Smoked Salmon Mini Cheesecakes
Elevate your appetizer game with these irresistible Smoked Salmon Mini Cheesecakes—a savory twist on the classic dessert that’s perfect for parties, brunch, or elegant snacking. Featuring a buttery cracker crust and a decadent cream cheese filling infused with smoked salmon, fresh dill, tangy sour cream, and a splash of lemon juice, these bite-sized delights are bursting with flavor. Easy to make in a standard muffin tin, each mini cheesecake is baked to creamy perfection and chilled for indulgent, melt-in-your-mouth texture. Garnished with sprigs of dill or a delicate slice of smoked salmon, they’re as visually stunning as they are delicious. Ready in under an hour (plus chilling time), these savory cheesecakes will be the centerpiece of any spread. Keywords: smoked salmon mini cheesecakes, savory appetizers, party bites, smoked salmon recipes, mini cheesecakes.
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Recipe Information
Ingredients
- 150 grams Crackers (e.g., Ritz or buttery crackers)
- 60 grams Unsalted butter, melted
- 450 grams Cream cheese, softened
- 120 grams Sour cream
- 2 large Egg
- 100 grams Smoked salmon, finely chopped
- 2 tablespoons Fresh dill, chopped (plus extra for garnish)
- 1 tablespoon Green onions, finely sliced
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners or grease them lightly with butter.
Place the crackers into a food processor and pulse until they form fine crumbs. Alternatively, place them in a sealed plastic bag and use a rolling pin to crush them.
Transfer the cracker crumbs to a bowl and mix in the melted butter until evenly combined.
Spoon approximately 1 tablespoon of the crumb mixture into each muffin liner or cup. Press firmly using the back of a spoon or a flat-bottomed object to form a compact crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and sour cream together until smooth and creamy.
Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.
Fold in the chopped smoked salmon, dill, green onions, lemon juice, salt, and black pepper until evenly distributed.
Spoon the cream cheese mixture evenly over the prepared crusts, filling each cup almost to the top.
Bake in the preheated oven for 18-20 minutes or until the centers are set but still slightly jiggly.
Remove the cheesecakes from the oven and allow them to cool in the tin for 10-15 minutes. Then transfer them to a cooling rack and cool completely.
Refrigerate the mini cheesecakes for at least 2 hours or overnight to fully set and enhance the flavors.
Before serving, top each cheesecake with a small sprig of fresh dill or a thin slice of smoked salmon as garnish, if desired. Serve chilled.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 2.9 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 59 mg | 5% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
