18 Worst Rated Cheese Desserts
in the World

Topfengolatsche is a traditional pastry, part of the broader category of golatschen, which are sweet, folded pastries. It is filled with topfen (a type of soft, fresh cheese similar to quark or ricotta) mixed with sugar, eggs, butter, vanilla, and rum-soaked raisins. The pastry dough is typically yeast-based or made from puff pastry, and it is folded around the creamy filling before being baked until golden. Topfengolatsche is a popular treat in Austria, often enjoyed as a breakfast pastry or dessert.Expand

Kalakand is a traditional dessert that's also popular in Pakistan and Bangladesh. In its basic version, this rich cake is made with a reduced combination of sweetened condensed milk and fresh curd cheese such as paneer or chhena. The combination is stirred and cooked until thick and moist, and it's then often mixed with cardamom powder, saffron, rose water, sugar, and dried fruit, or topped with nuts such as cashews, almonds, or pistachios. Kalakand is left to set in the fridge and it's then cut into slices before serving. This dessert is especially popular during festivals such as Diwali, Navaratri, or Holi.Expand

Vigilante is a simple Argentinian dessert consisting of a thick slice of cheese topped with a sweet, jelly-like fruit paste (dulce). Although it is usually prepared with quince or sweet potato dulce, regional varieties include goat cheese and pumpkin or cactus paste in the north, while other varieties may also employ various types of fresh and aged cheese combined with elderberry, raspberry, papaya, or bitter orange dulce. The dish was named after a colloquial word for police officers (vigilante) who loved this simple, portable combination. A similar treat is known as Martín Fierro in Uruguay, where it's usually prepared with quince paste.Expand

Often dubbed as the Corsican take on cheesecake, fiadone is a traditional dessert prepared with brocciu (fresh whey cheese made from goat's or ewe’s milk), eggs, sugar, lemon zest, and lemon juice. Occasionally, oranges are used instead of lemons, and the base can be enriched with local liqueurs. The cake was once a staple dish for various special occasions and a typical dessert prepared during the holiday seasons, but nowadays it is enjoyed throughout the year. It can be served on its own, drizzled with honey, or accompanied by fruit preserves or fresh fruit. The Corsican fiadone closely resembles similar Italian desserts which are predominantly made with ricotta.Expand

These sweet cheese rolls are a typical dessert commonly associated with Levantine and Arab countries, though it is believed they originated in the city of Hama in Syria. The dessert is made with a combination of semolina, water, rose water, sugar, and cheese - traditionally Akkawi or Majdoola cheese, though modern variations often replace it with the widely available mozzarella. All ingredients are combined and heated until they form a soft, pliable dough which is then rolled into thin sheets. The filling is made with ashta—thick clotted cream—which is piped before the sheets are rolled into thin logs. The rolls are then sliced into small bite-size pieces and are typically served drizzled with syrup and garnished with rose petal jam and ground pistachios. Expand

Höşmerim is a simple Turkish dessert made with roasted semolina, milk, water, sugar, and dil peyniri – an unsalted cheese similar to mozzarella, praised for its good melting properties, although any type of fresh unsalted cheese can be used. The melted cheese is combined with other ingredients, and the combination is then cooked until it develops the desired consistency. Before serving, höşmerim is traditionally topped with almonds. The dessert is usually consumed after a big meal, and it is recommended to serve it with a glass of Turkish tea on the side.Expand

Ostkaka is a very old Swedish specialty that literally translates to cheesecake, although it should not be mistaken with the well-known American cheesecake. Traditionally, it is prepared with rennet that converts milk into cheese, which is then combined with flour, eggs, sugar, cream, and almonds, and baked until lightly browned. The whole process can be simplified by using cottage cheese instead. Unlike American cheesecakes, ostkaka is less sweet, much lighter, less fattening, and somewhat custardy. It is best served lukewarm or at room temperature, drizzled with fresh berry syrup, tart jam, or topped with whipped cream and strawberries. Ostkaka even has its very own day, called the Ostkaka dag (the 14th of November) when this delicious culinary delight is celebrated in Sweden. It can be bought ready-made in any supermarket throughout Sweden and is a staple dessert enjoyed during Swedish celebrations year-round.Expand

A light dessert called plăcintă cu urdă is a traditional Romanian pastry filled with a mixture of urdă cheese, brânză cheese, eggs, sugar, and vanilla sugar. Raisins soaked in orange juice or rum, smântână, and orange or lemon zest are typically added to this dish for extra flavor. The dessert can be eaten hot or chilled, topped with granulated sugar or a dusting of powdered sugar.Expand

Miel con quesillo is one of the simplest Ecuadorian desserts originating from the Loja region. It consists of a slice of fresh local cheese with a crumbly texture, called quesillo, that is drizzled with sweet chancaca syrup made from sugar cane.Expand

The unique combination of cheese (ideally, salty and firm manchego cheese) and a slice of flavorful quince paste known as dulce de membrillo makes the Uruguayan treat known as Martín Fierro. The dish got its name from a character with the same name, popularized in the stories of José Hernández, who wrote about freedom and gauchos - an equivalent to the American cowboys. Hernández always ordered a dessert based on the popular Argentinian treat known as Vigilante - a dish of cheese slices combined with a sweet potato paste. Uruguay's version of the dish replaced the sweet potato paste with quince paste, and since Hernández was a famous activist for gaucho rights and his every move was observed, the news of his preference for the Uruguayan version of the dish quickly spread across the country. Soon, the dish was named Martín Fierro in the writer's honor.Expand