This savory pickle cheesecake recipe makes a bold and tangy appetizer. Creamy cheese, dill pickles, and a crunchy Ritz cracker crust come together for a fun, flavorful bite-sized treat.
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Holly’s Recipe Highlights
- Flavor: These little cheesecakes are creamy and tangy with savory dill, all balanced by a buttery, salty crust that delivers a perfect crunch.
- Skill Level: This is a simple recipe, perfect for beginners.
- Technique: Beat the mixture until it is smooth, light, and fluffy, and remember to fold in the pickle and Parmesan.
- Serving Suggestion: Great for parties, serve these mini cheesecakes cold from the fridge for the best texture and flavor.
Basic Ingredients for Mini Pickle Cheesecakes
- The Crust: The crust combines Ritz crackers and butter. The crackers can be replaced with crushed pretzels or your favorite savory cracker.
- The Pickles: For best flavor, choose dill pickles that include garlic in the brine.
- The Filling: Beat the filling until smooth, then gently fold in the pickles and Parmesan for the best texture. When adding the pickle juice, include in as much of the seasoning from the jar as you can, especially the garlicky bits.
Flavor Finishes
- Pair with cured meats, cheeses, olives, and pickled veggies for a unique savory addition to a charcuterie board.
- Garnish each cheesecake with a thin dill pickle slice, a sprig of fresh dill, or a dollop of sour cream.
- For a sweet and tangy contrast, lightly drizzle with hot honey before serving.
Holly’s Pickle Pointers
- Finely crush the Ritz crackers and combine evenly with melted butter, then press firmly into mini muffin liners to form a stable base.
- Bring the cream cheese to room temperature before making the filling. This makes it easier to beat until smooth and fluffy, helping to prevent lumps.
- Carefully fold in the grated pickle and Parmesan to keep the batter airy.
- Bake until just set to avoid overcooking, which can cause cracks or dryness.
- Let cool completely, then chill to help the flavors meld and the texture firm up.
Storing Leftovers
Store leftovers in the fridge for up to 4 days. Serve chilled or let sit at room temperature for 5–10 minutes before serving for best texture. Freeze individually on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 1 month.
More Pickle Party Appetizers
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Mini Pickle Cheesecakes
Savory dill pickle cheesecake is a delicious bite-sized appetizer baked in mini muffin tins.
Equipment
- Mini muffin tins
- Mini muffin tin liners
Ingredients
- ½ cup crushed Ritz crackers about 1 cup before crushing
- 2 tablespoons butter melted
- 8 ounces cream cheese softened
- 2 tablespoons dill pickle juice with garlic bits *see note
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 egg room temperature
- 2 tablespoons shredded Parmesan cheese
- ⅓ cup finely grated dill pickle
Instructions
- Preheat the oven to 350°F. Line a mini muffin pan with 18 liners.
- Crush the Ritz crackers to create ½ cup fine crumbs. Add melted butter & mix well.
- Place 1 teaspoon in each cup and press down.
- In a medium bowl, combine cream cheese, pickle juice, dried dill, garlic powder, and onion powder. Beat on medium speed until light and fluffy.
- Beat in the egg. Gently fold in the grated pickle and Parmesan cheese.
- Divide the filling mixture evenly over the wells.
- Bake for 15 minutes or until set. Remove from oven, cool completely.
- Refrigerate at least 30 minutes. Enjoy as an appetizer, on crackers, or as part of a charcuterie board!
Notes
- *When using the dill pickle juice from the jar, try to get as much of the garlicky seasoning bits as possible.
- Pickle should be grated on the small holes of a box grater.
- Crushed pretzels can be used in place of Ritz crackers.
- Optional garnish: A dollop of sour cream, fresh dill, and a slice of pickle.
- Refrigerate leftovers for up to 4 days, or freeze for up to 1 month. Thaw in the refrigerator, and for best flavor and texture, bring to room temperature.
Nutrition Information
Calories: 70kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 123mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Snack
Cuisine American© LovePickles.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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