No Bake Goat Cheese Cheesecake with Blueberry Sauce


A Note from Feedfeed

Goat cheese can work in anything from sweet to savory. But this tangy goat cheese cheescake with a sweet blueberry sauce may be our favorite way to enjoy it yet!

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  • Recipe Card

Recipe Card

For the Crust


  • 1 pack (250 grams) crushed Biscoff Cookies
  • 6 tablespoons melted butter
  • pinch of kosher salt

For the Filling


  • 1 1/2 cups heavy cream
  • 2/3 cup plus 1 tablespoon granulated sugar
  • 16 oz goat cheese
  • 2 tablespoons honey
  • juice and zest of 1 lemon
  • 1/4 teaspoon salt
  • pinch of cardamom

For the Blueberry Sauce


  • 2 (6 oz) packages fresh blueberries
  • 1/3 cup brown sugar
  • juice of 1 lemon
  • pinch cinnamon
  • pinch cardamom
  • pinch salt
  • 1 tablespoon cornstarch


  • Step 1

    Add the cookie crumbs to a large bowl, then stir in butter and salt until the mixture resembles wet sand.  Press the mixture into a greased 9 inch springform pan. Cover and set in the fridge while you prepare the filling.

  • Step 2

    Meanwhile, whip the cream with 1 tbsp sugar in the bowl of a stand mixer fit with the whisk attachment until stiff peaks form. Transfer the whipped cream to a large bowl, and set aside in the fridge. 

  • Step 3

    Switch to the paddle attachment of the mixer and add the goat cheese, remaining sugar, honey, lemon juice and zest, salt and cardamom to the mixer bowl. With the mixer on low, starting mixing the ingredients. Increase the speed to medium and mix until well combined, about 2-3 minutes. 

  • Step 4

    Add a scoop of the whipped cream to the goat cheese mixture and fold gently to combine, then transfer the goat cheese mix to the bowl of whipped cream and fold gently until well combined. 

  • Step 5

    Add cheesecake filling to the prepared crust and smooth the top. Cover and set in the fridge for at least 24 hours. 

  • Step 6

    When ready to serve, add all of the ingredients for the blueberry sauce to a small saucepan and bring to a boil. Reduce heat to a simmer, and stir until thickened, about 3 minutes. Let cool slightly.

  • Step 7

    Remove the covering from the cheesecake and top with the blueberry sauce before serving.