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Mini Goat Cheese Cheesecakes

Mini Goat Cheese Cheesecakes with Apricot-Basil Compote and Toasted Pistachios

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Some summer days are just too hot for turning on the oven. That’s why Chef Liz came up with this super simple, no-bake cheesecake. She whips up a combination of cream cheese, goat cheese, powdered sugar, and vanilla extract for a smooth, sweet filling with a bit of tang. It goes into individual graham cracker crusts that sit in the refrigerator to chill until set, a good time for you to make apricot compote infused with seasonal basil to spoon over top. Just like that, you have yourself a cheesecake—no oven required.

    Serving size
    4servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Liz

    By Chef Liz

    • Calories 340
    • Protein 6g
    • Total Carb 42g
    • Total Fat 16g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • cream cheese
      • 3 ounces
      • cream cheese
    • goat cheese
      • 2 ounces
      • goat cheese
    • dried apricots
      • 2 ounces
      • dried apricots
    • basil
      • 1/8 ounce
      • basil
    • pistachios
      • 1 tablespoon
      • pistachios
    • apricot preserves
      • 1 ounce
      • apricot preserves
    • powdered sugar
      • 1/4 cup
      • powdered sugar
    • vanilla extract
      • 1/2 teaspoon
      • vanilla extract
    • graham cracker crusts
      • 4
      • graham cracker crusts

    What You’ll Need

    • kosher salt
    • 6" small pot

    Allergens

    Soy, Milk, Tree Nuts, Wheat

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Place cream cheese and goat cheese in a large bowl and set aside to soften at room temperature. Roughly chop dried apricots. Mince basil leaves, discarding stems.

    2. Toast pistachios

      Toast pistachios

      Place pistachios in a small pot over medium-high heat. Toast, stirring, until golden and fragrant, about 3 minutes. Remove pot from heat, transfer pistachios to cutting board, and roughly chop. Set aside for Step 6, reserving pot for next step.

    3. Make compote

      Make compote

      Return pot from pistachios to medium-high heat and add dried apricots and 1 cup water. Bring to a simmer, stirring occasionally, until apricots become plump and softened, about 2 minutes. Drain and transfer apricots to a medium bowl. To bowl with apricots, stir in apricot preserves and basil until combined; set aside for Step 6.

    4. Make cheesecake filling

      Make cheesecake filling

      To bowl with softened cream cheese and goat cheese, add powdered sugar, vanilla extract, 1 tablespoon water, and ¼ teaspoon salt. Using a fork, mash filling together to combine, then whisk vigorously until smooth and fluffy.

    5. Finish cheesecakes

      Finish cheesecakes

      Spoon cheesecake filling into graham cracker crusts, dividing evenly, and spread in an even layer. Transfer cheesecakes to refrigerator until chilled through, at least 20 minutes (this is a great time to get ahead on dishes).

    6. Plate cheesecakes

      Plate cheesecakes

      Once chilled, top each mini goat cheese cheesecake with apricot-basil compote. Garnish with toasted pistachios and dig in!

    What is Plated?
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      3. Enjoy your perfect dinner.

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