Happy almost-Shavuos! The holiday of WAY too much dairy, lol! Since the holiday starts in just a few days, why not go all-out with a savory cheesecake challenge! And yet again, I’m channeling inspiration from my mother, and making mini savory crust-less smoked salmon cheesecakes! These are the perfect little appetizer to serve at your Shavuos meal!
Of course you can make this into a giant cheesecake pie, but I prefer to make these mini versions since I’m not sure how many people would eat a whole slice filled with smoked salmon, capers, dill and green onion? But hey, maybe you’re into that sorta thing! The mini versions are great served with crackers (bagel chips would be perfect), carrot sticks, celery or cucumbers. It’s having a bagel with lox and cream cheese but in a fancier, party-spread kind of way!
Originally, I made this version with a crust, just to play around with it, but in the end I decided it didn’t need it! Since the whole point was to spread this on a bagel or cracker, or cucumber slice, the crust just didn’t add anything to the dish, and plus, it’s one less step in this recipe! And by all means, you can definitely make this a no-bake dish too by omitting the eggs.
Want to make this dairy-free? Substitute the cream cheese for a dairy-free cheese, like using Tofutti, or my favorite brand, Kite Hill dairy-free cream cheese spread (they have a jalapeno flavor that is so good – pick it up at Whole Foods).
So have fun playing around with this new version of a cheesecake and Chag Sameach to all of our faithful followers!
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Recipe: Mini Crust-less Smoked Salmon Cheesecakes
- 2 Bricks Cream Cheese, softened
- 2 Egg, large
- 4 oz. Smoked Salmon, chopped I used 1 package of the Trader Joe's Everything but the bagel seasoning smoked salmon (yum!)
- 3 Green onions, chopped
- 2 tbsp Dijon mustard
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Dried dill I happen to LOVE dill, so feel free to adjust to your taste - if you use fresh, just grab a handful and chop it up!
- 2 tbsp Capers (optional) I like that salty, briny kick that capers bring to this creamy spread!
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Pre-heat the oven to 325F, line a muffin tin with paper or silicon liners
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Add the cream cheese to a large bowl and using a hand mixer, beat until mixed together, about 30 seconds. Add in 1 egg at a time until fully mixed
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Add in the rest of the ingredients and spoon the filling in the pan
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Bake for 20 minutes or until no longer jiggly in the middle
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Cool for 10-15 minutes, peel the liner and enjoy! Serve with crackers or raw veggies
Don’t forget to check out Daniel’s savory take on cheesecakes: Personal Spanakopita Cheesecake Topped with Feta and Crispy Leeks
Looking for a light Shavuot menu check this out: Light and Easy Shavuot Menu