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15 Savory Cheesecake Recipes That Make Perfect Apps

Level up from the classic cheese ball with savory cheesecake recipes. These appetizer-friendly twists on cheesecake are perfect to serve up for your friends and guests.

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Baby Swiss Appetizer Cheesecake

This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it's the perfect make-ahead recipe for holidays, game days or special occasions. —Marilyn Edelman, Sabetha, Kansas
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Savory BLT Cheesecake

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
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Kalamata Cheesecake Appetizer

It's believed the Greeks served cheesecake at the first Olympics, so why not rewrite history with a Greek cheesecake appetizer? Ingredients in this version "tame" the kalamata olives, so even if you shy away from kalamatas, you'll be glad you tried this one. For a milder flavor, use the more common black or green olives. —Theresa Kreyche, Tustin, California
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Muffuletta Cheesecake

When I needed a party appetizer and couldn’t find a recipe I liked, I created my own. This savory spread boasts the flavors of a classic Italian muffuletta sandwich. —Helen Flamm, Dayton, Ohio
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Herbed Cheesecake Appetizer

If this large cheesecake is too large for your gathering, cut it into wedges. Enjoy one now and freeze the other wedges for a fast appetizer in the future. —Ann Chan, Atlanta, Georgia
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Creole Shrimp & Crab Cheesecake

We live on the beach and love to eat seafood. A stay-at-home mom, I also love to experiment in the kitchen. I came up with this savory spread as a special appetizer. —Christy Hughes, Sunset Beach, North Carolina
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Mushroom, Walnut & Thyme Cheesecake

Serve this delightful and unusual savory cheesecake of mushroom and thyme as a festive first course. —Erika Szymanski, Pullman, Washington
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Blue Cheese Cheesecake

Whenever I set out this savory cheese spread, guests can’t seem to stop eating it! —Niki Trapp, Cudahy, Wisconsin
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Mushroom and Bacon Cheesecake

My clan loves anything with cream cheese, so I knew this savory cheesecake appetizer would go down as an all-time favorite. Add leftover mushrooms, bacon, red peppers and parsley for a pretty garnish on top. This is a great recipe to make ahead and freeze for when you’re in need of a dish to pass. —Macey Allen, Green Forest, Arkansas
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Bacon-Cheese Appetizer Pie

I first made this for an open house three years ago and everybody liked it. It’s easy to make and tastes delicious. Cheesecake is popular in these parts—it’s fun to have it for an appetizer instead of dessert for a change. —Joanie Elbourn, Gardner, Massachusetts
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Herb & Roasted Pepper Cheesecake

Roasted red peppers and fresh herbs basil, chive and thyme add notes of sweetness, licorice and a hint of peppery finish in ways that will surprise you. Add a drizzle of oil just before serving, and pass the pita chips. —Laura Julian, Amanda, Ohio
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Sausage Cheesecake Appetizer

This Italian-inspired spread looks delicious and tastes even better. The wedges are a tidy way to serve it. —Kendra Doss, Kansas City, Missouri
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Santa Fe Cheesecake

All of my favorite Southwestern ingredients are combined in this savory cheesecake. It looks and tastes fantastic! —Jean Ecos, Hartland, Wisconsin
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Sweet & Savory Cheese Pie

Layer ruby-red preserves as the crowning touch to a savory cheesecake appetizer spread. —Annette Whitmarsh, Lincoln, Nebraska
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Crab Pesto Cheesecake

This savory cheesecake is a sure hit for entertaining. Serve it with crackers or baguette slices. Pesto brings out the best in the crabmeat. —Carolyn Butterfield, Lake Stevens, Washington

Hazel Wheaton
Hazel is a writer and editor who has worked in the publishing industry for over 25 years in the fields of travel, jewelry arts and food. As the editor of the Taste of Home Christmas Annual (among other titles), she's in the holiday spirit all year round. An enthusiastic baker, she's known for her cookies, cakes and other baked goods. And she still wishes she could cook like her mother.

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