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Super tasty, this salmon cheesecake is the perfect no-bake festive starter. Made with a crunchy base of crackers, avocado, fresh herb cheese and lemon-smoked salmon, it's easy, quick and original to prepare!
💙Why you'll love it
- It's so easy to prepare, believe me, it's a cinch!
- It can be made in advance, which is super convenient if you want to prepare your starters before the dinner or reception rush.
- You can make it in endless variations, with whatever you like: in summer, I love to make this version with summer veggies, or swap the individual version for a tart version.
😍For salmon lovers...
🥑Ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this salmon cheesecake.
- Savory crackers - many brands make some, you can find them in many supermarkets!
- Avocado - did you know that, depending on the country of origin of your avocados, you run the risk of enriching the mafia? Find out more about green gold and alternatives in this Eco Tips.
- Smoked salmon - for a less expensive option, replace it with smoked trout - your guests will love it!
🍴Utensil in this recipe
Buy Now → If you're not sure which utensils or robots to buy for cooking, check out my guide to kitchen tools and utensils.
✨How to make this salmon cheesecake?
Recipe details and quantities are in the recipe card below.
I made this recipe during my Christmas Advent calendar, which is why there are all those Christmas decorations in the process shots below.
- Melt the butter in a saucepan over low heat.
- Meanwhile, blend or grind the savory crackers to a powder.
- Add the butter to the crackers' powder and mix well.
- Spoon some of the mixture into eight 3-inches-diameter cookie cutters.
- Press down with a glass.
- Repeat the process until the mixture is used up, then chill in the fridge for 30 minutes.
- Peel the avocados and mash them with a fork.
- Add the chopped cilantro.
- In a bowl, mix the cream cheese and finely chopped chives.
- Add a little avocado mixture to each cookie cutter.
- Followed by a little cream cheese mixture.
- Place around 1-1,2 oz of smoked salmon on each cheesecake and add a few lime zests and a few drops of lime juice.
- Sprinkle with pepper, a pinch of Espelette pepper and garnish with dill and pomegranate seeds.
👩🏻🍳Chef's Tip
Don't forget the resting time in the fridge: this is what will allow the savory crackers' base to harden, so that your cheesecakes will hold together when unmolded.
💡Frequently Asked Questions
You can prepare the cracker base the day before and leave it in the cookie cutters in the refrigerator. The cream cheese layer can also be prepared the day before and stored in a separate airtight container.
I advise you to prepare the avocado layer no more than a few hours beforehand, and to prevent it from darkening too much, add a few drops of lemon juice on top. Add the smoked salmon and dress at the last moment, for the best result.
Yes, you can use other creamy cheeses such as goat cheese or cottage cheese. Ricotta cheese may also be an option, but since it has less flavor, be sure to season it well.
❄️Storage
This salmon cheesecake will only keep for a few hours in an airtight container in the fridge. After that, the base may soften and the avocado may turn black.
😋Other no-bake starters
If you make this salmon cheesecake, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Salmon cheesecake with avocado
Ingredients
- 14 oz savory crackers
- ⅔ cup unsalted butter
- 1 ⅔ cups cream cheese
- 4 avocados
- 2 limes
- 10,5 oz smoked salmon
- black pepper to taste
- Espelette pepper
- ½ cup chives fresh
- ½ cup cilantro fresh
- pomegranate seeds for the decoration
- dill fresh, for the decoration
Instructions
- Melt the butter in a saucepan over low heat. Meanwhile, blend or grind the savory crackers to a powder. Add the butter to the crackers' powder and mix well.
- Spoon some of the mixture into eight 3-inches-diameter cookie cutters and press down with a glass. Repeat the process until the mixture is used up, then chill in the fridge for 30 minutes.
- Peel the avocados, mash them with a fork and add the chopped cilantro.
- In a bowl, mix the cream cheese and finely chopped chives.
- Add a little avocado mixture to each cookie cutter, followed by a little cream cheese mixture.
- Place around 1-1,2 oz of smoked salmon on each cheesecake and add a few lime zests and a few drops of lime juice. Sprinkle with pepper, a pinch of Espelette pepper and garnish with dill and pomegranate seeds.
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