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Goat Cheese Cheesecake with Lemon Blueberry Compote

5 MINI OR 1 LARGE
TIME: 1 HR 40 MIN
About this Recipe
The dessert of your dreams! Mini Goat Cheese Cheesecake – it’s fluffy, light, super creamy with a slight hint of lemon then topped with a homemade Lemon Blueberry Compote that will blow your mind!

Ingredients

Graham Cracker Crust:

  • 2 cups ground graham crackers

  • 6 tablespoons unsalted butter, melted

  • 1/2 teaspoon ground cinnamon

Goat Cheese Filling:

  • 12 oz. goat cheese, softened

  • 8 oz. cream cheese, softened

  • 8 oz. plain greek yogurt

  • 4 tablespoons honey

  • 1 tablespoon lemon juice

  • 2 teaspoon vanilla extract

  • 1 teaspoon lemon zest

Lemon Blueberry Compote:

  • 2 cups blueberries

  • 2 tablespoons lemon juice

  • 1 1/2 tablespoon honey

  • 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 325.

  2. Place five 4×4 mini cheesecake springform pans on a baking sheet. Grease with cooking spray.

  3. In a medium bowl add ground graham crackers, butter, and ground cinnamon. Using a fork, blend everything together.

  4. Add 1/3 cup of graham cracker mixture into each pan. Press into the bottom.

  5. In a stand mixer, add goat cheese, cream cheese, greek yogurt, honey, lemon juice, vanilla extract, and lemon zest. Using the paddle attachment, blend until smooth and creamy and the mixture looks light and fluffy.

  6. Evenly distribute the cheesecake mixture among the 5 springform pans.

  7. Place baking sheet with springform pans in the oven. Add 2 cups of water to the baking sheet (this will help make sure the cheesecakes don’t break)

  8. Bake for 35 minutes. Turn the oven off, open the door and leave the cheesecakes in the oven for an additional hour.

  9. Remove and place cheesecakes in the refrigerator to cool.

  10. To a small sauce pan, add blueberries, lemon juice, honey, and lemon zest. Bring to a boil, and simmer for 4-5 minutes. Stirring throughout. Cook until blueberries are cooked down. Remove from heat and place in refrigerator to cool down.

  11. Serve the cheesecake topped with lemon blueberry compote mixture.