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
- AND my Blendtec Blender 🙂
How it’s done:
- 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.
- 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.
- 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]