No-Bake Savory Cheesecake Tart with Peach & Thyme Salsa
A delightful no-bake savory cheesecake tart featuring creamy herb-infused cheese and fresh peach salsa, perfect for summer gatherings.
Servings: 8 servings
Calories: 250kcal
Ingredients
Crust Ingredients
- 150 g TUC or Ritz-style salty crackers Providing a perfect crunchy base.
- 75 g unsalted butter, melted Key for binding the crust and adding richness.
- 1 tsp thyme leaves (optional) Adds depth to the crust.
Filling Ingredients
- 200 g cream cheese, softened Provides a creamy base that melds beautifully.
- 100 g soft goat cheese Adds an irresistible flavor.
- 2 tbsp sour cream or Greek yogurt Contributes a refreshing tartness.
- 1 tbsp chopped fresh chives Offers a mild onion flavor.
- 1 tbsp chopped parsley or dill Lends a fresh taste and vibrant color.
- ½ medium lemon, zest Brings a citrusy brightness.
- to taste Salt & black pepper Essential for flavor elevation.
Salsa Ingredients
- 2 medium ripe peaches, finely diced Bring a summery flavor and visual appeal.
- 1 tsp fresh thyme leaves Ties the flavors together.
- 1 small red chili, finely chopped (or a pinch of chili flakes) Adds a hint of heat.
- 1 tbsp lemon juice Balances the sweetness.
- 1 tsp olive oil Helps to meld the salsa's flavors.
Garnish
- Microgreens or arugula For added color and freshness.
- Extra thyme sprigs A decorative touch.
- Cracked pepper Provides visual interest and spice.
Instructions
Make the Crust
- Blitz the TUC or Ritz-style crackers in a food processor until they resemble fine crumbs.
- Combine ground crackers with melted butter and optional thyme leaves in a mixing bowl.
- Press the mixture firmly into the base of a lined tart tin and chill in the refrigerator for about 30 minutes.
Mix the Filling
- Beat together the softened cream cheese, goat cheese, sour cream, herbs, lemon zest, and seasoning until smooth.
Assemble the Tart
- Spoon the creamy filling into the chilled crust and smooth the top.
- Chill the assembled tart in the refrigerator for a minimum of 2 hours.
Make the Salsa
- Combine diced peaches, thyme leaves, red chili, lemon juice, olive oil, and a pinch of salt in a bowl.
- Let the salsa sit for 10–15 minutes to allow the flavors to meld.
Top and Serve
- Spoon the salsa over the cheesecake tart and garnish with microgreens or thyme sprigs.
- Serve cold or slightly chilled.
Notes
For enhanced flavors, add a dash of smoked paprika to the filling or fold in toasted nuts for crunch. Cream cheese and goat cheese should be at room temperature for easier mixing.