Love and Olive Oil

Strawberry Almond Goat Cheese Cheesecake

Strawberry Almond Goat Cheese Cheesecake

Goat cheese cheesecake. I mean, why not, really? Cream cheese and goat cheese aren’t all that different. I think, when I first envisioned a goat cheesecake I really intended something like this, not the savory tastes-like-a-cheese-dip version I actually made. Lesson learned. Because this version is as tangy and sweet as it is rustic and beautiful.

I was originally going to do a strawberry basil flavor combination (yes, yes, months later I’ve still got basil on the brain), but after tasting the heavenly almond biscotti (from Trader Joe’s) that I chose to use for the crust, I decided that the basil flavor would be lost in the midst. And that strawberry almond was equally as enticing.

Strawberry Almond Goat Cheese Cheesecake

The filling itself is a swirl of plain almond and strawberry. Just a word of warning that baked strawberry does not stay delightfully pink, rather, turns more of an off shade of mauve. If you want pink (and next time, I think the pink would be much prettier), add a few drops of red food coloring to the strawberry batter.

The strawberry flavor, however, comes through loud and clear, tasting like a grown up strawberry milkshake with hints of almond and a slight tang from the goat cheese; however goat cheese skeptics just know that it is very mild and I doubt anyone would guess there was goat cheese in it if they didn’t know. Try it. I think you’ll like it and it might just convert you to the light side.

Strawberry Almond Goat Cheese Cheesecake

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For Crust:

  • 2 cups finely ground almond biscotti (from about 8 ounces whole cookies), or substitute 1 3/4 cup vanilla wafer crumbs and 1/4 cup almond meal
  • 1/3 cup unsalted butter, melted

For Filling:

  • 12 ounces cream cheese, room temperature
  • 11 ounces (1 log) goat cheese, room temperature
  • 1 cup granulated sugar
  • 1/3 cup sour cream
  • 3 tablespoons all-purpose flour
  • pinch salt
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 10 ounces whole fresh or frozen strawberries, thawed and drained if frozen


  1. Preheat oven to 300 degrees F.
  2. To prepare crust, mix together cookie crumbs and melted butter in a small bowl until evenly moistened. Butter and line the bottom of a 9-by-2-inch deep cake pan with parchment paper; butter parchment (alternatively, you can use a 9-inch-round springform pan if you like). Press crumb mixture into the bottom and 1-inch up the sides of prepared pan and set aside.
  3. To prepare filling, combine cream cheese, goat cheese, sugar, and sour cream, flour, and salt in the bowl of a food processor. Pulse until completely smooth and creamy. Add eggs, one at a time, pulsing once or twice after each addition until just incorporated. Scrape down the sides of the bowl to make sure there are no large chunks and that all ingredients are incorporated. Stir in vanilla and almond extract.
  4. Pour half of the filling into prepared crust.
  5. Purée strawberries until smooth. Add to remaining filling in food processor and pulse to combine. Pour on top of plain filling in a decorative swirly pattern. Use a butter knife or skewer to create additional swirls in the top of the cheesecake.
  6. Bake for 55 to 65 minutes or until the top is just barely jiggly. Remove from oven and run a thin knife or spatula around the edge to release the cake from the sides of the pan. Turn off the heat and return cake to the oven for another 15 minutes to finish baking. Remove from oven and place on a wire rack; let cool completely to room temperature, then cover with plastic wrap and refrigerate overnight.
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  1. With figs! I love goat cheese and figs together!

  2. My favorite is roasted beet salad with goat cheese and balsamic vinaigrette.

  3. Christmas Morning, breakfast strata with goat cheese..mmm

  4. I like you on facebook as Samanth Baker!

  5. I will bake it onto crostinis and top off with bruschetta and balsamic vinegar.

  6. I love goat cheese in my salads- spinach, cranberries, goat cheese and walnuts is my go-to salad in the cooler months. YUM!

  7. Baked the goat cheese a bit in the oven to warm it and crisp up the outside. Serve with basil pesto sauce and/or roasted red pepper pesto. DELISH.

    following on FB, too!

