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Flavours of your choice, not valid with discount codes.
Vragen? We helpen je graag!
Chat met ons of bel 038 303 2160
Snel bezorgd
Besteld voor 17:00, morgen in huis*
Achteraf betalen
met Klarna
Flavours of your choice, not valid with discount codes.
Vragen? We helpen je graag!
Chat met ons of bel 038 303 2160
Snel bezorgd
Besteld voor 17:00, morgen in huis*
Achteraf betalen
met Klarna
For a cheesecake, you normally need an oven, a springform pan, and a few hours of patience. This tub skips all those steps. With a tablespoon of biscuit cheesecake flavor powder, a plain tub of quark turns into something suspiciously similar to the well-known no-bake dessert, including the taste of a cookie crust. Flavor Craft from Vit4ever targets athletes who eat their quark and shakes every day, and who therefore deserve some variety.
The flavor profile relies on two pillars. First, the creamy, slightly sweet cheesecake note, which comes from the aroma and works best in full-fat quark or skyr. Additionally, there's the cookie side, and that's more than just aroma: the powder contains real speculoos pieces with wheat flour, candy syrup, and a hint of cinnamon. This means you occasionally taste a crumb, just like with the crust of a real biscuit cheesecake. Beta-carotene gives the whole a soft, baked-like hue. The result is closer to a slice of cake than you would expect from a powder, only you spoon it out of a bowl instead of off a cake server. The smell, by the way, does half the work: as soon as you open the tub, you already smell the mix of cinnamon and pastry, and that immediately heightens your expectation.
Start with the base: stir a level tablespoon into 150 to 250 grams of quark and let it sit for a minute so the cookie pieces soften slightly. Top with fresh red fruit and you have a dessert that can be served to guests. For oatmeal, you can make cheesecake oats by stirring in the powder the evening before. If you want something more like a cake, use strained yogurt or drained quark: the thicker the base, the more it resembles the filling of a cheesecake. The flavor works just as well in pancake batter. And for those who want to complete the experience, sprinkle some extra cookie crumbs over it just before serving. Because the powder doesn't add moisture, the texture of your quark remains exactly as you are used to. Athletes also like to stir this flavor into casein pudding before bed: a scoop, let it firm up in the fridge, and it feels like you're eating something completely different from yesterday.
A portion is 5 grams, a level tablespoon, and according to the nutritional value table, it amounts to 16 kcal with approximately 1 gram of sugars. These sugars come almost entirely from the real cookie pieces, as the sweetening power of the powder itself is the work of sucralose, a sweetener of which you only need a small amount. The carrier is inulin, a fiber from the chicory root that provides volume and a creamy mouthfeel without the need for a bag of sugar. Lactase is also on the list, an enzyme that breaks down milk sugar into smaller sugars. Please note if you are allergic: the speculoos pieces contain wheat and a little soy flour. A 250-gram tub is, with this dosage, enough for 50 portions, so more than a month and a half of a daily cheesecake moment, and even longer if you don't make a dessert every day.
Within the Flavor Craft range, this is the flavor for pastry lovers. White chocolate and stracciatella are in the same creamy category, birthday cake is the festive sibling with sprinkles, and if you're looking for something spicier, you'll find speculoos. Many people wonder which variant to try first. If you like cake and cookies, this is a logical starting point; if you prefer something fresh, grab lemon sorbet or strawberry ice cream. The dosage remains similar for all flavors, so switching is literally a matter of grabbing a different tub. And good to know: this flavor powder is not a protein powder and does not replace your shake. It just makes it a lot less boring, and that's precisely the intention.
In short: Flavor Craft Biscuit Cheesecake puts the taste of a no-bake cake with a cookie crust into a 250-gram tub. A tablespoon through it, fruit on top, done. And because a portion only contains 16 kcal, that dessert can come back every day.
The cookie flavour doesn't just come from aroma: there are pieces of speculoos with cinnamon and candied syrup in the powder, which you can taste as crumbs.
A 5-gram serving registers 16 kcal according to the nutritional value table. This way, you can enjoy a dessert feeling every day.
With one tablespoon at a time, you can make 50 portions from one jar. That means a different cheesecake pot every day for weeks without reordering.
The base is a fibre from the chicory root instead of sugar; only the cookie pieces naturally provide about 1 gram of sugar per serving.
* Percentage van de referentie inname volgens Verordening (EU) Nr. 1169/2011.
** Reference intake unknown.
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From real spiced shortcrust cookie pieces mixed into the powder, complemented by the cheesecake flavor. You can truly taste these pieces as small crumbs, similar to the base of a no-bake cheesecake.
Yes, both. The speculoos pieces contain wheat flour (gluten) and soy flour. If you are allergic to these ingredients, choose a flavour without biscuit pieces, such as vanilla, lemon sorbet, or strawberry ice cream, and always check the ingredient list on the label.
A level tablespoon (5 grams) per 150 to 250 grams of quark is the starting point. This means one 250-gram jar provides 50 servings. If you use it every other day, you won't run out for over three months.
It comes close: creamy, sweet, and with a distinct biscuit base flavour. In terms of texture, it remains quark or yogurt, of course. If you want it more like a cake, use strained yogurt or drained quark as a thicker base and sprinkle some cookie crumbs over it.
Yes. Stir the powder into strained yogurt for a filling that resembles cheesecake, prepare cheesecake oats for the next morning, or create a dessert glass with layers of quark, fruit, and cookie crumbs. No baking required.
A baking mix primarily consists of sugar and starch and prescribes a fixed preparation method. This powder is based on inulin, gets its sweetness from sucralose, and lets you decide the amount. You use it per serving instead of per cake, so there's nothing left over.
