German Quark Crumb Bars

"These bars are delicious! They have a crumbly topping and a cheesecake-like filling on the inside - what's not to like!"
photo by DoubletheGarlic photo by DoubletheGarlic
photo by DoubletheGarlic
photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess photo by Muffin Goddess
photo by twissis photo by twissis
photo by 2Bleu photo by 2Bleu
Ready In:
1 pan




  • Preheat oven to 350°F Mix the ingredients under the Quark Filling section and set aside.
  • Blend Crumb Topping ingredients with a pastry blender (or 2 knives in a criss-cross pattern).
  • Measure out 2 1/2 cups of crumbs. Pat into a greased 13x9 glass baking dish. Pat crumbs up about 1/2 inch up sides of baking dish.
  • Bake at 350F for 10-12 minutes.
  • Pour quark mixture over baked crust. Sprinkle remaining crumb mixture evenly over quark layer. Pat down very lightly.
  • Bake 30-35 minutes. Cool before cutting.
  • STORAGE: Keep refrigerated but bring to room temperature before serving.

Questions & Replies

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  1. I thought I had already reviewed this! My German boyfriend is constantly asking me to make these! Easier than making a whole cheesecake and it tastes delicious. I always leave out the dried fruit, but I do add about a tablespoon of lemon juice to the filling. Last time I made only half of the recipe and it was perfect for a 9 inch pie plate.( I found with a whole batch it was even too much for a 9 x 13 pan and I ended up having to throw some away.) The best part is my hard to please German family- in- law loves it. : )
  2. I Made these for my German Class, i made double thet original amount and i still only got one everyone loved them!! I had people stopping in the halls asking for one! I loved them! 10/10
  3. I went a bit autumnal with these, snazzing them up with a layer of pumpkin pie filling! And, preserving the ratios, I made the "crumb topping" out of a kind of graham cracker (digestive biscuit), butter and (a little less) brown sugar. AND, because of the 3 comments about excess amounts of topping, I increased the Quark (and sugar) by half (I forgot to incr. the egg, but it still turned out). Even though I took some liberties with the recipe, our family thinks we are still qualified to give these bars a 5-star!!! They were YUM.
  4. These went over really well at work -- I dropped them off on the community tech table, and they disappeared pretty darn quick! There was a lot of crust in comparison to the quark filling, as someone already pointed out, but everyone seemed to like the shortbreadiness (?!? - lol) of the crust part, so no complaints there. I didn't have any dried cherries that were just that, but I had a mixture with dried blueberries, raspberries and cherries together, so that's what I used for the fruit. Oh, and I had a little bit of some frosting left over from another recipe, so I melted it and used it as a drizzle over the top, just so I didn't have to throw away the last couple spoonfuls of frosting,lol. This was a good choice for my first foray into using quark. Very nice bars, thanks for posting! :) Made for The Queens of Quisine for ZWT6
  5. Made as written for ZWT6 & Oma's Kitchen challenge, these bars are cheesecake heaven! I used raisins I had on-hand, but they were very lrg & dry. So I plumped them in water, used the smaller ones & removed any moisture by pressing them w/paper towels. My magic bullet made quick work of the quark mixture & I folded in the raisins. The crumb topping is also easy to make, but I did feel there was too much of it for the amt of filling. Reducing it by 1/4 would be ideal IMO, except for the egg & I doubt that would matter much. This would also improve the nutritional data. DH was impossibly impatient & made me cut them b4 fully-cooled & properly set after baking - an error I will not repeat. They are company-worthy & will freeze well per to my reserach, but I will leave the fruit out if doing that. We loved these yummy bars, Sarah. Thx for posting the recipe for us. :-)



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