Cloud-Light Goat Cheesecake with Sour Cherry Coulis

4 days ago

5 min read

Meet your new favourite wholesome dessert: a cloud-light goat cheesecake with a bright sour cherry coulis. Creamy, gently tangy and naturally sweetened with fruit, every silky bite balances the delicate flavour of goat dairy with the vibrant richness of cherries—an elegant treat that feels indulgent while keeping refined sugar off the table.

Highlighted health benefits

- Goat dairy: Goat cheese and sour cream provide protein, calcium and phosphorus. Many people find goat dairy easier to digest than cow’s milk, although it still contains lactose and may not suit everyone.

- Almond flour: Adds plant-based protein, fibre and healthy fats while keeping the crust gluten-free.

- Oats:Rolled oats provide soluble fibre, including beta-glucan. Use certified gluten-free oats if needed.

- Sour cherries: Adds vibrant flavour and antioxidants, including anthocyanins. If you can source frozen Montmorency cherries they are said to contain melatonin which helps with sleep. They are perfect blend of tang with a balanced acidity.

- Dates and mulberries: Naturally sweeten the crust and coulis while contributing fibre and minerals.

- Lemon:Brightens the flavour and provides vitamin C.

Sugar-free option

This recipe contains **no refined sugar**. For a completely sugar-free version, replace the dates, mulberries and honey with a suitable unsweetened sweetener, such as monk fruit or stevia. Note that dates and fruit still contain naturally occurring sugar.

Gluten-free option

Use:

- Certified gluten-free rolled oats

- Gluten-free almond flour

- Gluten-free arrowroot powder

- Gluten-free graham crackers, if using the alternative crust

Avoid cross-contamination by using clean utensils and baking equipment.

Digestibility and flavour

Goat dairy gives the cheesecake a delicate tang and a lighter, more flavourful finish than many traditional cream-cheese desserts. Its softer texture and distinctive savoury-sweet taste pair beautifully with the bright sour cherry coulis. While goat dairy is often perceived as easier to digest, individual tolerance varies.

Here are some elegant serving ideas and pairings:

- Fresh cherry and berry garnish:Add fresh cherries, raspberries, blueberries, or blackberries for colour and brightness.

- Coconut cream:Top with a small dollop of lightly whipped coconut cream for a rich, dairy-free contrast.

- Citrus zest: Add lemon or orange zest to enhance the goat cheese and cherry coulis

- Warm beverage:Pair with herbal tea, espresso, or lightly spiced chai.

For the prettiest presentation, serve chilled cheesecake with warm sour cherry coulis spooned over each slice, then finish with toasted pistachios, lemon zest, and a small mint leaf.

Estimated Nutrition Information

*Approximate values based on 9 servings, using dates and the full almond-oat crust. Actual values vary by brands and portion size.

Per serving:

- *Calories:approximately 480–520

- *Protein:11–14 g

- *Fat:25–30 g

- *Carbohydrates:50–58 g

- *Fibre:6–8 g

- *Naturally occurring sugars: 28–35 g

- *Added sugar: 0 g

Notes

- The recipe is **free from refined sugar, but dates, mulberries, applesauce and cherries contribute natural sugars.

- Using honey instead of dates in the coulis will add approximately 17 g of sugar per tablespoon, divided among the servings.

- A fully sugar-free version made with monk fruit or stevia will have fewer carbohydrates and sugars.

- The minimalist graham-cracker crust may contain more carbohydrates and calories, depending on the crackers used.

- For a lower-calorie portion, cut the cheesecake into 12 servings.

If you give this try, please share your thoughts!!

