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Mini Smoked Salmon Cheesecakes

Elegant savory mini cheesecakes with a cracker crust, creamy herb filling, and smoked salmon topping.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 hour 38 minutes
Servings: 12 mini cheesecakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup cracker crumbs
  • 3 tbsp unsalted butter melted
  • 1 tbsp parmesan cheese grated
Filling
  • 8 oz cream cheese softened
  • 0.33 cup sour cream
  • 1 egg large
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh dill chopped
  • 1 tbsp chives chopped
Topping
  • 4 oz smoked salmon cut into ribbons
  • 1 tbsp capers
  • 1 tbsp fresh dill for garnish

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C) and prepare a mini muffin tin.
  2. Mix cracker crumbs, melted butter, and parmesan until combined.
  3. Press the crumb mixture into the bottom of each muffin cavity.
  4. Bake crusts for 5 minutes then allow to cool slightly.
  5. Beat cream cheese until smooth, then mix in sour cream, egg, lemon juice, lemon zest, herbs, and seasoning.
  6. Spoon filling evenly over crusts.
  7. Bake 15–18 minutes until centers are set.
  8. Cool to room temperature then refrigerate at least 1 hour.
  9. Top each cheesecake with smoked salmon, capers, and dill before serving.

Notes

Chill well before serving for best texture. Garnish right before serving for freshness.