Smoked Salmon Mini Cheesecakes Recipes

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SMOKED SALMON MINI CHEESECAKE APPETIZERS



Smoked Salmon Mini Cheesecake Appetizers image

A mini muffin pan and smoked salmon are almost all you need to make savory cheesecake appetizers they'll be talking about long after the party's over!

Provided by My Food and Family

Categories     Dairy

Time 4h

Yield 24 servings

Number Of Ingredients 8

1 cup finely crushed multi-grain crackers (about 18)
3 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 tsp. GREY POUPON Dijon Mustard
1/4 tsp. white pepper
2 eggs
2 oz. smoked salmon, chopped
1 green onion, sliced

Steps:

  • Heat oven to 325ºF.
  • Combine cracker crumbs and butter; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. to each cup.
  • Beat cream cheese, mustard and pepper in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients. Spoon over crusts.
  • Bake 15 min. or until centers are almost set. Cool in pan 10 min. Remove to wire racks; cool completely. Refrigerate 3 hours.

Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

SMOKED SALMON CHEESECAKE



Smoked Salmon Cheesecake image

"We live on Kodiak Island off the coast of Alaska, and salmon is one of our favorite foods," writes Becky Applebee of Chiniak, Alaska. "This elegant dish was the star attraction at the open house we hosted at my husband's business."

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 14 servings.

Number Of Ingredients 12

3 tablespoons dry bread crumbs
5 tablespoons grated Parmesan cheese, divided
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter
4 packages (three 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup heavy whipping cream
1/4 teaspoon pepper
4 eggs
5 ounces smoked salmon, diced
1/2 cup shredded Swiss cheese
Assorted crackers

Steps:

  • Grease the bottom and sides of a 9-in. springform pan. Combine the bread crumbs and 2 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides. Set aside., In a skillet, saute onion and green pepper in butter until tender; set aside. In a bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. add eggs; beat on low speed just until combined. Fold in the onion mixture, salmon and Swiss cheese., Wrap a double thickness of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a large baking pan. Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., Remove foil and sides of pan. Serve with crackers.

Nutrition Facts : Calories 307 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.

SMOKED SALMON AND CHIVES CHEESECAKE



Smoked Salmon and Chives Cheesecake image

With colorful flecks from diced red pepper and chives, this savory cheesecake is a pretty addition to an appetizer buffet. Its wonderful rich flavor has a pleasant touch of smoky salmon. Slice it into wedges and serve with your favorite crackers.-Virginia Galloway, Houston, Texas

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 16 servings.

Number Of Ingredients 15

1/2 cup finely chopped onion
1/2 cup finely chopped sweet red pepper
2 garlic cloves, minced
1 tablespoon olive oil
2 packages (8 ounces each) cream cheese, softened
3 large eggs, lightly beaten
1/2 cup minced chives
1/4 cup grated Parmesan cheese
1/4 cup finely shredded Jarlsberg cheese
2 tablespoons milk
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Dash hot pepper sauce
1 package (3 ounces) smoked salmon or lox, chopped
Assorted crackers

Steps:

  • In a small skillet, saute the onion, red pepper and garlic in oil until tender; set aside to cool., Line the bottom of a 9-in. springform pan with parchment; set aside. In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in the chives, cheeses, milk, Worcestershire sauce, salt, pepper sauce and reserved onion mixture. Fold in salmon. Pour into prepared pan. Place pan on a baking sheet. , Bake at 350° for 25-30 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with crackers.

Nutrition Facts : Calories 196 calories, Fat 17g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 382mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

SMOKED SALMON MINI-CHEESECAKES



Smoked Salmon Mini-Cheesecakes image

Creamy two-bite canapes in a flaky crust, perfect to make ahead in volume and freeze for large parties. I had tried several savory appetizer cheesecakes, to be made in a large spring-form pan and served as spreads on crackers, but found the leftovers messy to deal with the day after parties. As with the large ones, don't over-bake---you want that little creaminess in the center. I use a muffin tin that makes 24 at a time. This recipe makes three batches---total of 72 individual appetizers (6 dozen).. .

Provided by La Dilettante

Categories     Kosher

Time 50m

Yield 72 6 dozen, 72 serving(s)

Number Of Ingredients 13

1 lb wild caught alaskan smoked salmon, diced fine
1 medium yellow onion, diced fine
3 (8 ounce) packages cream cheese, softened
6 ounces feta cheese, crumbled
1/2 cup sour cream
3/4 cup milk
4 eggs
1 tablespoon dried dill weed
2 teaspoons salt
1 dash Worcestershire sauce
3 frozen pie crusts, thawed
nonstick cooking spray
1 (3 ounce) jar small capers, well-drained or 2 baby seedless English cucumbers, sliced paper-thin

Steps:

  • Combine filling ingredients well in a mixer on medium speed. Roll out each pie-crust as thin as possible. With a 2 1/2" round biscuit or cookie cutter, cut circles of dough and press into sprayed muffin tin, making sure that dough comes up to the edge.
  • Spoon salmon mixture into each crust, to the level of edge. Bake at 300 until puffed and just beginning to crack, but not browned. Cool, remove carefully from tin with knife. Repeat process until dough and filling is used up.
  • When cooled, these can be frozen on a cookie sheet, then put in a freezer bag. When ready to serve, thaw and reheat in warm oven.
  • Garnish with a few capers or a thins slice of baby English cucumber (pressed lightly into center at right angle) atop each.

