see below)

Spekulatius Spice Mix – perfect for Christmas baking, but also great in Chili!:

  • 8 parts cinnamon
  • 2 parts nutmeg
  • 2 parts cloves
  • 1 part ginger
  • 1 part cardamom
  • 1 part white pepper

Method (Make sure to start this recipe 1 day in advance!):

  1. Preheat oven to 350 degrees.
  2. For the cheesecake mixture, whisk together all ingredients, then distribute into canning jars like the cute German Weck brand ones I used. (Depending on how big you want the servings to be, use smaller or larger glasses – mine fit about 7 oz or 200 ml each.)
  3. Place the glasses in a casserole dish and add hot water to come up to about half of the glasses’ height.
  4. Bake in the oven for 30 minutes and in the meantime, make the streusel topping by mixing together all ingredients using a hand-held electric mixer.
  5. After 30 minutes of baking, quickly remove the casserole dish from the oven to add the streusel topping to each cheesecake, then return to the oven for an additional 25 minutes.
  6. Turn off the heat, crack the oven door, and let sit in the oven for an additional hour, then remove to let rest at room temperature for 2 more hours.
  7. Transfer to the fridge overnight, then dust with powdered sugar before serving.

Sophie’s German Cheesecake Tools & Entertaining Picks

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Some Other Winter-Appropriate German Recipes To Try:

Sponsored Content and Affiliate Links Disclosure

I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.