Over the past few years, I have switched to eating goat and sheep cheese and found they work well for me. So I can no longer say this site is dairy-free, but for me, small doses are oky doky. I have a similar recipe that is just as tasty and uses eggs and coconut milk: Blood Orange Cream Pie. There is no milk or cheese, and it is really refreshing.
If you can tolerate dairy, you will love this dessert as well. I used a whole lemon, goat cheese, mascarpone, honey, a bit of monk fruit sugar, a little melted butter, and eggs. I made the crust with gluten-free graham crackers and a bit of butter. AMAZING! The sweet fruit topping really took it to another level. Hope you enjoy it as much as we did.
Lemon Goat Cheese Cheesecake
September 26, 2026
: 8
: Easy
Ingredients
- Crust:
- Your fave crust or the following recipe:
- 10 gluten-free graham crackers
- 1/4 cup almonds (optional)
- 1/4 cup melted butter
- 1/2 tsp vanilla
- Filling:
- 1 lemon
- 250 g Mascarpone
- 200g soft goat cheese
- 3 eggs
- 1/2 cup honey or monk fruit sugar, or a combination of both.
- 1/4 melted butter
- 1 washed and seeded lemon
- 1 tsp of vanilla
Directions
- Step 1 Crust:
- Step 2 Place the graham crackers and almonds in a food processor or blender and pulse 10-20 times until they are the size of rock salt.
- Step 3 Add the butter and vanilla and pulse until it starts to come together but is still grainy.
- Step 4 Press into an 8″ springform pan and 1/4 of the way up the sides.
- Step 5 Filling:
- Step 6 Turn the oven to 175c or 340F
- Step 7 Wash the lemon, slice it into 1/2-inch pieces, and remove the seeds.
- Step 8 In a food processor or blender, combine the sliced lemon, mascarpone, soft goat cheese, 3 eggs, and blend until smooth.
- Step 9 Add the cooled, melted butter, sugar/honey, and 1 teaspoon vanilla.
- Step 10 Mix for 20 seconds or until combined.
- Step 11 Pour into the springform pan slowly to avoid disturbing the crust.
- Step 12 Bake for 50 minutes. The sides should be slightly firm, and the center should jiggle a bit more when you shake it lightly.
- Step 13 Let cool and refrigerate for 3 hours or overnight. It will become firmer in the refrigerator.
- Step 14 Serve with fresh berry compote, fresh coconut whipped cream, or dairy whipped cream.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.