Kalamata Olive Savory Cheesecake Appetizer (Printable Page)

A savory Greek cheesecake with tangy Kalamata olives, creamy cheese, and fresh herbs—ideal for entertaining.

# What You'll Need:

→ 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 ounces 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

# Step-by-Step Guide:

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 and evenly into the bottom of the prepared pan.
03 - Bake crust for 8 minutes until lightly set. Remove from oven and allow to cool slightly before adding filling.
04 - In a large bowl, beat cream cheese, ricotta cheese, and Parmesan until smooth and well combined. Add eggs one at a time, mixing thoroughly after each addition.
05 - Stir thyme, lemon zest, milk, chopped Kalamata olives, chives, salt, and black pepper into cheese mixture. Blend until fully combined with no lumps.
06 - Pour filling mixture over cooled crust and smooth the top surface evenly.
07 - Bake for 25 to 28 minutes until center is just set but slightly wobbly when gently shaken. Avoid overbaking to prevent cracking.
08 - Remove from oven and cool to room temperature. Transfer to refrigerator and chill for at least 2 hours before serving.
09 - Remove from refrigerator and garnish with sliced Kalamata olives, fresh parsley, and a drizzle of extra virgin olive oil. Slice into small wedges or squares for serving.

# Expert Tips:

01 -
  • It tastes like the Mediterranean but uses pantry staples you probably already have.
  • People always assume it took hours, but you are done in under an hour start to finish.
  • It slices beautifully and holds up on a party table without getting soggy or sad.
02 -
  • Softening the cream cheese is non negotiable, cold cream cheese will give you a lumpy filling no matter how long you beat it.
  • Do not overbake or the texture turns grainy, pull it when the center still wobbles a little, it will firm up as it cools.
  • Let it chill for the full 2 hours, warm savory cheesecake tastes odd and slices like mush.
03 -
  • Run your springform pan under hot water for a few seconds before unlatching, it releases cleaner every time.
  • Chop the olives small and pat them dry with a towel, too much moisture will make the filling weep.
  • Zest the lemon directly over the bowl so the oils fall right into the filling, that is where the flavor lives.
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