No Bake Goat's cheesecake | Bettine

This really is the most perfect and easy no-bake goat's cheesecake ever. By following this recipe, you get a creamy and smooth dessert that rises nicely in the fridge. Unlike regular cheesecake, no-bake goat's cheesecake is not overly heavy. It is slightly sweet and perfectly refreshing!

  • vegetarian
  • Desserts
  • Fresh goat's cheese
  • Recipes
  • Pies
  • Winter
  • Christmas
  • Cooking & Baking
Total time 150 minutes


for 10 persons
For the base:
300 g ginger shortbread cookies
50 g melted butter
75 g white chocolate
For the filling:
3 leaves of gelatine
300 g cream cheese
250 g Bettine slices natural
100 g sugar
1 sachet of bourbon vanilla sugar
250 ml whipped cream
For the topping:
2 pears
100 ml elderflower syrup
200 ml water
Kitchen equipment
1 Springform pan 22 cm


    1. Finely grind the biscuits in a food processor. Melt the butter in a pan. Chop the white chocolate and melt in the butter. Mix through the biscuit base.
    2. Line a springform pan with baking paper and spread the biscuit mixture over the base. Press well with the back of a spoon. Place in the fridge until use.
    3. For the filling, soak the gelatine sheets in a bowl of water.
    4. Mix the cream cheese and goat's cheese with a hand or stand mixer until fluffy. Add the sugar, vanilla sugar and whipping cream. Beat together until the mixture is thick and firm.
    5. Squeeze out the gelatine and melt briefly in a saucepan, pour into the goat cheese mixture while whisking.
    6. Spoon the goat cheese mixture into the springform pan and smooth out. Leave to set in the fridge for at least 2 hours.
    7. Meanwhile, slice the pears. Put them in a pan with the elderflower syrup and water and cook for 15 minutes until soft. Leave to cool completely.
    8. You can best get the cheesecake out of the mould by heating it from the outside, using a hairdryer or a hot wet tea towel, for example. Carefully remove the mould and place the pears on the cake before serving.