No-Bake Chèvre Cheesecake

12 servings
30 min prep time
04 hrs 50 min total time

This cheesecake is light and airy, perfect for a hot summer day. 


1 1/2 cups graham cracker crumbs

¼ cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat melted

8 ounces cream cheese, room temperature

1 (4-ounce) Vermont Creamery Classic Goat Cheese room temperature

3/4 cup powdered sugar

1 cup heavy cream

1/2 teaspoon freshly grated orange zest

1 teaspoon vanilla extract

Fresh berries

Coconut flakes


  • STEP 1

    Combine graham cracker crumbs and melted butter in small bowl; mix well. Press into bottom of 8-inch springform pan; set aside.

  • STEP 2

    Beat heavy cream in bowl until stiff peaks form; set aside.

  • STEP 3

    Beat softened cream cheese, fresh goat cheese, and orange zest in another bowl until smooth. Add powdered sugar and vanilla; beat at low speed until well mixed.  Fold in half of whipped cream until incorporated. Add remaining half and fold in until smooth.

  • STEP 4

    Gently spoon mixture onto pressed graham cracker crust, spreading to form an even layer. Cover with plastic food wrap; refrigerate 4-5 hours or overnight.

  • STEP 5

    To serve, top with fresh berries and coconut flakes.