Epic Goat Cheese Cheesecake with a Cookie-Nut Crust & Chocolate Coconut Creme!

It occurred to me the other evening that I only have one dessert recipe on the blog so far. (And it’s NO BAKE!) That is almost blasphemous, considering the pedestal on which desserts are placed in my house. To make up for this, I present to you the following KICK ASS recipe for…

Epic Goat Cheese Cheesecake w/ Cookie-Nut Crust & Chocolate Coconut Cremecheesecake

For the crust:

  • 1/2 c Organic Macadamia Vanilla Wafer Cookies (or another quality cookie!)
  • 1/2 c (each) Pecans, Cashews, & Almonds (any combination of nuts will work!)
  • a few tbs Melted, Organic Butter

Place all dry ingredients in the food processor and pulverize. Add melted butter. Pat into dish and freeze. (I actually did this step backwards and built the crust on top after I baked the cake about half an hour. I used an Angel Food cake pan – as it was the only pan large enough for the height of this cake. If you have a Springform pan, that would be ideal! If you go backwards like me, just sprinkle the dry ingredients and top with melted butter before baking the rest of the time!)


For the filling:

  • 10.5 oz Softened Goat Cheese
  • 16 oz (2 packages) Organic Cream Cheese
  • 16 oz Organic Sour Cream
  • 2 tsp Organic Vanilla Extract
  • 2 tsp Organic Lemon Juice
  • 1.5 C Raw, Organic Sugar
  • 5 Local, Organic Eggs (Typically, I don’t use eggs – but I wanted this recipe to be perfect. I plan on trying this exact recipe again with Chia ‘eggs’ and see how it does!!!)

Allow all ingredients to sit at room temperature before you begin. Whip the cheeses and sour cream, slowly adding the sugar. Next, add the lemon and vanilla. Taste test thoroughly. Finally, mix in the eggs, one at a time. Pour the filling into the crust or pan. Place pan in a casserole dish or cookie sheet w/ about 1/2 inch of water. Place in the oven, preheated to 425 degrees F.Β  Bake for 10 minutes and then lower the heat to 350. Bake for an hour, until your cake is firm to the touch and lightly browned on top (or bottom lol πŸ˜‰ ). Remove from oven and let sit for an hour at room temperature to cool. Next, refrigerate overnight (or at least 4 hours!).


For the coconut creme:

  • 1 can Full Fat Organic Coconut Milk (open the can & place in the fridge overnight to thicken)
  • a few tbs Cocoa Powder
  • a few tbs Powdered Sugar

Whip all ingredients until thick and blended well! Place in a pastry bag (or a makeshift one made from a sandwich bag!) and draw pretty things on your cake! (Since the pan I used left a large hole in the center, I filled it w/ some sugared strawberries. Feel free to get creative!) Now enjoy a slice!! πŸ˜€


Be careful, though. If I were this rich, I would quit my full-time job… πŸ˜‰


This post has been shared on Frugally Sustainable’s Frugal Days, Sustainable Ways and Wildcrafting Wednesday!


4 thoughts on “Epic Goat Cheese Cheesecake with a Cookie-Nut Crust & Chocolate Coconut Creme!

  1. Wow. That is seriously an epic cheesecake! Amazing! It looks beautifully light and fluffy also (my favourite kind of cheesecake texture). Love the fact that you used nuts in the base also πŸ™‚

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