No-Bake Savory Cheesecake Tart
A delightful blend of creamy textures and refreshing peach salsa, perfect for summer gatherings and light meals.
Servings: 6 servings
Calories: 250kcal
Ingredients
Crust Ingredients
- 150 g TUC or Ritz-style salty crackers These crispy crackers create a perfect base for your tart crust.
- 75 g unsalted butter, melted Rich, creamy butter helps hold the crust together.
- 1 tsp thyme leaves Optional, for added herby flavor.
Filling Ingredients
- 200 g cream cheese, softened This creamy base lends a luxurious texture.
- 100 g soft goat cheese The mild tang complements the creaminess of the cream cheese.
- 2 tbsp sour cream or Greek yogurt Adds a slight tang to balance the flavors.
- 1 tbsp chopped fresh chives Introduces a mild onion flavor.
- 1 tbsp chopped parsley or dill Brings vibrancy to the dish.
- 1/2 lemon zest Adds a refreshing zing.
- Salt & black pepper, to taste Essential for balancing flavors.
Peach and Thyme Salsa Ingredients
- 2 ripe peaches, finely diced Juicy peaches add natural sweetness.
- 1 tsp fresh thyme leaves Enhances sweetness.
- 1 small red chili, finely chopped or pinch of chili flakes Adds a hint of spice.
- 1 tbsp lemon juice Brightens the salsa.
- 1 tsp olive oil Adds a silky texture.
- Microgreens or arugula for garnish Adds a pop of color.
- Extra thyme sprigs for garnish Finishing touch.
- Cracked pepper for garnish Enhances visual appeal.
Instructions
Make the Crust
- Blitz the crackers into fine crumbs using a food processor.
- Combine crumbs with melted butter and thyme, mixing until fully integrated.
- Press mixture into the base of a 20 cm tart tin lined with parchment paper.
- Chill in the fridge for about 30 minutes to firm up.
Mix the Filling
- In a medium bowl, beat together cream cheese, goat cheese, sour cream, fresh herbs, lemon zest, salt, and black pepper.
- Blend until the mixture is smooth and fluffy.
Assemble
- Spoon filling into the chilled crust and smooth the top.
- Return the tart to the refrigerator for at least 2 hours to set.
Make the Salsa
- In a bowl, combine diced peaches, fresh thyme, chopped chili, lemon juice, olive oil, and a pinch of salt.
- Mix gently and let sit for 10–15 minutes to allow flavors to meld.
Top and Serve
- Generously spoon the peach salsa over the chilled tart.
- Garnish with microgreens or thyme sprigs and a sprinkle of cracked pepper.
Notes
Can substitute cheeses based on availability. Store in the fridge for up to 3 days or freeze individual slices.