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Chevre Cheesecake

Rated as 4.62 out of 5 Stars

"A gluten-free, soy-free, cow dairy-free New York cheesecake that has that decadent mouth-feel. I have served it several times without anyone noticing it wasn't the REAL STUFF. At a recent party my husband mentioned that he had not had cheesecake for 20 years because of his allergies so this became my goal and voila! Enjoy!"
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7 h 40 m servings 557
Original recipe yields 12 servings (1 9-inch cheesecake)


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  1. Preheat oven to 300 degrees F (150 degrees C). Line bottom of a 9-inch springform pan with parchment paper.
  2. Combine gingersnap crumbs with melted margarine and mix well. Press crumb mixture into bottom of prepared pan; place pan in the freezer.
  3. Beat chevre and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cheese mixture before adding the next. Mix in coconut milk. Add coconut yogurt, vanilla extract, and gluten-free flour; mix just until incorporated.
  4. Pour cheesecake batter into chilled crust and bake in preheated oven for 1 hour. Turn oven off and allow cake to cool in oven with its door closed for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.


  • Cook's Notes:
  • I have an allergy to soy, but I bet soy milk and yogurt would work just as well as coconut milk. Coconut milk can be found by soy milk and coconut yogurt can be found by regular yogurt in the dairy aisle in some supermarkets.
  • I don't like to buy expensive gluten-free flour; you can go to a store with a good bulk section and mix your own. I find rice flour mixed with oat flour is a good substitute for all-purpose flour in most recipes. You can prepare a regular graham cracker crust if gluten isn't an issue, and use butter instead of margarine.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 557 calories; 34.9 43.3 19.9 114 504 Full nutrition

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Read all reviews 22
  1. 24 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

I substituted regular homemade pie crust at the bottom of my springform pan. I substituted 1 cup turbinado sugar, and fresh goat milk yogurt & goat milk for the coconut liquids. Turns out grea...

Most helpful critical review

very disappointed. I made this for my mom with a dairy allergy but it was a mess. I've made many dairy cheesecakes in the past and was concerned about the cooking instructions in this recipe. I...

Most helpful
Most positive
Least positive

I substituted regular homemade pie crust at the bottom of my springform pan. I substituted 1 cup turbinado sugar, and fresh goat milk yogurt & goat milk for the coconut liquids. Turns out grea...

This cheesecake was a hit with my family and friends. Yes even my 9yr old and 5yr old picky eaters couldn't even tell it wasn't a regular cheesecake. I didn't tell anyone it was goat cheese befo...

I used a regular graham crust and regular vanilla yoghurt. I added a tbsp of lemon juice and used the inside of two small vanilla beans (bulk barn style),in place of vanilla extract, and a coupl...

Goat cheese is MUCH cheaper (about 50% less) at a warehouse store like Costco. Thank you for your positive reviews!

This cheesecake was very good and my husband loved it. I would probably only make this for very special occasions because the flavor is very similar to regular New York style cheesecake and the ...

Very easy to make but very expensive. Was excellent. Young grandson didn't even notice it had goat cheese. Had more of a lemon flavor then I expected. Had to use coconut oil in place of butter...

This was great. One would never know it wasn't a standard cheesecake. I used light coconut milk and cultured goat milk. I threw some chocolate chips on top. YUM!

This was a delightful recipe! I loved it! I used a nut crust instead of a cookie crust, and followed the rest of the recipe and it was superb! For a family of non-dairy eaters, it was hitting th...

This is BETTER than the real stuff! Wowsers! Simply fab!