Mini Savory Cheesecakes
Mini Savory Cheesecakes are a wonderfully versatile recipe to have in your arsenal. They look impressive and taste AMAZING, but they are super-easy to whip up and don’t use any ingredients you can find at any supermarket. I discovered them in Jacques Pepin’s More Fast Food My Way (a delightful book, by the way!). The recipe below is my easier and cheesier take on his.
One Recipe, Many Possibilities
Mini Savory Cheesecakes can be served two ways. First as an appetizer – just plate one with a small serving of baby lettuces tossed with your fave vinaigrette. Second, as a delightful Spring/Summer lunch or supper – serve 2 or 3 on top of a more substantial salad of baby lettuces and other seasonal fresh veggies, berries, etc.
More importantly, these Mini Savory Cheesecakes can be changed up endlessly to suit your tastes or what you have on hand. Sub in any cheese you like for the Gorgonzola – just make sure it is very flavorful and creamy. Good choices would be Goat Cheese (Chevre) or Gruyere. You can also use any herbs you like for the Parsley. Thyme is lovely with Gruyere, and Basil or Fine Herbs (a blend of Tarragon, Marjoram and Chervil) go great with Goat Cheese.
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Here’s What You Need to Make Mini Savory Cheesecakes:
- 1/2 cup panko bread crumbs
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 Tbsp. finely minced shallot
- 2 Tbsp. minced fresh parsley or other herb of choice
- 2 large eggs
- 1/4 cup Gorgonzola, crumbled
- 6 additional ½” chunks Gorgonzola
Here’s What to Do:
Preheat oven to 350. Spray six ½ cup oven-safe ramekins with non stick spray and coat bottoms and half way up the sides with panko crumbs. Whisk together cream cheese, sour cream, salt, pepper, shallot and half the herbs. Whisk in the eggs and gently stir in the ¼ cup of cheese crumbles. Divide batter among the ramekins. Place 1 of the half-inch cheese chunks on top of each ramekin, and sprinkle on the remaining herbs. Arrange cheesecakes on a baking sheet and bake for about 20 minutes. The cheesecakes should be slightly soft in the center (not wet). Let cool a few mins before running a butter knife around the edge of each cheesecake and carefully tipping them out. Serve on a salad of baby greens tossed with your favorite vinaigrette.
Enjoy!
Here are some other recipes for fresh, light dishes you can also serve multiple ways:
Mini Savory Cheesecakes
Ingredients
- ½ cup panko bread crumbs
- 8 oz cream cheese - softened
- 1/4 cup sour cream
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 Tbsp. finely minced shallot
- 2 Tbsp. minced fresh parsley or other herb of choice
- 2 large eggs
- 1/4 cup Gorgonzola - crumbled
- 6 additional ½” chunks Gorgonzola
Instructions
- Preheat oven to 350. Spray six ½ cup oven-safe ramekins with non stick spray and coat bottoms and half way up the sides with panko crumbs. Whisk together cream cheese, sour cream, salt, pepper, shallot and half the herbs. Whisk in the eggs and gently stir in the ¼ cup of cheese crumbles. Divide batter among the ramekins. Place 1 of the half-inch cheese chunks on top of each ramekin, and sprinkle on the remaining herbs. Arrange cheesecakes on a baking sheet and bake for about 20 minutes. The cheesecakes should be slightly soft in the center (not wet). Let cool a few mins before unmolding. Serve on a salad of baby greens tossed with your favorite vinaigrette.