This. Dessert with a capital D.
I feel like I’ve been slipping on the dessert front these last couple months. With summer comes warmer weather, longer days, and inevitably, lighter, healthier food. Salads. Frozen treats. Cool drinks. Sure, I posted some insanely delicious cookies the other day, but it’s been a while since I posted something really indulgent. Something Dessert-y with a capital D.
Today’s post is all about indulgence. Just because it’s summertime doesn’t mean we have to skimp out on the desserts. To this cake’s credit, it’s the kind of dessert that can be enjoyed in the warmer months because of it’s cool and creamy texture. Plus, it’s a wonderful way to use up those summer berries.
As an added bonus, there’s no need to turn the oven on to make this cheesecake, as it’s completely NO BAKE. That’s right, just mix it all together and let it chill for a few hours. No finicky water baths, no disappointing cracking on the top, and no heat required. It’s a simple dessert that’s pretty damn impressive (aka: my kind of dessert).
So, why a goat cheese cheesecake? While cheesecake is traditionally made with cream cheese, I thought I’d switch it up a bit. This cake has the same creamy, smooth filling as a traditional cheesecake, but with that slight tang that comes with goat cheese. The flavour is subtle enough that it isn’t overpowering. For those of you who love goat cheese, you’ll adore this cake.
Normally I take my goat cheese in savoury form, but it’s absolutely fabulous when sweet.
The base layer of this cake is a crust made with gingersnap cookies, which enhances the tang of the cake without being overwhelming. It adds a slight bite, and the ginger flavour pairs so well with the texture and flavour of the rest of the cake.
The filling consists of just goat cheese, vanilla, whipping cream, and sweetened with a bit of honey. That’s it. Easy Peasy.
I’d say the topping is optional, but it really isn’t. It’s a classic blueberry compote made with fresh berries, and while it’s simple, it’s classic. Topping the cake with this compote lets the blueberry mixture seep into the cake itself and takes the cake from wow to WOW.
You could use frozen berries for the compote, but I highly suggest using fresh. In this recipe, I take 1/2 of the berries to make the compote, then add in the other 1/2 of the berries so it has the consistency of regular compote, but with whole blueberries added in. You don’t have to make it this way, but it does add to the texture and look of the cake.
| No-Bake Blueberry Goat Cheese Cheesecake with Gingersnap Crust | Print |
- Crust:
- 2 cups finely ground ginger snap cookies
- 1 Tbsp brown sugar
- 1 stick unsalted butter, melted
- .
- Filling:
- 1.5 cups chilled heavy whipping cream
- 1 tsp vanilla extract
- 2 Tbsp honey
- 11 ounces goats cheese (chevre), softened
- .
- Blueberry Compote:
- 2 cups fresh blueberries
- ½ Tbsp sugar
- ⅛ cup water
- Lightly grease a 9-inch springform pan; set aside.
- In a food processor, pulse the gingersnap cookies until broken down into a course mixture. Add in brown sugar and butter and mix until moist crumbs form. Transfer to baking pan, spread to the edges and press down firmly to make the crust. Place the pan in the freezer to chill while you make the filling.
- In the bowl of a stand mixer fitted with the whisk attachment, whip together the cream and vanilla for 2-3 minutes until thick peaks form. Add the honey and goat cheese and whisk until incorporated. Scoop the mixture unto baking pan, spread evenly, and flatten out the top (It doesn't need to be perfectly flat as you'll cover the top with the blueberries anyway). Cover with plastic wrap and place in the refrigerator overnight (or for at least 8 hours).
- In a small saucepan, combine 1 cup of the blueberries, sugar, and water and bring to a low boil over medium heat. Cook for about 8 minutes, stirring often, until blueberries have broken down. Add in the remaining blueberries and toss until combined.
- Remove cheesecake from the fridge and unmold from the pan. Place blueberry compote on top. Run a knife under hot water for 10 seconds, then slice, rewetting the knife before each slice to ensure a smooth slice. Serve.
i have still not ventured into the world of goat cheese cheesecakes. i eat a ton of the stuff so it is inevitable, yes? the shimmering luxurious blueberry compote is screaming at me to hurry up and get after it.
It’s really delicious! I usually reserve my goat cheese for savoury dishes. I eat it religiously, but once I tried it in a cheesecake I’ve never looked at it the same. It might have changed my life? Just sayin’.
i made it today. i cannot stop eating it. i blew off savory for dinner and i doubled down on your sick contribution to making my thighs larger. i hate you and i love you. yum yum yum yum yum yum yum!
Mua-hahahaha, all is fair in love and baking! 😀
Any thoughts on a non-dairy milk substitute for heavy whipping cream? Maybe full fat coconut milk? If I could find goat milk by me I would just try that
I can’t say for sure, as I have not tried it myself, but full fat coconut milk might work. Just make sure that the bowl, beaters, and coconut milk has been chilled before you start mixing, and you might have to beat in a little powdered sugar. If you try it, let me know how it turns out!
How is this if made ahead of time, compote included? I’m guessing each slice won’t be as impressive. Have you ever sliced it and the rechilled? Ideas for making compote on the go? Love to know your thoughts.
This cake is actually really great if eaten a day or two after it’s made. The flavours really come together as it sits in the fridge! Just be sure to drizzle the compote over the cake immediately before serving, to prevent it from seeping into the cake and making it soggy. The compote can be made in advance, and served cold or reheated in the microwave for a minute or so before drizzling over the cheesecake.
How important is the 8 hour refrigeration period? Is there a way to speed this process up?
I tried to make this cheesecake this weekend. It didn’t set . It was refrigerated overnight.
I did add little more honey than the recipe called for as the crust was just nuts and butter
Do you think the honey might have caused the problem?