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.
William Karcher says
I love cheese cake with cherrys and coolwhip !
Deb|EastofEdenCooking says
My favorite Thanksgiving dessert is homemade, Apple Pie. After Thanksgiving it's all about cookies. It's a tradition my mom started and I'm happy to follow along. The must make cookies are Russian Tea Cakes, Lemon Bars, Chocolate Chips and Peanut Butter Pillows. After making the traditional recipes it's a free for all! In keeping with the holiday spirit, the products of the cookie marathon are meant for sharing!
Have been wanting to ask, will you be doing a book signing down my way? Bookshop Santa Cruz?
Raymond Langer says
My favorite Holiday desert is cheesecake. it is so versatile. You can use many different toppings , or create your own.
Christine cruz says
My family loves Sugar Cookie Cheesecake.
Jennifer Essad says
My favorite is our mom bakes a chocolate cake ice cream cake roll and fills it with peppermint ice cream the kind with the peppermint candies. She'll make hot fudge sauce and whipped cream to top it off
Felice says
My favorite holiday dessert is a trifle.
Kathy Acevedo says
My favorite holiday dessert depends on the holiday but all of my favorites evoke memories of my mom taking out the @kitchenaidusa classic grey mixer and helping her bake by spooning in the vanilla and other ingredients. I love chocolate cheesecake for my birthday, pumpkin cheesecake for Thanksgiving , and carrot cake for Christmas. I hope to relive old memories and try new dessert recipes from the Alternative Baker in my little apartment with a kitchen aid mixer and Rodelle ingredients !
Elizabeth says
My grandmother always made a "date pudding" -which is a version of sticky toffee pudding. I have adapted it as a paleo cupcake (with almond flour), served with a caramel sauce. My family insists it is better than the original. Less sugar means more date flavor!
Lori Williams says
My favorite holiday dessert is a Triple Chocolate Truffle Cake!! It is the best chocolate cake I've ever had.
Jillian Too says
Looks delicious! My favorite holiday dessert is homemade apple crisp. It always tastes better when we've picked the apples ourselves.
Hannah says
Hi Alanna, thank you so much for your wonderful recipes. It's so encouraging to see that gluten-free baking can be delicious and not complicated!
My family is Korean so we enjoy both American and Korean desserts every holiday. My grandmother doesn't bake but she always serves ricecakes (naturally gluten-free) or sweet steamed glutinous rice mixed with dried fruits and chestnuts (also GF) during the holidays. When I became older and taught myself how to bake, I started incorporating American ingredients to Korean-style sweets to combine the two cultures that I grew up with and love dearly; for example, for Thanksgiving I'll make a sweet kabocha pumpkin mochi ricecake in addition to classic pumpkin pie. I love pumpkin so I would say both are my favorite holiday desserts.
Claire Miller says
Every year I've made a foolproof pumpkin cheesecake from the Santa Fe Cooking School cookbook my mom gave me when I moved away from home. Really. Foolproof! This year however, I'll be making Bill Smith's Atlantic beach pie, a lemon-lime pie with a saltine cracker crust. This cheesecake is also going in the mix sometime this year, maybe for Christmas dessert!
Christina says
I made a delicious persimmon pudding with whiskey sauce (and healthy flour substitutes) last Christmas, and I think it's my new favorite dessert!
Jaqueline says
I love pumpkin pie. Actually I am crazy about anything pumpkin; pie, cake, bars, bread etc... I can't wait to make my GF, dairy free pumpkin pie for Thanksgiving. I'm counting the hours until tomorrow's baking marathon of píe making! Your recipe looks amazing I will make that another day since I live up in the mountains and my pantry doesn't have all the ingredients otherwise I certainly would make it. I'm so glad I found your blog!
Maxie says
I am lying in bed, recuperating from spine surgery, reading this recipe and dreaming of standing in my kitchen to make this my new favorite holiday recipe. I will have to recruit someone hale and hardy to move my 30 year old Kitchen Aid mixer to my kitchen island. Can't wait!
Tanya says
This looks so pretty and fresh. I love chocolate peppermint crinkle cookies or a well made cup of chocolate peppermint cocoa is really delicious and satisfying.
Annette says
What a stunning cheesecake! For the holidays my favorite dessert to make is my mom's Red Velvet Cake recipe. It doesn't have cocoa in it and tastes more like a spice cake. Oh and the icing is incredible - it's made with milk that's warmed then cooled.
Kate says
My favorite holiday dessert has always been mom's apple dumplings with vanilla ice cream. They are a LOT of work, and every time I make them I wonder if it is really worth the effort....until that first bite when all of those thoughts disappear!
SUSHMA SRINIVASAN says
Any substitute for the eggs in the recipe....the pics are so tempting would love to give them a try.
Alanna says
You could try egg replacer?
Barbara Copeland says
Your recipe looks amazing, Wow. My favourite Holiday treat is the Original Gingerbread Loaf and a Raisin Pie, my mom used to make an incredible amazing beautiful runny raisin pie, Butter Tarts and I can't forget my Rolly Pollys. We all love those. Thankyou and Rodelle for this chance for a gift I've always wanted
Megan says
I always look forward to gingerbread and ginger snaps around the holidays. This year I let myself make them before thanksgiving, because it's just not necessary to wait until December! I cannot wait to make this cheesecake - it looks so good!
