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 cocoa 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.
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.
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 & 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.
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 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.
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.
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free goat cheese cheesecake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Velvety Goat Cheese Cheesecake with Gluten-Free Crust
Print Recipe Pin RecipeIngredients
Crust:
- 1 recipe almond flour crust (cocoa, shown here, or vanilla)
Filling:
- 8 ounces (230 g) fresh soft goat cheese, at room temperature
- 8 ounces (230 g) cream cheese, at room temperature
- ¾ cup (165 g) organic granulated cane sugar
- 2 tablespoons (15 g) sweet white rice flour
- Seeds from 1-2 vanilla beans (or 1 teaspoon vanilla paste or extract)
- ¼ teaspoon fine sea salt
- 3 large eggs, at room temperature
- ¼ cup (60 ml) sour cream
Sour Cream Topping:
- 1 ½ cups (355 ml) sour cream
- 3 tablespoons (40 g) organic granulated cane sugar
- ½ teaspoon vanilla extract
For serving
- 1 recipe tea-poached pears (optional)
- arils from 1 pomegranate, or fresh berries such as raspberries (optional)
Instructions
Make the crust:
- Position a rack in the center of the oven and preheat to 375ºF.
- Make the crust dough as directed.
- Dump the crust crumbled into a 9-inch springform pan and press the dough evenly into the bottom and 1 ¼ inches up the sides, starting with the sides and then moving to the bottom, keeping the edges square. (It usually takes me about 5 minutes to make it look pretty.)
- Freeze until firm, 15–30 minutes.
- Place the pan on a rimmed baking sheet (to catch any drips) and bake until slightly puffed and firm to the touch, 18–22 minutes.
- Remove the crust from the oven and, while it’s still hot, press the sides and bottom with the back of a spoon. This will help it hold together when cool.
Make the filling:
- Decrease the oven to 325ºF.
- Place the softened goat cheese, cream cheese, sugar, sweet rice flour, vanilla seeds (if using), 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.
- Pour the filling into the cooled crust and bake at 325ºF until gently puffed and mostly set when you give it a wiggle, 40-45 minutes. Remove from the oven.
Make the topping:
- While the cheesecake bakes, whisk together the 1 ½ cups sour cream, sugar, and vanilla. Gently spoon the sour cream mixture over the cheesecake, spread smooth, and return to the oven for 10 minutes.
- Remove the cheesecake and allow it to cool completely at room temperature, 1-2 hours, then chill until cold, 4 hours and up to 1 or 2 days.
To serve:
- To serve the cheesecake, release the edge of the springform pan and slide the cheesecake onto a platter or cutting board.
- Cut the cheesecake into slices with a large chef’s knife dipped in hot water and wiped clean between each cut.
- Serve slices topped with the poached pears, pomegranate arils, and a drizzle of poaching syrup if desired.
- Extra cheesecake keeps well, refrigerated airtight, for up to several days (if you can make it last that long).
Notes
- Be sure to make this cheesecake several hours ahead so that it chills through before serving; or better yet, make it the day before - it keeps beautifully refrigerated airtight. The crust and pears can also be made ahead.
- The chèvre adds a bit of tang without tasting overly funky, but feel free to trade it out for more cream cheese if you prefer. I use a mild chèvre from Sierra Nevada Cheese Company, but other good brands include Laura Chenel and Cypress Grove.
- In the summer months, try this cheesecake topped with fresh berries and honey in place of the fall fruits.
- Nutritional values are based on one of ten servings.
Karlie says
My favorite holiday dessert is pumpkin 'dump' cake.. pumpkin pie with dry cake batter dumped in before baking.. topped with caramel. The most amazing.
Can't wait to try this cheesecake!
Julia says
Beautiful cheesecake!
Cashew pumpkin pie with pecan oat crust is sooo good!
Winnie says
My favorite holiday dessert is pie. I am partial to Apple pie with a buttery flaky crust served with my homemade vanilla ice cream and caramel sauce.
Linda says
I love a spiced apple pie with mixed berries ala mode of course! That said, I'm going to make your cheesecake for Thanksgiving. It sounds delish!
