Savory Greek Kalamata Cheesecake Appetizer (Print)

Greek-inspired savory cheesecake with Kalamata olives, creamy cheese, and fresh herbs for your next gathering.

# Ingredients:

→ 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

# Instructions:

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. Press mixture firmly into the bottom of the prepared pan.
03 - Bake crust for 8 minutes until lightly set. Remove from oven and allow to cool briefly.
04 - In a large bowl, beat cream cheese, ricotta, and Parmesan until smooth. Add eggs one at a time, mixing thoroughly after each addition.
05 - Stir in thyme, lemon zest, milk, chopped olives, chives, salt, and pepper until fully combined.
06 - Pour filling over cooled crust and smooth the surface evenly.
07 - Bake for 25 to 28 minutes until the center is set but slightly jiggles when gently shaken.
08 - Remove from oven and cool to room temperature. Refrigerate for at least 2 hours before serving.
09 - Garnish with sliced olives, fresh parsley, and a drizzle of olive oil. Slice into small wedges or squares for serving.

# Pro Tips:

01 -
  • It tastes fancy enough to impress at gatherings but comes together in under an hour, making you look far more prepared than you actually are.
  • The savory angle means you can serve it at any time of day without the heaviness of a traditional dessert.
  • Kalamata olives add a briny sophistication that makes people ask for the recipe—and it's simpler than they expect.
02 -
  • Don't skip cooling the crust before adding the filling—a warm crust can cause the bottom to separate, and you'll notice it when you slice.
  • The center should wobble just slightly; overbaking makes it dry and grainy, while underbaking means it won't hold its shape when you slice.
  • Room temperature cooling prevents the dramatic temperature change that causes cracks—patience here pays off in appearance and texture.
03 -
  • Use a springform pan with a tight-fitting bottom or line it with foil—this prevents olive oil and any moisture from leaking onto your oven floor.
  • Let your cream cheese and eggs reach room temperature before mixing; cold ingredients resist combining and create lumps that won't disappear.
  • A water bath isn't necessary for this recipe because the filling isn't as custardy as a sweet cheesecake, but if you're nervous about cracks, place the springform pan inside a larger roasting pan filled with 1 inch of hot water.
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