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°.
  2. Line the casserole dish with parchment paper so the edges of the paper come up the side, making it easy to lift the cheesecake out when done. Set aside.
  3. In a food processor, pulse the gingersnap cookies until fine like sand. If you don’t have a food processor, put them in a large plastic bag and use a rolling pin to create the crumbs.
  4. Put the rest of the crust ingredients into the food processor and pulse until combined, or mix in a bowl until everything is incorporated.
  5. Press the crumb mixture into the bottom of the casserole dish. Use your hands as well as the bottom of a glass or measuring cup to really pack it down. Set aside.
  6. In a large bowl, beat the cream cheese and goat cheese with a hand or stand mixer until light and fluffy.
  7. Add in the creme fraiche and blend again until incorporated.
  8. Mix in the eggs, beating after each egg is added until thoroughly combined.
  9. Beat in the vanilla and sugar until just combined.
  10. Pour the filling into the prepared crust.
  11. Bake for 1 hour 10 minutes, rotating halfway through. When done, the center of the cheesecake will still have some jiggle but the edges should seem pretty firm.
  12. Remove from oven and let cool about 2 hours. Then, place in the fridge and allow to finish setting overnight.
  13. Once set, remove the cheesecake from the casserole dish by lifting it with the parchment paper. You might need to loosen the sides from the casserole dish with a knife.
  14. Cut into squares and enjoy!

Recipe inspiration from food network