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No-Bake Smoked Salmon Cheesecakes

Elegant individual savory cheesecakes with a crunchy pretzel crust and a creamy, tangy smoked salmon and dill filling. Perfect for make-ahead entertaining.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 4 minutes
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Appetizer, Starter
Cuisine: Fusion, Scandinavian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

The Crunchy Base
  • 1 cup pretzel or cracker crumbs finely crushed
  • 4 tbsp unsalted butter melted
  • 0.5 tsp freshly ground black pepper
The Creamy Filling
  • 16 oz cream cheese full-fat, softened
  • 0.5 cup heavy cream
  • 4 oz smoked salmon finely chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh dill chopped
  • 0.5 tsp white pepper to taste
Garnish
  • 4 oz smoked salmon thinly sliced, reserved for topping
  • 2 tbsp fresh chives snipped, for garnish
  • 1 tbsp microgreens for garnish

Equipment

  • Hand mixer or stand mixer
  • Mixing bowls
  • 6-8 individual 3-inch springform molds or ring molds
  • Baking sheet

Method
 

  1. Mix crushed crumbs, melted butter, and black pepper. Press mixture firmly into the base of 6-8 individual molds. Freeze while preparing filling.
  2. Beat softened cream cheese until smooth. Gradually beat in heavy cream until light and uniform.
  3. Gently fold in chopped salmon, lemon juice, zest, dill, salt, and white pepper.
  4. Spoon filling evenly into the prepared crusts. Smooth tops and cover lightly.
  5. Chill in the refrigerator for at least 4 hours, or overnight, until completely firm.
  6. Carefully unmold the cheesecakes. Top each with ruffled slices of reserved smoked salmon, chives, and microgreens. Serve chilled.

Notes

Ensure cream cheese is at room temperature before mixing to achieve a perfectly smooth filling.