Mini salmon cheesecakes

Name: Mini salmon cheesecakes
Prep time: 20 min
Total time: 20 min
Yield: 12
Ingredients: Cracker salty (like Tuc) 5.3 oz; Butter 5 tbsp; Cream cheese 1 &frac13; cup; Cow's milk ricotta cheese 1 cup; Smoked Salmon 5.6 oz; Gelatin in sheets 0.3 oz; Fresh liquid cream 0.6 cup; Fine salt to taste; Smoked Salmon 2 slices; Dill a few sprigs

it fr es

260

Calories per serving

Energy Kcal 260
Carbohydrates g 11.4
of which sugars g 1.6
Protein g 9.8
Fats g 19.5
of which saturated fat g 10.77
Fiber g 0.4
Cholesterol mg 62
Sodium mg 595

Difficulty: Very easy
Prep time: 20 min
Makes: 12 pieces
Cost: Low
Note 3 hours of rest in the refrigerator

PRESENTATION

If you're after something unique and a tad fancy for your next get-together, these mini salmon cheesecakes are it. Really good stuff. They mix creamy cream cheese with the fresh taste of smoked salmon. Perfect for any occasion. And the base? It's magic—salty crackers and butter—giving each bite a crunchy and rich start. So, so good. You get this amazing balance of looking refined but being pretty simple. Whether it's a romantic dinner or a big holiday party, these fit right in. Easy to make ahead, no last-minute stress. For sure.

People love to experiment with these savory cheesecake recipes by swapping the salmon for zesty onions or even tuna. Some go with dark rye or black bread for a more earthy vibe. It's fun to customize the toppings and crust to match your theme. Honestly, whether it's a smoked salmon appetizer for New Year’s or an individual salmon cheesecake for brunch, they always look golden and pretty. That light but moist texture keeps everyone coming back for more. And here's the thing, since they're mini, everyone gets their own—no fighting over the last slice.

They’re the kind of appetizer that works for any event, from a big family buffet to something more chill. Plus, they bring a special vibe to your table, using just a few simple ingredients and easy tweaks. Look, next time you're planning a menu, keep these little gems in mind. They're sure to impress your guests with both their look and taste. Seriously, you can't go wrong.

INGREDIENTS

260

Calories per serving

For the base (for 12 mini cheesecakes): Cracker 5.3 oz (150 g) - salty (like Tuc); Butter 5 tbsp (70 g)

For the salmon cream: Cream cheese 1 ⅓ cup (300 g); Cow's milk ricotta cheese 1 cup (250 g); Smoked Salmon 5.6 oz (160 g); Gelatin in sheets 0.3 oz (9 g); Fresh liquid cream 0.6 cup (150 ml); Fine salt to taste

For the garnish: Smoked Salmon 2 slices; Dill - a few sprigs

Preparation

How to prepare Mini salmon cheesecakes

To prepare the mini salmon cheesecakes, start with the bases: finely blend the salted crackers in a food processor until you get a powdery texture 1. Then add the melted butter and mix it with a spoon 2. Take a muffin tin and line it with paper liners: distribute the mixture obtained in the liners (a generous tablespoon for each liner) and flatten the bases with the back of a teaspoon 3. Place everything in the refrigerator to cool for at least half an hour.

Then proceed by preparing the cream: soften the gelatin sheets in a bowl of cold water 4; in the meantime, take a large bowl and combine the Philadelphia cheese with the ricotta, mix very well to blend the two cheeses 5. In a small saucepan, heat 50 ml of fresh cream, squeeze the gelatin sheets and dissolve them in the cream. At this point, add the warm cream and gelatin mixture to the two cheeses and mix well to combine them 6.

Chop the smoked salmon with a knife and incorporate it into the cheese mixture 7. Whip the remaining 100 ml of cream and gently fold it into the mixture to avoid deflating it 8. Put the mixture in a piping bag and distribute it over the biscuit bases 9. Allow to set in the refrigerator for at least two hours, covering the mini cheesecakes with plastic wrap. Prepare the garnish by making little roses with the smoked salmon: just cut salmon strips about 0.6 inches wide and roll them to form roses, garnish the mini salmon cheesecakes with the roses and a sprig of dill!