Goat Cheese Cheesecake needs to be your new go-to dessert!

This cozy recipe is part of our ongoing collaboration with our sister blog, Whisk & Wunder — where we share beautiful recipes for our German-speaking audience!
If you’re looking for the German version of this recipe, click here.
Für das Rezept auf Deutsch klick einfach hier: Zum deutschen Rezept

How This Recipe Started

This goat cheese cheesecake started with a bite of inspiration. While on a work trip, we ordered a no-bake goat cheese cheesecake at a restaurant—creamy, tangy, and so different from anything we’d had before. We couldn’t stop talking about it. The very next day, we ran to the shop for ingredients, determined to try our own spin.

We happened to be staying at my grandmother’s house during that trip, and let’s just say her kitchen isn’t exactly stocked for serious baking. No stand mixer, no springform pan, none of the usual comforts. But with a little improvising, a few budget finds, and a whole lot of determination, this cheesecake was born.

The best part? Every single ingredient came from Walmart or Aldi. (Did you know goat cheese there is under $2? Cream cheese, too!) It’s proof that you don’t need fancy stores—or a fancy kitchen—to make something special.

And here’s the kicker: while this version is baked for that classic creamy texture, a no-bake version is coming soon. So if you’re short on time (or just don’t want to turn on the oven), stay tuned.

Ready to dive in? Either keep reading or…

Jump to Recipe

A Moment

Making this cheesecake at my grandmother’s reminded me that baking doesn’t need to be perfect to be magical. Her well-loved oven, and putting ingredients together on a table my Grandfather (Terry) built. We poured in the filling, layered the peaches on top, and really wished we waited until we had AC to make this first.

When it came out, golden brown sugar caramelizing over the peaches, the whole kitchen smelled like summer. It felt less like “recipe testing” and more like one of those family moments you tuck away for later—the kind where dessert is almost secondary to the memory.

Is this budget-friendly?

Cheesecake — especially goat cheese cheesecake — is often seen as a splurge, but this one is surprisingly affordable. Goat cheese sounds upscale, but when you grab it at Walmart or Aldi for less than $2, it’s actually cheaper than some specialty cream cheeses. The peaches? A seasonal steal in summer, we only got them because they were on sale. And graham crackers? Pantry staples.

If you’re baking on a budget, this recipe proves you don’t have to miss out on something show-stopping.

If You Love This, You’ll Love These:

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Golden, fluffy sourdough turns into something dreamy when it’s layered with bright strawberry compote, juicy blueberries, and a swirl of lemon whipped cream. The perfect way to transform day-old bread into a brunch worth savoring.

🍝 Fettuccine al Limone with Sage and Tangy Goat Cheese

A cozy, elegant pasta that’s as easy to make as it is to fall in love with. Creamy goat cheese, zesty lemon, and a whisper of sage come together in under 30 minutes for a budget-friendly yet indulgent meal.

🍓 Savory Greek Yogurt Bowl with Berries & Balsamic

Swapping the standard sweet yogurt routine? This is your new go-to. Greek yogurt meets strawberries, blueberries, basil, and a drizzle of balsamic for a refreshing snack that’s sweet, savory, and totally satisfying.

Why you’ll love it

Unexpected but familiar. The tang of goat cheese with peaches feels both comforting and new.
Simple ingredients. All from Walmart or Aldi—no specialty store runs required.
Seasonal magic. Ripe peaches caramelize into a soft, brûléed topping.
Versatility. Bake it now, and soon you’ll have a no-bake option too.

If you love this, you’ll love…

Mini Chocolate Cheesecakes – easy, portion-friendly indulgence
Pumpkin Cupcakes with Chai Cream Cheese Frosting – warm spices in cupcake form
Cocoa & Raspberry Brownies – fudgy, fruity, and rich

Pin me!

Save this recipe for the next time you want something creamy, tangy, and peachy-sweet. And if you love finding budget-friendly desserts, make sure you’re on our mailing list—we’ve got a no-bake cheesecake version coming soon!

Ingredients

Crust

1 cup (100 g) graham cracker crumbs
½ cup (50 g) crushed pecans (very finely chopped)
2 Tbsp (25 g) brown sugar
1 Tbsp (12 g) white sugar
¼ cup (50 g) browned butter

Filling

8 oz (225 g) cream cheese, softened
10.5 oz (300 g) plain goat cheese, softened
⅓ cup (75 g) sour cream
2 tsp vanilla extract
1 ½ large eggs (or 1 whole egg + 1 yolk)
½ cup (100 g) white sugar
½ tsp loosely packed fresh thyme leaves

Topping

1–2 ripe peaches, thinly sliced
2–3 Tbsp brown sugar (for sprinkling)

Directions

Prep the crust. Preheat oven to 325°F (160°C). Mix graham crumbs, crushed pecans, sugars, and browned butter until the texture resembles wet sand. Press firmly into the bottom of a 7–8 inch springform pan. Bake for 8–10 minutes, until lightly golden and fragrant. Set aside to cool slightly before filling.
Make the filling. Beat cream cheese and goat cheese until smooth. Mix in sour cream, vanilla, and sugar. Add eggs one at a time (or egg + yolk), mixing gently. Stir in thyme.
Assemble. Pour filling into crust. Layer peach slices over the top and sprinkle generously with brown sugar.
Bake. Place pan on a baking sheet. Bake at 325°F for 50–60 minutes, until edges are set but center jiggles slightly.
Cool & chill. Turn off oven, crack the door, and let cheesecake rest 1 hour. Cool completely, then chill at least 4 hours (overnight is best).
Serve. Slice with a hot knife and enjoy caramelized peach bliss.

FAQ

Can I use nectarines instead of peaches?

Yes! They bake beautifully and bring a slightly firmer texture. Really use whatever is in season that you feel goes with thyme!

Do I have to use goat cheese?

If you’re not sure about the flavor, swap half for cream cheese. You’ll still get tang without going full goat.

Can I make this no-bake?

Not yet 😉 But don’t worry—a no-bake version is on its way to TastyCue soon.

Why bake at 325°F instead of 350°F?

It ensures a creamy, crack-free cheesecake. Slow and steady wins here.

Can I skip the pecans?

Yes! If you’d rather keep it nut-free, just replace the pecans with an equal amount of graham cracker crumbs.

How to store or meal prep this cheesecake

Fridge: Cover and store up to 4 days.
Freezer: Freeze slices (wrapped tightly) up to 1 month. Thaw overnight in the fridge.
Make-ahead: Bake the night before serving for perfect texture and flavor.

The Final Forkful

This cheesecake is proof that inspiration + improvisation = something special. A no-bake dessert at a restaurant sparked the idea, a quick Walmart/Aldi run made it possible, and my grandmother’s kitchen gave it heart.

Every slice is creamy, tangy, peachy, and caramelized with brown sugar—a rustic-meets-elegant dessert that feels like summer on a fork. Oh and don’t be worried about how long to bake it- yours wont look as dark, we fixed the time here for those who might not like it as crispy of a brûlée as us!

If you make it, I’d love to see your final forkful 🍴—tag us or drop a comment below. And keep an eye out, because the no-bake version is coming very soon!

Much love,

Sidney & Thomas

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