recipe

Savory Cheesecakes: the bite-sized recipe for an quick, easy appetizer

Total time: 15 Min + Refrigerating time
Difficulty: Low
Serves: 6 people
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These savory cheesecakes are a great no-bake and quick idea for a delicious appetizer. It is perfect to show off at a buffet or an aperitivo, they are the single portion, a mini, savory version of the classic dessert.

The recipe is really simple, but you will need some time for them to cool off in the fridge: the crunchy base is made with Italian tarallini, crackers and butter, topped by a creamy filling made of ricotta, yogurt, cream, isinglass and seasonings. Finally, the toppings can be customized according to your personal taste – we used cherry tomatoes, salmon, mortadella and other vegetables.

Here’s the step-by-step recipe: from the taralli and crackers base, to the ricotta, yogurt and cream filling, up until the topping.

Tips

These mini cheesecakes are quite versatile – you can personalize them according to your taste, adding chives or other spices to the filling or substituting cream cheese to the ricotta.

You can also avoid adding the isinglass, substituting it with half a teaspoon of agar melted in hot milk.

How to store Savory Cheesecakes

These appetizers can be stored in the refrigerator in a sealed container for 3-4 days. You can also freeze the ungarnished cheesecakes and decorate just before serving (after they have defrosted).

Ingredients
for the base
tarallini
100 g
Crackers
100 g
Butter
100 g (1/2 cup)
for the filling
Ricotta cheese
300 g (1 1/5 cups)
Fresh unsweetened cream
180 ml (3/4 cup)
Greek Yogurt
150 g (3/5 cup)
Milk
40 ml (1/5 cup)
Isinglass
7 g
salt to taste
Black pepper to taste
for the toppings
Cherry tomatoes
yellow cherry tomatoes
Basil
Smoked salmon
pistachio grains
Italian mortadella

How to make Savory Cheesecakes

Making the crust

Melt the butter in a bain-marie or in the microwave. Combine the taralli and the crackers in a food processor and process until very finely crumbled, then transfer into a bowl.

Add the melted butter to the crumbs and mix well.

Pour the mixture into a muffin mold, lined with paper liners. With a spoon, compact the mixture, to create the base for your cheesecakes.

Let cool in the refrigerator for 20 minutes 4.

Making the cheesecake filling

In the meantime, start preparing the filling. Leave the isinglass to soak in water for 10 minutes. Once the isinglass is ready, melt it in a small bowl and combine with milk.

In the meantime, whip the unsweetened cream.

In another bowl, combine the ricotta with the Greek yogurt using an electric whisk.

Incorporate the cream to the ricotta and yogurt mixture. Season with salt and pepper.

Pour in the milk and isinglass mixture and mix thoroughly.

Pour the mixture on top of the base into the muffin paper liners.

Adding the topping

Let cool in the fridge for 4 hours. Remove from the fridge and add the toppings. Serve and enjoy!

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