This all-time favorite German Raspberry Cheesecake recipe is easy enough for EVERYONE to attempt and it’s a definite go-to recipe, as it delivers the warming taste of Germany’s Kaffee und Kuchen time in under one hour!

 German Crustless Raspberry Cheesecake

About this Recipe

German Crustless Raspberry Cheesecake (Himbeer Käsekuchen im Glas)

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Valentine’s Cheesecake Recipe

Once upon a time, there was a brave (and pregnant) German girl who cooked a four-course menu for 16 lovely couples (that’s 32 people!) on Valentine’s Day. It was a fun experience, but also very stressful! That was 4 years ago! These days, I choose to lay low and prep Valentine’s Dinner at home to be enjoyed with only my husband, and not 30 other people. 🙂 But I did want to think back to that year because of the sweet finish I served to the guests, which was a Himbeer Käsekuchen or German raspberry cheesecake. They were baked as individual portions in glass jars without the need of a crust and decorated with a simple, white chocolate heart. EVERYBODY LOVED THEM and guess what. YOU WILL TOO!

German Crustless Raspberry Cheesecake (Himbeer Käsekuchen im Glas)

How to Make German Cheesecake

Traditionally, when making German cheesecake, you would go big with a springform, which gives some people anxiety (that used to be me). And don’t get me wrong. There is something so neat about cutting into cakes for the classic Kaffee und Kuchen experience. BUT today, let’s go more casual. Let’s bake those cheesecakes in glass jars (you could also use mugs or any other small dish that’s oven-safe). They’re so cute! And much, much quicker to make than the large version, which ideally rests after baking overnight (ain’t nobody got time for that when a Käsekuchen craving hits!). So plain and simple, here the top reason WHY you need to make a crustless German cheesecake RIGHT NOW.

  • NO resting time
  • NO worrying about underbaked cakes
  • NO waiting after baking to eat
  • and last but not least NO crust (which also makes it super easy to go gluten-free on this recipe)

What are you waiting for?

German Crustless Raspberry Cheesecake (Himbeer Käsekuchen im Glas)
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Ahh… the quark conversation. It’s one that I have often with people and it’s one that upsets me sometimes. Because quark is really unlike any other dairy. It’s kind of like yogurt, but not. It’s kind of like sour cream, but not. What drives me up the ceiling is when people call it cheese! I don’t know about you, but eating a whole pot of cheese topped with berries sounds kind of gross to me (and that’s what Germans do). So when I tell you that it’s not easy to substitute quark, just don’t. German cheesecake is made from quark instead of cream cheese. The texture is lighter, fluffier and not as creamy as its American cousin. Give me the option of an American baked cheesecake versus a German one and the German one will always win in my (German) opinion – not biased at all obviously!

    German Crustless Raspberry Cheesecake (Himbeer Käsekuchen im Glas)
    German Crustless Raspberry Cheesecake (Himbeer Käsekuchen im Glas)

    Where To Buy Quark in Kansas City

    You can buy quark for a lot of money in a store, which is what I did today. I usually find it at Whole Foods (they sell Vermont Creamery) or our local Better Cheddar cheese store (they sell the local Hemme Brothers brand that I use). On a side note, if you use Hemme Brothers quark, it is much denser than other store-bought quark I have bought. I actually ended up switching out 1/3 of the needed quark in this recipe for 2% Greek yogurt (I like the Fage brand) to make the consistency a bit more typical. You can also go the more cost-effective route and make quark at home following my friend Anja’s recipe. I recently bought these buttermilk and fromage blanc starter cultures to experiment myself AGAIN using Anja’s recipe and will report back via Instagram and here if it works out!

    German Crustless Raspberry Cheesecake (Himbeer Käsekuchen im Glas)
    German Crustless Raspberry Cheesecake (Himbeer Käsekuchen im Glas)

    Himbeer Käsekuchen & A CHocolate Raspberry Martini

    German Crustless Raspberry Cheesecake (Himbeer Käsekuchen im Glas)

    This Raspberry Dark Chocolate Martini is to die for! Not too sweet, a bit tart and velvety smooth, this drink should definitely make it into you and your lover’s glass. I love the addition of Mozart Dark Chocolate Cream liqueur from Salzburg, Austria. It’s bittersweet, vanilla-y, a bit smoky and tart and makes the perfect star of this drink. Click here to find out where Mozart is available near you. I also prepared a quick raspberry syrup to add to the drink and dip the rim in! Heavenly!

    Combine 100 grams of fresh or frozen raspberries with 1 Tablespoon of water and 1 Tablespoon of sugar and cook over medium heat until all the berries are breaking down and start to boil. Strain through a fine-mesh sieve.

