Clementine quark pie

A light and fluffy clementine quark pie, an easy no-bake Dutch pie. Filled with extra chunks of clementine for even more flavor and texture.

35 minutes 12 people Pie and cake
Clementine quark pie


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  • 700 gram plain quark
  • 350 ml heavy cream
  • 75 gram sugar
  • 2 sachets of vanilla sugar
  • 3 small cans of clementine wedges
  • 6 gelatin leaves
  • 60 gram dairy butter
  • 1 package of dry cookies (such as Dutch maria cookies or graham crackers)
Clementine quark pie ingredients
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Kitchen equipment

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  • 2 small saucepans
  • whisk
  • standmixer
  • spring form (26 cm - 10 inch)
  • parchment paper
  • spoon
  • food processor, blender or ziplock bag and a rolling-pin


35 minutes 12 people Pie and cake

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Preparation -- 20 minutes

LINE the bottom of the spring form with parchment paper and coat the sides with butter. MELT about 60 gram of butter in a small saucepan. CREATE cookie crumbs using a food processor, blender or rolling-pin.

If you're using a rolling-pin, it's best to add the cookies to a zip-lock bag. COMBINE the cookie crumbs and melted butter and DIVIDE them over the bottom of the spring form.

REFRIGERATE while you create the quark filling. DRAIN the clementine wedges and set the juice aside. SOAK the gelatin leaves in cold water and meanwhile heat about 100 ml of the clementine juice in a small saucepan.

SQUEEZE the water from the gelatin leaves, DISSOLVE them in the clementine juice and set aside. 

Clementine quark pie
Clementine quark pie

Finishing the clementine quark pie -- 15 minutes + waiting time

WHIP up the heavy cream until it's about the thickness of yogurt. Gradually ADD the sugar and vanilla sugar. ADD the quark and lemon mixture and STIR until it's smooth.

DIVIDE the filling evenly over the cookie crumbs bottom. REFRIGERATE for at least 2 hours.

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Lemon ice cream