Bring this meal to the next gathering under a different name, and you will definitely be noticed. Simple and enduring is this taco dip. Just reheat it for 15 minutes before serving if you make it a day or two in advance. Prepare yourself for compliments! With tortilla chips on the side.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 6 hrs |
| Total Time: | 7 hrs 30 mins |
| Servings: | 12 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 7 ounces gluten-free gingersnap cookies, finely crushed
- ¼ cup margarine, melted
- 2 pounds chevre (soft goat cheese) at room temperature
- 1 ½ cups white sugar
- 4 large eggs, room temperature
- ¾ cup coconut milk
- 8 ounces cultured coconut milk (coconut milk yogurt)
- ¼ cup gluten-free all-purpose baking flour
- 1 tablespoon gluten-free vanilla extract
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Line the bottom of a 9-inch springform pan with parchment paper.
- Stir gingersnap crumbs and melted margarine in a bowl until well combined. Press crumb mixture into the bottom of the prepared pan and place in the freezer.
- Beat chèvre and sugar with an electric mixer in a large bowl until smooth. Add eggs, one at a time, beating until incorporated after each addition. Mix in coconut milk. Mix in coconut yogurt, flour, and vanilla just until incorporated. Pour batter into chilled crust.
- Bake in the preheated oven for 1 hour. Turn the oven off, keep the door closed, and allow cheesecake to cool inside for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.
- You can use butter instead of margarine. If gluten isn’t an issue, you can use graham crackers instead of gingersnaps.
- Look for coconut milk and yogurt in your supermarket’s dairy aisle. I have an allergy to soy, but I bet soy milk and yogurt would work just as well in this recipe.
- If you don’t like to buy expensive gluten-free flour, you can go to a store with a good bulk section and mix your own. I find rice flour mixed with oat flour is a good substitute for all-purpose flour in most recipes.
Nutrition Facts
| Calories | 558 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 20 g |
| Sodium | 504 mg |
| Sugars | 27 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
It was good, but didn’t taste a thing like cheesecake. I’ll keep looking.
It comes out undercooked.
My family and I liked the goat cheese cheesecake, though I must admit, I still miss the mouthfeel of a cheesecake made with cow dairy. But, seeing that my grandson cannot have gluten or cow dairy, it was a good alternative. Alterations: I made a gluten-free oreo crust and added a bag of lightly crushed, TJ’s freeze-dried strawberries to the batter. It’s not too sweet, which we like. My grandson and his family loved it!
I made this for New Years Eve celebration as one of our guests is allergic to cow dairy. It was great! Everyone loved it!
I was really happy when I found this recipe; its evidence that you can make dairy cheese cake and not be a failure!
I discovered a severe dairy (casein) allergy a few years ago, and never thought I’d get to enjoy cheesecake again. I loathe coconut flavor, so I used oat milk, and goats milk Kefir instead of the coconut yogurt. I also found gluten/dairy free graham crackers that worked great, and used ghee. It is imperative to let everything get to room temperature. Use the flat beater if you are using your stand mixer, and don’t set the speed fast, you are combining, not whipping. I never set mine above 2. Best of luck. This recipe is fantastic.
I haven’t made this yet, but I desperately want to. My DH is also sensitive to eggs, so I’d like to know if anyone out there thinks this would work with an egg substitute (like THE NEAT EGG, which is made from chia seeds and garbanzo beans).
WE HAVE MADE THIS TWICE AND LOVE IT!! JUST ADDED A LITTLE LEMON JUICE. ALSO GOOD WITH MINI CHOCOLATE CHIPS MIXED IN AND CHOCOLATE COOKIE CRUST! THANK YOU FOR THIS RECIPE, I HADN’T HAD CHEESECAKE SINCE I FOUND I WAS LACTOSE INTOLERANT!
I’ve made this countless times and it’s always a sensational hit. I like it best topped with morello cherry preserves. It also freezes well! I’ve frozen it for months and thawed it for a celebration; was still pretty good. Subs: -I use coconut sugar which adds caramel notes -coconut oil instead of margarine -fresh chèvre because my friend has backyard goats -For a crust, if I can’t find GF ginger snaps sometimes I just do almond meal and coconut sugar mixed with coconut oil
OMG this thing turned out amazingly delicious. I’m going to try my best not to eat the whole thing!
Oh my goodness! This was amazing! I made it for my daughter’s birthday. She had requested something besides a cake. She and I are both Gluten Intolerant so it was a little challenging. I will definitely make this again.
My family is gluten and dairy intolerant so I was thrilled to find this recipe. I made a nut crust (although a coconut crust would be awesome). I did add lemon juice and zest as suggested by another reviewer. I used the “cream” portion from canned coconut milk and it added that milk “mouth-feel” to the cheesecake.Everyone loved it. Agree with other reviewers, Costco has the best price for goat cheese. Next time I’ll make goat milk yogurt and use that instead of coconut milk yogurt.
Full disclosure: I have not yet made this. Please be aware that this is going to be one expensive cheesecake. Chevre goat cheese is about $5 per 4 oz, so 2 pounds is going to cost you in the neighborhood of $40.
I did a regular graham cracker crust and use A2 milk instead of coconut milk. We have a dairy allergy so can’t make a cheesecake with cream cheese but you cannot tell the difference with this recipe.
Followed recipe exactly and it turned out lovely! The ginger snap crust works wonderful! Making it again for Thanksgiving.
I’ve made this cheesecake a number of times. It turn out perfect. I changed baking time to 60min at 350f then turn oven off and let cool in oven. I also use 10oz of crushed cookies to make the crust a bit thicker.
I’m sure this recipe tastes great but I can’t have sugar either. What type of sweetener would you suggest? I don’t do artificial sweeteners including stevia.
Quite an expensive recipe to make, but it was delicious, and the perfect treat for someone who has lactose and gluten (celiac) issues. Turned out perfectly, and didn’t crack on the top by following these directions.
Goat cheese is MUCH cheaper (about 50% less) at a warehouse store like Costco. Thank you for your positive reviews!
I substituted regular homemade pie crust at the bottom of my springform pan. I substituted 1 cup turbinado sugar, and fresh goat milk yogurt & goat milk for the coconut liquids. Turns out great every time. An awesomely flavorful dessert solution for our abundant Nubian goat milk flow this spring!
This cheesecake was a hit with my family and friends. Yes even my 9yr old and 5yr old picky eaters couldn’t even tell it wasn’t a regular cheesecake. I didn’t tell anyone it was goat cheese before they ate it and they could tell a slight difference but it was good different. My boyfriend is allergic to a lot of foods. Not epi-pen allergic but very sensitive to many: soy, dairy, eggs, peanut butter, gluten, and corn. He likes goat cheese and uses it a lot so I thought I’d try a goat cheese cheesecake because he loves cheesecake. I found this recipe and it turned out perfect! I did have to modify it but it still worked out great. I used duck eggs instead of eggs and used a almond meal crust with coconut butter, vanilla, and organic coconut sugar in place of regular sugar. We try to cut back on the sugar. I also used light coconut milk. I made the compote with frozen berries and served with fresh as well. I could never make anything like this without a recipe and thank you for making yours availble!