No-Bake Coconut Cream Goat Cheese Cheesecake

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Want to WOW your guests at your next dinner party???

I am a big fan of goat cheese, if you haven’t picked up on that already, but I will admit I was skeptical of this recipe.  I was pleasantly surprised, the flavors are subtle and add a great depth of flavor to the cheesecake itself.  Fruit would also be a great addition!

makes 6 (4-ounce jar) mini cheesecakes

What you will need:

For the Cheesecake

  • 4 tablespoons unsalted butter, melted
  • 2/3 cup graham cracker crumbs
  • 6 ounces goat cheese, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sweetened condensed milk
  • 1/4 cup canned coconut milk
  • 1 1/2 teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted coconut flakes for topping (bought unsweetened flakes and toasted them in my oven)

For the whipped cream

  • Heavy cream
  • coconut sugar
  • vanilla
  • AND my Blendtec Blender 🙂

How it’s done:

  1. In a small bowl, mix together butter and graham crumbs until moistened. Press crumbs into the container of your choice (jar, ramekin, etc) with the back of a spoon.
  2. In the bowl of an extract mixer, beat cream cheese and goat cheese until combined and smooth, scraping down the sides when needed. With the mixer on low speed, slowly drizzle in the condensed milk and then the coconut milk, continuing to scrape down the sides until the mixture is very smooth. Add in extracts and stir.
  3. Pour cheesecake mixture evenly over top of crusts. Refrigerate for 4-6 hours, then top with whipped cream and toasted coconut. 

NOTE: I found I like the consistency of the whipped cream once it had been refrigerated as well (about 2 additional hours)

NOTE: I also made simple caramel and drizzled it over the top.  These are AMAZING, but super rich…so I ate my jar in 2 sittings…Delicious each time!!

[Recipe from http://www.howsweeteats.com/2012/07/no-bake-coconut-cream-goat-cheese-cheesecake/     Who had adapted from martha stewart’s no bake cheesecake]

Grain Free Brownie Cheesecake Bars

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These are dangerously rich little desserts…you have been warned!  Note: I re-worked this recipe from its original form quite a bit…I feel like I also must say that I found these to be very dense…still VERY good…but maybe the recipe could use further “tweaking”.  Maybe my baking friends out there could give it a go…

What you will need:

-For the Brownie-

  • 8×8 pan
  • parchment paper
  • 6 eggs
  • 1.5 c of raw unsweetened cocoa powder
  • 1.5 c of coconut sugar
  • 9 tbsp of Coconut oil (melted)
  • 6 tbsp Vanilla
  • 2 pinches of salt

-For the Cheesecake-

  • 8 oz Cream Cheese (room temp)
  • 1/3 c Heavy Cream
  • 1/3 c Greek yogurt
  • 1/3 cup + 2 tbsp coconut sugar
  • 2 eggs (room Temp)

How it’s Done:

  1. Preheat Oven 350
  2. BROWNIE: Add all dry ingredients, in a medium bowl whisk eggs together, add slowly into dry mix until well combined.  Add coconut oil and vanilla…mix well.  Pour into 8×8 inch pan lined with parchment paper.  Bake 15-20 min.  I checked mine with a toothpick at 20 min and it was perfect.
  3. Cheesecake: Beat all the ingredients together until smooth.  It is very important that the cream cheese be at room temp as it WILL have little chunks.  Pour over a slightly cooled brownie layer. 
  4. Return to oven for 25-30 min…30 min worked for me (use toothpick again)
  5. Allow the bars to cool before serving.  I ended up having mine in the refrigerator overnight before they were served

OPTIONAL:  We topped ours with Dark Chocolate Sauce, and fresh Raspberries.   I think Coconut Ice Cream would be divine!! (next time)

Recipe Inspiration from: http://thecoconutmama.com