Savoury Mini Cheesecakes Recipe

Name: Savoury Mini Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Basic Cheesecake; 3 ounces pretzels; 1/4 cup butter, melted; 8 ounces cream cheese, softened; 2 eggs; 2 tablespoons all-purpose flour; 1 pinch fresh ground black pepper; 1 cup sour cream; Smoked Salmon Filling; 1/2 cup chopped smoked salmon; 1 tablespoon chopped fresh dill; 1 tablespoon lemon juice; 1/2 teaspoon grated lemon zest; fresh dill sprig (to garnish); Sun-Dried Tomato and Olive Filling; 5 tablespoons finely chopped sun-dried tomatoes; 3 tablespoons chopped black olives; 1 1/2 tablespoons chopped fresh basil; fresh basil leaf (to garnish)

Servings: persons

Basic Cheesecake
3 ounces pretzels
1/4 cup butter, melted
8 ounces cream cheese, softened
2 eggs
2 tablespoons all-purpose flour
1 pinch fresh ground black pepper
1 cup sour cream
Smoked Salmon Filling
1/2 cup chopped smoked salmon
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
fresh dill sprig (to garnish)
Sun-Dried Tomato and Olive Filling
5 tablespoons finely chopped sun-dried tomatoes
3 tablespoons chopped black olives
1 1/2 tablespoons chopped fresh basil
fresh basil leaf (to garnish)

1
Preheat oven to 300u00b0F.
2
Spray 3 miniature muffin trays with nonstick cooking spray.
3
Process pretzels in food processor until very fine (consistency of dry bread crumbs). You should have 3/4 cup crumbs. Mix with melted butter.
4
Press 1 into bottom of each muffin cup. Bake in centre of preheated oven for 6 to 8 minutes or until set.
5
Beat cream cheese to blend.
6
Add eggs, 1 at a time, beating until smooth. Beat in flour, pepper and sour cream.
7
Divide mixture into 2 bowls.
8
Stir ingredients for salmon filling into 1 bowl and Sun-dried Tomato and Olive filling into the other. Mix well. Spoon about 1 tbsp filling over each tart base. Bake 15 to 20 minutes or just until filling is set. Cool to room temperature on wire rack, then cover and refrigerate at least 2 hours or up to 24 hours. Run knife around edge of each cheesecake to loosen. Garnish with fresh dill or basil leaf before serving.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Basic Cheesecake, 3 ounces pretzels, 1/4 cup butter, melted, 8 ounces cream cheese, softened, and more.

Yes, Savoury Mini 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.

That's it — enjoy your meal!

Savoury Mini Cheesecakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions