Lemon Herb Savory Cheesecake Appetizer
Next time you need a show-stopping party appetizer, make this lemon herb-flavored savory cheesecake. It’s an easy, delicious alternative to plain old cheese and crackers that’s perfect for a cocktail party or holiday gathering.
This cheesy appetizer is made with goat cheese, ricotta, and cream cheese, and it sits on top of a savory walnut and whole-grain cracker crust.
A little bit of cheese goes a long way for a snack or appetizer. If you love cheese as much as I do, don’t miss my marinated bocconcini (mini mozzarella balls) and green goddess vegetable dip, which features cottage cheese.
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Why You’ll Love This Recipe
Recipe Ingredients
Here are the main ingredients needed to make this savory cheesecake recipe. Substitutions and variations are in the section below.
Be sure to check out the recipe card below for the complete list of ingredients with measurements.
Cheese. Ricotta and cream cheese give this appetizer the cheesecake texture. Goat cheese adds a light, lovely, tangy flavor. See the section below for other cheese options.
Crackers. Use whole-grain crackers for a nice flavor and texture in the crust.
Walnuts. These get ground up with the crackers and add more flavor and body to the crust.
Herbs. I recommend parsley, thyme, and chives. Their flavors complement the lemon zest and goat cheese. Other options are listed below.
Substitutions and Variations
- Use gluten-free crackers if you have gluten-free guests. You won’t be able to tell the difference.
- Swap blue cheese, shredded Parmesan, or Gruyere for goat cheese. You can also use smoked Gouda or sharp cheddar, but I recommend skipping the lemon zest with these two cheeses.
- Swap almonds, pecans, or pistachios for walnuts. Or, if your guests are nut-free, omit the nuts.
- Other herb-cheese combinations to try: Parmesan cheese with basil, parsley, and chives; Gruyere cheese with tarragon, parsley, and chives; Blue cheese with a pinch of garlic powder, thyme, and parsley; Sharp cheddar or Gouda cheese with minced sundried tomatoes and basil.
Step-By-Step Instructions
1. Make the crust. Prepare your pan according to the instructions in the recipe card. Then, make the crust by processing the crackers, nuts, and olive oil in a food processor until it resembles wet sand (about 40 pulses).
2. Pat the crust into the pan. Use your fingers to press the crust firmly into the pan. Bake the crust at 350ºF for five to eight minutes or until lightly golden.
3. Make the cheesecake batter. Combine the ricotta, cream cheese, goat cheese, egg, honey, lemon zest, and salt in a food processor. Puree for about 40 seconds or until smooth and creamy. If you’re swapping a shredded cheese, it may need a few more seconds to come together. Stir in the minced herbs by hand or pulse them once or twice.
4. Pour the custard onto the prepared crust. Place the pan with the cheesecake batter in an ovenproof skillet and add water to come about halfway up the sides of the springform pan to make a water bath. Bake at 350ºF for about 40 minutes or until the center is set and the edges start to turn light golden. Let the cheesecake cool for about one hour and then refrigerate for at least two hours or overnight.
Expert Tips
I make this recipe in a 4 ½-inch springform pan because that’s what I have, but you can use a slightly larger one too. With a 4-inch pan (measures about 4 1/2 inches diameter) the batter will fill the pan all the way to the top. A 5-inch is perfect (but hard to find), and a 6-inch springform pan works well too. Your cheesecake will be a little less tall, and your batter will not quite come to the top, making it easier to manage. I don’t recommend using anything larger.
This savory cheesecake is easier to remove from the pan when it’s very cool. Refrigerate it for two to three hours before removing it from the pan. I usually make this a day or two in advance for convenience and also so it has enough time to cool and set. Leave it refrigerated in the springform pan if you make it in advance.
Don’t forget to spray your springform pan with cooking spray for easier removal!. This cheesecake won’t necessarily stick, but the crust may fall apart when you remove it, and the edges of the cheesecake may not be smooth. If it sticks, run a thin, paring knife along the edge of the pan.
Got leftovers? Crumble the cheese into a tomato frittata. The lemon herb combination is delicious with tomatoes!
How to Serve a Savory Cheesecake
Serve this tasty cheese appetizer with:
- Fresh fruit like grapes, apple or pear slices, or fresh strawberries.
- Additional crackers or sliced French baguette to spread the cheese onto.
- Wine, beer, or a delicious cocktail like a strawberry shrub or pear martini.
