Cheesecake is a dessert that never goes out of style or season. This creamy confection is usually made in two ways: baked in the oven or no-bake, like this recipe and topped in a variety of ways; some people even prefer to eat it plain. Instead of the usual cream cheese made with cow milk, why not try a different approach and use goat milk. With no cooking time and no special cookware, this recipe couldn't be easier to make. Surprise and please your family by making them a goat cheese cheesecake with a raspberry topping.


Goat Cheese



8 ounce package of creamy goat cheese

8 ounce bowl of whipped cream

2 cups white granulated sugar

1 tablespoon vanilla extract

1 12 ounce bag of frozen raspberries

1 graham cracker pie shell


  • Put the bag of frozen raspberries in a bowl and place on the counter to thaw. It may take up to two hours for the raspberries to thaw, so make sure to start the thawing process in plenty of time before you start to make the cheesecake.
  • Place the goat cheese in a bowl. Add the vanilla extract and one cup of white granulated sugar to the cheese. Use an electric hand mixer to combine the ingredients. The mixture will be very thick at this point.
  • Add the whipped cream and continue mixing; try to get any lumps out, unless you don't mind a few in the cake. The addition of the whipped cream should make mixing easier.
  • Spoon the cheesecake filling into the graham cracker pie tin. Spread the spoon over the top to smooth out the surface.
  • Pour the thawed raspberries into a bowl and add one cup of white granulated sugar to the berries. Stir well. If you'd rather have a bit more juice, than use a potato masher and mash the berry mix once or twice.
  • Spread the sweetened raspberries over the top of the cheesecake. Put the lid on and place in the fridge until chilled.


  • Leave the goat cheese cheesecake in the fridge over night or for at least six hours. While you can eat it right away, waiting gives the ingredients time to merge more thoroughly, which also improves the taste.
  • You can use fresh raspberries instead of frozen. It's really up to you.
  • Goat cheese can be a little more expensive to use than cream cheese made with cow milk.