Mini Smoked Salmon Cheesecakes

Mini savoury Smoked Salmon Cheesecakes with an oatcake base and cream cheese, smoked salmon and horseradish topping. Perfect for a make-ahead Christmas starter.

Mini Smoked Salmon Cheesecakes

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 would make a fabulous no bake, make ahead starter for your Christmas Day meal. 

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.

Oatcakes made the perfect cheesecake base when blitzed in a food processor and mixed with a bit of melted butter. 

The cheesecake topping was super simple too, a mixture of cream cheese, smoked salmon and horseradish.

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 work well.

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, make them in glass ramekins instead.

Mini Smoked Salmon Cheesecakes


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 One: Crush the oatcakes (either in a food processor or with a rolling pin) then stir in the melted butter. Spoon equal amounts of the mixture into 4 mini tart tins, press down firmly and put in the fridge to chill while you make the topping.

Step Two: In a large bowl mix together the cream cheese, horseradish, smoked salmon, chives and lemon juice, then spoon equally into the tart tins. You can also do this in a food processor or standing mixer.

Step Three: Return the cheesecakes to the fridge for at least 3 hours before removing from the tins to serve.

Top Tips

If you don't have mini tart tins you can make this smoked salmon savoury cheesecake in a 20cm springform tin or glass ramekins.

Make sure the cream cheese and butter is at room temperature (I take them out of the fridge 1 hour prior to starting the recipe).

Pin it for later!

Smoked salmon cheesecake on a plate

Try this next

Brie & cranberry pinwheels

Gather friends and family for a festive and delicious treat - Brie and Cranberry Tear & Share Christmas Tree Bread! This pull-apart bread makes the perfect sharing appetiser.

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1 comment

  1. This is so smart! And you can probably make them a day ahead! I used to fight with my ancient individual tins; tart dough would stick so easily to the metal. So now I have new ones and this will be my first test! thanks!