A no-bake goat cheese cheesecake with nectarine compote—bright, creamy, and perfect for warm days. This simple summer dessert highlights fresh stone fruit and a crunchy pistachio-graham crust that pairs beautifully with tangy goat cheese filling.
I love California for its farmers markets, fresh produce, and mild weather, but New York has a special place in my heart. I discovered farmers markets in Manhattan’s Union Square years ago when Greenmarket was still small. That early experience shaped how I shop and cook—seeking vibrant, seasonal ingredients that can transform simple recipes.
Gabrielle Langholtz’s The New Greenmarket Cookbook has been on my desk for a while, and when I finally spent time with it I was inspired by the thoughtful recipe selection and the stories behind the farms. The book blends practical, approachable recipes from notable chefs with profiles of the farmers who supply the markets—making it part cookbook, part celebration of local food.
I tested several recipes and found many gems that let seasonal ingredients shine. For this post I’m sharing Louisa Shafia’s No-Bake Goat Cheese Cheesecake with Nectarine Compote. With nectarines still at the market and late summer heat making ovens unwelcome, this chilled cheesecake is an ideal way to enjoy fresh fruit without turning on the oven.
The recipe uses toasted pistachios in the crust for a nutty contrast to the graham crumbs and a lemony-lime brightness in the filling to balance the richness of goat cheese and crème fraîche. The nectarine compote is quick to make and can be adapted to other fruits when nectarines are out of season—think figs in late summer or winter cranberries.
No-Bake Goat Cheese Cheesecake with Nectarine Compote
Tangy goat cheese gives the filling a silky, bright flavor, and the pistachio-graham crust adds texture and warmth. This no-bake cheesecake is straightforward to assemble and benefits from a few hours of chilling so it sets firm. If nectarines aren’t available, substitute other seasonal fruit for the compote.
Ingredients (for a 10-inch cake)
- For the crust: 1 1/2 cups toasted pistachios, 1 cup crushed graham crackers (about 7–8 large crackers), 4 tablespoons melted unsalted butter (plus extra for greasing the pan), 1/2 teaspoon ground cinnamon, 1 cup plus 2 tablespoons granulated sugar (divided), pinch of kosher salt.
- For the cheesecake: 1/2 cup heavy cream, 1 pound fresh crumbled goat cheese (room temperature), 3/4 cup crème fraîche, 1 tablespoon lime juice, pinch of kosher salt.
- For the nectarine compote: 2 ripe nectarines, cut into wedges, 2 tablespoons granulated sugar, 1 tablespoon lime juice.
Instructions
- Lightly grease a 10-inch springform pan with butter.
- Make the crust: In a food processor combine toasted pistachios, crushed graham crackers, melted butter, cinnamon, 2 tablespoons sugar, and a pinch of salt. Pulse until the mixture is sandy and just beginning to clump, about 30–60 seconds. Press the crumbs evenly into the bottom of the prepared pan using the bottom of a measuring cup to pack them firmly. Chill in the refrigerator while you prepare the filling.
- Make the filling: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Transfer the whipped cream to a separate bowl. Without washing the mixer bowl, beat the goat cheese, crème fraîche, and 1 cup sugar on medium speed for 2–3 minutes until smooth and creamy. Add the lime juice and a pinch of salt and mix to combine. Fold the whipped cream into the goat cheese mixture with a large spatula until homogenous. Spread the filling into the chilled crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight until firm.
- About 30–60 minutes before serving, prepare the nectarine compote: Toss the nectarine wedges with 2 tablespoons sugar and 1 tablespoon lime juice in a small bowl and let sit at room temperature for 30–60 minutes to macerate and release their juices.
- To serve, spoon the nectarine compote over slices of the chilled cheesecake.
Notes
- Make ahead: The cheesecake keeps well in the refrigerator for up to 4 days—cover it tightly.
- Servings: A 10-inch cheesecake serves about 8–10 people.
- Variations: Substitute figs, plums, or other stone fruit for nectarines. You can also swap pistachios for almonds or hazelnuts in the crust.
- Recipe source: Adapted from The New Greenmarket Cookbook by Gabrielle Langholtz and GrowNYC. Reprinted with permission.
More Goat Cheese Recipes
Blueberry Goat Cheese Scones
Sweet Potato Chips with Whipped Goat Cheese and Caviar
Fig, Honey and Goat Cheese Galette
Summer Wheat Berry Salad with Stone Fruits and Goat Cheese
Skillet Pesto Flatbread with Goat Cheese, Artichokes and Roasted Butternut Squash
Disclosure: I received a copy of The New Greenmarket Cookbook for review. I was not compensated to review the book or write this post. All opinions are my own.
No-Bake Goat Cheese Cheesecake with Nectarine Compote
Ingredients
For the Crust:
- 1 1/2 cups toasted pistachios
- 1 cup crushed graham crackers (about 7–8 large crackers)
- 4 tablespoons melted unsalted butter, plus more for greasing the pan
- 1/2 teaspoon ground cinnamon
- 1 cup plus 2 tablespoons granulated sugar, divided
- Pinch kosher salt
For the Cheesecake:
- 1/2 cup heavy cream
- 1 pound fresh crumbled goat cheese, room temperature
- 3/4 cup crème fraîche
- 1 tablespoon lime juice
- Pinch of kosher salt
For the Nectarine Compote:
- 2 ripe nectarines, cut into wedges
- 2 tablespoons granulated sugar
- 1 tablespoon lime juice
Instructions
- Lightly grease a 10-inch springform pan with butter.
- Combine crust ingredients in a food processor and pulse until sandy and just clumping. Press into the bottom of the pan and chill.
- Whip the heavy cream to stiff peaks and set aside. Beat goat cheese, crème fraîche, and 1 cup sugar until smooth, then add lime juice and salt. Fold in whipped cream and spread into crust. Chill at least 4 hours or overnight.
- Toss nectarines with sugar and lime juice and let macerate 30–60 minutes before serving. Spoon compote over cheesecake slices.
Notes
- The cheesecake will keep in the refrigerator for up to 4 days.
- This 10-inch cheesecake serves 8–10.
- Adapt the compote to other seasonal fruit as desired.