Smoked Salmon Mini Savory Cheesecakes

French

This smoked Salmon Mini Savory Cheesecakes recipe gives a fresh, creamy, no-bake appetizer with a crunchy cracker crust, a lemon-dill cheese filling, and smoked salmon on top.

These mini versions feel lighter than one big savory cheesecake, look stunning on a platter, and are perfect for an apéritif spread, buffet, or a quick light dinner with salad.

No-bake smoked salmon mini cheesecakes (ricotta & Philadelphia)

If you love the creamy, salty magic of cheese with smoked salmon, these mini no-bake cheesecakes will become a go-to.

They’re light, fresh and spoonable, scented with dill and brightened with lemon, perfect for an apéritif platter, a buffet, or a quick dinner with a crisp green salad.

I rarely eat smoked salmon on its own; pairing it with something mellow (cream cheese, ricotta, avocado, a touch of mascarpone or cream) softens the smoky edge and makes every bite feel luxurious.

For the base, blitz plain crackers with melted butter, or swap in homemade savory shortbread when you want a richer, buttery crunch.

The best part: there’s no oven and no gelatin.

The mixture sets simply by chilling, so plan ahead, 6 hours is the minimum, but overnight gives the neatest texture.

If you’re using pastry rings, line them with acetate (rhodoid) or cling film so the sides release cleanly.

Finish with a ribbon of salmon, fresh dill and a few pink peppercorns, and serve well chilled.

Ingredients for No-Bake Smoked Salmon Cheesecakes

– For the crunchy base

• 100 g plain crackers (Tuc-style): blitz into a fine crumb; avoid strongly flavored crackers.
• 50 g melted butter: binds the crumbs so the base packs firmly (salted or unsalted, your choice).

– For the creamy cheese filling

• 200 g cream cheese (Philadelphia-style): gives the classic “cheesecake” richness and structure (soften 10-15 min at room temp).
• 250 g ricotta: lightens the texture; drain briefly if it seems watery.
• 200 g smoked salmon: chop into small pieces for a nice spoonable bite (save a few strips for topping).
• 1 bunch fresh dill: signature flavor with smoked salmon (finely chop, discard thick stems).
• 1 tbsp olive oil: rounds everything out; choose a mild one.
• 2 tbsp lemon juice: adds freshness and balance (add gradually and taste).
• A few pink peppercorns: lightly crushed for a gentle, aromatic finish.
• Salt & pepper: go easy on salt, smoked salmon is already salty.

Step-by-Step Instructions for No-Bake Savory Cheesecakes

The key tip for easy unmolding

These mini cheesecakes don’t contain gelatin, so they stay very creamy, they set thanks to chilling, not freezing.
For clean sides and stress-free unmolding, line the inside of your rings with acetate (rhodoid) (best), or smooth cling film / baking paper.

1) Make the base

• Blitz the crackers into a fine crumb.
• Pour in the melted butter and mix until it looks like damp sand (it should clump when pressed).
• Place your rings on a parchment-lined tray (line with acetate if using).
• Add about 1 heaped tablespoon of crumbs into each ring.
• Press firmly with the bottom of a glass (the tighter the pack, the better it holds).
• Chill while you make the filling.

2) Make the filling

• Chop the smoked salmon (reserve a few strips for decoration if you like).
• Wash, dry, and finely chop the dill.
• In a large bowl, combine cream cheese + ricotta + salmon + dill + pink peppercorns + lemon juice + olive oil.
• Whisk until smooth and evenly mixed.
• Season lightly with pepper (and a touch of salt only if needed).

3) Assemble, chill, and decorate

• Fill the rings with the mixture (spoon it in, or use a piping bag for a neat finish).
• Smooth the tops with a spoon or small spatula.
• Cover each ring with cling film.
• Chill for at least 6 hours, ideally overnight (8-12 hours).
• Unmold:
  • with acetate: lift the ring and peel the acetate away, easy and clean;
  • without acetate: run a thin knife briefly warmed under hot water (then wiped dry) around the edge.
• Top with smoked salmon, fresh dill, and a few pink peppercorns.
• Serve very cold, optionally with a lemon wedge.

Storing Smoked Salmon Mini Savory Cheesecakes

– In the fridge: Store in an airtight container, ideally with the acetate strip (rhodoid) or the pastry ring still on to protect the edges.

• Best within: 24 hours (freshest taste and best texture)
• Maximum: up to 48 hours refrigerated

– Decoration: For the prettiest finish, add the smoked salmon, fresh dill, and pink peppercorns right before serving (or in the morning if serving in the evening).

– Transport: Keep them very cold (insulated bag + ice pack) and take them out at the last minute.

– Freezing: Not recommended, ricotta/cream cheese can release water after thawing, and the texture becomes less creamy.

Variations and substitutions

• Swap the fish: smoked trout works beautifully.
• Add crunch: chopped cucumber or finely diced cornichons (pat dry first).
• More “briny” flavor: add capers (rinsed) or a touch of lemon zest.
• Different base: homemade savory shortbread or other neutral salty crackers.

Serving ideas

• Apéritif platter with toasted bread, cucumber ribbons, and lemon wedges
• Buffet-style with mixed mini bites
• Light starter with a crisp green salad and a simple vinaigrette

Other recipes for the appetiser

• Chicken Liver Pâté
• Foie Gras, Pear and Gingerbread Verrines
• Gingerbread toasts with foie gras
• Avocado deviled eggs recipe