Cloud-Light Goat Cheesecake with Sour Cherry Coulis

Refined-sugar-free • Gluten-free option • Creamy, tangy and naturally sweetened

Recipe Information

Prep time: 40 minutes

Bake time: 50–60 minutes

Chill time: 2 hours or overnight

Oven: Preheat to 350°F, then reduce to 325°F

Makes: 9 servings

Ingredients

Crust:

- 2½ cups almond flour

- ½ cup rolled oats

- 1 tablespoon coconut butter or coconut oil

- ⅛ cup unsweetened applesauce

- 6–7 pitted dates

- ¼ cup dried mulberries

- 1 teaspoon vanilla extract

- ⅛ teaspoon sea salt

- 1–2 teaspoons psyllium husk, optional

Filling

- 3 eggs, separated

- 1 cup goat sour cream

- ¾–1 cup plain goat cream cheese

- 1 tablespoon lemon juice

- 2 teaspoons finely grated lemon zest

- 2 teaspoons vanilla extract

- 2 tablespoons arrowroot powder

- 2 tablespoons cold water

Sour Cherry Coulis

- 1½ cups frozen sour cherries

- 8 pitted dates, or 5 tablespoons honey

- 1 tablespoon arrowroot powder

- 1 tablespoon cold water

Building your dessert:

Prepare the Crust

1. Line an 8-inch square baking pan with parchment paper.

2. Add the dates, mulberries and oats to a food processor. Pulse until blended.

3. Add the almond flour, psyllium husk and salt. Pulse again.

4. Add the coconut butter or oil, applesauce and vanilla. Pulse until the mixture becomes crumbly and holds together when pressed.

5. Press about two-thirds of the mixture firmly into the prepared pan. Refrigerate while preparing the filling.

Prepare the Filling

1. Beat the egg whites until fluffy and stiff. Set aside.

2. In a separate bowl, beat together the goat sour cream and goat cream cheese.

3. Add the egg yolks one at a time, mixing after each addition.

4. Blend in the lemon juice, lemon zest and vanilla.

5. In a small cup, mix the arrowroot with the cold water until smooth. Stir it into the filling mixture.

6. Gently fold in the beaten egg whites. Mix only until incorporated to preserve the airy texture.

7. Pour the filling over the chilled crust.

Bake in a Water Bath

1. Place the cheesecake pan inside a larger roasting pan.

2. Carefully pour in boiled water until it reaches about 1 inch below the rim of the cheesecake pan.

3. Place in the oven and immediately reduce the temperature to 325°F.

4. Bake for 30 minutes, or until the cheesecake is golden and springs back lightly when touched.

5. Turn off the oven and leave the cheesecake inside for another 20 minutes, loosely covered with foil.

6. Remove the cheesecake from the water bath and cool completely. Refrigerate until chilled and set.

Prepare the Coulis

1. Place the cherries, dates and 1 tablespoon of water in a saucepan over medium-high heat. If using honey, add the honey after the final mixture has cooled a little.

2. Bring to a gentle simmer and cook for 3–5 minutes, stirring occasionally.

3. Remove from the heat and cool slightly.

4. Blend until smooth using an immersion blender or food processor.

5. Mix the arrowroot with 1 tablespoon of cold water until smooth.

6. Stir the arrowroot mixture into the cherry purée.

7. Return to low heat and cook for about 1 minute, stirring until thickened. Cool slightly before serving.

Spoon the warm coulis over chilled cheesecake slices.

Gluten-Free Option

Use certified gluten-free oats and gluten-free ingredients throughout. If using graham crackers for the alternative crust, choose certified gluten-free crackers.

Optional Minimalist Crust

- 1½ cups gluten-free or regular graham crackers

- ¼–½ cup walnuts

- 3 tablespoons coconut oil

Blend all ingredients until crumbly and moist enough to press into the pan. Add a little more coconut oil if needed. Press firmly into the pan and refrigerate before adding the filling.

Serving Ideas

Serve chilled with:

- Warm sour cherry coulis

- Whipped coconut cream

- Toasted almonds, walnuts or pistachios

- Fresh cherries, berries or mint

- Lemon or orange zest

- Cacao nibs or a light dark-chocolate drizzle

For a decadent finish, top the coulis with whipped coconut cream.