These mini savoury cheesecakes are the easiest party appetizer you can come up with! Made with a buttery ritz cracker base, a smooth boursin and cream cheese filling and topped with fig jam and walnuts, they are the perfect bites for any party or celebration.
Party food season is creeping up on us, and the hunt for the best sweet and savoury bites is on! With Thanksgiving, Christmas and the New Year coming up, there is a lot to plan to impress your families and friends.
These mini savoury cheesecakes are absolutely delicious! Savoury might not be the first thing that comes to one's mind when you say cheesecake, but the combo boursin cheese and ritz crackers is one of a kind!
My homemade fig jam compliments the savoury base and filling wonderfully, and the walnuts add a nice crunch and texture. Fig jam works incredibly well in savoury bites, my brie and fig jam crostini is another delicious party appetizer that we absolutely love!
The addition of cream cheese makes the filling extra smooth and rich, and it helps the cheesecakes hold their shapes nicely once they are chilled. What a joy!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- boursin cheese - I used garlic and herbs boursin, but you can use any other variations
- ritz crackers - they are easy to crumble, but you need to add the right amount of melted butter, or the mixture won't bind well. The crackers offer an excellent buttery, savoury base
- melted butter - salted or unsalted
- cream cheese - I used Philadelphia cream cheese, but any other brands work too
- fig jam - it can be swapped for cranberry sauce if you like
- walnuts - they can be swapped for pecans or any other nuts of your choice
Step-by-step photos and instructions
- add the crackers to a food processor and pulse until you get a breadcrumb-like texture
- add the melted butter and mix well
- line a muffin tin with silicone or paper muffin cases and add a tablespoon of the mixture to every case, pressing it down firmly with a back of a teaspoon
- chill for 15-20 minutes
- mix the boursin with the cream cheese and spoon the mixture over the chilled bases
- refrigerate for at least 2 hours, or until firm
- top with fig jam and walnut halves
Expert tips
Press the biscuit base firmly, the ritz crumbs need to be packed down well, so the base can hold together, otherwise it will crumble when it's lifted from the silicone moulds.
The cheesecakes might look messy when they are spooned, but after chilling in the fridge they will be set nicely and easy to peel away from the cases. Remove the cheesecakes from the cases before adding the toppings to avoid mess.
Keep them chilled until ready to serve, they will last well in the fridge for a few days if stored well in a container, as they filling will soften at room temperature.
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Mini Savoury Cheesecakes with Boursin and Fig Jam
Video
Ingredients
- 120 g ritz crackers (4 oz)
- 80 g melted butter (3 oz)
- 200 g boursin cheese (7 oz)
- 150 g full-fat cream cheese (5 oz)
- 12 tablespoon fig jam
- 12 walnut halves
Instructions
- Add the crackers to a food processor or blender and pulse until you get a fine breadcrumb-like texture.
- Add the melted butter and mix well.
- Line a muffin tin with silicone or paper muffin cases and add a tablespoon of the mixture to every case, pressing it down firmly with a back of a teaspoon.
- Chill the bases for 15-20 minutes.
- Use a hand mixer to beat the boursin with the cream cheese until well incorporated and spoon the mixture over the chilled bases
- Refrigerate for at least 2 hours, or until firm.
- Remove the cheesecakes from the cases, and top each mini cheesecake with fig jam and walnut halves.
Notes
- Press the biscuit base firmly, the ritz crumbs need to be packed down well, so the base can hold together, otherwise it will crumble when it's lifted from the silicone moulds.
- The cheesecakes might look messy when they are spooned, but after chilling in the fridge they will be set nicely and easy to peel away from the cases. Remove the cheesecakes from the cases before adding the toppings to avoid mess.
- Keep them chilled until ready to serve, they will last well in the fridge for a few days if stored well in a container, as they filling will soften at room temperature.
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