Pesto-Chicken Cheesecakes – a delicious recipe with cream cheese, eggs, all-purpose flour, chicken, sour cream, salad greens. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat cream cheese at medium speed with an electric mixer until smooth. Add eggs, 2 tablespoons flour, and Pesto, beating until blended. Stir in chicken. Pour into 4 (4-inch) springform pansM1Bake at 325u00b0 for 20 minutes. Stir together remaining 1 tablespoon flour and sour cream. Spread over cheesecakes, and bake 10 more minutes. Cool on a wire rack 10 minutes. Gently run a knife around edges of cheesecakes, and release sides. Serve hot or cold atop salad greens. Garnish, if desired.
2
* 1 cup prepared pesto may be substituted for homemade.
3
Note: Cheesecake mixture may be baked in a 9-inch springform pan. Add 5 minutes to the initial baking time, and an additional 5 minutes after adding the flour and sour cream.
431
kcal
Calories
29
g
Fat
12
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 (8-ounce) packages cream cheese, softened, 2 large eggs, 3 tablespoons all-purpose flour, divided, 1 cup chopped cooked chicken, and more.
Yes, Pesto-Chicken Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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