Almost no bake Goat Cheesecake with Honey, Greek Yogurt and Pistachio Crust
The first time I had goat cheese cheesecake was during my trip to Barcelona. The second time I had it was on a business trip to Chicago. Both experiences changed my perception of cheesecake and what it could/should taste like.
Both of these cakes had no goat cheese taste whatsoever. I think goat cheese is easy to recognize by it’s tart ‘goat’ flavor that makes goat cheese what it is.
The crusts that were used in each cheesecake had either cookies and or nuts. Not the traditional graham crackers. And one was even topped with toasted buckwheat groats which added a nice crunch to each bite. So of all the recipes I reviewed, pistachio crust sounded the best.
Below shows what the pistachios looked like before combining with butter, flour, salt, sugar and almond extract. Pretty coarse right?
The flavor was distinctly creamy and texture quite fluffy. Very different from ricotta style cheesecakes. It’s not a cake that would make you feel gross after eating too much of it. At least for me!
Almost no bake
I had been looking at goat cheese cheesecake recipes for a while, but none really stood out to me. So I finally decided I would give one a go. It had about 3000 ratings on Food and Wine, but no comments. But their recipes usually turn out good, so I kept the faith.
I liked how this was almost a no bake cake. The only baking you do is for the crust which is easy. I had made a truly no bake cheesecake last year for Thanksgiving. That was even easier than this! I might post that too since I’m in a bit of a cheesecake phase now.
I was going to put two different types of honey on it, but the first honey – Bee Raw Raspberry Flower honey I used tasted so good with it, I just used that. Plus, the other White Raw honey I was going to use was a little crystallized and I didn’t want to heat it to melt it again.
This was how it turned out:
NOTE-For this particular recipe there is a slight flavor of goat cheese, but I think it may depend on the brand you use. In addition, the honey drizzled on top help to cover it up. Don’t get me wrong, it’s not at all overpowering, but if you are a sensitive taster like me, you will know its there. If you can’t stand goat cheese, may want to try another recipe!
Here’s a short video of me putting it together!
In case you missed them, here are some of my other dessert recipes!
Almost no bake Goat Cheesecake with Honey, Greek Yogurt and Pistachio crust
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes
- Yield: 8 people 1x
- Category: Dessert
- Cuisine: New American
- 1/2 cup raw pistachios (unsalted and shelled )
- 1 stick unsalted butter (softened)
- 1/2 cup sugar (minus 2 Tablespoons)
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 11 ounces soft goat cheese
- 2 cups full-fat Greek yogurt (I used Greek Gods)
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 1/2 cup confectioners’ sugar
- 1/3 cup Bee Raw Raspberry Flower Honey (or any other honey)
- Using a food processor, chop the pistachios until it resembles a coarse corn meal.
- Next beat the butter with the sugar at medium speed until pale. About 1-2 minutes. Then add the ground pistachios, almond extract and salt and mix. Lastly, add the flour and beat at low speed until it resembles a coarse crumbly dough.
- Press the dough into a 9-inch cheesecake pan. Using the plastic wrap, press the dough on the bottom and up the sides (if desired). Refrigerate at least 30 minutes to chill
- Preheat the oven to 300°. Bake the crust for about 40 minutes or until lightly golden. Transfer to a rack and cool completely.
- Meanwhile, in another bowl beat the goat cheese, yogurt, lime juice and lime zest until combined. Add the confectioners’ sugar and beat until smooth. Scrape the filling into the crust and refrigerate for at least 2 hours.
- Once the cake has chilled, remove from the refrigerator and drizzle honey over the cheesecake and serve!