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Individual cheesecake cups in mason jars topped with blackberry jam and fresh blackberries

Goat Cheese Cheesecake

Serves 8


  • 1 cup graham cracker crumbs (about 6 sheets)
  • 1/2 cup pecans, finely chopped
  • 2 tablespoons granulated sugar
  • 1 stick unsalted butter, melted



  • 8-ounces cream cheese, room temperature
  • 1 11-ounce log fresh goat cheese, room temperature
  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract




  1. Combine graham cracker crumbs, pecans and sugar in the bowl of food processor, and process until finely ground.
  2. Add the butter, and process until combined.
  3. Spoon about 2 tablespoons of the crumb mixture into small jars or muffin cups. Lightly press with the back of a spoon to press crust into jars. Place jars in refrigerator while making filling.
  4. Place cream cheese and goat cheese in a medium mixing bowl, and beat with a hand mixer until smooth and creamy.
  5. Add the sweetened condensed milk, a little a time, beating well between additions.
  6. Add the vanilla, and beat until smooth.
  7. Spoon about 1/4 cup of filling into each of the jars or muffin cups, and smooth tops. Place back in the refrigerator until firm and set, about 4 hours.
  8. Meanwhile, thin Blackberry Jalapeno Jam with the water, and stir until smooth. When ready to serve, garnish the cheesecakes with the jam, fresh berries, and mint.