- For non-alcoholic beverage options, try fruit-infused water, hibiscus iced tea, or add the strawberry shrub to seltzer and ice and skip the vodka.
Recipe FAQs
Keep any leftovers in a covered container in the refrigerator for up to four days. Use leftover savory cheesecake for snacking, stir it into a frittata, or crumble it over pasta or a salad.
Placing the springform pan in a pan with water helps cook the cheesecake slowly and evenly, preventing the cheese custard from drying out and the top from cracking.
Related Cheese Appetizer Recipes
Love this recipe? Please leave a 5-star rating on the recipe card below & a review in the comments section further down the page. Your email will not appear publicly!
Lemon Herb Savory Cheesecake Appetizer
Ingredients
- 12 multigrain crackers 2 ounces
- 1/4 cup chopped walnuts
- 1 tablespoon olive oil
- 4 ounces cream cheese
- 1/2 cup ricotta cheese
- 4 ounces soft goat cheese
- 1 large egg
- 1 tablespoon honey
- 1/8 teaspoon salt or more to taste
- 1 teaspoon lemon zest
- 1 tablespoon minced chives
- 2 teaspoons minced fresh parsley
- 1 teaspoon minced fresh thyme leaves
Instructions
- Preheat oven to 350℉ and wrap the outside of a 4 1/2-inch springform pan with foil. Spray the inside and bottom of the pan with cooking spray.
- In the bowl of a food processor fitted with the chopping blade, process crackers and walnuts until they are crumbs. Add olive oil and pulse a few more times until the mixture resembles damp sand.
- Press the crumb mixture into the bottom of the springform pan.
- Bake the crust until golden, about 5-8 minutes.
- Wipe down the bowl of the food processor, and process the cream cheese ricotta, goat cheese, egg, honey, salt, and lemon zest for about 45 seconds or until completely smooth.
- Mix in the herbs by hand or add the minced herbs to the food processor and pulse once or twice to combine.
- Pour cheese custard mixture into the prepared crust.
- Place the filled springform pan into an oven-safe saute pan, and pour hot water into the pan to come halfway up the sides of the springform pan.
- Bake the cheesecake for 40 minutes or until the edges are golden. The center may move slightly when gently shaken, but it will firm up as it cools.
- Transfer the cake to a wire rack and let cool for one hour. Refrigerate until cold, at least 3 hours, and up to 2 days.
- Before, serving, gently remove the cheesecake from the springform pan bottom by sliding a thin metal spatula under the crust, and transfer it to a serving plate. Serve cold or at room temperature, with additional crackers and fruit, if desired.
Notes
Nutrition
If you print this recipe, you can scan the QR code below to see updates and tips or leave a comment.
This was so delicious!!! Will definitely make again!!!
So glad you liked it Donna!
I trust that this would work well with pecans. I live in Lubbock, TX, where lots of pecans are grown so I also have a good inventory of them. Plus, I just got back from a trip to California. I brought 23 pounds of just-picked (by me) lemons home with me. I love savory cheesecakes! I am making this for a party.
Yes, pecans would work well. They’re one of my favorite nuts. And there’s nothing better than fresh lemons!
Gorgeous pictures (love the styling)! And I’m sure it tastes even better. Definitely will impress company!
Thanks so much Dana 🙂
This is gorgeous! I don’t have a 4 1/2″ spring form pan. Is there anything else I could use ? Maybe I should scan the net or go to BBB. Thanks.
Thanks Vicky – the springform pan is best if you want to pop it out. You can order one via the Amazon link on my site, or check BBB (mine didn’t have any in stock). If you don’t want to remove it from the pan, any small baking dish will work. Enjoy!
I’m not a big fan of cheesecake but this lemony herbed one looks gorgeous and sounds wonderful!
Thanks Gwen! I’ll bet if you don’t care for the cream cheese taste, you can use more ricotta and some whipped cottage cheese instead, or maybe Boursin, for a more garlic flavor.
Anne, I love your photos! Beautiful set-up. It makes me want to dive into that savory cheesecake.
Thank so much Mireya :). I did a lot of diving myself.
I’ve never seen a savory cheesecake before, but this sounds fantastic! The fanciest cheese and crackers I’ve ever seen.
Thanks Kelly! It’s definitely made to impress company, but super easy to make 🙂 Thanks for stopping by!
ok -this is gorgeous – straight out of Gourmet magazine!
Awwww! Thanks so much Deanna 🙂