• Skip to main content
  • Skip to primary sidebar
dirndl kitchen
menu icon
go to homepage
  • Recipes
    • Christmas
    • Breakfast
    • Bread & Rolls
    • Pastries
    • Cakes
    • Appetizers
    • Main Courses
    • Sides
    • Drinks
  • Lifestyle
    • Travel
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Christmas
      • Breakfast
      • Bread & Rolls
      • Pastries
      • Cakes
      • Appetizers
      • Main Courses
      • Sides
      • Drinks
    • Lifestyle
      • Travel
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Cakes

    Schicht-Käsekuchen: German Layered Cheesecake

    Published: Feb 9, 2021 · Modified: Oct 6, 2022 by dirndlkitchen · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This Valentine's-ready German cheesecake dessert has layers of coffee flavored cheesecake topped with a simple, white chocolate mousse. It's the perfect make-ahead dessert for a homemade Valentine's or Galentine's meal.

    Schicht-Käsekuchen

    About this Recipe

    dirndl kitchen german coffee cheesecake with white chocolate mousse

    This Is A Sponsored Post That Contains Affiliate Links

    After my first, Zoë, was born, I started craving sweets. I never really have before and think it was the raging hunger during breastfeeding times that made me crave sugar. Don't get me wrong. I have always loved my occasional sweets, but there is no thinking them away now. And Zoë has that same sweet tooth for sure, giving me something to smirk about when she asks for chocolate after she's just finished a scoop of ice cream. Valentine's Day to me is a fabulous excuse to make something sweet and share it with others, such as these little German cheesecakes, layered in German Weck jars, ready to be gifted; the jars come with lids and I've reused them about 100 times for just about everything from cucumber salads to jams and homemade spice mixes.

    For today's cupid-approved creation, I started with a layer of coffee-flavored German cheesecake on the bottom, baked in the glass in your oven. And since this cheesecake does not rock a crust on the bottom, I finished it with with a light and fluffy white chocolate mousse using only the best white chocolate with fresh, chopped raspberries folded in! I love this rockstar combination of white chocolate, raspberry and coffee and could eat this all day long for sure!

    The coffee flavoring is subtle and is achieved by using coffee-flavored Wünder creamery quark in the cheesecake batter. In case you are not yet familiar with quark, it is the dairy that Germans use in Käsekuchen in lieu of cream cheese, creating a fluffier version of this oh so popular dessert or afternoon treat. I love Wünder because the consistency of their quark is closest to what I am used to eating in Germany and always having it in the fridge allows me to create all sorts of protein-packed breakfasts and snacks that otherwise I wouldn't be inspired to make. If you'd like to give their delicious quark a try (the super versatile plain as well as the flavored coffee quark I used in this recipe are my favorite), use code SOPHIE15 at checkout for 15 percent off your quark order!

    Scroll on down for the recipe, now in printable version.

    Schicht-Käsekuchen Essentials

    More Valentine's Recipes

    Quarkkrapfen

    Biting into a Quarkkrapfen stuffed with raspberry jam

    Make This
    Make This

    Brettljause

    Austrian Brettljause ready to be devoured

    Make This

    Next Up:

    Apfelkuchen

    A good German apple cake is heard to beat, and so I decided to create one for you that's delicious and simple enough to keep making again and again and again. Make sure to subscribe to my blog now, so you're not missing out when this new Apfelkuchen post goes live!

    Schicht-Käsekuchen: German Layered Cheesecake

    This Valentine's-ready German cheesecake dessert has layers of coffee flavored cheesecake topped with a white chocolate mousse. It's the perfect make-ahead dessert for a homemade Valentine's or Galentine's meal.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Resting Time 4 hrs
    Total Time 4 hrs 45 mins
    Course Brunch, Coffee, Dessert, Kaffee
    Cuisine German
    Servings 6 servings
    Calories 525 kcal

    Equipment

    • Weck jars
    • Mixer with Whisk Attachment
    • Mixing Bowls

    Ingredients
     
     

    • butter for glasses
    • 120 g butter
    • 100 g sugar
    • 1 teaspoon lemon zest
    • 1 pinch salt
    • 420 g Wünder creamery coffee quark 3 small tubs of coffee quark
    • 3 eggs
    • 20 g cornstarch
    • 20 g flour

