Best 8 Smoked Salmon Mini Cheesecakes Recipes

SMOKED SALMON MINI CHEESECAKE APPETIZERS

Steps:

• Heat oven to 325ºF.
• Combine cracker crumbs and butter; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. to each cup.
• Beat cream cheese, mustard and pepper in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients. Spoon over crusts.
• Bake 15 min. or until centers are almost set. Cool in pan 10 min. Remove to wire racks; cool completely. Refrigerate 3 hours.

SMOKED SALMON CHEESECAKE

Steps:

• Grease the bottom and sides of a 9-in. springform pan. Combine the bread crumbs and 2 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides. Set aside., In a skillet, saute onion and green pepper in butter until tender; set aside. In a bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. add eggs; beat on low speed just until combined. Fold in the onion mixture, salmon and Swiss cheese., Wrap a double thickness of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a large baking pan. Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., Remove foil and sides of pan. Serve with crackers.

SMOKED SALMON AND CHIVES CHEESECAKE

Steps:

• In a small skillet, saute the onion, red pepper and garlic in oil until tender; set aside to cool., Line the bottom of a 9-in. springform pan with parchment; set aside. In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in the chives, cheeses, milk, Worcestershire sauce, salt, pepper sauce and reserved onion mixture. Fold in salmon. Pour into prepared pan. Place pan on a baking sheet. , Bake at 350° for 25-30 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with crackers.

SMOKED SALMON MINI-CHEESECAKES

Steps:

• Combine filling ingredients well in a mixer on medium speed. Roll out each pie-crust as thin as possible. With a 2 1/2" round biscuit or cookie cutter, cut circles of dough and press into sprayed muffin tin, making sure that dough comes up to the edge.
• Spoon salmon mixture into each crust, to the level of edge. Bake at 300 until puffed and just beginning to crack, but not browned. Cool, remove carefully from tin with knife. Repeat process until dough and filling is used up.
• When cooled, these can be frozen on a cookie sheet, then put in a freezer bag. When ready to serve, thaw and reheat in warm oven.
• Garnish with a few capers or a thins slice of baby English cucumber (pressed lightly into center at right angle) atop each.

SMOKED SALMON AND HORSERADISH CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. In a standing electric mixer fitted with a paddle, cream the cream cheese, cornstarch, horseradish juice and salt. Add egg and heavy cream. When filling is mixed thoroughly add diced smoked salmon and fold it in. Place in buttered 8-inch springform pan and bake for 1 hour or until cheesecake sets up. Remove from oven and let cool to room temperature. Slice into 6 equal portions and serve with bagels and sliced onions.

SMOKED SALMON TARTLETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine cream cheese, salmon, chives, garlic, salt, and pepper in a bowl; mix well. Divide equally into pastry shells and place on the prepared baking sheet.
• Bake in the preheated oven until bubbling, 25 to 30 minutes. Remove and cool to room temperature before serving.

SAVOURY MINI CHEESECAKES

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.

SMOKED SALMON CHEESECAKE

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan.) Mix bread crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients. Pour over crust.
• Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature. Serve with your favorite crackers or sliced fresh vegetables.