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Prep Time
15 mins
Cooking Time
3 h
Total Time
4 h


1/2 cup
goat cheese, at room temperature
125 mL
1/2 cup
ricotta, at room temperature
125 mL
1/4 cup
60 mL
1/3 cup
honey, divided
75 mL
2 tbsp
orange juice, divided
30 mL
1 tbsp
grated orange zest
15 mL
2 1/2 tsp
vanilla extract, divided
12 mL
1/2 tsp
grated fresh ginger
2 mL
1/4 tsp
1 mL
1/3 cup
14% sour cream, at room temperature
75 mL
1/2 cup
packed gingersnap or chocolate wafer cookie crumbs
125 mL
2 tbsp + 1 1/2 tsp
melted unsalted butter, divided
30 mL + 7 mL
fresh figs, cut into quarters lengthwise


Step 1
Using an electric mixer, beat the goat cheese and ricotta in a mixing bowl with the sugar and 1 tbsp (15 mL) of honey until smooth. Stir in 2 tsp (10 mL) of orange juice, 1 tsp (5 mL) of orange zest, 1 1/2 tsp (7 mL) vanilla, ginger, salt and sour cream. Add the eggs, one at time, mixing well between additions.
Step 2
Preheat oven to 325°F (160°C). Combine the cookie crumbs with 1 tbsp + 1 1/2 tsp (22 mL) of melted butter and 1 tsp (5 mL) of orange zest. Mix well and spoon 1 tbsp (15 mL) into paper-lined muffin cups, packing down the crumb mixture. Bake for 10 min until firm to the touch and then let cool completely.
Step 3
Spoon 1/4 cup (60 mL) of the cheesecake mixture into each muffin cup and bake 18 to 20 min or until just set. (Note: The cheesecakes should still be slightly loose in the middle.) Remove from oven and cool completely. Remove from muffin cups and chill in fridge.
Step 4
Reheat the remaining 1 tbsp (15 mL) of melted butter over medium heat in a saucepan, add the figs and sauté for a few minutes until softened and starting to brown. Add the remaining 1/4 cup (60 mL) of honey, remaining 1 tsp (5 mL) of vanilla, orange juice and orange zest. Stir and cook until mixture thickens. To serve, place a single cheesecake on a dessert plate and spoon warm fig mixture on top.


Dessert Potluck

Nutritional Facts Per Serving

Nutrition Description:
Per 1 mini cheesecake with sauce (approx. 56 g).
8 g
Saturated Fat:
5 g
22 g
19 g
50 mg
5 g
130 mg