🥑 Savory Avocado & Salmon Cheesecake
A unique, creamy, and elegant appetizer or light main course that combines smooth avocado and cream cheese with the smoky, luxurious taste of salmon. Perfect for parties, brunches, or festive occasions.
🍪 Ingredients
For the Crust
- 1 ½ cups (150 g) crushed crackers (e.g., Ritz, digestive, or whole-grain crackers)
- ¼ cup (60 g) unsalted butter, melted
For the Filling
- 2 ripe avocados, peeled and pitted
- 1 cup (240 g) cream cheese, softened
- ½ cup (120 g) sour cream or Greek yogurt
- 1 tablespoon lemon juice (freshly squeezed)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 tablespoon gelatin powder (or 2 teaspoons agar-agar for vegetarian option)
- 3 tablespoons warm water (to dissolve gelatin)
For the Topping
- 100–150 g smoked salmon slices (or cooked salmon flakes)
- Fresh dill or chives, finely chopped
- A few drops of lemon juice
- Optional: thinly sliced red onion or capers for garnish
🧑🍳 Instructions
1. Prepare the crust
- Crush the crackers finely using a food processor or rolling pin.
- Add melted butter and mix until it resembles wet sand.
- Press the mixture firmly into the bottom of a springform pan (about 8 in / 20 cm).
- Place in the refrigerator to chill while you prepare the filling.
2. Prepare the filling
- In a small bowl, dissolve the gelatin in warm water. Stir well and let it stand for 5 minutes to bloom.
- In a blender or food processor, combine:
- Avocados
- Cream cheese
- Sour cream or yogurt
- Lemon juice, salt, and pepper
- Blend until completely smooth and creamy.
- Add the dissolved gelatin and blend again until evenly mixed.
3. Assemble the cheesecake
- Pour the avocado mixture over the prepared crust.
- Smooth the top with a spatula.
- Refrigerate for at least 4–6 hours (or overnight) until firm and set.
4. Add the topping
- Once the cheesecake is set, arrange smoked salmon slices on top in a decorative pattern.
- Sprinkle with fresh dill or chives, a drizzle of lemon juice, and optional capers or onion slices.
5. Serve
- Remove the cheesecake from the springform pan carefully.
- Slice with a sharp knife dipped in warm water for clean cuts.
- Serve chilled as an appetizer or light meal with toast, crackers, or salad.
🍽️ Description
This Savory Avocado & Salmon Cheesecake is rich and creamy with a refreshing tang from lemon and yogurt. The buttery cracker crust adds crunch, while the smoked salmon on top balances the smooth avocado base with its salty, umami flavor. It’s luxurious but light—a show-stopping centerpiece for brunches or holiday gatherings.
💡 Tips for Success
- Make sure all ingredients are at room temperature for smooth blending.
- Use ripe avocados for the best creamy texture.
- If using agar-agar, let the mixture simmer briefly before blending it in.
- For a lighter texture, fold in a few tablespoons of whipped cream before pouring into the crust.
- Always chill thoroughly to let the cheesecake set properly before slicing.
🧾 Nutritional Information (per serving, approx. 1/8 slice)
| Nutrient | Amount |
|---|---|
| Calories | ~310 kcal |
| Protein | 10 g |
| Fat | 25 g |
| Saturated Fat | 9 g |
| Carbohydrates | 10 g |
| Fiber | 3 g |
| Sodium | 320 mg |
(Values vary depending on cracker type and salmon used.)
🌿 Conclusion
This savory cheesecake is a refreshing alternative to sweet desserts—elegant, creamy, and deeply satisfying. The combination of avocado and salmon provides a perfect harmony of richness and freshness, making it a memorable dish for special occasions.
🥂 Recommendation
Pair with:
- Sparkling water or white wine (like Sauvignon Blanc or Pinot Grigio)
- A simple green salad with lemon vinaigrette
- Cucumber or rye crackers for serving
💚 Embracing Healthful Indulgence
- Replace part of the cream cheese with Greek yogurt for less fat and more protein.
- Use whole-grain crackers for added fiber.
- Opt for low-sodium smoked salmon if watching salt intake.
- Add extra herbs like dill and parsley for freshness and antioxidants.