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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.


The cheesecakes can be made a day ahead and refrigerated in airtight containers. Bring to room temperature, then top with honey figs before serving.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics 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
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