It's never too early to start planning your Christmas meals....well, not in my book anyway. I've usually pulled Nigella Christmas (and Delia too) off the shelf by early October and drafted a rough plan in my notebook with recipes I'd like to make over the festive season (although to be honest it constantly evolves and changes right up to the big day). These lovely mini savoury cheesecakes were developed for the Walkers Shortbread Oatcakes Delight Blogger Challenge recently and I was keen to share them with you as I think they would make a fabulous no bake, make ahead starter for your Christmas Day meal. I do know some of you don't do starters on Christmas Day though (lightweights!) so they would make equally good light lunches too with a bit of salad and coleslaw on the side.
If you're a regular reader of this blog you will know I absolutely LOVE cheesecake of any description. My favourite at the moment is this amazing Chocolate Honeycomb Salted Caramel Cheesecake with my no bake chocolate orange cheesecake coming a close second. However, I'd seen some savoury cheesecake recipes on Pinterest recently and was keen to give them a try. I thought the Walkers Thick and Crunchy Oatcakes would make the perfect cheesecake base when blitzed in a food processor and mixed with a bit of melted butter.... and I was proved right! The cheesecake topping was super simple too and who can resist the cream cheese, smoked salmon and horseradish combo?!
I used some some mini loose bottomed fluted tart tins for these mini cheesecakes but if you wanted to make one large cheesecake to cut into slices, then a 20cm springform tin would be ideal. These no bake savoury cheesecakes are great for the busy Christmas period as they can be made up to 3 days ahead of time, leaving you free to wrap the presents and eat mince pies!
The ingredients below make 4 mini cheesecakes (my mini tart tins are 7cm diameter) but the recipe can be easily doubled or trebled if you're feeding a crowd. If you didn't have enough mini tart tins there's no reason why you couldn't make them in ramekins either.
MINI SMOKED SALMON CHEESECAKES - THE PERFECT MAKE AHEAD NO BAKE STARTER
Mini no bake Smoked Salmon Cheesecakes with an oatcake base and cream cheese, smoked salmon and horseradish topping. Perfect for a make-ahead Christmas starter.
- 8 Oatcakes (I used Walkers Thick Oatcakes)
- 50g Salted Butter, melted
- 300g Full Fat Cream Cheese
- 1 TSP Horseradish Sauce
- 75g Smoked Salmon, chopped
- 1 TBSP chopped Chives
- Juice of 1/2 Lemon
Step 1: Crush the oatcakes either in a food processor or with a rolling pin then stir in the melted butter. Press 1/4 of the mixture into each mini tart tin (need to have a removable bases) and put in the fridge to chill while you make the topping.Step 2: In a large bowl mix together the cream cheese, horseradish, smoked salmon, chives and lemon juice then spoon equally into the tart tins.Step 3: Return cheesecakes to the fridge overnight before removing from the tins to serve.
Yield 4 mini cheesecakes
Pin the Mini Smoked Salmon Cheesecakes for later...
Disclosure: I was sent a selection of Walkers Shortbread Oatcakes for recipe development purposes. All thoughts are my own.