Berry Lemon Goat Cheese Cheesecakes

4.67 from 3 votes

Berry Lemon Goat Cheese Cheesecakes

A sweet and slightly more complex flavored cheesecake with a pistachio based crust gets topped with a sweet and tangy berry compote. If you’re not a fan of goat cheese, replace it with more cream cheese. A fun variation is to add fresh herbs to the fruit, such as a bit of fresh thyme. Adapted from Dash of East and the recipe here.

Course Dessert

Cuisine American

Keyword berry, cheesecake, cream cheese, dessert, goat cheese, nightshade-free, pistachio, vegetarian

Prep Time 20

Cook Time 20

Total Time 1

Servings

Calories 344kcal

Author Jenny Ross

Ingredients

Crust

1 cup pistachios or use almond flour
1/4 teaspoon pistachio extract or almond
1/2 teaspoon vanilla extract
2 tablespoons monk fruit powdered
pinch of salt
2 tablespoons butter

Cheesecake

8 ounces cream cheese at room temperature
8 ounces goat cheese at room temperature
1/2 cup monk fruit powdered, or to taste
2 tablespoons lemon juice 1 lemon
3 eggs

Topping

2 tablespoons butter
1 cup mixed berries frozen, thawed
1/2 tablespoon monk fruit powdered
pinch of salt
2 tablespoons lemon juice

Get Recipe Ingredients

Instructions

For the Crust

Pulse the pistachios in a food processor until finely ground, stopping before a paste is formed.
Add the pistachio flour to a pan and cook, stirring frequently until fragrant, several minutes. Add in the monk fruit, salt, butter, vanilla, and pistachio extract and stir until the butter is melted and everything is mixed evenly. Divide this mixture evenly between the jars, packing it down well into the bottom of each. Set aside.

For the Cheesecake

Preheat the oven to 325ºF. Bring a large pot of water to a boil while you prepare the filling.
Using an electric mixer, beat the monk fruit, cream cheese and goat cheese together until light and fluffy. Then add one egg at a time, mixing well between each addition until all 3 are incorporated then mix in the lemon juice. Divide the batter evenly between the jars.
Place the jars in a large rimmed pan with a cloth towel set in the bottom (it keeps the jars from moving) and set it into the oven. With the pan on the oven rack, add the boiling water so that it reaches 3/4 of the way up the filling in the jars - adding the hot water when the dish is in the oven means you don’t have to transfer it into the oven with boiling water. Bake at 325ºF for 20-25 minutes, or until the edges are set but the middles have a slight wobble to them. Turn the oven off and leave the door open the jars inside for another 20 minutes. Remove from oven and let cool to room temperature before transferring to the refrigerator. Refrigerate overnight.

For the Topping

Heat the butter, berries, salt, and monk fruit in a saucepan over medium heat. Bring to a simmer and cook for 5 minutes, stirring frequently until it thickens slightly. Off heat, stir in lemon juice. You can then use this warm or let it cool before spooning it over the cheesecakes.
Garnish with additional berries and a bit of lemon zest, if you wish.

Notes

Nutrition without Crust: Calories: 232 cal, Carbs: 4g, Fiber: 1g, Fat: 20g, Protein: 9g

Nutrition without Topping: Calories: 309 cal, Carbs: 6g, Fiber: 2g, Fat: 27g, Protein: 12g

Nutrition