SMOKED SALMON AND HORSERADISH CHEESECAKE



Smoked Salmon and Horseradish Cheesecake image

Provided by Michael Symon : Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

16 ounces cream cheese, at room temperature
2 ounces cornstarch
1-ounce horseradish juice
1 teaspoon salt
1 egg
4 ounces heavy cream
12 ounces diced smoked salmon
6 bagels split and toasted
1 red onion sliced thin

Steps:

  • Preheat oven to 350 degrees F. In a standing electric mixer fitted with a paddle, cream the cream cheese, cornstarch, horseradish juice and salt. Add egg and heavy cream. When filling is mixed thoroughly add diced smoked salmon and fold it in. Place in buttered 8-inch springform pan and bake for 1 hour or until cheesecake sets up. Remove from oven and let cool to room temperature. Slice into 6 equal portions and serve with bagels and sliced onions.

SMOKED SALMON TARTLETS



Smoked Salmon Tartlets image

Smoked salmon, chives, and cream cheese stand out in these mini tartlets that almost taste like a cheesecake! Perfect to serve as an appetizer alongside your favorite drink.

Provided by Gitano

Categories     Canapes and Crostini

Time 35m

Yield 6

Number Of Ingredients 6

3 ounces cream cheese, softened
⅓ cup diced smoked salmon
2 tablespoons chopped fresh chives
1 small garlic clove, minced
salt and freshly ground black pepper to taste
6 frozen mini pastry shells, thawed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Combine cream cheese, salmon, chives, garlic, salt, and pepper in a bowl; mix well. Divide equally into pastry shells and place on the prepared baking sheet.
  • Bake in the preheated oven until bubbling, 25 to 30 minutes. Remove and cool to room temperature before serving.

Nutrition Facts : Calories 894.1 calories, Carbohydrate 114.5 g, Cholesterol 19 mg, Fat 44.4 g, Protein 11 g, SaturatedFat 12.4 g, Sodium 674.6 mg, Sugar 30.7 g

SAVOURY MINI CHEESECAKES



Savoury Mini Cheesecakes image

You can prepare 2 different tastes from 1 filling, which means you can please both vegetarians and seafood lovers at the same time. These tarts should be frozen if you are packaging them as they are fragile. They should also be refrigerated if not eaten right away. A great partner for a well-balanced dry white wine. Cheesecakes can be refrigerated for up to 2 days or frozen. Recipe created by Chef Jill Snider of Ontario.

Provided by Leslie

Categories     Lunch/Snacks

Time 45m

Yield 36 mini cheesecakes

Number Of Ingredients 16

3 ounces pretzels
1/4 cup butter, melted
8 ounces cream cheese, softened
2 eggs
2 tablespoons all-purpose flour
1 pinch fresh ground black pepper
1 cup sour cream
1/2 cup chopped smoked salmon
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
fresh dill sprig (to garnish)
5 tablespoons finely chopped sun-dried tomatoes
3 tablespoons chopped black olives
1 1/2 tablespoons chopped fresh basil
fresh basil leaf (to garnish)

Steps:

  • Preheat oven to 300ºF.
  • Spray 3 miniature muffin trays with nonstick cooking spray.
  • Process pretzels in food processor until very fine (consistency of dry bread crumbs). You should have ¾ cup crumbs. Mix with melted butter.
  • Press 1 into bottom of each muffin cup. Bake in centre of preheated oven for 6 to 8 minutes or until set.
  • Beat cream cheese to blend.
  • Add eggs, 1 at a time, beating until smooth. Beat in flour, pepper and sour cream.
  • Divide mixture into 2 bowls.
  • Stir ingredients for salmon filling into 1 bowl and Sun-dried Tomato and Olive filling into the other. Mix well. Spoon about 1 tbsp filling over each tart base. Bake 15 to 20 minutes or just until filling is set. Cool to room temperature on wire rack, then cover and refrigerate at least 2 hours or up to 24 hours. Run knife around edge of each cheesecake to loosen. Garnish with fresh dill or basil leaf before serving.

Nutrition Facts : Calories 66, Fat 5.3, SaturatedFat 3.2, Cholesterol 25.3, Sodium 97.9, Carbohydrate 3, Fiber 0.2, Sugar 0.3, Protein 1.8

SMOKED SALMON CHEESECAKE



Smoked Salmon Cheesecake image

The filling of this savory cheesecake is laced with smoked salmon, green onion and fresh dill. Serve as an appetizer or first course.

Provided by My Food and Family

Categories     Meal Recipes

Time 5h15m

Yield 40 servings, 2 Tbsp. each

Number Of Ingredients 7

1 cup dry bread crumbs
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
4 egg s
1/2 lb. smoked salmon, chopped
1/2 cup green onion slices
2 to 3 Tbsp. chopped fresh dill

Steps:

  • Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan.) Mix bread crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
  • Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients. Pour over crust.
  • Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature. Serve with your favorite crackers or sliced fresh vegetables.

Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 140 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 0 g, Protein 3 g

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