Raspberry Goat Cheese Cheesecake

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This Raspberry Goat Cheese Cheesecake is ridiculously smooth & creamy with a wonderful raspberry swirl that compliments the goat cheese and a hint of honey in the crust! It’s an incredible cheesecake.

This post is sponsored by Eggland’s Best, but all opinions are my own.

Raspberry Goat Cheese Cheesecake slice close up

So, if you read through my Sparkling Cranberry White Chocolate Cupcakes post last week, then you’ll recall that I asked to hear about your family favorite recipes for the holidays so that I could share one with you. Well as expected, you guys totally came through for me and sent some great recipes! I couldn’t wait to try them.

This Raspberry Goat Cheese Cheesecake really stood out to me. As soon as I saw it, I couldn’t wait to try it. You guys know I love some cheesecake and crazily enough I’d never tried one with goat cheese before. I’d always been curious and this cheesecake did not disappoint. In fact, it exceeded any expectation I could have had!

You guys, this cheesecake is not just creamy and amazing, it’s totally dreamy. This is one of those cheesecakes that you eat slowly, savoring every bite. There are layers of flavor in there that you’ll completely miss if you don’t really take your time and savor it. You could get lost in all its deliciousness! How have I not tried cheesecake with goat cheese before?!

The Secret to This Creamy Cheesecake: 3 Kinds of Goat Cheese

This Goat Cheese Cheesecake is made with three cheeses – goat cheese, mascarpone cheese and cream cheese. The goat cheese definitely shines through, but the other two cheeses really compliment it well. The crust is made with homemade cookies that are quick to make and flavored with honey. And it can actually be made with lots of different berries – cranberries, blackberries, blueberries – but since I used cranberries last week, I decided to go with raspberries. The combination of goat cheese, honey and raspberries is my new favorite thing – yum!

collage of making shortbread crust

How to Make Goat Cheese Cheesecake

So, to get started making this cheesecake, you’ll first make the crust. And to make the crust, you’ll first make the cookies that are used in the crust. I know it’s some extra steps to make the cookies yourself, but they really are tasty. They’re made with honey, which really compliments the goat cheese, and adding that into the cheesecake through the cookie crust is just brilliant!

That said, the cookies are pretty much honey flavored shortbread, so if you really are short on time and don’t want to make the cookies yourself, you could simply make a shortbread crust with store bought shortbread cookies. It’d still be great and you could add some honey flavor by drizzling it onto the cheesecake, or even try adding some to the crumbs when you make the crust.

But assuming you bake the cookies, you’ll make the dough and roll it into logs in some parchment paper. Refrigerate it for a bit, so it can firm up, then slice into cookies and bake them. You could definitely make the dough ahead and refrigerate it for a couple days prior to baking, if you wanted. You could even make the cookies ahead, so they are ready to go when you want to put the cheesecake together.

When the cookies are ready, pop them in a food process and grind into crumbs. Combine the crumbs with a little more butter to help hold it all together and then bake it for about 10 minutes. When it’s done, let it cool.

The raspberry swirl is pretty straightforward to make. Combine some cornstarch – which will help thicken the swirl – with some fresh lemon juice and warm water. Stir it all together until the cornstarch is dissolved.

how to make raspberry puree collageoverhead Raspberry Goat Cheese Cheesecake

Next, add the raspberries and sugar to a saucepan and cook them for a few minutes to release the juices. Add the cornstarch mixture to the raspberries and cook for another 3 minutes, mashing the raspberries as it cooks and letting it just start to thicken. When it’s done, puree the mixture and then strain it through a fine mesh sieve to remove the seeds. Set it aside to cool while you make the cheesecake filling.

The cheesecake filling is really quite simple to put together too. Combine the cream cheese and goat cheese and beat until well combined and a little fluffy. I tend to use a lower speed to mix my cheesecakes, but in this first step, beat it at more of a medium speed to get a bit of fluff in there.

Once those are combined, add the mascarpone cheese and sugar. While the cream cheese and goat cheese should be softer when adding, I tend to add mascarpone cheese while it’s still more chilled and firm. It still incorporates really well, but I find that if it gets too warm, it messes with the texture of the cheese.

The final ingredients are the sour cream and vanilla extract, and then the eggs. Of course, here I’m using Eggland’s Best eggs. They have six times more vitamin D, more than double the Omega 3s, and 38% more lutein when compared to ordinary eggs. And, they’re only 60 calories! They are perfect for eating anytime and perfect for this cheesecake. Why not add some extra vitamins to our cheesecake?!

collage of making cheesecake fillingslice of cheesecake on plate

As with pretty much all of my cheesecakes, this one bakes in a water bath. I know the water bath seems like a pain, but I promise it’s worth it. It gives you a creamier cheesecake with a better appearance and shouldn’t crack. For a dessert you put this much love and care into, why wouldn’t you take the extra couple steps to ensure it turns out perfectly?

