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Mini Smoked Salmon Cheesecakes

Elegant savory mini cheesecakes with creamy herb filling and smoked salmon topping, perfect for parties and gourmet appetizers.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 mini cheesecakes
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup crushed buttery crackers
  • 3 tbsp butter melted
Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.5 cup sour cream
  • 2 eggs
  • 0.5 tsp garlic powder
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 2 tbsp fresh dill chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Topping
  • 4 oz smoked salmon cut into ribbons
  • 1 tbsp capers
  • 1 tbsp fresh dill chopped
  • 1 tsp lemon zest for garnish

Equipment

  • Mixing bowls
  • Mini muffin tin
  • Hand mixer or stand mixer
  • Cooling rack

Method
 

  1. Preheat oven to 325°F (160°C).
  2. Mix crushed crackers with melted butter.
  3. Press mixture into mini muffin cups.
  4. Bake crust for 5 minutes.
  5. Beat cream cheese until smooth.
  6. Add sour cream and eggs and mix well.
  7. Stir in garlic powder, lemon zest, lemon juice, dill, salt, and pepper.
  8. Fill muffin cups with cheesecake mixture.
  9. Bake 15–18 minutes until set.
  10. Cool completely and refrigerate.
  11. Top with smoked salmon, capers, dill, and lemon zest.

Notes

Chill for at least 2 hours before serving. Garnish with smoked salmon and herbs just before serving.