5 from 2 reviews

Velvety Goat Cheese Cheesecake with Gluten-Free Crust

By Alanna Taylor-Tobin on Nov 22, 2016 (updated Aug 3, 2024) / 136 Comments Jump to Recipe

Goat cheese in dessert? You bet! This creamy, dreamy goat cheese cheesecake tastes like a classic cheesecake kicked up a notch with fresh goat cheese. With a velvety, fluffy texture, the goat cheese filling is just sweet enough and kissed with vanilla. It's nestled in a gluten-free almond flour crust and finished with a tangy sour cream topping.

This luscious goat cheese dessert needs no accompaniment, though it's lovely served with seasonal fruit – fresh berries in the warmer months, or topped with poached pears and pomegranate as shown here.

a slice of goat cheese cheesecake shown from the side is being smothered in golden syrup, poached pears, and pomegranate seeds

If you've stumbled across this post, I'm guessing that, like me, you're also a huge fan of goat cheese recipes. Mild and nutty, fresh chèvre (as the French call it) can swing sweet or savory.

I especially love goat cheese in desserts, where its tangy flavor adds a savory counterpoint, balancing desserts for refined palates. A favorite is this honey-sweetened goat cheese ice cream which has a rich, complex flavor and silky texture.

a slice of cheesecake is shown from the side looking tempting

Cheesecake with a Goat Cheese Twist

If you want a more OTT goat cheese dessert, I'm sharing this silky goat cheese cheesecake. Fresh goat cheese adds velvety texture and a hint of savory flavor. The divine goat cheese cheesecake filling doesn't taste at all funky or savory; it just tastes like the best cheesecake you've ever had.

This recipe has a few components, but all are simple to make:

The almond flour crust (adapted from my cookbook Alternative Baker) is simply made in a food processor, pressed into the pan, and baked.
Next the goat cheese cheesecake filling is mixed in a stand mixer, poured into the pan and baked; no hot water bath required!
Top the cheesecake with a slick of sour cream topping, bake again briefly, and chill.

Top your masterpiece with seasonal fruit if you like. The combination of buttery chocolate crust that tastes like Oreos with tangy goat cheese filling redolent with vanilla and some fresh fruit is pretty spectacular.

And if you're going for classic cheesecake vibes, make this in a gluten-free graham cracker crust instead.

ingredients for cheesecake are shown with the baked cheesecake and a stand mixer

Ingredients & Substitution Suggestions

This goat cheese cheesecake comes together with a handful of simple ingredients.

A gluten-free almond flour crust surrounds the luscious filling. Use the cocoa version, shown here, for Oreo vibes.
- Or go with the vanilla crust for a more subtle flavor. For classic cheesecake vibes, use this gluten-free graham cracker crust (bonus points if you make your own GF graham crackers from scratch!) For a crustless cheesecake, try this goat cheese burnt Basque cheesecake that I developed for Vermont Creamery.
Goat cheese and cream cheese form the base of the filling.
- I don't think this would work using all goat cheese as the cream cheese helps bind the filling together. For cow dairy sensitivities, I'd recommend using a dairy-free cream cheese such as Kite Hill.
Sugar adds just enough sweetness to the filling.
- For refined sugar-free, sub maple sugar by weight.
Eggs help the filling set, giving it a floofy texture.
Vanilla and salt sharpen the flavors. I used the seeds from a vanilla bean, but vanilla paste or extract work well too.
A little bit of flour helps the filling set and prevents it from being watery. I use sweet rice flour for gluten-free, but a GF AP blend will work too.
Sour cream adds a bit of tanginess and richness to the filling, and, combined with a bit of sugar and vanilla, it makes a silky, tangy topping.
- If you're skipping the sour cream topping, you can use extra cream cheese in the filling in place of the sour cream.
Seasonal fruit is optional for serving, adding more flavor and a pop of color. I love topping slices with Earl Grey tea-poached pears and pomegranate arils when they're in season. But fresh berries (especially raspberries) would be lovely too.

