The sweet and salty twist with a clear conscience: creamy-sweet, with a salty pretzel crunch – and also high-protein!** Our Pretzel Cheesecake saves a whopping 74% fat, 84% sugar and over half the calories compared to classic versions.* And best of all: with less than 100 kcal per piece and around 7 g protein, it's almost a fitness snack in dessert format.
1. Ingredients (for a 20 cm cake tin)
For the base:
- 1 pack. Pretzel crackers (60 to 80 g, enough to cover the base)
For the cheesecake cream:
- 300 g Light cream cheese (yoghurt or balance)
- 250 g Quark (20% fat content)
- 95 ml Light cream
- 80 g Sugar substitute, e.g. No More Sugar
- 25 g Cornflour
- 2 eggs
- 15 g Flavour powder, e.g. Chunky Flavour Vanilla Perfection***
Optional toppings:
- Cocoa powder
- Light Chocolate Drops
- Pretzels
If you can't get enough pretzel flavour, add a few more pretzels to the dough. 🥨
2. Preparation
- Spread pretzel crackers on the bottom of the cake tin (diameter: 20 cm).
- Mix the cheesecake cream and carefully pour it over the base & smooth it out.
- Bake the cheesecake at 140°C for approx. 40 min. and then let it cool completely in the oven.
- Refrigerate overnight (very important for creaminess!) and garnish the next day with cocoa powder and other toppings if desired.
Shop ingredients now!
3. Nutritional Value Comparison
* Compared to conventional pretzel cheesecake without More products.
** The protein content of the cheesecake accounts for at least 20% of the total energy value (https://eur-lex.europa.eu/legal-content/DE/TXT/PDF/?uri=CELEX:02006R1924-20141213&from=EN).
*** The concern that sucralose contained in Chunky Flavour could become harmful when heated is based on laboratory conditions at 120°C. However, in a real kitchen, food rarely reaches such high internal temperatures, so sucralose can be used safely for baking and cooking. You can read more about this here.