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Take all the indulgent richness of cheesecake and transform it into a decadent, savory appetizer.
![appetizer mini cheesecakes](https://thinktasty1.wpengine.com/wp-content/uploads/2020/12/Savory-Mini-Cheesecakes.jpg)
When I think about cheesecake, two of the words that quickly come to mind are rich and indulgent. It is a dessert made around cream cheese (and sometimes ricotta), sugar, and eggs. That is the definition of rich and indulgent.
Thus, if I am planning on enjoying some cheesecake, I probably want to plan BEFORE I eat dinner. Smaller appetite = less room for spontaneous dessert
However, if I serve cheesecake as an appetizer, I already know that there is room for the cheesecake. Win, win.
![appetizer mini cheesecakes](https://thinktasty1.wpengine.com/wp-content/uploads/2020/12/Savory-Mini-Cheesecakes-3.jpg)
In addition to planning for appetite, I had another reason for this recipe. I wanted to see how enjoyable a savory version would be. Of course, who am I kidding? I love almost all cheese, so what were the odds that I wouldn’t like this creation?
In full disclosure, after the first round of testing, I wasn’t so sure. The original version was made in a heavier cheesecake style with only cream cheese and parmesan used. It produced a kind of thin, not that exciting mini cheesecake.
Back to the drawing board, I played with this initial format. I added ricotta to lighten the mini cakes a little bit and increased the amount of parmesan for more bite. That is where the testing ended, as I had found success.
![appetizer mini cheesecakes](https://thinktasty1.wpengine.com/wp-content/uploads/2020/12/Savory-Mini-Cheesecakes-2.jpg)
Although these mini cheesecakes are still rich and indulgent, they also aren’t quite as dense. Serve them with whatever topping inspires you. For me it was tomato jam; for my husband it was an olive relish. However, many a chutney, salsa, or other savory jam would make a delicious topping.
![appetizer mini cheesecakes](https://www.thinktasty.com/wp-content/uploads/2020/12/Savory-Mini-Cheesecakes-2-500x500.jpg)
Savory Mini Cheesecakes
Ingredients
- 1-1/2 cups butter cracker crumbs
- 6 tablespoons melted butter
- 8 ounces cream cheese room temperature*
- 1 cup ricotta cheese
- 1-1/2 cups shredded parmesan cheese
- 2 eggs
- Pinch salt
Instructions
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Preheat oven to 325°F.
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Grease the sides and bottoms of a muffin pan, or place a cupcake liner in each cup.
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Combine cracker crumbs and butter in a small mixing bowl, mixing well.
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Divide evenly among 12 muffin cups.
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Press firmly into bottom. (I used a 1/4-cup measuring cup to press.)
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Bake for 5 minutes.
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In the bowl of a stand mixer, combine cream cheese, ricotta, parmesan, egg, and salt.
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Using paddle attachment, mix on speed 4 for 2 minutes, scraping down sides occasionally.
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Remove muffin pan from oven, and allow to cool for 5 minutes.
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Reduce oven to 300°F.
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Divide cheesecake mixture evenly among the muffin cups.
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Bake for 18 minutes. Edges should be firm, and middle should jiggle slightly.
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Cool on counter for 30 minutes.
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Cover, and refrigerate for at least 4 hours.
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Serve with tomato jam, cranberry sauce, or a savory chutney.
Notes
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