Simple, personal-sized, gluten-free cheesecakes made with chocolate raspberry goat cheese and fresh raspberries.
Can we just pause for a second and agree that anything finished with drippy chocolate syrup is automatically fantastic? I certainly think so.
This recipe is my love letter to simple, decadent treats: cheese, chocolate, and raspberries — the perfect little dessert for two.
I first discovered chocolate raspberry goat cheese from Sincerely, Brigitte and loved using their flavored goat cheeses in cookies and other desserts. For these cheesecakes, I rely entirely on that raspberry chocolate goat cheese for flavor — no cream cheese at all.
Honestly, I could (and have) eaten this goat cheese straight from the container. A spoon works fine; if you’re feeling less formal, fingers will do too.
I’d never attempted a full-size cheesecake when I made these, so I kept things small: two individual 6-ounce cheesecakes. Small batches are less intimidating and perfect for sharing — one for you, one for your sweetie.
These little cheesecakes are easy and not labor-intensive. If you’ve never made a cheesecake before, this is a great way to get comfortable with the technique without committing to a large cake.
The crust is straightforward: almond flour, a bit of sugar, a pinch of salt, and melted butter. It’s gluten-free, buttery, and gives the cheesecakes a crisp, toasted base. If you don’t need gluten-free, graham cracker crumbs work as a 1:1 substitute for the almond flour.
Press the crust into the bottoms of two 6-ounce ramekins and bake for about 10 minutes to firm and lightly brown them.
While the crusts cool, make the filling. Use 4 ounces of chocolate raspberry goat cheese, softened to room temperature. Beat it smooth, add a tablespoon of sugar, two tablespoons of plain Greek yogurt for creaminess, a small splash of vanilla, and one egg to bind everything. Gently fold in fresh raspberries so they form pretty pockets of tart fruit throughout the filling.
Reserve a few raspberries to press on top of each cheesecake before baking — they make the finished dessert look especially pretty.
Bake the filled ramekins for 25–27 minutes on a baking sheet until the edges are set and the centers are no longer jiggly. Let them cool to room temperature, then chill in the refrigerator for at least four hours. The chilling step is the longest part, but it’s what gives the cheesecakes their creamy, sliceable texture — and you can make them ahead to simplify day-of prep.
I like to finish these with sticky, drippy chocolate syrup and a few extra fresh raspberries. The chocolate syrup rounds out the flavor and adds that irresistible finishing touch.
The final result is balanced: chocolate sweetness, bright raspberry tartness, and the tang of goat cheese combine without any one flavor overwhelming the others. The texture is luxuriously creamy with bursts of juicy raspberry and a buttery almond crust for a little crunch.
If you want an impressive small-batch dessert that’s quick to prepare, these cheesecakes are a great pick. They look like you spent hours on them, but the hands-on time is minimal — about 20 minutes — and they store well: refrigerated for up to four days or frozen (tightly covered) for up to two months.
Easy to make, beautiful to serve, and utterly delicious — these cheesecakes are a lovely treat for Valentine’s Day or any time you want a small, special dessert.
Print Recipe
Chocolate Raspberry Goat Cheese Cheesecakes
Ingredients
CRUST
- 5 and ½ tablespoons (33g) almond flour
- 1 Tablespoon (12.5g) granulated sugar
- pinch of salt
- 1 Tablespoon (14g) unsalted butter melted
FILLING
- 4 ounce chocolate goat cheese softened to room temperature
- 1 Tablespoon (12.5g) granulated sugar
- 2 Tablespoons plain Greek yogurt any fat content
- ⅛ teaspoon vanilla extract
- 1 large egg
- ½ cup fresh raspberries
Instructions
CRUST
-
Preheat the oven to 350ºF (177ºC). Spray two 6-ounce ramekins with non-stick spray and set aside.
-
In a small bowl, combine almond flour, sugar, and salt. Drizzle melted butter over the mixture and stir with a fork until evenly combined.
-
Divide the crust mixture between the prepared ramekins and press it firmly into the bottom of each with your fingers or a spoon.
-
Place the ramekins on a baking sheet and bake 10 minutes, or until lightly browned. Remove and let cool while you prepare the filling.
FILLING
-
In a medium bowl with a handheld mixer or in a stand mixer fitted with the paddle, beat the goat cheese on medium until smooth. Add the sugar, yogurt, and vanilla and beat until combined. Scrape the bowl, add the egg, and beat until incorporated. Fold in the raspberries gently, reserving a few for the tops.
-
Spoon the filling into each ramekin and drop 2–3 raspberries on top of each. Bake on a baking sheet for 25–27 minutes until just set — centers may look slightly wet but should not jiggle. Cool to room temperature, then chill in the refrigerator at least 4 hours. Serve with chocolate syrup and extra raspberries if desired. Store covered in the refrigerator up to 4 days or freeze tightly for up to 2 months; thaw overnight in the fridge.
Notes
- If gluten isn’t a concern, substitute graham cracker crumbs for the almond flour in equal measure.
- You can use sour cream instead of Greek yogurt if preferred.
- Frozen raspberries may be used; do not thaw before folding into the filling.
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter calculations.