Chocolate Cheesecake with Chocolate Chips and flowers on top

Chocolate Chip Chevre Cheesecake

Course Dessert
Cuisine American
Keyword Chocolate, Cocoa
Servings 8 servings


Honey almond pie crust:

Cheesecake filling:


For honey almond pie crust:

  1. Grind the almonds into a meal in a food processor. Add and blend in the honey, vanilla extract and salt. Press the honey almond mixture into the bottom of a 9-inch pie plate. (No need to go up the sides).

For cheesecake filling:

  1. Puree the chevre, cocoa, honey, and vanilla extract in a food processor. Taste and adjust the flavor, if desired. Pour and spread the chocolate chevre filling on top of the honey almond pie crust. Decorate with chocolate chips. Serve immediately or refrigerate.

Recipe Notes

Makes one 9-inch cheesecake; Yields 8-10 servings

Recipe developed for Equal Exchange by Leslie Cerier, The Organic Gourmet