Kalamata Cheesecake Appetizer (Printable)

Savory Greek cheesecake with tangy Kalamata olives, creamy cheese, and fresh herbs—perfect for parties.

# 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 oz 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

# Directions:

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 until evenly moistened.
03 - Press the breadcrumb mixture firmly into the bottom of the prepared pan to create an even layer.
04 - Bake for 8 minutes. Remove from oven and allow to cool slightly before adding filling.
05 - In a large bowl, beat cream cheese, ricotta, and Parmesan until smooth and creamy.
06 - Add eggs one at a time to the cheese mixture, beating well after each addition to prevent lumps.
07 - Fold in thyme, lemon zest, milk, chopped olives, chives, salt, and pepper until fully combined and uniform.
08 - Pour the filling over the cooled crust and smooth the top with a spatula to ensure even distribution.
09 - Bake for 25 to 28 minutes, until the center is set but retains a slight wobble when gently shaken.
10 - Remove from oven and cool to room temperature. Refrigerate for at least 2 hours before serving.
11 - Garnish with sliced olives, fresh parsley, and a drizzle of olive oil. Slice into wedges or squares for serving.

# Expert Suggestions:

01 -
  • It surprises everyone who tries it because savory cheesecake feels like a delicious secret.
  • The tangy olives cut through the richness in a way that keeps you reaching for another bite.
  • It looks elegant but comes together faster than most appetizers that impress this much.
  • Leftovers (if there are any) taste even better the next day after the flavors meld.
02 -
  • Softening the cream cheese fully is non-negotiable or you will end up with lumps no amount of mixing can fix.
  • Do not overbake or the texture turns grainy instead of creamy and luscious.
  • Refrigerating for the full 2 hours makes slicing exponentially easier and neater.
03 -
  • Run your knife under hot water and wipe it dry between slices for the cleanest edges.
  • If your springform pan is older or tends to leak, wrap the outside in foil before baking to catch any drips.
  • Let the cheesecake sit at room temperature for 10 minutes before serving so the flavors open up and the texture softens just a bit.
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