Savory vegetarian cheesecakes: the 5 best recipes

Savory vegetarian cheesecakes: the 5 best recipes

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Comfortable and tasty, the vegetarian savory cheesecakes they meet everyone's tastes and can be a great way to have a complete meal without too much effort, once baked. A slice to take to the office, a slice in the evening when you come back late and you don't have the desire or time or ingredients to cook. They are so good that you end up cooking them just for the sake of eating them and not just in an emergency. They are a classic of the American culinary tradition, in the sweet version, so called because they are made with fresh spreadable cheese. Nobody forbids us to invent savory versions and stuff them as we like, focusing above all on vegetables and spices. Here are some suggestions for vegetarian savory cheesecakes to be prepared quickly and with satisfaction.

Savory vegetarian zucchini cheesecake

Delicate and simple, this recipe is universally loved, if you choose it you are on the safe side.


  • 400 gr cherry tomato
  • 300 gr spreadable cheese
  • 200 gr courgette
  • 150 gr unsalted crackers
  • 100 gr butter
  • 20 gr pine nuts
  • 5 gr gelatin in sheets
  • 2 spring onion
  • 1 bunch of basil
  • 1 clove of garlic
  • 0.5 dl cooking cream
  • extra virgin olive oil, salt and pepper

Grease a springform pan with a diameter of about 20 centimeters with the stick of butter we have at home and line it with baking paper, in the meantime we take spring onions and courgettes and prepare them by washing them and cutting them into very fine and small sticks.

The salty crackers are blended together with the butter, adding salt and pepper, then putting the mixture on the bottom of the mold and letting it consolidate in the fridge for about an hour. While we wait we can boil the cream and, once ready, add it to the jelly

In a bowl, take the cheese and soften it until it is creamy, then add the cream and also zucchini and spring onions, and basil. Season with salt and pepper and oil, then put in the fridge for about 5 hours. To serve this cheesecake, we can prepare a part of the sautéed cherry tomatoes with basil, garlic and pine nuts, to be placed side by side when serving.

Salted vegetarian rosemary cheesecake

Tasty, with character, this cheesecake it is filled with spring onions flavored with rosemary, it is also excellent as a snack during an aperitif.


  • 400 gr fresh cheese
  • 300 gr toast
  • 300 gr Greek yogurt
  • 180 gr butter
  • 50 gr
  • 15 gr gelatin in sheets
  • 1 cucumbers
  • 1 bunch spring onion
  • 1 sprig rosemary
  • 12 kalamata olives
  • 4 dried tomatoes
  • 1 tablespoon salted caper
  • mixed salad
  • salt

First let's prepare some ingredients like i capers which must be soaked for at least half an hour. Once the salt is lost, we can extract them, squeeze them and then blend them together with the rusks, rosemary and of course the butter, to make the bottom of the mold. The mold is always hinged, 20 centimeters in diameter, to be lined with baking paper. After spreading our mixture on the bottom, well on all edges, leave the mold in the fridge for at least half an hour and take care of the rest.

Take the spring onions, washed and cut into very thin slices, put them in a pan with the butter and salt. The gelatine must first be softened with water and then melted in a pan. In a pan, now, mix everything: cheese, yogurt, gelatin, finely chopped dried tomatoes, parmesan, sliced ​​olives and fried spring onions. Once a homogeneous mixture is obtained, we can pour it into the mold, leveling the surface, and then put everything in the fridge for about 7 hours. To serve this vegetarian savory cheesecake, garnish with peeled cucumber and a handful of mixed green salad.

Salted vegetarian carrot cheesecake

With a touch of curry, and lots of carrots, this cheesecake is the most spectacular to serve. Original and beautiful.


  • 800 gr carrot
  • 360 gr goat cheese
  • 150 gr toast
  • 100 gr parmesan
  • 100 gr butter
  • 6 eggs
  • 1 bunch parsley
  • 1 tablespoon curry
  • pepper and salt

Peel and cut the carrots into very thin slices to be able to cook them in a pan with the butter and salt. Meanwhile, prepare the rest of the dough by beating the 4 eggs together with the Parmesan, adding the goat cheese at a later time and adding salt and pepper. For the bottom of the cheesecake we have to take the rusks and add them to the curry and 50 g of butter, and then add the remaining eggs and distribute everything, after mixing, on the bottom of our mold lined with baking paper.

We distribute evenly making sure that the bottom is very compact and that all edges are well covered. Now take the cheese mixture and pour a layer, over it, overlap the carrots, and then again the cheese mixture and finally a last layer of carrots before baking at 180 ° C for 40 minutes. To serve this cheesecake just a little parsley, but wait until it is cold.

Salted vegetarian robiola cheesecake

The robiola cheese is the protagonist of this extremely delicate dish, with a touch of spicy that doesn't hurt.


  • 600 gr robiola
  • 300 gr toast
  • 100 gr butter
  • 80 gr
  • 1 dl whole milk
  • 1 red radicchio
  • 4 eggs
  • 1 chilli
  • 1 sprig rosemary
  • nutmeg, extra virgin olive oil, salt, pepper

We whisk the rusks in a mixer together with the butter and an egg, with the mixture obtained we can line a hinged mold in order to cover all the edges well, going up. We heat the oven to 180 degrees. Separately, prepare the dough for the filling with the robiola mixed with milk, eggs, parmesan, salt, pepper and nutmeg, working until it becomes a cream to be poured over the bottom of the rusks, and then cook for half an hour. In a pan with a drizzle of oil we fry the red pepper and rosemary, and then the radicchio with which we can garnish the cheesecake just taken out of the oven.

Savory vegetarian thyme cheesecake

With ricotta and dried cherry tomatoes, this cheesecake is a lot Mediterranean and it tastes like summer.


  • 3 eggs
  • 70 gr butter
  • 14 rusks slices
  • 60 gr pecorino
  • 4 dried cherry tomatoes
  • 350 gr ricotta
  • salt, thyme

For the bottom of the cheesecake whisk the rusks together with 70 g of melted butter, spread the mixture in the mold. Take the ricotta and add it to the pecorino and all the other ingredients: 4 chopped dried tomatoes, 3 eggs, salt, pepper and thyme. It is already over: just put the mixture into the mold, on top of the bottom, and then inform for up to an hour at 180 degrees.

Video: 9 Essential Egg Recipes (July 2022).


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