Make Ahead

No Bake Goat Cheese Cheesecake With Summer Fruit Swirl

October  9, 2021
2 Ratings
  • Prep time 30 minutes
  • Cook time 5 minutes
  • Serves 24
Author Notes

Creamy, fluffy, and dotted with jewel-toned summer fruit swirls, this cheesecake is really stunning. This being a no-bake cheesecake means you don't have to deal with a fussy water bath or worry about cracking, all you need to do is make the hard choice of what fruit to use!

With summer's abundance in front of you, that's no easy task. In testing this recipe I use everything from blueberries to cherries to peaches, and guess what? All of them were fantastic. You really can't go wrong here.

Roasting the fruit takes out some of their water content and concentrates the dreamy sugars that lay inside. When making the fruit puree I tend to leave the skins on my stone fruits because I like the texture they add, but feel free to peel before baking.

The fruit puree here is inspired by the roasted strawberry ice cream from salt and straw.

A couple of quick things! Don't try and speed up the cream and gelatine mixture by putting it in the fridge, you'll get stringy gelatin.

You can totally swap the biscoff for graham crackers if that's more available to you.

Lastly, buy the nicest goat cheese you can for this recipe! It makes a huge difference in the flavor. —@ostreetkitchen - Becca Jacobs

What You'll Need
  • .75 pounds summer fruit of choice
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 25 biscoff cookies
  • 3/4 cup unsalted butter
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups heavy whipping cream
  • 0.25 ounces unflavored gelatin
  • 12 ounces goat cheese - softened
  • 12 ounces cream cheese - softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 300F.
  2. In a large bowl add fruit and honey, toss to combine, and then spread out on a parchment-lined baking sheet. Roast for 30 minutes.
  3. While the fruit is roasting, prep a 9x13 baking dish with parchment paper. Be sure to leave some excess over the sides so you can easily pull the bars out when they are finished.
  4. In the bowl of a food processor add the biscoff cookies and run the machine until you have a uniform sandy texture, this should take about 2 minutes.
  5. Add the salt and melted butter to the food processor and run until you have something that looks like wet sand and all of the biscoff has gotten noticeably darker in color, about a minute.
  6. Sprinkle the buttery biscoff mixture evenly into your 9x13 pan and press down with a spatula or a spoon until you have a nice even layer that will be the base for our bars.
  7. Place the biscoff base in the freezer for at least 20 minutes before using it to firm it up.
  8. Once the crust is in the freezer the fruit should be done roasting, clean up your food processor and add in the roasted fruit along with the lemon juice and puree for about 5 minutes, stopping every so often to scrape down the sides of your food processor. Put the fruit puree to the side.
  9. In a medium pot, add the heavy whipping cream, and gelatin. Cook on low heat until the gelatin dissolves. Set aside until about room temp.
  10. With a stand mixer or a hand mixer, whip the goat cheese, cream cheese, and sugar until fluffy and homogenous, for 2 minutes.
  11. Add in the cooled heavy cream and gelating mixture to the stand mixer and whip again to combine. Your mixture may seem a little loose now but it will be set with the gelatin.
  12. Add 3 tablespoons of the fruit puree and the vanilla to the stand mixer and run until combined and the mixture has taken on a pale color.
  13. Get the biscoff base from the freezer and pour the goat cheese mix from the stand mixer on top of the base. Smooth it out with a spatular until you have a relatively even surface.
  14. Dot the fruit puree unevenly along the cheesecake’s surface and then using a toothpick or skewer, swirl the puree into the cheesecake creating beautiful summer fruit spirals.
  15. Let the cheesecake set overnight in the fridge. To cut, pull the cheesecake out of the baking dish with the excess parchment paper and use a sharp knife to cut into squares.

See what other Food52ers are saying.

  • Cheryl Brown
    Cheryl Brown
  • sdebrango
  • @ostreetkitchen - Becca Jacobs
    @ostreetkitchen - Becca Jacobs

10 Reviews

Cheryl B. May 19, 2022
How many graham crackers do I use instead of the 25 biscoff cookies?
sdebrango May 19, 2022
I will jump in here because I used Graham crackers. A basic Graham cracker crust uses about 8 whole crackers (1 1/4 cup) if you use more Graham crackers add extra butter and sugar.
Cheryl B. May 22, 2022
Thanks so much! Gonna give this one a try.
sdebrango August 31, 2021
Thanks Becca, I added the sugar to the heavy cream but I'm sure it will work out. Thanks again.
@ostreetkitchen -. August 31, 2021
Yes should be fine either way!
sdebrango August 31, 2021
One more thing how much vanilla?
@ostreetkitchen -. August 31, 2021
1 teaspoon =], just updated
sdebrango August 31, 2021
Thanks so much, so far its delicious! I used blueberries.
sdebrango August 31, 2021
Hi Becca, I am making this recipe, It says to add heavy cream and gelatin to dissolve but you also mention sugar, the recipe calls for 1/2 cup sugar total but you also say to beat sugar, goat and cream cheese. Sorry its a little confusing can you clarify?
@ostreetkitchen -. August 31, 2021
Thanks for catching that! You dissolve the gelatin in the heavy cream (no need to add sugar at that step) and you add the sugar when you are beating the cream cheese and goat cheese. I hope that clears things up!