Smoked Salmon Savory Mini Cheesecakes: easy no-bake recipe
If you’re looking for a spectacular and quick appetizer or aperitif, you’re in the right place.
Often, the problem with savory cheesecakes or cracker bases is that the base crumbles when plating or the cheese cream doesn’t firm up enough.
My recipe solves these issues, ensuring that the Smoked Salmon Mini Cheesecakes are perfect for an elegant dinner or a casual party with friends, even though they’re “no-bake”.
The secret to stability is twofold:
The Perfect Base: For a crunchy and flavorful base, you should use sun-dried tomatoes minced with the crackers and butter. This not only adds a more complex flavor but helps the mixture bind better than simple butter and crackers, making the base more resilient.
The Crucial Rest: For the soft and velvety salmon cream, chilling in the fridge for at least 3 hours is essential for firmness. This time allows the base to solidify and the cream to set perfectly.
Let’s prepare these little wonders: the contrast between the salmon, the freshness of the cheese, and the crunchiness of the base makes each bite a delight. Moreover, in this single-serving version, they are convenient to serve and eat.
I guarantee that once you try them, these mini cheesecakes will become a staple in your quick recipe repertoire.
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients for savory mini salmon cheesecakes
- 7 oz smoked salmon
- 1 1/2 cups crackers
- 7 oz cream cheese
- 1/4 cup butter (melted)
- 1 1/2 oz sun-dried tomatoes in oil (well drained)
- to taste salt
- dill (for decoration)
Tools
- Mixer
- 2 Bowls
- 1 Ring
- Plastic wrap
- Spatula
Procedure for SAVORY MINI SALMON CHEESECAKES
Place the salted crackers in a powerful mixer. Blend until you get a coarse flour consistency (it should not become a fine powder, a little grain is perfect). Add the melted butter and the sun-dried tomatoes, previously drained of their oil and chopped into pieces, to the cracker flour. Blend again for just a few seconds, just enough to obtain a homogeneous and compact mixture. Remove from the blender and set aside temporarily.
In the same blender, add the smoked salmon (reserve 1 oz for decoration), the cream cheese, and a pinch of salt. Blend until you get a smooth and velvety cream. If you like to have pieces, add the salmon you set aside, coarsely chopped by hand, to the cream and mix with a spatula.
Take the molds (I use pastry rings of 2.5/3 inches, or you can use muffin molds). Fill the bottom of each mold with the cracker mixture, pressing well with a teaspoon to compact the base. Pour the salmon cream on top. Level the surface and refrigerate for at least 3 hours. The resting time is crucial for firmness!
After the resting time, gently remove the mini cheesecakes from the molds. Decorate the surface with a few pieces of the remaining smoked salmon and a sprig of fresh dill (its aroma pairs wonderfully with salmon) or freshly chopped parsley. Serve immediately.
Notes on Ingredients and Suggested Substitutions
The success of this recipe lies in the quality and preparation of the basic ingredients.
Crackers: You can replace the salted crackers with Apulian taralli (150 g) for a more intense flavor, or with 120 g of Pavesini or 100 g of dry breadsticks. For a touch of acidity, you can also use salted pretzels.
Butter: If you want a butter-free version, you can replace the melted butter with 60 g of mild extra virgin olive oil.
Cream Cheese: You can use well-drained cow’s milk ricotta for a milder flavor, or replace 100 g of cream cheese with mascarpone for an even richer and firmer cream.
Dill/Parsley: Dill is the perfect partner for salmon. If you can’t find it, parsley is fine, or you can use some finely chopped chives.
Storage
The mini salmon cheesecakes can be stored in the refrigerator, covered with plastic wrap or in an airtight container, for up to 2-3 days. It is not recommended to freeze them, as the cracker base and cream texture would be irreparably compromised.
Recipe Alternatives and Variations
To vary the appetizer and adapt it to all tastes, here are some fantastic ideas:
Tuna and Caper Version: Replace the salmon with 200 g of high-quality oil-packed tuna, well drained, and add 1 tablespoon of desalted capers to the cream cheese.
Walnut and Feta Base: For a more rustic base, blend 100 g of crackers with 50 g of chopped walnuts and the butter.
Vegan/Vegetarian Version (Zucchini and Mint): Replace the salmon with 150 g of grilled and pureed zucchini and use vegan cream cheese. Add some fresh mint leaves to the cream for a summer flavor.
Recommended Usage and Pairings
These mini cheesecakes are perfect as:
Festive Appetizer: Ideal for Christmas or Easter tables.
Finger Food for Aperitifs: Serve them in a buffet with other single-serving preparations.
Light Main Dish: Accompanied by a rich green salad dressed with a light vinaigrette.
Pairing: They pair wonderfully with a dry, fresh, and mineral white wine such as a Brut Prosecco or a Sauvignon Blanc. Their acidity will balance the saltiness and richness of the salmon.
Origins and History of the Recipe
The cheesecake (literally cheese cake) has ancient origins, even in ancient Greece! However, the modern version we all know was popularized in the United States. The savory cheesecake is a more recent reinterpretation, born in recent decades as an evolution of the no-bake savory tart concept, adapting pastry techniques (compact base + cream) to the savory world. In Italy, it found fertile ground, adapting to Mediterranean flavors and more local ingredients.
My secret for perfect success
A small but crucial piece of advice from a friend: don’t rush! The secret to removing your mini cheesecakes from the molds flawlessly, without them crumbling, is the rest in the refrigerator. Don’t settle for two hours; 3 hours is the minimum, but if you can leave them for 4-5 hours or even prepare them the day before, the texture will be pastry-like. Another tip: before unmolding, gently run a knife blade (or a warm cloth) around the sides of the rings to facilitate detachment. Trust me, patience pays off!
FAQ (Questions and Answers)
Can I use the oven to speed up the base?
Absolutely not! The base does not need to bake, but only to compact. The oven would ruin the texture. The rest in the fridge is the only way for a perfect and crispy base.
How can I remove them without breaking?
If you are using pastry rings, place them on a glass or a support and gently push the ring down, leaving the cheesecake on the plate. If you are using muffin molds, line them with parchment paper or plastic wrap, leaving long edges, then use the edges to remove them.
Is it possible to prepare them in advance?
Certainly! In fact, they taste even better! You can prepare them completely up to 24 hours in advance and store them in the refrigerator. Take them out of the fridge 15-20 minutes before serving to release the aromas at their best.
