Savoury Mini Cheesecakes (Gluten-Free)

Total Time
Prep 10 mins
Cook 35 mins

This recipe is my sister's adaptation of a sweet crustless cheesecake by famous German chef Tim Mälzer. We cant have sugar at the moment, so she decided to make a savoury version. We both loved it, so hopefully you will, too! :)


  1. In a big bowl cream together the quark, cream cheese, goats cheese and eggs until well combined and creamy.
  2. Stir in the ground flax seeds and garlic powder.
  3. Fold in chopped bell pepper and sun-dried tomatoes.
  4. Fill into greased muffin tins (or use silicone ones).
  5. Bake in the preheated oven at 175°C/350°F on the second lowest rack for 25-35 minutes or until cheesecakes have set.
  6. Enjoy. :).