    White Chocolate Mousse

    • 100 g white chocolate
    • 200 ml heavy whipping cream
    • 1 tablespoon powdered sugar
    • fresh raspberries to fold into the mousse, optional

    Garnishes

    • fresh raspberries
    • chocolate covered espresso beans
    • fresh mint

    Instructions
     

    Make Cheesecakes

    • Bring all ingredients to room temperature. Butter the Weck glasses using a pastry brush. You can of course also use other jars or even mugs.
    • Whisk together either by hand or with the help of a mixer the butter, sugar, lemon peel and salt until the batter reaches a smooth consistency, but don’t overwork it.
    • Gradually whisk in the egg, making sure it stays a smooth consistency. If the eggs are too cold, it can easily become grainy.
    • Mix together the corn starch and flour, then whisk into the butter-egg mixture until smooth. Lastly, whisk in the quark.
    • Divide the cheesecake mixture evenly between the 6 jars. The cleanest way to achieve this is by using a decorating bag. You don't need to use a decorating tip. Simply cut off a fairly large hole at the tip of the bag.
    • Place the glasses on a metal rack and bake in preheated oven (convection setting) for about 20 to 25 minutes at 320 degrees Fahrenheit or 160 degrees Celsius.
    • Remove from oven and let cool at room temperature (2 to 3 hours), then transfer to a fridge .

    Make the White Chocolate Mousse

    • Using your microwace, in 30 second increments, melt together the white chocolate and about ⅓ of the whipping cream. You want to heat until barely melted, or else the chocolate can easily burn. Allow to bring to room temperature. If the chocolate is warm still, it will melt your whipped cream.
    • Beat the remaining, cold whipping cream with 1 tablespoon of powdered sugar. Keep cool until ready to fold together with the chocolate.
    • Once the chocolate has cooled, carelfully fold into half of the whipped cream and finally fold in the remaining whipped cream.
    • Divide between the cooled cheesecakes (you can also chop up a few fresh raspberries and fold them in as well!). Allow to set up in the fridge for 2 hours or longer.
    • One hour before you're ready to eat your cheesecake, remove from the fridge. Garnish with some chocolate covered espresso beans, fresh raspberries and fresh mint.

    Nutrition

    Calories: 525kcalCarbohydrates: 37gProtein: 14gFat: 36gSaturated Fat: 22gTrans Fat: 1gCholesterol: 174mgSodium: 237mgPotassium: 112mgFiber: 1gSugar: 31gVitamin A: 1114IUVitamin C: 1mgCalcium: 73mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Sponsored Content and Affiliate Links Disclosure

    I received compensation from Wünder Creamery 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.

    More German Cakes

    • Gingerbread Spice (For Authentic German Lebkuchen)
    • The BEST Marble Cake
    • The Best Homemade Strawberry Cake
    • Sponge Cake with Strawberries & Cream Filling (Erdbeerrolle)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sophie Sadler dirndl kitchen headshot

    Hallo, I'm Sophie!

    I am so happy that you are here at my German food and recipe blog named dirndl kitchen! Let's cook and bake authentic German recipes to help us feel closer to Germany!

    I moved from Germany to the United States in 2009 and soon started to terribly miss the German food (okay, my family, too)! I still miss a nice weekend brunch with crusty Brötchen (rolls) and Teilchen (pastries), Döner Kebab and German cake and coffee time at 15 o'clock! So I decided to educate my fellow Germany-missing friends by writing about German food and traditions. I do so in a fun way with easy-to-follow recipes! I hope you stay a while and bookmark some recipes, so we can cook and bake together.

    Mit viel Liebe (with much love)

    More about me →

    Trending

    • Authentic, Soft German Pretzels (Brezeln)
    • Döner Kebab Recipe (Chicken Version)
    • German Potato Salad with Würstchen
    • How to make Donuts (German Berliner)
    • Pretzel Beer Bubble Bread
    • Easy German Apple Cake (Apfelkuchen)
    • Rumtopf Tagebuch: German Rumpot Recipe
    • Nudelsalat: Classic German Pasta Salad

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for new recipes

    Contact

    • Contact
    • Services

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 dirndl kitchen