Go Back
–+ servings

No-Bake Goat Cheese Cheesecake with Nectarine Compote

A recipe for No-Bake Goat Cheese Cheesecake with Nectarine Compote. If you are looking for goat cheese dessert recipes, give this No-Bake Goat Cheese Cheesecake a try!
A slice of No-Bake Goat Cheese Cheesecake with Nectarine Compote on a white plate.
Print This Pin This
Course Dessert
Cuisine American, Greek
Prep Time 30 minutes
Chill Time 4 hours
Servings 1 10-inch cake
Calories 5046kcal
Author Liren Baker

Ingredients

For the Crust:

  • 1 1/2 cups toasted pistachios
  • 1 cup crushed graham crackers about 7-8 large graham crackers
  • 4 tablespoons melted unsalted butter plus more for greasing pan
  • 1/2 teaspoon ground cinnamon
  • 1 cup plus 2 tablespoons granulated sugar divided
  • pinch kosher salt

For the Cheesecake:

  • 1/2 cup heavy cream
  • 1 pound fresh crumbled goat cheese room temperature
  • 3/4 cup crème fraiche
  • 1 tablespoon lime juice
  • pinch of kosher salt

For the Nectarine Compote:

  • 2 ripe nectarines cut into wedges
  • 2 tablespoons granulated sugar
  • 1 tablespoon lime juice

Instructions

  • Lightly grease a 10 inch springform pan with butter.
  • In a food processor, combine the pistachios, graham crackers, melted butter, cinnamon, 2 tablespoons sugar, and salt, and pulse until the mixture is sandy in texture and is just beginning to form clumps. This should take between 30 seconds to 1 minute. Pour the crumbs into the springform pan and press evenly over the bottom, using a measuring cup to evenly pack the crust. Let it rest in the refrigerator while you prepare the filling.
  • In the bowl of an electric mixer with the whisk attachment, whip the heavy cream until it has stiff peaks. Transfer the whipped cream to a bowl and set aside. Replace the mixer bowl to the electric mixer (no need to wash), and beat together the goat cheese, crème fraiche, 1 cup sugar for 2-3 minutes, or until creamy and smooth. Add the lime juice and a pinch of salt and mix. Fold in the whipped cream with a large spatula, then transfer the filling into the prepared crust. Smooth the top, cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm.
  • About 30 minutes to 1 hour before serving, make the nectarine compote: Mix the sliced nectarines with the sugar and lime juice in a small bowl and let it sit at room temperature for 30 minute to 1 hour.
  • Serve the cheesecake topped with the nectarine compote.

Notes

Make it ahead: The cheesecake will keep in the refrigerator for up to 4 days.
How many will this cheesecake serve? This 10" cheesecake will serve 8-10.
From The New Greenmarket Cookbook by Gabrielle Langholtz and GrowNYC. Reprinted with permission from Da Capo Lifelong, © 2014

Nutrition

Calories: 5046kcal | Carbohydrates: 385g | Protein: 137g | Fat: 345g | Saturated Fat: 175g | Cholesterol: 737mg | Sodium: 2386mg | Potassium: 2962mg | Fiber: 27g | Sugar: 286g | Vitamin A: 12167IU | Vitamin C: 36mg | Calcium: 1124mg | Iron: 20mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante