This recipe is for a creamy, flavorful and delicious yet light and fresh Chèvre Cheesecake with Roasted Rhubarb. It is easy to make, mostly requiring easy accessible ingredients. It is perfect to serve as the finale of a dinner party or just as great to have for an afternoon snack or cozy evening treat. This cheesecake is gluten and sugar free.
Cheesecakes are one of my favorite desserts, especially the ones I make myself! I usually feel that “classic” cheesecake recipes are a bit too heavy for my taste, hence I make my cheesecakes lighter, which won’t make you fall into a food coma after eating them. I’ve been making lots and lots of different cheesecakes over the years, but when I made this chocolate goat cheese cheesecake last year I knew I had to make a summer version of it as well. And that is how the idea of this chèvre cheesecake with roasted rhubarb came about. It is a very fresh and light cheesecake, nevertheless both creamy and delicious with a delicate taste of chèvre combined with cream cheese and Greek yogurt. This cheesecake is made in a small sized version, that is great to serve as individual desserts or to share one by digging in with two (or more) spoons). With a crust made from flour, applesauce, coconut oil and pistachio nuts and a layer of roasted rhubarb inside this cheesecake is the perfect mix of sweet, tangy, tart, fresh, creamy and crunchy. Accompanied by tender stalks of rhubarb and crunchy pistachio nuts it makes a great summer dessert that can be served both at a dinner party, afternoon snack or for a cozy evening treat in the couch. This cheesecake is gluten and sugar free.
A few tips:
- Use a good quality goat cheese. There are several different types of goat cheeses, for this one you need a fresh goat cheese (rindless). It should be firm yet creamy, with a pleasant tangy taste, but still milky and well balanced.
- I used reduced fat cream cheese because I didn’t what this cheesecake to feel too heavy. But you can use regular cream cheese if preferred.
- I use Greek yogurt in the cheesecake as the main dairy, since I love both the taste and texture it adds. It also makes it lighter than using cream cheese as the main dairy.
- For the Greek yogurt you can use either full fat (makes it creamier) or reduced fat. You can bake with both but it will affect the taste and texture slightly.
- You can make this cheesecake in two 10-12 cm spring forms or one 16-18 cm.
- Bake the cheesecake until it has set around the edges but still is a bit wobbly in the middle. Do not bake for too long, or it will turn out dry and crumbly.
- Let it rest in the oven for 20-30 minutes, then cool completely at room temperature. Post that place it in the fridge for at least 5-6 hours, but preferably overnight.
- This cheesecake is perfect to prepare the day before.
- The roasted rhubarb can also be prepared the day before, and then reheated for serving (or served cold), or prepared just before serving.
- Remove the cheesecake from the fridge 20-30 minutes before serving, letting it come to room temperature.
Ingredients for this Chèvre Cheesecake with Roasted Rhubarb:
- Oat flour
- Rice flour
- Applesauce
- Coconut oil
- Pistachio nuts
- Goat cheese
- Cream cheese (I used reduced fat)
- Greek yogurt
- Sugar free granulated sweetener
- Sugar free powdered sugar
- Lemon juice
- Egg
- Rhubarb
- Water
Other recipes you might like:
- Labneh Cheesecake with Figs & Hazelnuts (Gluten & Sugar Free)
- Mini Creme Brulée Cheesecake (Gluten, Refined Sugar Free & Lower In Fat)
- Chocolate Cupcakes with Balsamic Roasted Strawberries & Cream Cheese Frosting (Vegan, Gluten & Refined Sugar Free)
- Chocolate Cheesecake Tartlet (Gluten, Sugar Free & Low Fat)
- Mini Cinnamon Roll Cheesecakes (Gluten, Nut & Sugar Free)
- Cottage Cheese Yogurt Soufflé (Gluten, Grain, Sugar Free & Low Carb)
- Vanilla Ricotta Cake with Raspberries (Gluten, Oil & Sugar Free)
- Walnut Honey Cake with Cream Cheese Frosting (Gluten, Oil & Refined Sugar Free)
- Gingerbread Cheesecake (Gluten, Sugar Free & Lower Fat)
- Blue & Blackberry Cheesecake Bars (Gluten, Sugar Free & Less Fat)
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Chèvre Cheesecake with Roasted Rhubarb (Gluten & Sugar Free)
This chévre cheesecake is flavorful yet light and fresh at the same time. It is really easy to make and great to serve for any type of occasion or just when you want something delicious to eat.