One thing about water baths is that they can often cause leaking problems from springform pans that don’t seal well. So I actually have a great little tutorial on my water bath method you can use with some tips and tricks for keeping that water bath from leaking!

So, once you’ve got your cheesecake baked and cooled, it’s time to dig in! The long wait is finally over and it will totally be worth it! I can see why this is a family favorite – it’s seriously amazing. Once of the best cheesecakes I’ve had! The cheesecake has just the right amount of goat cheese flavor – it doesn’t take over everything. The raspberry swirl is delicious. And the touch of honey in the crust is such a great little bonus! I actually loved the honey with it, so I drizzled just a touch over my slice before I dug in. You don’t want too much, but just a bit is the perfect finishing touch! This is one seriously great cheesecake that is totally holiday worthy. Time to get baking!

cheesecake with bite on fork

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Raspberry Goat Cheese Cheesecake Recipe | Easy Swirl Cheesecake

Raspberry Goat Cheese Cheesecake

  • Author: Lindsay
  • Prep Time: 1 hr 15 minutes
  • Cook Time: 2 hrs 40 min
  • Total Time: 3 hrs 55 minutes, plus cooling
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Raspberry Goat Cheese Cheesecake is ridiculously smooth & creamy with a wonderful raspberry swirl that compliments the goat cheese and a hint of honey in the crust! It’s an incredible cheesecake.



  • 1 cup, plus 3 tablespoons (266g) unsalted butter, room temperature
  • 1/2 cup (104g) sugar
  • 3 tbsp honey
  • 2 cups (260g) all purpose flour
  • Pinch of salt

Raspberry Swirl

  • 2 tsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 tbsp warm water
  • 2 cups (255g) fresh or frozen raspberries
  • 2 tbsp sugar

Goat Cheese Cheesecake

  • 16 oz cream cheese, room temperature
  • 12 oz goat cheese, room temperature
  • 4 oz mascarpone cheese, slightly softened
  • 1 1/2 cups (310g) sugar
  • 1 cup (230g) sour cream
  • 2 tsp vanilla
  • 4 large Eggland’s Best eggs


  • Honey, for serving, optional


1. To make the crust, add 1 cup of butter, sugar and honey to a large mixer bowl and cream on medium speed until fluffy.
2. Add the flour and salt and mix until combined.
3. Divide the dough in half and place each half on a piece of parchment paper. Spread the dough out into a long log, about 1 1/4 inches in diameter, and wrap the parchment paper around it. Wrap with plastic wrap.
4. Freeze the dough for 30 minutes or refrigerate for 2 hours until firm (you could also make the dough ahead and refrigerate it for 2 days before using).
5. Preheat the oven to 325°F and line a cookie sheet with a silicone baking mat or parchment paper.
6. Cut the rolled dough into 1/4 inch pieces and place 1/2 inch apart on the lined cookie sheet.
7. Bake for 15-20 minutes, or until the edges are golden and cookies are fully cooked, and let cool completely.
8. Add the cookies to a food processor and crush into crumbs. You want to have 2 1/4 cups of crumbs (you might have some cookies left over).
9. Melt the remaining 3 tablespoons butter and add it to the cookie crumbs. Stir to combine well.
10. Press the cookie crumbs into the bottom of a springform pan that has been greased on the sides and lined on the bottom with parchment paper.
11. Bake the crust for 10 minutes, then let cool. Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method here) so that water from the water bath cannot get in. Set prepared pan aside.
12. To make the raspberry swirl filling, add the cornstarch, lemon juice, and warm water to a small bowl and whisk together until the cornstarch has dissolved.
13. Combine the raspberries and sugar together in a small saucepan and heat over medium heat, stirring continuously for 3 minutes as the juices release.
14. Add the cornstarch mixture and continue cooking for another 3 minutes, smashing the raspberries as you go. The mixture should bubble a little bit and just start to thicken.
15. Puree the raspberry mixture in a food processor and then strain the puree. Set puree aside to cool.
16. To make the cheesecake filling, preheat oven to 350°F. Add the cream cheese and goat cheese to a large mixer bowl and beat on medium speed until fluffy. Scrape down the sides of the bowl, as needed to make sure things are well combined.
17. Add the mascarpone cheese and sugar mix until well combined.
18. Add the sour cream and vanilla extract and mix on low speed until well combined.
19. Add the eggs one at a time, beating until fully incorporated and scraping the sides of the bowl after each addition.
20. Pour the filling into the prepared crust.
21. Drop spoonfuls of raspberry sauce all over the top of the cheesecake filling.
22. Using a toothpick or knife, gently swirl the raspberry sauce.
23. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
24. Bake the cheesecake for 1 hour, then turn off the oven and leave the door closed for another hour. The cheesecake will continue to bake as it cools.
25. Remove the cheesecake from the oven and wrapping and set in the fridge to chill until firm, 5-6 hours or overnight.
26. Refrigerate the cheesecake until ready to serve. Cheesecake is best when stored well covered and eaten within 3-4 days. Serve cheesecake with a little drizzle of honey, if desired.


