The crumbled cheesecake cubes are a delicious dessert, creamy and crunchy at the same time. Moreover, with one dough you will get up to 24 cubes or even more, making it perfect for hosting many guests. With one dough and without much hassle, you will get a delicious dessert and many servings. So save this recipe for the upcoming Christmas holidays and I assure you you will make a great impression. But now let’s see together how to prepare this crumbled cheesecake cubes in the recipe that follows.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 24-30
- Cooking methods: Electric oven
- Cuisine: German
Ingredients
- 13 oz butter
- 1 1/2 cups sugar
- 1 vial vanilla
- 3 eggs
- 1 pinch salt
- 7 1/4 cups all-purpose flour
- 4 tsp baking powder
- 2 tbsps all-purpose flour
- 2 1/4 lbs quark cheese (or dry ricotta)
- 2 packets vanilla pudding mix
- 7 oz Greek yogurt
- 3 eggs
- 1 cup sugar
- 1 lemon zest (grated)
Tools
- 1 Hook attachment
- 1 Parchment paper
- 1 Baking pan with 1.5-inch high edges
Steps
Let’s start the preparation of our crumbled cheesecake cubes by making the dough: it’s a shortcrust that will be divided into two parts, the first part will serve as the base for our cheesecake and with the second we’ll form the crumbs for the topping. In a very large bowl, pour butter, sugar, vanilla, salt, and flour. Now activate the dough hook and knead quickly. Place the parchment paper on your pan and butter the sides.
I used a springform pan of 15.7 x 11.8 x 1.5 inches as you can see in the photo below.
As soon as the dough is ready, pour half of it onto the pan and level it with a roller and place it in the fridge or in a cold place, I put it on the balcony :). Meanwhile, turn on the oven in static mode at 350°F.
Now proceed with the preparation of the cream: pour quark cheese (or ricotta), yogurt, sugar, pudding mix, eggs, and grated lemon in a second very large bowl, activate the whisks and whip everything until you have obtained a smooth cream without lumps. At this point, take back the shortcrust and pour all the cream on the surface and level.
Now the last step is to prepare the crumbs. With the half of the dough you have left, add about 2 tablespoons of flour and take back the whisks with the dough hook, then crumble the shortcrust dough with the whisks into real crumbs.
Then pour the crumbs onto the surface of the cream evenly and bake your crumbled cheesecake in a preheated static oven at 350°F for about 40-45 minutes, until the surface of the crumbs is slightly golden. As soon as it’s ready, let your crumbled cheesecake cool well, gently remove the edge of the pan, helping yourself with a knife to detach the edges of the cake.
Now measure the cake and start cutting the pieces into rectangles like I did about 2 x 3 inches, or to the size you prefer or into cubes of 2.4 x 2.4 inches. You will get at least 24 pieces or more. Remember that the dessert will be quite tall, so I do not recommend making large pieces. Serve your crumbled cheesecake cubes well chilled. And now I just have to wish you a good appetite with this delight.
Do you like the combination cheesecake and crumbles ? Check out my many RECIPES HERE!
Saby recommends…
The crumbled cheesecake cubes are already delicious as they are, but if you want to enrich them even more, you can add canned fruit, like peaches, cherries, or apricots. Or a layer of jam at the base before pouring the cream.