How to Make Goat Cheese Cheesecake

This recipe has three components, all of which come together easily and with a minimum of fuss and dishes. This makes one 9-inch cheesecake, or about 10 servings.

chocolate crust crumbs are in a springform pan — Make the crust by whizzing all the ingredients in a food processor until it clumps together. Dump the crumbles into a springform pan.

a hand presses cocoa almond flour crust into a springform pan — Use your hands to press the crumbles into the bottom and 1.25 inches up the sides of the pan. Bake the crust at 375ºF for about 20 minutes, then press the crust down with a spoon to compact it. This helps it hold together when cut.

cheesecake batter is being poured into the gluten-free crust — Combine the softened goat cheese, cream cheese, sugar, rice flour, vanilla seeds, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium low until smooth and creamy, 2-3 minutes, scraping the bowl and paddle a few times. Add the eggs one at a time, mixing on medium-low until combined and scraping the bowl and paddle well between each egg, then stir in the the ¼ cup sour cream.

cheesecake batter is being spread into the cocoa crust — Spread the filling into the parbaked crust and bake at 325ºF until gently puffed and mostly set when you give it a wiggle, 40-45 minutes.

the baked cheesecake has been topped with poached pear chunks and pomegranate arils in a half moon pattern — Make the topping by whisking together the remaining sour cream, sugar, and vanilla. Spread this over the cheesecake and return to the oven for 10 minutes. Cool the cheesecake completely at room temperature, 1-2 hours, then chill until cold, 4 hours and up to 1 or 2 days.

the cheesecake has been cut into slices — Decorate with seasonal fruit, if desired, cut into wedges, and serve.

Make-Ahead Options

When I worked as a pastry cook and pastry chef, cheesecake were common items on restaurant menus. This is because cheesecake can be made ahead and keeps beautifully for up to several days. In fact, it's ideal to make this goat cheese cheesecake a day ahead so it has time to thoroughly chill before slicing.

Here are some make-ahead options:

The unbaked crust can be wrapped and frozen for up to 1 month.
The baked crust can be wrapped and refrigerated for up to 2 days, or frozen for up to 1 month.
The baked cheesecake can be covered and refrigerated for up to 2 days. The crust may soften up a touch the longer it's chilled.

Classic Cheesecake with a Goat Cheese Twist

I adapted this goat cheese cheesecake recipe from one that Sarah from Snixy Kitchen and I styled for The New York Times.

This goat cheesy version boasts a chocolate crust and an easy-peasy filling laced with vanilla bean. Its shorter size means it cooks evenly without any problems, with a good crust-to-filling ratio. It's perfectly creamy, not too sweet, a little tangy, and completely addictive.

several plates have been topped with cheesecake and arranged casually on a surface

Tips for making better cheesecake

Have the ingredients at room temperature before you start. This ensures smooth cheesecake batter with no lumps.
Take care not to overbake the cheesecake to make sure it stays smooth and luscious.
Make the cheesecake ahead of time so it has plenty of time to cool and then chill. It's a good one to make a day in advance, easing prep on the day of serving.
Be sure to use a springform pan, which helps this goat cheese cheesecake pop out easily with the help of the sturdy crust.
For clean slices, use a large chef's knife dipped in hot water and wiped clean between each cut.

Goat Cheese Cheesecake for Everyone

This cheesecake is easy and foolproof to make, with a gluten-free crust that's easy on allergies for everyone to enjoy.

Serve it on its own, or dress up slices with poached pears, pomegranate arils, and a drizzle of the reduced poaching syrup from the pears. Or go with fresh berries (especially raspberries).

The cocoa crust crunches in your mouth as the fluffy cheesecake dissolves into a puddle of creamy lusciousness, vanilla and tangy dairy playing off the fruit. The whole thing is well-balanced, sophisticated, and completely addictive.

I fact, I think I'll have another slice.

a slice of goat cheese cheesecake is on a plate with a bite taken out

Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this goat cheese cheesecake, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

5 from 2 reviews