Kalamata Cheesecake Appetizer (Printable)

Savory Greek cheesecake with Kalamata olives, cream cheese, ricotta, and fresh herbs—ideal for entertaining.

# What You Need:

→ Crust

01 - 1 cup plain breadcrumbs
02 - 1/4 cup unsalted butter, melted
03 - 1/4 teaspoon dried oregano
04 - 1/8 teaspoon ground black pepper

→ Cheesecake Filling

05 - 12 ounces cream cheese, softened
06 - 1/2 cup ricotta cheese
07 - 1/4 cup grated Parmesan cheese
08 - 2 large eggs
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon lemon zest
11 - 1/4 cup whole milk
12 - 1/3 cup pitted Kalamata olives, chopped
13 - 2 tablespoons fresh chives, finely chopped
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Garnish

16 - 2 tablespoons Kalamata olives, sliced
17 - 1 tablespoon fresh parsley, chopped
18 - Extra virgin olive oil for drizzling

# How-To:

01 - Preheat oven to 325°F. Lightly grease a 9-inch springform pan or line with parchment paper.
02 - In a small bowl, combine breadcrumbs, melted butter, oregano, and pepper. Press the mixture firmly into the bottom of the prepared pan to form an even layer.
03 - Bake the crust for 8 minutes until lightly golden. Remove from oven and allow to cool slightly.
04 - In a large bowl, beat cream cheese, ricotta, and Parmesan until smooth and creamy. Add eggs one at a time, mixing well after each addition.
05 - Fold in thyme, lemon zest, milk, chopped olives, chives, salt, and pepper until fully combined and evenly distributed.
06 - Pour the filling over the cooled crust and smooth the top with a spatula to create an even surface.
07 - Bake for 25 to 28 minutes until the center is set but retains a slight wobble when gently shaken.
08 - Remove from oven and cool to room temperature. Transfer to refrigerator and chill for at least 2 hours before serving.
09 - Garnish with sliced olives, chopped parsley, and a drizzle of extra virgin olive oil. Slice into small wedges or squares for serving.

# Expert Advice:

01 -
  • It tastes gourmet but uses ingredients you can grab at any grocery store without hunting down specialty items.
  • The savory cheesecake idea surprises everyone, and people always ask what it is before they try it.
  • You can make it hours ahead and just garnish before serving, which saves your sanity during party prep.
  • It slices cleanly into neat wedges that look professional even if your hands are shaky from too much coffee.
02 -
  • If your cream cheese is cold, the filling will be lumpy no matter how long you beat it, so let it sit out for at least an hour before you start.
  • Don't overbake this or the texture turns grainy and dry instead of creamy, so pull it when the center still wobbles a little.
  • Use pitted olives or you will spend forever fishing out pits, and chopping them small prevents giant salty bombs in each bite.
  • Refrigerating for the full 2 hours is not optional, because warm savory cheesecake is a weird, soft mess that won't slice cleanly.
03 -
  • Run a thin knife around the edge of the springform pan before releasing the sides to prevent the filling from tearing.
  • Use a sharp knife wiped clean between each cut to get neat, professional-looking slices without dragging filling everywhere.
  • Taste your olives before adding them, because some brands are much saltier than others and you might need to adjust the salt in the filling.
  • If you don't have a springform pan, use a regular cake pan lined with parchment paper and lift the whole thing out using the paper as handles.
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