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  • Writer's pictureKiley

Fig, Pistachio & Honey Chèvre Cheesecake Recipe

Updated: Feb 2, 2021

Happy Autumn, everyone! The past several weeks have flown by as I have been busy preparing my line of products for 2021, renovating my new office and work space. There are soo many things in store for Tea and Toast that I don't even know where to start, but first, I thought I'd share a new recipe that I am really excited about today.

So in general I have been feeling a bit melancholy about the coming season change, but waking up this morning suddenly made me a little excited for it. I stepped outside into the warm sun and a cool, crisp breeze and it made me want to bake something comforting and full of those late summer, early fall flavors. And here we are!

For some reason, I have been on a cheesecake kick the last 2 months and so far have made 5 different ones.😆 This is the one worth sharing, though because it's my favorite one I've made. This recipe is really easy but creative enough to "wow" any guests and make them believe you're even more of a superstar than you already are. Hope you enjoy!

Fig Pistachio & Honey Chèvre Cheesecake

{makes 8-10 servings}



1 tablespoon butter {melted} plus more for greasing the pan

1 cup gingersnap cookie crumbs {crush until very fine}

Filling #1:

24oz. cream cheese {3 8oz. packages at room temperature}

1 cup sugar

1 teaspoons vanilla extract

4 large egg whites {at room temperature}

Filling #2:

2 cups sour cream

5oz. honey chèvre goat cheese

1/4 cup sugar

1 teaspoon vanilla extract

2 tablespoons raw honey


10-12 fresh figs, halved

1/2 cup shelled pistachios

1 tablespoon raw honey


1. Preheat your oven to 350F.

2. Grease a standard 8-inch springform cheesecake pan with butter.

3. Melt the tablespoon of butter. Place the gingersnap cookies into a plastic ziplock bag and using a rolling pin, finely crush the gingersnap cookies until you get an almost powdery consistency. Combine the butter and gingersnap crumbs into a bowl, then sprinkle into a springform cheesecake pan, pressing down and covering the sides and bottom evenly {most of the crumbs may fall to the bottom and that is okay}.

4. In a large bowl and with an electric hand mixer, cream together 1 cup of the sugar with the cream cheese and 1 teaspoon of vanilla.

5. In a medium bowl and with clean beaters, beat the egg whites until they make stiff peaks.

6. Gently fold the egg whites into the sugar, cream cheese and vanilla mixture using a spatula. I don't do this all at once, but in 3-4 parts.

7. Pour the mixture into the prepared cheesecake pan, spreading it evenly around with the spatula.

8. Bake for 35 minutes!

9. Meanwhile and in a medium bowl, combine sour cream, honey chèvre goat cheese, vanilla and sugar and beat together until smooth.

10. Once the cheesecake has baked for 35 minutes, evenly spread this new mixture on top and bake for an additional 10 minutes. 11. Remove the cheesecake from the oven and let cool on a wire rack until it reaches room temperature. Then, add the halved figs on top.

12. Let the cheesecake cool in the fridge overnight. When ready to serve the next day, garnish with pistachios and drizzle with raw honey and e n j o y!

I served this cheesecake with a spiced black tea, and it was delicious! This tea was a good pairing as it has lots of tangy autumn spice flavors that easily compliment all the smooth, comforting elements of this dessert. Let me know if you tried this recipe out and how it went!


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