Savory Avocado & Salmon Cheesecake
Serves
8–10 as an appetizer
🧀 Crust
- 1½ cups crushed crackers (digestive, Ritz, or water crackers)
- ¼ cup melted butter
- 1 tbsp fresh dill or chives, finely chopped (optional)
Mix, press into a springform pan, and chill.
🥑 Filling
- 16 oz (450 g) cream cheese, softened
- 2 ripe avocados
- 2 large eggs
- ½ cup sour cream or crème fraîche
- 1 tbsp lemon juice
- Zest of 1 lemon
- ½ tsp salt
- ½ tsp white pepper
- 1 tbsp fresh dill
- 4 oz smoked salmon, chopped
🔥 Instructions
- Preheat oven to 325°F (160°C).
- Blend avocados with lemon juice until smooth.
- Beat cream cheese until creamy. Add avocado purée, eggs, sour cream, zest, salt, pepper, and dill.
- Fold in salmon gently.
- Pour into crust, smooth top.
- Bake 40–45 minutes, until set but slightly jiggly in center.
- Cool, then refrigerate at least 4 hours (overnight best).
🧊 No-Bake Option
Skip eggs, add 1 packet (2½ tsp) gelatin bloomed in warm water, fold into filling, then chill until firm.
🌿 Toppings (Optional)
- Smoked salmon ribbons
- Crème fraîche or sour cream
- Capers
- Microgreens or dill sprigs
- Thin cucumber slices
🍽 Serving Tips
- Serve chilled
- Slice with a warm knife
- Pair with crackers, crostini, or cucumber rounds
Variations
- Spicy: Add horseradish or wasabi
- Mediterranean: Add feta & olives
- Keto-friendly: Use almond flour crust