    For one drink, dip the rim of the martini glass in the raspberry sauce. In a shaker, combine 1 ounce of vodka, 1 ounce of creme de cacao, 1 ounce of Mozart Dark Chocolate cream liqueur, 1/2 ounce of half and half and 1/2 ounce of the raspberry sauce. Add ice and shake for about 20 seconds. Strain into your glass and enjoy!

    Käsekuchen Essentials

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    Next Up:

    A CLASSIC German Chicken RECIPE!

    Thank you for stopping by my blog! Please stay awhile, drool over some delicious German food, leave some feedback and ideas in the comment section below, and subscribe to receive weekly emails with new recipes! Next is the perfect make-in-advance German meal featuring chicken, loads of veggies, capers and a bit of lemon juice1 I can’t wait for you to fall in love with it!

    German Crustless Raspberry Cheesecake (Himbeer Käsekuchen im Glas)
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    German Crustless Raspberry Cheesecake (Himbeer Käsekuchen im Glas)

    This all-time favorite German cheesecake recipe is easy enough for EVERYONE to attempt it and it's a definite go-to recipe, as it delivers the warming taste of Germany's Kaffee und Kuchen time in under one hour!
    Prep Time20 mins
    Cook Time20 mins
    Resting Time20 mins
    Total Time1 hr
    Course: Baking, Coffee, Dessert, Entertaining, Kaffee
    Cuisine: German
    Keyword: cheesecake with quark recipe, Easy German Cheesecake recipe, Easy Käsekuchen recipe, german cheesecake recipe, German cheesecake without crust recipe, German individual cheesecake recipe, German raspberry cheesecake recipe, German valentine's cheesecake recipe, Käsekuchen recipe, Raspberry Käsekuchen recipe, Valentine's käsekuchen recipe
    Servings: 6 glasses
    Calories: 386kcal


    Käsekuchen Batter

    • butter for glasses
    • 120 grams butter
    • 125 grams sugar
    • 1/2 lemon peel only
    • 1 pinch salt
    • 420 grams quark running short? use a mixture of quark and full fat greek yogurt (the Fage brand has a great consistency)
    • 150 grams eggs 3 medium sized eggs, but better to weigh
    • 20 grams all-purpose flour
    • 20 grams cornstarch

    Raspberry Sauce

    • 280 grams frozen raspberries
    • 3 Tablespoons sugar
    • some cornstarch to thicken the sauce



    Käsekuchen Batter

    • Ideally, bring all ingredients to room temperature. If you didn't plan ahead (happens to me a lot), then cut the butter into chunks and microwave for 10 seconds to make it more workable.
      120 grams butter
    • Butter your smallish jars using a bit of melted butter and a pastry brush. You can even use mugs!
      butter for glasses
    • Whisk together the butter, sugar, lemon peel and salt until it’s a smooth consistency (I love using my cordless handheld mixer for this job!). If the butter is still too cold, microwave the mixture for 10 seconds at a time until it's workable.
      120 grams butter, 125 grams sugar, 1/2 lemon, 1 pinch salt
    • Gradually whisk in the egg. If the eggs are too cold, it can easily become grainy. But don't worry. It'll be fine.
      150 grams eggs
    • Mix together the cornstarch and flour, then whisk into the butter-egg mixture until smooth. Lastly, whisk in the quark until just combined.
      20 grams all-purpose flour, 20 grams cornstarch, 420 grams quark

    Raspberry Sauce

    • For the raspberry sauce, heat raspberries and sugar over medium heat until boiling.
      280 grams frozen raspberries, 3 Tablespoons sugar
    • If it needs thickening, remove raspberries from heat, extract some of the liquid, mix together with cornstarch, then whisk into the raspberries and return to boiling. Repeat if needed to achieve desired consistency.
      some cornstarch


    • Add about 1 Tablespoon of the raspberry sauce to the bottom of each buttered glass, then top to 2/3 full with the batter using 2 spoons. To make things a little less messy, you can use a large decorating bag and no decorating tip. Lastly add some leftover raspberry mixture on top, if desired. Clean the rim of the glasses before baking.
    • Place the glasses on a metal rack and bake in preheated oven for about 20-25 minutes at 320° F or 160° C (convection setting!). Mine took 24 minutes. You can double check with the wiggle test. If the center is still sunken or extra wobbly, leave them in there for another minute or so.
    • Remove from oven and enjoy hot (allow glass to cool down 20 minutes or so) or let cool at room temperature (2 to 3 hours), then transfer to a fridge.
    • Before serving, decorate each Käsekuchen with raspberries, mint leaves, and white chocolate hearts.
      Mint, Fresh Raspberries, White Chocolate


    Calories: 386kcal | Carbohydrates: 42g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 214mg | Potassium: 126mg | Fiber: 3g | Sugar: 32g | Vitamin A: 652IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 1mg

    Sponsored Content and Affiliate Links Disclosure

    I received compensation from Marussia Beverages 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.