chèvre and coconut milk cheesecake

I know…i know….another recipe…..

but can i first declare this the best of all time recipes in the whole wide world.

pinky swear.

The only reason i have not shared this recipe sooner is because i’m selfish and i wanted to keep it all to myself

forever and ever till death do us part.

This last summer when the kids and i traveled back home to Chicago……we were at a friends house

and they had made a cheesecake with coconut milk that was so good that i came home to Kauai

and when i went into my fridge to try and remake it………. i grabbed the chèvre sitting in the drawer right next

to the cream cheese and that is when the world stopped ….the stars collided and 

chèvre & coconut milk cheesecake was born.

Did i mention that this is a NO BAKE cheesecake?! 

I won’t lie…. chèvre is my middle name

kasey chèvre buick

{except chèvre sounds awfully like chevy…and since chevy and buick don’t really go together…

yeah…..where was i going with this….hmmmph}

Anyhoo…..back to the task at hand.

Since it’s my birthday today {38 in case you were wondering}

and i’m more about giving then receiving….here you go….

i introduce you to Chèvre and Coconut milk cheesecake.

I have only made these in little jars…..just like i do everything else… if you are looking to make

a normal size cheesecake with this recipe….you might have to fool around with it…but i think the

measured amounts will make a normal size cheesecake…..but i can’t promise anything.

The reason i only make these in little jars is because i take them to the beach all the time…..

seems my friends love the single servings and because we are all about saving the environment;-)

i really like the idea of being able to bring home the jars for another use.

The secret to this recipe is refrigerated coconut milk.

There is something orgasmic about refrigerated coconut milk…..because once you open up that can

and see the coconut milk all thick and creamy sitting all settled at the top of the can…you know

you can go to sleep without a Tylenol pm with vodka.

When you buy your can of coconut milk…..stick it in the fridge….{make sure it’s in the fridge for at least a day}

Not only can you use it for this recipe….but i also use that thick stuff for making whipped cream…..just

mix the thick stuff with some whipping cream and a dab of sugar.


but we are not talking whipped cream right now….we are talking chèvre and coconut milk.

Now for the ingredients.

{makes 7-10  small jars…..a few more if you forgo the graham cracker crust}

1.5 cups graham cracker crumbs

1/2 stick melted butter

8 ounces of cream cheese {room temp}

6-8 ounces chèvre {goat cheese} *the higher quality the chèvre the better the taste*

1 tsp vanilla extract

1 tsp coconut extract  {imitation extract if fine}

1/2 cup coconut cream  {the top that settles in a can of coconut milk that has been refrigerated }

1/2 cup sweetened condensed milk


*Mix the graham cracker crumbs and the melted butter together….then spoon about a 2 tbsp into the bottom

of each jar and press it down slightly to make the crust.


*With a mixer….mix the cream cheese and the chèvre till soft and blended together….

then add the vanilla and coconut extract….

the sweetened condensed milk….

and last but not least……

the coconut milk {cream}

Once everything is blended together…..spoon it into the jars that already have the crust.

I found those little paper baking cups above on my trip to California….at TJ Maxx. I might have bought 




since they were only about $3 a package.

Perfect for a party!


Stick them into the fridge for about 4-6 hours to set….

try not to eat them

but i always eat 3 of them while i wait for the rest to set

and then i lick the bowl because if i don’t then the world might combust.

The photo up above is one i made with lilikoi sauce.

yeah yeah…..i know… don’t know where to get lilikoi sauce……but i just wanted to show you

that you could infuse something similar……or even something like lemon or lime curd……

and just mix it into the top of the cheesecake for a different take on the whole thing.

So there you have it……

i’ve come out of my closet and shared my deepest darkest best recipe of all time in the history of life…..

so go forth and lick the bowl clean today because coconut milk with chèvre is life changing.

the end.


  1. Oh ya those look delicious! Cute Cups and love the jar idea~Cheers Kim

  2. Oh. My. Gawd
    This looks amazing

  3. Lisa Schmidt says:

    I’ve been following you on Instagram , so let me be the first to say
    Thank You for finally posting this recipe!!!

  4. Looks great! Dying to know where you got the cute little jars from? Don’t like my selection around here~

  5. These, alongside your boats, alongside your beautiful photos, need to be in a book with your Hawaiian drink recipes and your words .
    I too follow you on Instagram;) can’t wait to try this, looks out of this world.

  6. mouth-watering!

  7. The cheesecakes look heavenly! And a happy birthday to you, Kasey:)

  8. Wendy in Kennewick says:

    Happy Birthday, Kasey! I can’t wait to try out your recipe. We have a fabulous cheese shop here that carries coconut gouda called Coco’s. It is to die for.

  9. So nice to have you back!! and I know what i’ll be making this weekend 🙂

  10. Yummo! Will definitely be trying this. Have a beautiful day, Birthday Girl!

  11. well happy birthday to you!
    and it is a friday no less with a yummy shared recipe!
    thanks for that.
    love that you make the small things seem sweeter with presentation.

  12. Those look awesome! Maybe it’s the name, I can’t get enough chèvre either. David Leibovitz has a chèvre ice cream recipe in the perfect scoop that was yummy. I’m the only one in my family that loved it 🙂 I love following your adventures! Thanks for sharing

  13. Happy birthday!! I hope you had a wonderful day!!

  14. Kasey, I’ve been by your blog many times, but have never commented. Happy Birthday! This recipe is beautiful, and looks so delicious. I used to make little key lime pies in a cup. You make me want to try them again, or try your recipe! 🙂 I love Kauai, and I hope you are still soaking in your days, even with your current struggles. I know my words may not mean much, but I just wanted to encourage you to keep doing what you are doing, keep being real and honest, keep being funny and squeezing every bit out of life. I’ve read some of your negative comments lately that people have been leaving. I was at lunch with a friend the other day, and we were talking about you and your blog. NO ONE knows every detail of our life, when we blog. You have the right to want a break from your kids, but still feel sad to leave them to go to work. You have the right to hang at those beautiful beaches. When you go places, like that wedding, or to a restaurant, etc, no one knows if someone else might be paying, or if you have a stash of fun money that’s ok to spend on things like that. Even when we have hard times, we still have the right to ENJOY life and spend some money. I hope this all made sense. I think you are a sincere and beautiful person! Hang in there. You have more cheerleaders than naysayers!

  15. Happy Birthday!!! And what beautiful and delicious looking cheesecakes. And I love the portion sizes in potable jars. You make everything so stunning.

  16. Happy Birthday! Many happy and healthy returns of the day!

    The cheesecakes look amazing – love the jars!

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