Carys Kunze says
This looks immensely tasty! I love earl grey in desserts. And I would love love love to add a mini KitchenAid stand mixer to our kitchen - we've been looking at them for ages, but they're still outside of our budget right now.
My favorite holiday dessert has always been shortbread cookies with icing. The aunt and cousin that my family always visits make shortbread cookies in a variety of holiday shapes - angels, wreaths, sleighs - and when I was a kid we would ice them with pastel green, red, and white icings. It has always been one of my favorite traditions.
Aysegul Sanford says
These photos & this recipe... Alana, they take my breath away.
My favorite holiday dessert is caramel apple pie. :)
Oh and this tart might be up there too.
Happy holidays!
Randi Soot says
Thank you for so many delicious recipes. As my family transitions away from gluten we are amazed to find a whole world of creative and satisfying dishes...mostly from Bojon Gourmet! You have opened our eyes to so many new flavor choices. Our favorite holiday dessert had been A Greek specialty called bougatsa until I tried your blood orange and corn flour ricotta cake...we can't get enough. Happy Holiday!
Allyson (Considering The Radish) says
I'm a total pie person for Thanksgiving. Apple's my favorite, but honestly any pie will do. While on the topic of pies, I just made two from your book to celebrate an early Thanksgiving with my reluctantly gluten-free mother-in-law. I was nervous until she took the first bite and closed her eyes. They were both delicious.
I bet this cheesecake is absolutely delicious as well. I'm bookmarking this for the next time I need to make a cheesecake.
valentina | sweet kabocha says
This sounds delicious! I love goat dairies, in desserts too!
Well, we don't have a lot of holiday desserts in Italy, especially in our region, but I think that Panettone is the one that brings me to my teenage the most ^_^
Lily says
My mother always makes a crocembouche for Christmas, all stacked up like a Christmas tree. She stuffs the cream puffs with spiked whipped cream and drizzles the tower with icing. She's been doing this since the seventies--such sophistication in a time when Jello desserts reigned supreme. It's a beautiful, elegant and delicious tradition.
Adriana Snell says
My favorite is Cherry Cheesecake! I make it with a chocolate crust and drizzle dark chocolate shavings and slivered almonds on top.
Bethany says
I love anything chocolate. I also love wassail, which isn't technically dessert, but it is sweet.
val says
My favorite holiday dessert is pecan pie. I'll let my mom handle that, but this year I will be making your Apricot, Almond, and Brown Butter Buckle--using persimmons. (Fingers crossed that turns out well--I never have good luck getting good apricots on the east coast, but I have some perfect Fuyu persimmons). I'm also pondering trying the fig and olive oil cake with the persimmons. Happy Thanksgiving!
val says
Persimmons worked beautifully in the buckle--my new favorite cake!
Lili @ Travelling oven says
This cheesecake looks and sounds just perfect! And it's so so pretty! <3
Ali F says
Dutch Apple Pie!
Michelle says
My favorite holiday dessert is Rum Cake. My mother always made the Bacardi rum version of the cake using a yellow box cake. A few years ago I directed my attention to making a gluten-free version from scratch that my entire family loved, even mom. That being said, I love cheesecake too with raspberry sauce. I purchased your gorgeous cookbook last week and am looking forward to trying your recipes. In particular, the persimmon cake caught my eye. I already have persimmon pulp resting in the freezer that is ready to be incorporated into something delicious.
Leigha says
This looks amazing! Favorite holiday dessert, chocolate cream pie.
Lucia says
I love food 52's Teddie's Apple Cake!! I make it at least once a holiday season :)
Jeffrey says
My favorite holiday dessert is pecan pie. I only have it around the holidays so that is why its my first choice!
Elizabeth says
Soft, iced gingerbread cookies!
Hope Wayman says
For the holidays, pumpkin pie is definitely my all-time favorite. Cheesecake comes close, though. Yum!
Helen Ivanov says
I love all kinds of apple deserts - cakes, tarts, and galettes.
Zoë says
My mom always makes a thousand different cookies. My favorites are her magic cookie bars. I can never stop slicing off just a little bit more...
Lindsey | Cafe Johnsonia says
Oh my goodness! That cheesecake! I commented on IG that I love peppermint bark brownies. But I am having a hard time narrowing it down! I really love tarts in any shape or form. And I can't wait to make this recipe over the weekend! Your post sold me!
Alexandra Robertson says
Wow, does this looks yummy! My favorite holiday dessert is caramel pecan pie i first tasted at my bff's wedding 2 years ago. Her grandma made pies for the wedding and she gave me the recipe!
Valerie Smeshko says
I love my grandmother's spiced honey cake and can't wait to try this recipe too!
Hillary says
I love pecan pie! I try to convince people that they only want small slivers so I can hoard the leftovers 😂
Traci says
I have to make this! I am particularly fond of goat cheese in desserts; this looks divine.
My favorite dessert, always, is pie, pie, pie. I'm partial to apple (October birthday here! lol) but as long as the crust is good, I'll eat it, and probably half of it, at that!
Joanne says
My favorite Thanksgiving dessert is a classic Pumpkin pie. Christmas, though, is a French Silk. My mother made one every year and it was amazing...even my calorie counting uncle ate it!
Kim B. says
I love pumpkin cheesecake. Its delicious and creamy... which is the best kind of dessert! :)
Kim B. says
Also, happy Thanksgiving! :)
Min K says
cherry pie
Heather says
Hands down my mum's brown sugar cinnamon kringle. Rumor has it that she isn't making it this year -- for the first time in my 30-some years of life -- so the baking might fall on me. It wouldn't be Christmas without it! Maybe some poached pears on the side...
Carol Scheive says
Cherry cheesecake is one of my favorites. I do want to try and make Banoffee pie this year
Heather Brown says
I love make White Chocolate Raspberry Cheesecake. It's been a favorite for a few years now.
Eva says
Pumpkin pie is my favorite holiday desert but this cheesecake looks fantastic. I think I'm going to try the recipe this holiday.
Jen K. says
My favorite holiday dessert is eating traditional German Stollen filled with dried fruits and a center made of marzipan.
Sheri Karobonik says
I wish you had made it with out cows milk, it looks so good.
Sheri Karobonik says
I love a wonderful dairy free pumpkin pie.
Deborah Juarez says
My favorite holiday dessert is homemade mini pumpkin cheesecake (baked using muffin tin). I usually make this a few days after I have made gingerbread cookies and use crushed cookies for the bottom of the cheesecakes.
Betsy says
My very favorite holiday dessert is my grandma's molasses cookies!
Mark Dwyer says
My favorite holiday desserts are Christmas cookies. Who doesn't like cookies fresh from the oven?
Stefanie G says
my favorite dessert is my mom's homemade apple pie, it's absolutely delicious!!
Stacy says
My favorite holiday dessert is my mom's apple spice cake with a caramel glaze, yum! 😋
Wendy Forbes says
Pumpkin pie is my favorite holiday dessert. We usually only eat it for Thanksgiving and Christmas, so it's a special dessert to us.
Jennifer sitz says
I love pumpkin pie.
Conni says
I am planning to make the chocolate cranberry pecan tart for Thanksgiving but now I may have to switch gears. The cheesecake sounds wonderful. Maybe I'll make both...
Angela - Patisserie Makes Perfect says
This is a gorgeous cheesecake Alanna, I absolutely love cheesecake so much.
Oh I cannot stop looking at these photos.
P.S. I'm outside of the US and just commenting because I love this, it's not a competition entry. Although I'd love a KitchenAid min and copy of your book :-)
Sandy H says
I love cheesecake with a fruit topping. It is my first choice for the holidays.
Roma Mott says
Pizzelles (Italian cookies) are my favorite holiday treat. Anise, Chocolate, and Orange Rum are some of the types I make for my family!
Justine says
I love anything pumpkin
Alanna says
Hi Justine - you're the winner! Please email me ([email protected]) with your mailing address and color request for the mini-mixer by Dec. 29th. :)
Abbey Simmons says
Looks delicious!