Janet Hall says
Love the sound of the cheesecake as I am looking for a gluten free base for my stepdaughters ,my favourite holiday dessert is lemon meringue roulade
Erin says
My favorite holiday dessert is a white cake that I decorate differently every year. I only ever make it for our Christmas Eve party and my sisters birthday. I also enjoy experimenting with different cookie recipes and I can't wait to try out this cheese cake but the white cake is my favorite.
Amy Castellano says
Favorite holiday dessert is a flourless chocolate torte I make for Christmas Eve every year.
Katie Hill says
Spice cake with caramel icing. Love your blog. Love this recipe! Thank you.
Sarah Leitner says
This recipe looks amazing! One of my favorites are spiced persimmon galette with nutmeg, cardamom, and sweetened with dare honey.
Renee says
The more I look at this cheesecake, the more delicious looks and the flavors sound amazing , that chocolate crust filled with tangy goat cheese...... mmmmm.
Hard to pick a favorite holiday dessert when you like them all... have to go with old fashioned apple pie for thanksgiving, as well for the holiday's love a spicy gingerbread cake with chocolate ganache and whipped cream! Your recipes always look amazing. Happy Thanksgiving! :)
Jaime Kooser says
Hello! My favorite holiday baked treat from my childhood onward is my mother's Mexican wedding balls. She always made them with walnuts. Seeing those perfect small cookies with their golden-brown bottoms hidden by that outer layer of powdered sugar made me salivate. I got to help by rolling them in powdered sugar while they were hot from the oven. Sometimes my Mom would spoil me for my birthday by sending me an entire batch, even though it was out of season.
Thank you for the opportunity to be in the drawing, and happy holidays!
Mary Wilson says
I like various desserts at the winter holidays - keflies, sugar cookies, cheesecakes, etc. The holiday season and anytime a regular FULL meal is served at my house - is dessert time - I like many different kinds - as long as it is somehow a good transition to from the dinner to the dessert.
Stacy says
I have celiac, so I don't usually get to have dessert at family gatherings unless I make something - which is usually gingerbread cupcakes from the king arthur flour website, or my new favorite is a triple chocolate peppermint trifle from Martha's website. I think I will try this cheesecake this holiday season!
Tamara B. says
My favorite holiday dessert is cheesecake. Plain cheesecake drizzled with melted but cooled white chocolate, topped with raspberries and sprinkled with cinnamon .
Maria C says
I don't discriminate between desserts! Cake, cookies, pie! I taste a little of everything.
lynn liccardo says
used to make a hazelnut cheesecake in a chocolate wafer crust. looking forward to trying it with the cocoa-almond crust.
favorite holiday dessert: so many choices; all involve chocolate. but, the most memorable is one i used to make for my late parents' christmas eve open house: chocolate-croissant bread pudding with raspberries.
visually, it was stunning: vanilla custard studded with dark brown chocolate and red raspberries. and the custard was rich -- egg yolks, heavy cream and half-and-half -- but not overly sweet.
one year, i noticed my uncle wrapping a piece in aluminum and slipping it into his pocket. when he saw me he winked and said, "don't tell your aunt."
Caroline says
I've been making a black bottom oatmeal pie for years now as an alternative to a pecan, and it's the best. Yum!
Morgan Lee says
Flourless chocolate cake. Easily!
Sally says
For Thanksgiving it's pumpkin pie in a gingersnap crust, apple pie with cranberries and walnuts (or just apple) and the favorite of the nieces and nephews, a chocolate chip pecan pie.
For Christmas, it's the chocolate wafer icebox cake with crumble peppermint stick and shaved chocolate on top. Looking forward to making this cheesecake!
Elizabeth says
Gingerbread all the way! Gingerbread cookies, gingerbread cake, gingerbread crusted pies... ALL the gingerbread!
Maria Roxas says
It used to be the Mille Feuille Crepe Cake...but your Walnut Frangipani with Concord Grapes has now taken top slot :)
Kelly M. says
I love Pumpkin carob pie! Tastes like chocolate, but it's AIP friendly :)
Ali says
My favorite is peanut butter fudge.
Jennai says
I always love to make Eggnog Tres Leches Cake at Christmas
Leslie says
Anything ginger. Or cranberry.
Brandi says
Can't wait to try this! My favorite dessert is banana pudding. Love your cookbook and experimenting with different flours.
Daryl says
My favorite dessert is Hawaiian sweet potato pie layered with coconut pudding.
Amy says
This looks amazing! Every year I always make this totally over-the-top cheesecake that is a normal cheesecake on the bottom, chocolate mousse in the middle and chocolate ganache on top. It's like a boom chicka wow wow in your mouth and always a big hit. On a side note, I just tried The Sweet and Simple Kitchen's Chewy Ginger Molasses cookies and may or may not have eaten them all by myself. Those will become my new go-to cookie for sure! Can't wait to get your book!
Sabrina says
Cranberry gingerbread with sipping chocolate. So good. And so irresistible.
Shiva says
Looks scrumptious!
I would love to try to make this cheesecake.
My Favorite holiday dessert is Vanilla Sponge Cake with Blackberry Tarragon Jam.
Manda Shank says
I like pecan pie.
Jennifer says
Our family's holiday favorite is snowball cookies- we have loved the twist with the pistachio lime and maths snowballs from your book!
Kate says
Apple pie will always be my absolute favorite! After baking cookies and smaller pastries all year, it feels a little more special for the holidays. Always always always with vanilla bean ice cream, and it has to be warm!