No-Bake Savory Cheesecake Tart with Peach & Thyme Salsa
A delightful twist on traditional cheesecake, this No-Bake Savory Cheesecake Tart features creamy textures and vibrant flavors with ripe peaches and aromatic herbs, perfect for a refreshing summer appetizer or light lunch.
Servings: 8 servings
Calories: 350kcal
Ingredients
For the Crust
- 150 g TUC or Ritz-style salty crackers Perfect for a crispy base, adds crunchy texture.
- 75 g unsalted butter, melted Helps bind the crust together for a rich flavor.
- 1 tsp thyme leaves (optional) Adds aromatic undertone to the crust.
For the Filling
- 200 g cream cheese, softened Essential for creamy filling.
- 100 g soft goat cheese Adds tangy richness to the filling.
- 2 tbsp sour cream or Greek yogurt Provides tangy notes and creamy consistency.
- 1 tbsp chopped fresh chives Offers nice crunch and herbal aroma.
- 1 tbsp chopped parsley or dill Adds to the fresh flavors.
- 1/2 none zest of lemon Bright citrus note balances richness.
- to taste none Salt & black pepper Season well to elevate flavor.
For the Salsa
- 2 none ripe peaches, finely diced Brings summer flavor to the dish.
- 1 tsp fresh thyme leaves Compliments the peaches.
- 1 small red chili, finely chopped Adds a touch of heat.
- 1 tbsp lemon juice Brightens the salsa.
- 1 tsp olive oil Melds flavors together.
- for garnish none Microgreens or arugula For an elegant finishing touch.
- for garnish none Extra thyme sprigs Adds pop of color and flavor.
- to taste none Cracked pepper A final hint of spice.
Instructions
Make the Crust
- In a food processor, blitz the TUC or Ritz-style crackers into fine crumbs.
- Combine the cracker crumbs with melted butter and thyme leaves (if using).
- Press the mixture into the base of a 20 cm tart tin lined with parchment paper.
- Chill in the refrigerator for about 30 minutes to firm up.
Mix the Filling
- In a bowl, combine softened cream cheese, goat cheese, sour cream or Greek yogurt, chopped herbs, lemon zest, salt, and pepper.
- Beat until smooth and fluffy.
Assemble the Tart
- Spoon the cheese filling into the chilled crust and smooth the top evenly.
- Place back in the refrigerator to chill for at least two hours.
Make the Salsa
- In a mixing bowl, combine diced peaches, thyme leaves, chopped chili, lemon juice, and olive oil.
- Sprinkle with salt and let sit for 10-15 minutes.
Top and Serve
- Once the tart is set, spoon the peach salsa over the tart.
- Garnish with microgreens or fresh thyme sprigs, and finish with cracked pepper.
- Serve cold or slightly chilled.
Notes
Taste as you go to adjust seasoning if needed. Allow the tart to chill properly for better texture. Can be made a day in advance; just add salsa before serving.