Best 6 Savoury Mini Cheesecakes Recipes
Indulge in the delectable symphony of flavors with our curated collection of savoury mini cheesecake recipes. Whether you're hosting a sophisticated gathering or seeking a unique appetizer to tantalize your taste buds, these bite-sized wonders promise to leave a lasting impression. From the classic combination of herbs and cheese to more adventurous fusion flavors, our selection offers a delightful journey for the senses. Explore the art of balancing savory and sweet elements as you discover the perfect recipe to satisfy your cravings and impress your guests.
Let's cook with our recipes!
SAVORY BREAKFAST MINI CHEESECAKES
Cheesecake isn't just for dessert. Give it a try for breakfast or brunch, serving either warm or cold. Great for portion control and a tasty 'grab-and-go breakfast' for busy weekdays. Garnish with parsley and more crumbled bacon, if you'd like.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Ham
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 24 muffin tin cups with cooking spray or use paper liners.
- Mix bread crumbs, Pecorino Romano cheese, and melted butter together in a small bowl. Spoon about 1 teaspoon mixture into each of the prepared muffin cups, pressing down.
- Beat cream cheese with an electric mixer in a large bowl until fluffy. Beat in eggs one at a time until combined. Stir in Gruyere cheese, half-and-half, ham, bacon, bell pepper, green onions, salt, and pepper. Pour about 1/4 cup of the mixture into each muffin cup, filling each about 3/4 full.
- Bake in the preheated oven until cheesecakes are firm to the touch and lightly browned, about 30 minutes. Remove from the oven and let cool in muffin tins for 10 minutes.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 3.1 g, Cholesterol 71.2 mg, Fat 13.7 g, Fiber 0.2 g, Protein 7.9 g, SaturatedFat 7.9 g, Sodium 301.1 mg, Sugar 0.5 g
SAVORY CHEESECAKES
These tiny cheesecakes--really cheeseballs in disguise--are a genius addition to the apps spread at your next group dinner.
Provided by Food Network Kitchen
Categories appetizer
Time 4h40m
Yield 4 savory cheesecakes (10 to 12 servings)
Number Of Ingredients 38
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
- Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
- Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
- For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
- For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
- For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
- For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.
SAVOURY MINI CHEESECAKES
You can prepare 2 different tastes from 1 filling, which means you can please both vegetarians and seafood lovers at the same time. These tarts should be frozen if you are packaging them as they are fragile. They should also be refrigerated if not eaten right away. A great partner for a well-balanced dry white wine. Cheesecakes can be refrigerated for up to 2 days or frozen. Recipe created by Chef Jill Snider of Ontario.
Provided by Leslie
Categories Lunch/Snacks
Time 45m
Yield 36 mini cheesecakes
Number Of Ingredients 16
Steps:
- Preheat oven to 300ºF.
- Spray 3 miniature muffin trays with nonstick cooking spray.
- Process pretzels in food processor until very fine (consistency of dry bread crumbs). You should have ¾ cup crumbs. Mix with melted butter.
- Press 1 into bottom of each muffin cup. Bake in centre of preheated oven for 6 to 8 minutes or until set.
- Beat cream cheese to blend.
- Add eggs, 1 at a time, beating until smooth. Beat in flour, pepper and sour cream.
- Divide mixture into 2 bowls.
- 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.
Nutrition Facts : Calories 66, Fat 5.3, SaturatedFat 3.2, Cholesterol 25.3, Sodium 97.9, Carbohydrate 3, Fiber 0.2, Sugar 0.3, Protein 1.8
MINI SAVORY ITALIAN CHEESECAKES
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 20 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Line 20 muffin pan cups with cupcake liners, then set aside.
- Combine cracker crumbs, butter and egg whites, then press 2 Tbsp. crumb mixture onto bottom of each cupcake liner. Bake 10 min., then cool for 5 to 10 minutes.
- Lower oven temperature to 300°F.
- In a large mixing bowl, combine cream cheese, grated Parmesan, ricotta, oregano, basil, sugar, salt and eggs until ingredients are well combined and mixture is smooth.
- Fill each liner with 3 Tbsp. cream cheese mixture.
- Bake for 17 to 20 min. or until centers are still slightly jiggly in the centers.
- Cool at room temperature for 20 min., then refrigerate overnight or for at least 3 hours to set.
- When ready to serve, drizzle cheesecakes with marinara sauce. Top with diced tomatoes and sprinkle with shredded Parmesan.
Nutrition Facts : Calories 230, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 65 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
SAVOURY MINI CHEESECAKES (GLUTEN-FREE)
This recipe is my sister's adaptation of a sweet crustless cheesecake by famous German chef Tim Mälzer. We cant have sugar at the moment, so she decided to make a savoury version. We both loved it, so hopefully you will, too! :)
Provided by Lalaloula
Categories < 60 Mins
Time 45m
Yield 11 mini cheesecakes
Number Of Ingredients 8
Steps:
- In a big bowl cream together the quark, cream cheese, goats cheese and eggs until well combined and creamy.
- Stir in the ground flax seeds and garlic powder.
- Fold in chopped bell pepper and sun-dried tomatoes.
- Fill into greased muffin tins (or use silicone ones).
- Bake in the preheated oven at 175°C/350°F on the second lowest rack for 25-35 minutes or until cheesecakes have set.
- Enjoy. :).
Nutrition Facts : Calories 41.4, Fat 3, SaturatedFat 1.4, Cholesterol 42.4, Sodium 54.3, Carbohydrate 1.2, Fiber 0.5, Sugar 0.6, Protein 2.6
MINI SAVORY ITALIAN CHEESECAKES
Steps:
- Heat oven to 350°F.
- Line 20 muffin pan cups with cupcake liners, then set aside.
- Combine cracker crumbs, butter and egg whites, then press 2 Tbsp. crumb mixture onto bottom of each cupcake liner. Bake 10 min., then cool for 5 to 10 minutes.
- Lower oven temperature to 300°F.
- In a large mixing bowl, combine cream cheese, grated Parmesan, ricotta, oregano, basil, sugar, salt and eggs until ingredients are well combined and mixture is smooth.
- Fill each liner with 3 Tbsp. cream cheese mixture.
- Bake for 17 to 20 min. or until centers are still slightly jiggly in the centers.
- Cool at room temperature for 20 min., then refrigerate overnight or for at least 3 hours to set.
- When ready to serve, drizzle cheesecakes with marinara sauce. Top with diced tomatoes and sprinkle with shredded Parmesan.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
Tips:
- Use high-quality cream cheese for a smooth and creamy filling.
- Make sure the cream cheese is at room temperature before using to ensure even mixing.
- For a lighter filling, use a combination of cream cheese and sour cream.
- Add your favorite mix-ins, such as berries, chocolate chips, or nuts, to the filling for a customized flavor.
- Bake the cheesecakes in a water bath to prevent cracking.
- Chill the cheesecakes for at least 4 hours before serving to allow them to set properly.
Conclusion:
With their creamy filling and graham cracker crust, these savory mini cheesecakes are a delightful treat that is perfect for any occasion. They are easy to make and can be customized to your liking. Whether you are looking for a quick and easy snack or a decadent dessert, these mini cheesecakes are sure to satisfy your cravings.
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