Goat Cheese Cheesecakes with Shortbread Cookie Crust



8 oz package of cream cheese at room temperature

4 oz package of goat cheese at room temperature

8 oz container of crème fraiche or sour cream

½ cup sugar

2 eggs

1 tsp vanilla extract

Zest of one lemon


1 sleeve short bread cookies, about 20 (Trefoils Girl Scout cookies or other shortbread cookies)

2 Tbsp melted butter


Preheat oven to 350 degrees.

Line a 12-cup muffin tin with paper muffin cups.

In the bowl of an electric mixer, or by hand combine cream cheese and goat cheese.

Mix in crème fraiche, sugar, eggs, vanilla extract and lemon zest to thoroughly combine.

To make crust: crush shortbread cookies into crumbs. (Put cookies in a plastic bag and crush with a rolling pin!)

Mix crumbs with melted butter and press even amounts into prepared muffin cups.

Pour in filling almost to the top of each muffin cup.

Bake for 30 to 35 minutes until set and beginning to brown.

Cool thoroughly and refrigerate until chilled.

Garnish with fresh fruit.

© Deer One Publishing 2021