Flavorful Snack For Weight Loss

Small Currant Cheesecakes

Average: 4.5 (2 votes)
(2 votes)
Small currant cheesecakes
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Health Score:
4,9 / 10
1 hr
ready in 1 hr 40 min.
Ready in

Healthy, because

Even smarter

Nutritional values

100 grams of black currants provide three times as much vitamin C as lemons! The dark berries therefore not only help to strengthen the immune system, but also protect our cells from harmful free radicals, which can be caused by stress, illness, or even smoking.

If you would like, you can partially replace the butter cookies with 20-40 grams of oats. This not only saves sugar, but also provides intestine-healthy fibre!

1 tart pan contains
(Percentage of daily recommendation)
Calorie684 kcal(33 %)
Protein10.99 g(11 %)
Fat44.15 g(38 %)
Carbohydrates58.9 g(39 %)
Sugar added20.93 g(84 %)
Roughage4.46 g(15 %)
Vitamin A383.21 mg(47,901 %)
Vitamin D0.88 μg(4 %)
Vitamin E3.49 mg(29 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.26 mg(24 %)
Niacin0.76 mg(6 %)
Vitamin B₆0.07 mg(5 %)
Folate21.91 μg(7 %)
Pantothenic acid0.5 mg(8 %)
Biotin3.97 μg(9 %)
Vitamin B₁₂0.67 μg(22 %)
Vitamin C113.82 mg(120 %)
Potassium385.82 mg(10 %)
Calcium185.61 mg(19 %)
Magnesium22.06 mg(7 %)
Iron1.7 mg(11 %)
Iodine26.4 μg(13 %)
Zinc0.42 mg(5 %)
Saturated fatty acids25.87 g
Cholesterol196.31 mg


For the tarts
180 grams Shortbread
100 grams butter
1 Vanilla bean
4 eggs
350 grams Quark
350 grams cream cheese
150 grams Crème fraiche
50 grams cornstarch
1 Tbsp lemon juice
130 grams sugar
For the topping
500 grams black Currants
1 tsp cornstarch
200 milliliters red Grape juice
3 Tbsps sugar
How healthy are the main ingredients?
Currantcream cheesesugarsugaregg

Preparation steps


Line a baking sheet with parchment paper and set 8 tart tins of approximately 8 cm diameter (approximately 3 inches) on it.

For the tarts: Mill the cookies into crumbs. Melt the butter and mix with the crumbs. Spread on the bottoms of the tart tins and press firmly.


Preheat the oven to 150°C (approximately 300°F).


Split the vanilla pod and scrape out the seeds. Separate the eggs. Beat the yolks with the vanilla seeds, low-fat quark, cream cheese and crème fraîche. Add the cornstarch and lemon juice. Beat the egg whites with the sugar until stiff and carefully fold into the quark mixture. Pour into the tart tins and bake for about 40 minutes. Remove and let cool completely.


For the topping: Rinse the currants and pat dry. Mix the cornstarch with 2-3 tablespoons of grape juice until smooth. Boil the currants with the remaining grape juice and the sugar. Stir in the cornstarch and cook for 1-2 minutes until slightly thickened. Remove from heat and let cool.


Remove the tarts from the tins. Serve covered with currant sauce and dusted with powdered sugar.