  8. Goat cheese is a holiday salad staple in our household!!

  9. Followed on FB @KimThorntonCalhoun

  10. I’m also a Facebook fan (Madeline Smith). :)

  11. I use Goat cheese in appetizers and salads mostly but this cheesecake looks divine!

  12. I have a favorite holiday cream cheese spread the includes cranberry, orange, and cinnamon. I think the dip would be delicious made with goat cheese!

  13. Like you on facebook already

  14. I would use the goat cheese as a spread on crackers or maybe in mashed potatoes

  15. I will be adding some goat cheese to my spanikopita. Works well with the feta.

  16. Simple….I would make this goat cheese cheesecake!!!

  17. I love goat cheese, and this is a really creative use of it! I love it in spinach salads or paired with winter squash.

  18. I am am a huge fan of goat cheese. I plan to make crostinis with mint goat cheese and fig jam. Cheesecake looks amazing though might need to add that to the list!

  19. I’ve been wanting to make a goat cheese cheesecake for a while now. With a rosemary honey syrup.. yum!

  20. And I’m a fan on FB.

  21. I tweeted!

  22. Already a fan on FB as well!

  23. I love goat cheese! I would use it to try out a soup I’ve had on my radar for a few weeks, sweet potato and goat cheese. I think the flavor combo sounds divine.

  24. I’ve never cooked with goat cheese. This is an inspiring idea to cook a few things this holiday season with goat cheese! I’d love appetizers and desserts so I would make it work with both. Yum-O!

  25. I would serve it for entertaining this holiday with crackers.

  26. i also liked l&oo on facebook (@julia vivian)

  27. I Like L&OO on Facebook!

  28. I would sprinkle goat cheese on my pizza, or use it in pancakes (along with some fruit)!

  29. oh my goodness, that cheesecake sounds fantastic!! For a Thanksgiving lunch munchie, I’m making a cheese-ball type concoction with goat cheese, pistachios and cranberries. Yum!

  30. Is eating it plain right out of the package an option? I love, love goat cheese. I wish my family felt the same way but that means more for me, straight up with crackers.

  31. mmm i love Chavrie! my friends and i buy it and have it with a baguette while we watch debates.

    so typically for entertaining i’ll serve it with crackers, sliced baguette or pita chips. but for the holidays i think goat cheese is delicious in mashed potatoes. i’ve been doing it for years, and it really adds to the flavor and texture of the potatoes.

    also, its amazing crumbled up in a spinach/walnut/cranberry salad.

  32. I like Love & Olive Oil on facebook

  33. I love goat cheese!! I usually have it as an appetizer, maybe with cranberry chutney and crackers but this cheesecake looks yummy!!

  34. i also followed via twitter and retweeted (@peachlovesdream)

  35. I love making goat cheese crostini — with all kinds of toppings, but especially my sister’s strawberry fig balsamic jam.

  36. Oooh! We eat a lot of goat cheese in our house, due to some cow milk allergies. We’ll definitely be trying this recipe this winter as well as one of my favorite appetizers, chevré rolled in cacao nibs and smoked sea salt. Mmm! So tasty! I also like you on Facebook.

  37. i have been dying to try using goat cheese as a a filler for modified grilled cheese – with basil pesto and a creamy tomato bisque to go with! perfect for chilly winter days. xo!

  38. I would use goat cheese in EVERYTHING! My current favorite is on top of mushrooms sauteed in a soy/honey reduction – delicious!

  39. i like you on facebook (+ also in real life). =)

  40. tweet, tweet!

  41. i’d definitely use the goat cheese for ina garten’s tomato + goat cheese tarts – they’re one of my favorite holiday appetizers + always a huge hit! =)

  42. I also like you on Facebook

  43. I tweeted, too @frugalnashville

  44. I follow you on twitter and tweeted the giveaway

  45. Would be lovely to use goat cheese in some hors d’oeuvres for our Christmas party!

  46. Yummy cheesecake! I have used goat cheese in cheesecake before and loved it so I bet this is just as good! I am not sure how I would use goat cheese this holiday since I am not cooking Thanksgiving dinner. Maybe on my mashed potatoes, mmm.

  47. I like you on Facebook!

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