Goat Cheese Cheesecake Bites

About 20
Prep Time
30 minutes
Cook Time
1 hour 10 minutes + set overnight


For the crust:

  • ½ of a 1lb. box of gingersnap cookies
  • 6 tablespoons butter, melted
  • ¼ cup sugar
  • pinch of salt

For the filling:

  • 16 ounces cream cheese, room temperature
  • 12 ounces goat cheese
  • 12 ounces creme fraiche or sour cream
  • 4 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla extract


  1. Preheat your oven to 350°F (175°C).
  2. Line a casserole dish with parchment paper, allowing the edges to come up the sides for easy removal of the cheesecake. Set aside.
  3. Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a plastic bag and using a rolling pin.
  4. In a bowl, mix the gingersnap crumbs, melted butter, and granulated sugar until well combined.
  5. Press the crumb mixture firmly into the bottom of the casserole dish to create the crust.
  6. In a large bowl, use a hand or stand mixer to beat the cream cheese and goat cheese until light and fluffy.
  7. Add the creme fraiche and mix until incorporated.
  8. Beat in the eggs one at a time, ensuring each is well combined before adding the next.
  9. Mix in the vanilla extract and granulated sugar until just combined.
  10. Pour the filling over the prepared crust.
  11. Bake for about 1 hour 10 minutes, rotating the dish halfway through baking. The center should have a slight jiggle while the edges are firm.
  12. Remove from the oven and let the cheesecake cool for about 2 hours. Then, transfer it to the refrigerator and let it set overnight.
  13. Once fully set, lift the cheesecake out of the casserole dish using the parchment paper. You may need to loosen the edges with a knife.
  14. Cut the cheesecake into squares and serve.

Recipe inspiration from food network