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Mini Goat Cheese Cheesecakes

Elegant little quiches, featuring a savory cheese filling baked in flaky biscuits. So easy and your guests will rave about them.


Difficulty: Easy


  • 3 pkgs (12 ounces ea.) refrigerated biscuits
  • 1 pkg (8 ounces) goat cheese, crumbled
  • 4 ounces (1/2 8-oz. package) cream cheese, softened
  • 4 eggs
  • 1/4 cup fresh basil, finely chopped
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon white pepper
  • 1/2 cup oil-packed sun-dried tomatoes, well drained and finely chopped, divided


About 6 dozen cheesecakes.


Step 1

Preheat oven to 350°F. Break each biscuit apart horizontally into 3 or 4 pieces. Press each piece into bottom and up sides of mini muffin pan. Bake 3-5 minutes or until lightly browned. Cool slightly.

Step 2

Meanwhile, in food processor or with electric mixer, combine goat cheese, cream cheese, eggs, basil, salt, pepper and 1/4 cup tomatoes until smooth and well blended. Spoon into cooled biscuit cups; top with remaining 1/4 cup tomatoes. Bake 10-12 minutes or until set. Cool slightly to serve.