Best 4 Savory Breakfast Mini Cheesecakes Recipes

Indulge in a delectable and savory breakfast experience with these mini cheesecakes, a delightful fusion of flavors and textures. These individual-sized cheesecakes are not only visually appealing but also packed with a symphony of savory ingredients. From the crispy hashbrown crust to the creamy and tangy cheesecake filling, each bite offers a unique taste sensation. Whether you're a fan of classic cheesecakes or savory breakfast dishes, these mini cheesecakes are sure to satisfy your cravings. With their ease of preparation and customizable toppings, they're perfect for special occasions, brunches, or a delightful start to your day. So, get ready to embark on a culinary journey with these irresistible savory breakfast mini cheesecakes.

Let's cook with our recipes!

SAVORY CHEESECAKES

Savory Cheesecakes image

These tiny cheesecakes--really cheeseballs in disguise--are a genius addition to the apps spread at your next group dinner.

Provided by Food Network Kitchen

Categories appetizer

Time 4h40m

Yield 4 savory cheesecakes (10 to 12 servings)

Number Of Ingredients 38

Ingredients

Nonstick cooking spray, for the pans
1 1/4 cups herbed cracker crumbs
8 tablespoons unsalted butter, melted
2 tablespoons chopped pecans
8 ounces cream cheese, at room temperature
1 cup shredded Cheddar
2 tablespoons chopped pimentos
1 teaspoon Worcestershire sauce
2 to 3 dashes hot sauce
Kosher salt and freshly ground black pepper
Crumbled candied or regular bacon, for topping
Thinly sliced scallion greens, for topping
8 ounces cream cheese, at room temperature
1 cup crumbled blue cheese
1 tablespoon heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons diced pitted Medjool dates
1 teaspoon diced shallots
Candied walnuts, for topping
Honey, for drizzling
8 ounces cream cheese, at room temperature
1 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon heavy cream
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh basil, plus 1 sprig, for topping
1/4 cup quartered cherry tomatoes
Balsamic syrup or vinegar, for drizzling
Olive oil, for drizzling
8 ounces cream cheese, at room temperature
4 ounces goat cheese
1 tablespoon heavy cream
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh rosemary
1/2 teaspoon lemon zest
Worcestershire sauce, for seasoning
Kosher salt and freshly ground black pepper
2 tablespoons apricot, fig, onion or raspberry jam

Steps:

For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.

SAVORY CHEESECAKE

Savory Cheesecake image

Provided by Alton Brown

Time 2h34m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

24 ounces cream cheese
3 tablespoons cornstarch
1 teaspoon salt
4 ounces sour cream
2 large eggs
6 ounces smoked trout, diced
1/3 cup chopped chives
3 ounces melted butter
1 egg white
1 1/2 cups crushed bagel chips

Steps:

Preheat the oven to 350 degrees F.
In a small bowl, combine the melted butter, egg white, and the bagel chips. Press them into the bottom of a 10-inch spring form pan. Bake for 8 minutes to crisp up. Remove from oven and cool. Reduce the heat to 250 degrees F.
In a mixing bowl fitted with a paddle attachment, blend the cream cheese, cornstarch, salt, and sour cream. Once combined, add the eggs. Fold in trout and chives. Pour the batter over the cooled crust. Bake for 1 hour. Turn the oven off and leave the cake in the oven for an additional hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.

SAVORY BLT CHEESECAKE

Savory BLT Cheesecake image

Did you know that cheesecake could be savory instead of sweet? Tomato and green onions mixed with cream cheese is like an irresistible form of gazpacho. Served on lettuce, the BLT version is great on its own, but it's also a tasty appetizer when served with crackers. This is a flexible recipe, so use other cheese in place of the Gruyere, and add olives, crab meat, cooked mushrooms-whatever strikes your fancy. -Joni Hilton, Rocklin, California

Provided by Taste of Home

Categories Appetizers

Time 1h20m

Yield 24 servings.

Number Of Ingredients 14

Ingredients

3/4 cup dry bread crumbs
1/2 cup grated Parmesan cheese
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1/2 cup heavy whipping cream
1-1/2 cups crumbled cooked bacon
1 cup oil-packed sun-dried tomatoes, patted dry and chopped
1 cup shredded Gruyere or Swiss cheese
2 green onions, sliced
1 teaspoon freshly ground pepper
4 large eggs, lightly beaten
Optional toppings: shredded iceberg lettuce, chopped cherry tomatoes and additional crumbled cooked bacon
Assorted crackers, optional

Steps:

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with toppings and crackers if desired.

Nutrition Facts : Calories 248 calories, Fat 21g fat (12g saturated fat), Cholesterol 99mg cholesterol, Sodium 438mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

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

Ingredients

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

Tips:

Use room temperature cream cheese and butter for a smooth and creamy batter.
To prevent lumps, use a whisk to mix the wet ingredients together before adding them to the dry ingredients.
Do not overmix the batter, as this can result in a tough cheesecake.
For a more intense flavor, use a combination of cheeses, such as ricotta, Parmesan, or crumbled goat cheese.
Sprinkle the tops of the cheesecakes with grated Parmesan or crumbled bacon before baking for an extra layer of flavor.
To ensure that the cheesecakes are cooked through, insert a toothpick into the center. It should come out clean when the cheesecakes are done.
Let the cheesecakes cool completely before serving. This will help them to firm up and set.

Conclusion:

These savory breakfast mini cheesecakes are a delicious and easy-to-make recipe that is perfect for a quick and portable breakfast or brunch. With their creamy, cheesy filling and flaky crust, these cheesecakes are sure to be a hit with everyone who tries them. So next time you are looking for a new breakfast recipe, give these savory breakfast mini cheesecakes a try.