I know it’s a funny name but this is like a mix between a cake and a cheesecake –  I did these as muffins first actually – and they turned out so great that I made a cake using the same recipe the day after. So either or… But do try them out!

home made cheese cake with raspberries and whipped cream

Prepare either a cake form – best to use those where you can remove the bottom part (or the side, depending on how you look at it actually!). I think they are called “springform”. Butter it and throw around some ground almond (almond flour) inside. OR – line a baking tray with muffin forms. For best result – use silicon forms. Believe me!

Then turn on the oven – 170 C (340 F) for cake / 180 C (350 F) for muffins

In a big bowl

  • Mash one and a half banana
  • Add 75 g (2.7 ounce) coconut oil
  • 100 g (3.5 ounce) quark
  • 150 g (5.3 ounce) Philadelphia crème cheese
  • 1.5 tbsp. honey and
  • 1.5 tbsp. vinegar
  • Also add 150 g (5.3 ounce) mashed strawberries. We’re not in strawberry season here anymore so I use frozen ones. If you live in Luxembourg, our local organic shop sells some lovely tasteful strawberries in 300 g packs – so basically half such a pack. Thaw them first – then mash them or run them quickly through a mixer, before adding.

Whisk with an electrical whisk

Then add the eggs. Now, if you are not a professional egg cracker – you might want to crack the eggs into a separate bowl first to be able to pick out any eggshell parts that might have landed in there, before scooping it over to the other bowl. Believe me – trying to chase a tiny eggshell piece through a bowl of cheese-quark-banana-oil is messy! I might have done just that….

  • Anyways – add 6 eggs and whisk again

bowl of batch for cheesecake

Then leave it for now and mix the dry ingredients in a separate bowl:

  • 150 ml (0.6 cup) almond flour – basically ground, blanched almonds.
  • 4,5 tbsp’s coconut flour
  • 1,5 teaspoon baking powder
  • and almost one teaspoon vanilla powder

Dry ingredients for making cheesecake

Stir with a spoon and add the dry to the wet and mix thoroughly.

Fill your form(s) and then get some frozen raspberries, something like half a cup (125 ml) and run these (FROZEN) in a mixer. We want crumbles – not jam… Sprinkle the raspberry crumbles over the cheesecake batch,

Cheesecake with raspberry sprinkle before going into the oven

and bake in the middle of the oven for 35 minutes (cake) – OR 20-25 minutes (muffins).

Looks kind of sweet with a dollop of whipped cream on, or maybe you can serve with some fresh fruit or berries?

Gluten free and grain free cheesecake with whipped cream



Strawberry cheesecake-cake
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