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Mini Savory Smoked Salmon Cheesecakes

Elegant bite-sized savory cheesecakes featuring a rye cracker crust, herbed cream cheese mousse, and premium smoked salmon garnish.
Print Recipe
Prep Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 mini cheesecakes
Course: Appetizer, Hors d'oeuvre
Cuisine: Modern European, Seafood
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Rye Crust
  • 1 cup rye cracker crumbs
  • 3 tbsp unsalted butter melted
Herbed Mousse Filling
  • 8 oz cream cheese softened
  • 0.25 cup sour cream
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh chives minced
  • 1 tbsp fresh dill chopped
  • 0.25 tsp white pepper
Topping & Garnish
  • 6 oz smoked salmon strips
  • 1 handful microgreens or sprouts
  • 1 pinch flaky sea salt Maldon

Equipment

  • Mini cheesecake pan or pastry rings
  • Hand mixer
  • Mixing bowls
  • Offset spatula

Method
 

  1. Combine rye crumbs and melted butter; press into the bottom of mini molds.
  2. Chill the crusts in the refrigerator for 15 minutes.
  3. Beat softened cream cheese and sour cream until smooth and fluffy.
  4. Fold in lemon juice, zest, chives, dill, and white pepper.
  5. Divide the mixture over the crusts and smooth the tops.
  6. Refrigerate for at least 2 hours (120 minutes) to set completely.
  7. Carefully unmold and top with a ruffled strip of smoked salmon.
  8. Garnish with microgreens and a sprinkle of flaky sea salt before serving.

Notes

Ensure cream cheese is at room temperature to avoid lumps. For a sharper flavor, add a few capers on top.