So I can’t eat cow dairy, and although most of the time I’m fine with that, recently I’ve felt that I just had to find a way to bring cheesecake back into my life. I looked up all sorts of recipes online, but each of them needed some sort of cream cheese, which I obviously couldn’t use. However, lately I have become the queen of altering recipes to fit my needs, so I decided to try making a recipe I found for a low carb cheesecake, but using a bar of goat cheese in place of the cream cheese. I had no idea what it would end up tasting like, but I figured it was worth a shot. I mean, the goat cheese sort of had the same texture as cream cheese, so why couldn’t it work?

It ended up turning into my absolute favorite dessert that I now make almost every single week.

Below is the recipe that I use, but at the bottom I’ve linked to the original recipe, for those who are interested. One other big difference is that instead of using lemon, I use Citrus Fresh essential oil from Young Living. It tastes AMAZING and as long as you’re using a good brand of essential oils, I totally recommend trying it out! I use Young Living Essential Oils because they use top quality products and their oils are safe to eat. However, if you don’t have essential oils on hand and would rather use a lemon, you can find the instructions for that in the original recipe at the bottom of the page. 🙂


Absolutely Delicious (Goat Cheese) Stevia-Sweetened Cheesecake Recipe


Ingredients for base:

  • 5 tablespoons of almond meal (just over 1/4 cup…)
  • 2 tablespoons of coconut oil


Ingredients for filing:

  • one full bar of soft goat cheese (my bar is 10.5 oz, but it can be anywhere from 8-11 oz) 
  • 1 teaspoon of vanilla extract
  • 3 packets of stevia (to taste…some might want more)
  • Citrus Fresh essential oil (I did approximately 20 drops, but I recommend starting with a few and tasting as you go…)

*I use this brand of goat cheese because you can buy it in packs of two at Costco. But any brand of soft goat cheese like this should be fine*





  1. Preheat oven to 320 F.
  2. Melt coconut oil and mix into almond meal.
  3. Grease your muffin tin and press almond mix evenly into the base of 6-8 holes, depending on how much you want in each. I personally use reusable silicon baking cups because I make these all the time and it’s so wonderful because you can just pop them in the dish washer when you’re done. 🙂 Plus they’re downright adorable… These are the ones I bought on Amazon.
  4. Bake for approximately 12 minutes, or until golden brown. Leave to cool.



  1. Add all filling ingredients into a bowl and mix with a hand mixer until well combined.
  2. Evenly spoon the mixture over the cooled bases and smooth with a spoon.
  3. Refrigerate for a few hours before serving. It really tastes best when it’s chilled.


And there you go! Now you can make your very own amazingly yummy goat cheese, low carb, no sugar, delicious cheesecake! 🙂


You can find the original recipe here.