For a shortcut with the crust, use 2 1/4 cups of shortbread cookie crumbs and 3 tablespoons of melted butter. Combine the crumbs and butter and press into the bottom of the springform pan. Bake as directed above.


  • Serving Size: 1 Slice
  • Calories: 607
  • Sugar: 37.4 g
  • Sodium: 258.9 mg
  • Fat: 36.8 g
  • Carbohydrates: 54.8 g
  • Protein: 15.7 g
  • Cholesterol: 153.4 mg

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  1. Michelle C.

    I want to say i love all your recipies i’ve tried so far. I wanted to try the goat cheese cheesecake but i have never had or used goat cheese before. Is it the same as frico goat cheese which i bought and is almost like a hard slab, is this the right cheese ? i see videos and it looks much softer on other videos. if i got the wrong cheese can someone advice a substitute since frico goat cheese which is like buying a slab was the only one i found at the local store.

    1. Lindsay

      I’m so glad you enjoy everything! You should be able to find soft goat cheeses in a log form by the specialty cheeses. It’s in our deli at our grocery store.

  2. caroline cook

    This cake is great! I love the shortbread crust, and the goat cheese/ cream cheese combination is perfect. The raspberry swirl was easier to do than I expected, and came out looking beautiful. Thanks!

  3. Heather

    I’ve made this recipe and its fantastic! I’m wondering if you have any experience with baking this particular recipe in a 4″ springform pan? If so, I’m wondering how long I should bake using the mini pans.

  4. Michael

    I recently made this cheesecake. It was a huge hit at my household and with the neighbor across the street. This is the smoothest cheesecake I’ve ever made. It was truly delicious! This recipe is a keeper.

  5. Dorothy

    Wow, was this a fantastic recipe! We had company over and I made it the day before so that it had time to chill. I was lazy so I used gram crackers for the crust and I couldn’t find mascarpone at my local store so I substituted 4 oz. of full fat Greek yogurt. Other than that I followed the recipe exactly as written and it was very fast and easy. There was a little too much batter for my pan, so I greased a couple of 6 oz. ramekins and made a couple of individual cakes. I also didn’t have a pan big enough to do the water bath, but I did have cake straps, so I soaked those in water and put 2 strips around the pan. The small ramekins went in a water bath. I have made many cheesecakes over the years and occasionally have issues with cracking, but not this time. It was perfect and so, so beautiful! Everyone was so impressed and raved about the taste. It is hands down the best cheesecake I have ever made.

      1. Heather

        I’m wondering if I split this recipe into 2 4” springform pans, should I bake it just as long or cut the baking time? 

      2. Lindsay

        You would want to reduce the baking time, but I’ve never made a cheesecake that size, so I’m not sure by how much.

  6. Danny Wamsley

    Hi Lindsay, 

    I made the Raspberry Goat Cheese Cheesecake a few days ago and it was fantastic! I would love to make this cheesecake today for my mothers birthday, but I am unable to locate the recipe. I hope you could provide me with some assistance.  Thank you.. 

    1. Lindsay

      I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!

  7. Kristin

    I made this cheesecake yesterday, and I wanted to report on it. This cheesecake is very smooth and creamy and has a delicious taste. However, I felt that the instructions should’ve been a little clearer in indicating whether or not you use ALL of the raspberry sauce on top of the cheesecake. I used all of it, because it didn’t say NOT to. Well, based off of what mine looked like, and your pictures, it doesn’t look as if you used all of the sauce. With so much sauce on top, it created… how can I describe it?… deep fissures on top of the cheesecake. It did not have a perfectly smooth top. These were not “cracks” in the cheesecake. I’ve made a lot of cheesecakes in my baking career, so I know how to not get cracks in cheesecake. The appearance was very disappointing, especially since I specifically made this to give to others as a “thank you” for them helping me out. Now, I’m wondering if I should or not, because I don’t like giving away dessert that’s not absolutely perfect. The rest of the recipe instructions were fine; I just felt it needed more clarification about how much sauce to marble into the top.

    1. Lindsay

      I’m sorry to hear the recipe gave you trouble. If I remember correctly, I did use all of the sauce or I would have said so (or reduced the sauce part of the recipe). If you read through the post, this is actually a reader’s family recipe that they use all the time. A favorite, if you will. I trust that based on my experience and theirs, the sauce is right. I’m not sure what happened though. Perhaps smaller dallops of sauce over the top would help? Maybe there were some spots with too big of a dallop that made it too heavy? Not sure.

  8. Danny Rose

    This delicacy is truly smooth and creamy, and it has such a great taste! This is certainly unlike any other kind of goat cheese I have ever had. I love goat cheese, and I think this recipe made me love it even more, if that’s even possible.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29