Savoury Mini Cheesecakes No Bake
These rich and creamy no-bake cheesecakes are made based on the same principle as a sweet Cheesecake except that they are savoury. These are perfect as an appetizer, a light snack and a perfect accompaniment for a picnic because they are easy to transport.
The base is prepared by preparing a mixture of crackers and melted butter the later is then topped with a delectable topping of cream cheese and ricotta. The mini cheesecakes are prepared in muffin tins which are left to set in the refrigerator.
You can prepare the topping according to your liking. I like to use veggies for extra nutritional boost. Sometimes I may keep it simple keep it simple with a slice of tomato and an olive. You can add herbs or vegetables of your choice. I like to add freshly ground black pepper because it's mild heat kicks up the flavour.
Ingredients | Quantity |
crackers | 12 |
butter (melted) | 50g |
ricotta | 125g |
cream cheese | 125g |
red bell pepper chopped finely | 1/2 small |
yellow pepper chopped finely | 1/2 small |
spring onions chopped finely | 2 small |
black olives chopped finely | 4-5 |
salt and black pepper | to taste |
Method:
Place the crackers in a food processor pulse till crackers are transformed to fine crumbs. Add the melted butter and mix with hands or spoon. Press the mixture into muffin cases. I like to use silicon muffin cases.
Prepare a mixture of cream cheese, ricotta, red, yellow bell peppers, spring onions and olives. Also add herbs, salt and black pepper. Set aside.
Spoon the cheese mixture on top of the crumb mixture. Smooth the mixture with the help of a spoon or spatula. Refrigerate for 6-8 hours.
When set take out and top with a tomato slice or a topping of your choice.
These cheesecakes are very pretty once ready. I hope you will try this recipe and like it too. Don't forget to share it with your friends
Prepare a mixture of cream cheese, ricotta, red, yellow bell peppers, spring onions and olives. Also add herbs, salt and black pepper. Set aside.
Spoon the cheese mixture on top of the crumb mixture. Smooth the mixture with the help of a spoon or spatula. Refrigerate for 6-8 hours.
When set take out and top with a tomato slice or a topping of your choice.
These cheesecakes are very pretty once ready. I hope you will try this recipe and like it too. Don't forget to share it with your friends
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