Servings 2 small
Ingredients
For the crust
- 1/2 (1/4) dl (cups) Rice flour
- 1/2 (1/4) dl (cups Oat flour
- 1 tbsp Applesauce
- 1 tbsp Coconut oil
- 1-2 tbsp Sugar free granulated sweetener
- 2-3 tbsp Pistachio nuts (I used roasted and salted, you can use unsalted but would recommend you to use roasted pistachio nuts) roughly chopped
For the cheesecake
- 25-30 g Goat cheese/Chèvre crumbled
- 50 g Cream cheese (I used reduced fat)
- 150 g Greek yogurt (Regular or reduced fat)
- 2-3 + 1 tbsp Sugar free granulated sweetener (or more if you prefer it sweeter) divided
- 1 Egg
- 1/2-1 Rhubarb stalk diced
- 1/2 tsp Cinnamon
For the topping
- 1 Rhubarb stalk cut into 1 cm long stalks
- 1 tbsp Sugar free granulated sweetener
- 1/2 tsp Lemon juice
- 2 tbsp Water
- 1-2 tbsp Pistachio nuts roughly chopped
Instructions
- Preheat the oven to 200 degrees Celsius.
- Line the bottom two 10/12 cm or one 16 cm spring form, and line or grease the sides.
- Chop the pistachio nuts roughly, add to a bowl together with the rest ingredients for the crust. Pinch together using you hands until you have a fairly firm dough. Add a bit more coconut oil or applesauce if the dough doesn't come together.
- Transfer the dough for the crust to the spring forms/form and press down using a small glass or measuring cup.
- Combine the diced rhubarb with sweetener and cinnamon in a bowl, stir to combine. Spread evenly over the crust. Place in the oven and bake for approximately 8-12 minutes, until it start to turn golden brown and the rhubarb has softened.
- Meanwhile prepare the cheesecake layer by adding the crumbled goat cheese to a bowl and beat using a hand mixer, or use stand mixer if preferred. The goat cheese should be fairly but not completely smooth.
- Next add the cream cheese and beat again, until the two are combined and turned smooth. Then add Greek yogurt and beat again, until smooth. Mix until well combined but do not over beat or you'll incorporate too much air. Stop and scrape the sides as needed.
- Add the sugar, mix again until incorporated the cheesecake mixture.
- Add the egg and whisk gently by hand or on low speed just until combined. Scrape the sides again making sure the cheesecake batter is well combined.
- Remove the cheesecakes crust from the oven, turn down the heat to 165 degrees Celsius and bake in the middle of the oven for 20-25 minutes, or until the edges are lightly golden and the middle still is a bit wobbly. Make sure to keep an eye on the cheesecakes making sure you don't bake it for too long so it turns out dry. Turn the oven off, slightly open the oven door and leave the cheesecakes inside for 20-30 minutes. Remove the cheesecakes, run a knife around the edges gently. Let cool for 30-45 minutes in room temperature. Cover the cheesecakes and place in the fridge, let them cool for at least 4-5 hours, but preferably overnight.
- This part can be done in advance or just before serving: Preheat the oven to 200 degrees Celsius. Place the cut rhubarb stalks in an oven safe baking dish. Add sugar and lemon juice, toss together. Cover with foil and bake in the oven for 15-18 minutes. Remove the foil, give it a stir and bake for 3-6 minutes more. The juices and sugar should have turned slightly syrupy, the rhubarb should be tender but not mushy or be falling apart.
