Mini Goat Cheesecakes

Delight your taste buds with these luscious Mini Goat Cheesecakes—perfectly portioned, creamy bites that combine tangy goat cheese with the richness of classic cheesecake. Featuring a buttery graham cracker crust and a velvety filling, these individual treats are ideal for entertaining or indulging in a personal sweet escape. The unique blend of goat cheese and cream cheese adds depth to the flavor, while fresh berries and a drizzle of honey provide a vibrant, natural sweetness that elevates each bite. Ready in just under an hour, these elegant yet approachable desserts are an eye-catching addition to any dessert table. Perfect for fans of gourmet sweets and no-fuss elegance!

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 8 ounces cream cheese, softened
• 4 ounces goat cheese, softened
• 0.5 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 pieces large eggs
• 3 tablespoons heavy cream
• 0.5 cup fresh berries (for topping)
• 2 tablespoons honey (optional, for drizzling)

Directions

Step 1

Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners.

Step 2

In a small bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until fully combined and the mixture resembles wet sand.

Step 3

Divide the crust mixture evenly among the muffin cups, pressing it firmly into the bottom of each liner to form a base. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese and goat cheese together until smooth and creamy.

Step 5

Add the 1/2 cup of granulated sugar and vanilla extract to the cheese mixture. Beat until fully incorporated.

Step 6

Add the eggs, one at a time, beating well after each addition.

Step 7

Stir in the heavy cream until the mixture is smooth and creamy.

Step 8

Evenly distribute the cheesecake batter over the prepared crusts, filling each liner about 3/4 full.

Step 9

Bake the cheesecakes in the preheated oven for 22-25 minutes, or until the centers are set but still slightly jiggly in the middle.

Step 10

Remove the cheesecakes from the oven and allow them to cool in the tin for 15-20 minutes. Then transfer them to a wire rack to cool completely.

Step 11

Refrigerate the cheesecakes for at least 2 hours, or overnight, to fully set.

Step 12

Before serving, top each mini cheesecake with a few fresh berries and a drizzle of honey, if desired. Serve chilled and enjoy!

Nutrition Facts

Serving size	951.5 grams (951.5g)

Amount per serving	% Daily Value*
Calories	3003

Total Fat 187.10g	240%
Saturated Fat 108.10g	540%
Polyunsaturated Fat NaNg
Cholesterol 853mg	284%
Sodium 2146mg	93%
Total Carbohydrate 284.70g	104%
Dietary Fiber 7.30g	26%
Total Sugars 209.30g
Protein 56.10g	112%

Vitamin D 80IU	400%
Calcium 538mg	41%
Iron 8mg	45%
Potassium 811mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 7.4%

Carbs: 37.4%