Goat Cheese Torta

Goat Cheese Torta

TheCattlemansWife 8

"This is the prefect party dish - easy to make, but looks like you put a lot of work into it. I got this from a Junior League pal. Serve with butter crackers."


8 h 15 m servings 63 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Line a 6-inch springform pan with plastic wrap, and sprinkle half of the coconut and pecans evenly onto the bottom. Beat together the cream cheese, goat cheese, honey, and cinnamon in a bowl until no lumps of cheese remain. Spread half of the cheese into the springform pan, then spread the cranberry sauce on top. Carefully spread the remaining cheese over the cranberry sauce, and sprinkle with the remaining coconut and pecans. Cover the torta with a sheet of plastic wrap, and press down firmly to pack. Refrigerate overnight before serving. Remove the springform pan and plastic wrap to serve.
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Your rating



  1. 5 Ratings


My family and I liked this quite a bit. The texture was nice, but I think it needed a little something else for some more flavour.

Loved this - freezes great. Let it sit out for a while so the cheese softens before serving.

Add green pepper or hot pepper jelly instead of the cranberry sauce. Loved the way the flavor popped in your mouth. Great on crackers.

This was delicious! Great combo of flavors and the whole family enjoyed it. I will be making this again~YUM! Thanks for sharing. :)

This was super yummy, just the right combination of sweet and spicy. The only change I made was using a cherry-jalapeno jelly instead of cranberry.