- Remove the cheesecakes from the fridge about 30 minutes before serving.
- Top with the roasted rhubarb and roughly chopped pistachio nuts.
Chèvre Cheesecake with Roasted Rhubarb (Gluten & Sugar Free)
This chévre cheesecake is flavorful yet light and fresh at the same time. It is really easy to make and great to serve for any type of occasion or just when you want something delicious to eat.
Servings 2 small
Ingredients
For the crust
- 1/2 (1/4) dl (cups) Rice flour
- 1/2 (1/4) dl (cups Oat flour
- 1 tbsp Applesauce
- 1 tbsp Coconut oil
- 1-2 tbsp Sugar free granulated sweetener
- 2-3 tbsp Pistachio nuts (I used roasted and salted, you can use unsalted but would recommend you to use roasted pistachio nuts) roughly chopped
For the cheesecake
- 25-30 g Goat cheese/Chèvre crumbled
- 50 g Cream cheese (I used reduced fat)
- 150 g Greek yogurt (Regular or reduced fat)
- 2-3 + 1 tbsp Sugar free granulated sweetener (or more if you prefer it sweeter) divided
- 1 Egg
- 1/2-1 Rhubarb stalk diced
- 1/2 tsp Cinnamon
For the topping
- 1 Rhubarb stalk cut into 1 cm long stalks
- 1 tbsp Sugar free granulated sweetener
- 1/2 tsp Lemon juice
- 2 tbsp Water
- 1-2 tbsp Pistachio nuts roughly chopped
Instructions
- Preheat the oven to 200 degrees Celsius.
- Line the bottom two 10/12 cm or one 16 cm spring form, and line or grease the sides.
- Chop the pistachio nuts roughly, add to a bowl together with the rest ingredients for the crust. Pinch together using you hands until you have a fairly firm dough. Add a bit more coconut oil or applesauce if the dough doesn't come together.
- Transfer the dough for the crust to the spring forms/form and press down using a small glass or measuring cup.
- Combine the diced rhubarb with sweetener and cinnamon in a bowl, stir to combine. Spread evenly over the crust. Place in the oven and bake for approximately 8-12 minutes, until it start to turn golden brown and the rhubarb has softened.
- Meanwhile prepare the cheesecake layer by adding the crumbled goat cheese to a bowl and beat using a hand mixer, or use stand mixer if preferred. The goat cheese should be fairly but not completely smooth.
- Next add the cream cheese and beat again, until the two are combined and turned smooth. Then add Greek yogurt and beat again, until smooth. Mix until well combined but do not over beat or you'll incorporate too much air. Stop and scrape the sides as needed.
- Add the sugar, mix again until incorporated the cheesecake mixture.
- Add the egg and whisk gently by hand or on low speed just until combined. Scrape the sides again making sure the cheesecake batter is well combined.
- Remove the cheesecakes crust from the oven, turn down the heat to 165 degrees Celsius and bake in the middle of the oven for 20-25 minutes, or until the edges are lightly golden and the middle still is a bit wobbly. Make sure to keep an eye on the cheesecakes making sure you don't bake it for too long so it turns out dry. Turn the oven off, slightly open the oven door and leave the cheesecakes inside for 20-30 minutes. Remove the cheesecakes, run a knife around the edges gently. Let cool for 30-45 minutes in room temperature. Cover the cheesecakes and place in the fridge, let them cool for at least 4-5 hours, but preferably overnight.
- This part can be done in advance or just before serving: Preheat the oven to 200 degrees Celsius. Place the cut rhubarb stalks in an oven safe baking dish. Add sugar and lemon juice, toss together. Cover with foil and bake in the oven for 15-18 minutes. Remove the foil, give it a stir and bake for 3-6 minutes more. The juices and sugar should have turned slightly syrupy, the rhubarb should be tender but not mushy or be falling apart.
- Remove the cheesecakes from the fridge about 30 minutes before serving.
- Top with the roasted rhubarb and roughly chopped pistachio nuts.