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Goat Cheese Cheesecake Bites
Servings
About 20
Prep Time
30 minutes
Cook Time
1 hour 10 minutes + set overnight
Featuring
Ingredients
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
Directions
- Preheat your oven to 350°F (175°C).
- Line a casserole dish with parchment paper, allowing the edges to come up the sides for easy removal of the cheesecake. Set aside.
- Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a plastic bag and using a rolling pin.
- In a bowl, mix the gingersnap crumbs, melted butter, and granulated sugar until well combined.
- Press the crumb mixture firmly into the bottom of the casserole dish to create the crust.
- In a large bowl, use a hand or stand mixer to beat the cream cheese and goat cheese until light and fluffy.
- Add the creme fraiche and mix until incorporated.
- Beat in the eggs one at a time, ensuring each is well combined before adding the next.
- Mix in the vanilla extract and granulated sugar until just combined.
- Pour the filling over the prepared crust.
- 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.
- Remove from the oven and let the cheesecake cool for about 2 hours. Then, transfer it to the refrigerator and let it set overnight.
- 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.
- Cut the cheesecake into squares and serve.
