Lighter No Bake Goat Cheese Cheesecake (Easy + Gluten Free)
Prep time: 
Cook time: 
Total time: 
Serves: 1 large pie or 2 shallow pies
  • 1 cup roasted unsalted cashews
  • 2 cups roasted pecans
  • 5 pitted dates that have been soaked in water for 10 minutes
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 8 oz plain goat cheese
  • ½ cup non fat plain greek yogurt
  • ½ cup low fat cream cheese
  • ⅓ cup pure maple syrup
  • 2 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
Optional Topping:
  • Luxardo Cherries
  • Fresh Berries
  1. For the crust add all of your ingredients into a food processor
  2. Grind until a crumbly mixture forms. You don't want a paste, but small minced pieces of nuts (refer to picture).
  3. Remove from food processor and then spread out evenly onto the bottom of two pie pans. Or one, refer to notes.
  4. Place in the fridge to chill while you make your filling.
  1. In a (cleaned) food processor add all of your filling ingredients. Pulse until mixture is smooth and creamy, no cheese clumps.
  2. Next divide evenly on top of the two pie crusts (above). Place into fridge for about 3-4 hours or until filling has set and can be sliced into with out falling apart.
  3. Serve with your favorite fruit topping (I used luxardo cherries because I'm mildly obsessed).
If only using one pie plate, allow for a longer chilling time, closer to 6 hours should work fine.
Anything works here for a topping. I love luxardo cherries so I used those, plus a little go a long way. Fresh berries work well here or a nice homemade fruit syrup.
Recipe by My Lavender Blues at