Goat cheese is one of my weaknesses. Goat cheese is so amazing tossed on pizza, toast, salad, scrambled eggs, a hot artichoke sandwich, beets; you name it and I’ve probably tried it if it contains goat cheese. It’s creamy texture makes just about anything shine. Goat cheese also makes an awesome substitution for cream cheese.

Goat cheese could be compared to the reduced fat version of cream cheese. It has less fat than the standard cream cheese, but contains more protein and slightly more calcium. It was a no-brainer when I used goat cheese in place of cream cheese in these goatberry cheesecake cupcakes over the holidays. I also substituted plain Greek yogurt in place of the typical sour cream cheesecake ingredient. They were such a hit I thought I would share the recipe.

The cupcake size makes this an awesome cheesecake portion control dessert option. By using goat cheese and Greek yogurt the fat content of this cheesecake is very reasonable. A touch of fresh berries offers a boost of fiber and antioxidants. Just about any cookie can work for the base. I used graham cracker pieces in half and sandwich cookies in the other half. Both versions are delicious!

The cupcake cup can be left empty for a crust-less cheescake, lined with a piece or two of graham cracker or a favorite sandwich cookie. A few pieces of cookie or cracker can even be tossed in the cheesecake batter for texture. For my Christmas version, I topped them with a little whipped cream and half of a strawberry in making the cupcake look like it had a Santa hat on top. They were great!

Goatberry Cheesecake

  • 8 ounces goat cheese, nearly at room temperature
  • 1/2 c. granulated sugar + 1 tsp.
  • 1/2 tsp. pure vanilla extract
  • 2 eggs, room temperature lightly beaten
  • 1/2 c. plain Greek yogurt
  • dash of salt
  • 1 c. blueberries, lightly mashed
  • 12 sandwich cookies or graham cracker pieces

Directions:

Preheat the oven to 275 degrees. Line a muffin pan with 12 standard muffin/cupcake paper liners. Place 1 sandwich cookie in the bottom of each muffin liner.

Loosely mash blueberries in a small bowl with 1 tsp. granulated sugar. In a medium mixing bowl mix the goat cheese until smooth, scraping down the sides as you go. Slowly mix in sugar until well combined. Next mix in the vanilla and eggs. Finally mix in the plain Greek yogurt and salt. Gently toss in the blueberries. If desired, add a few sandwich cookies or graham crackers broken into pieces to the blueberry and cheese batter.

Pour batter into each muffin liner. Bake for about 25 minutes, rotating the pan halfway through, until the cheesecake is set. Remove from oven and cool before placing in the refrigerator for about 3-4 hours and serve.

Recipe makes 12 cupcakes.

Each cupcake with sandwich cookie is approximately 165 calories, 6.7 grams of fat, 21 grams of carbohydrate, 0.5 grams of fiber, and 5 grams of protein

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