Description
A savory no-bake cheesecake with a crisp herb cracker crust, creamy herbed cheese filling, and a vibrant topping of heirloom cherry tomatoes and fresh basil. Ideal as a garden-fresh appetizer or elegant brunch dish.
Ingredients
Units
Scale
- 1 1/2 cups herbed crackers or whole grain crackers, crushed
- 1/4 cup unsalted butter, melted
- 1 tbsp grated Parmesan cheese
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp chopped chives
- 2 tbsp chopped fresh basil
- Salt and black pepper, to taste
- 1 1/2 cups mixed heirloom cherry tomatoes, halved
- Fresh basil leaves
- Freshly ground black pepper
Instructions
- In a bowl, mix crushed herbed crackers, melted butter, and Parmesan cheese.
- Press the mixture firmly into the base of a springform or tart pan to form a crust. Chill for 20 minutes.
- In a separate bowl, beat the cream cheese until smooth.
- Add sour cream, lemon juice, garlic powder, onion powder, chives, and basil. Season with salt and pepper, and beat until fluffy and well combined.
- Spread the cheese mixture evenly over the chilled crust and smooth the top with a spatula.
- Cover and chill for at least 2 hours or until set.
- Top the cheesecake with halved heirloom cherry tomatoes.
- Garnish with fresh basil leaves and a sprinkle of freshly ground black pepper.
- Serve chilled as an appetizer or brunch centerpiece.
Notes
- Use a variety of colorful heirloom tomatoes for visual appeal.
- For easier removal, line the base of the pan with parchment paper.
- The cheesecake can be made a day ahead and stored in the refrigerator.
- Drizzle with a bit of olive oil or balsamic glaze for extra flavor before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 3g
- Sodium: 310mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
