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Smoked salmon cheesecake with arugula crust, topped with dill, lemon zest, and pink peppercorns

Smoked Salmon Cheesecake (Savory No-Bake Appetizer)

5 from 1 vote
This smoked salmon cheesecake is a creamy, savory no-bake appetizer made with cream cheese, smoked salmon, lemon zest, and a buttery Ritz cracker and arugula crust. Elegant, unexpected, and easy to make ahead, it’s perfect for entertaining, brunch, or holiday gatherings.
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Prep Time 20 minutes
Chill time 15 minutes
Total Time 35 minutes
Servings: 6 as an appetizer
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the crust:
  • 2 oz Ritz crackers
  • A large handful of arugula
  • 1 teaspoon olive oil or 1 tablespoon melted butter
For the filling:
  • 8 oz cream cheese softened
  • 4 oz smoked salmon divided
  • 1 tablespoon chives finely chopped
  • Zest of ½ lemon
For garnish (optional):
  • Fresh dill
  • Pink whole peppercorns
  • Additional lemon zest

Method
 

  1. Add the Ritz crackers, arugula, and olive oil (or melted butter) to a food processor and pulse until finely ground and well combined.
  2. Press the mixture firmly into the bottom of a 6-inch springform pan or ring mold to form an even crust. Set aside.
  3. In a mixing bowl, combine the softened cream cheese with 2 oz of finely chopped smoked salmon, chives, and lemon zest. Mix until smooth and evenly blended.
  4. Spread the cream cheese mixture over the prepared crust and smooth the top with a spatula.
  5. Refrigerate for at least 15 minutes, or until lightly set.
  6. Carefully remove the mold and garnish with the remaining smoked salmon, fresh dill, pink peppercorns, and extra lemon zest before serving.

Notes

  • Use cold-smoked salmon for the best texture and balanced flavor.
  • For cleaner slices, chill the cheesecake longer and wipe the knife between cuts.
  • This smoked salmon cheesecake can be made several hours ahead and garnished just before serving.

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