No-Bake Coconut Cream Cheesecake with Goat Cheese Swirl

Say hello to my dinner last night.

I tried. I tried to eat something more dinner-like — there was kale on the counter for chips, tortillas for a quesadilla, and even a spoon in a peanut butter jar, which is practically dinner. But then I opened the fridge and saw leftover mini cheesecakes.

What would you choose? Exactly.

I meant to save them for dessert, but it was pointless. I couldn’t stop thinking about the creamy coconut cheesecakes sitting lonely on the shelf and how they needed comforting with a spoon.

So.

You see how that turned out.

Oh — and I made them with goat cheese, in case you missed the title. Tangy, creamy goat cheese: crazy, awesome, a little weird, and absolutely amazing.

Last week at an event with Dole, I tried a lemon goat cheese cheesecake at the Corkscrew Cafe that was so light and airy it blew my mind. This recipe isn’t quite that ethereal, but it is somewhat light while remaining wonderfully creamy. It’s not overly sweet — silky, melt-in-your-mouth, and balanced so it doesn’t make your teeth ache. Which, frankly, is the best kind of dessert.

This cheesecake won’t taste “farmy.” If you’ve had an unpleasant goat cheese experience, don’t worry — here the goat cheese contributes a pleasant tang without overwhelming the dessert. The other great thing? This is easy. Beat the ingredients together, pour into jars or ramekins, chill, and you’re done. No baking, no cracking, no stressful last-minute fixes. The only hard part is waiting for it to chill — which is what the peanut butter jar is for, if you’re determined.

No-Bake Coconut Cream Goat Cheese Cheesecake

Makes six 4-ounce jar mini cheesecakes

Ingredients:

• 4 tablespoons unsalted butter, melted
• 2/3 cup graham cracker crumbs
• 6 ounces goat cheese, at room temperature
• 8 ounces cream cheese, at room temperature
• 1/2 cup sweetened condensed milk
• 1/4 cup canned coconut milk
• 1 1/2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 1/2 cup toasted coconut flakes for topping
• Whipped cream or coconut whipped cream for topping

Instructions:

1. In a small bowl, mix the melted butter and graham cracker crumbs until moistened. Press the crumbs into jars or ramekins using the back of a spoon to form an even crust.
2. In the bowl of an electric mixer, beat the cream cheese and goat cheese until smooth, stopping to scrape down the sides as needed.
3. With the mixer on low, slowly drizzle in the sweetened condensed milk, then the coconut milk, continuing to scrape the bowl until the mixture is very smooth. Add the coconut and vanilla extracts and mix briefly to combine.
4. Divide the cheesecake mixture evenly over the prepared crusts. Refrigerate for 4–6 hours to set.
5. Before serving, top each cheesecake with whipped cream and toasted coconut flakes.

Serves six — or one, if you’re having it for dinner.