Mini savoury cheese cakes

Mini tartas de queso saladas
The Cheesecake is one of the most widespread pies in the world of pastry making, since it is very easy to make, does not oven and is very rich. You can decorate with berries Jam (together or separately) or with caramel. Today we teach you to do mini savory cheesecakes.

Option 1: Mini cheese cakes


  • 250 g cheese cream (type Philadelphia).
  • 125 g cheese Old Ámsterdam.
  • 4 leaves of gelatine
  • A handful of walnuts
  • 2 slices of smoked salmon
  • ½ Apple
  • A splash of oil
  • 4 slices of white bread
  • 50 ml of liquid cream


  • Soak the leaves of gelatine in cold water, adding them one by one. Leave them for a while so they hydrate.
  • Grate the cheese Old Ámsterdam with the most coarse grater.
  • Peel and cut the Apple into dices. Stir-fry them with a little oil and when they are browned, add the cream and then the soaked gelatine leaves.
  • In a large bowl, mix the cream cheese with the grated cheese. Add the cream, Apple and gelatin mixture and stir the mixture, as well must be a little liquid due to the heat.
  • With a high and round cookie cutter, cut out a piece of bread, place it on a plate and fill it half full with the mixture of cheese and Apple.
  • Place a few nuts and a bit of smoked salmon and finish cover with cheese. Garnish with walnut and refrigerate.
  • Instead of a ring of cut, a mold can be used for Cupcakes in silicone.
  • Once cold, they moulds and are served as an appetizer or for dinner.

Option 2: Mini cakes of cheese crackers


  • 200 g cheese Philadelphia
  • 250 g of ricotta cheese.
  • 50 ml of cream.
  • 4 leaves of gelatine
  • 100 g of Saltine crackers
  • 80 g of butter
  • Salt
  • Pepper
  • Olives stuffed (or what you want to use to fill)


  • Put the gelatin leaves soak in cold water.
  • Crush the crackers until they are in crumbs and mix with the softened butter (not denatured) in the microwave.
  • Stir well until a uniform paste and cover the bottom of a cupcake molds, well compacted with the help of a spoon.
  • Put in the fridge while preparing the filling.
  • Heat the cream and dissolve the drained gelatin leaves in it. Book.
  • In a bowl mix the ricotta, the Philadelphia cheese, salt and pepper to taste. Mixed with rods low-speed mixer or hand rods. Add the cream with gelatin and olives or what is going to take fill, mixing well to make a smooth mixture forms.
  • Distribute the filling on the bases that were in the fridge and smooth with the help of the edge of a spoon.
  • Put in the fridge for at least 1 hour before serving and garnish to taste.

Option 3: Mini cheese cakes

Ingredients (for 8 pies):

  • 250 g cheese spread
  • 200 ml whipping cream
  • 45 g sugar
  • 3 leaves of gelatine
  • A cookie by cake
  • Butter melted (as a piece by cake)


  • Hydrate the leaves of gelatine in cold water for 5 minutes.
  • Crush crackers and mix with melted butter. Make a paste and spread a little into each mold.
  • In a saucepan, bring the cream, the cheese and the sugar. Bring to simmer and stir until well-mixed.
  • When it is hot but not boiling, remove from heat and add the drained gelatine. Remove non-stop until it dissolves perfectly.
  • Pour the mixture over the base and let cool in the refrigerator.
  • The next day, cover with nuts or a bit of jam and unmold them carefully.
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