Kalamata Olive Savory Cheesecake Appetizer (Printable Version)

Savory Greek cheesecake with Kalamata olives, creamy cheese, and herbs—perfect for sharing at parties.

# What You Need:

→ Crust

01 - 1 cup plain breadcrumbs
02 - 1/4 cup unsalted butter, melted
03 - 1/4 teaspoon dried oregano
04 - 1/8 teaspoon ground black pepper

→ Cheesecake Filling

05 - 12 ounces cream cheese, softened
06 - 1/2 cup ricotta cheese
07 - 1/4 cup grated Parmesan cheese
08 - 2 large eggs
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon lemon zest
11 - 1/4 cup whole milk
12 - 1/3 cup pitted Kalamata olives, chopped
13 - 2 tablespoons fresh chives, finely chopped
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Garnish

16 - 2 tablespoons Kalamata olives, sliced
17 - 1 tablespoon fresh parsley, chopped
18 - Extra virgin olive oil for drizzling

# Steps:

01 - Preheat oven to 325°F. Lightly grease a 9-inch springform pan or line with parchment paper.
02 - In a small bowl, combine breadcrumbs, melted butter, oregano, and black pepper. Mix until evenly moistened.
03 - Transfer breadcrumb mixture to prepared pan and press firmly and evenly across the bottom to form a compact base layer.
04 - Bake crust for 8 minutes until lightly golden. Remove from oven and allow to cool for 5 minutes.
05 - In a large mixing bowl, beat softened cream cheese, ricotta, and Parmesan cheese together until smooth and creamy using an electric mixer or whisk.
06 - Add eggs one at a time to the cheese mixture, beating well after each addition to ensure proper incorporation.
07 - Fold in thyme, lemon zest, milk, chopped olives, chives, salt, and black pepper. Stir until all ingredients are fully blended and no streaks remain.
08 - Pour prepared filling mixture over cooled crust layer. Use a rubber spatula to smooth the top surface into an even layer.
09 - Bake for 25 to 28 minutes until the center is set but still slightly wobbly when gently shaken. The edges should appear firm.
10 - Remove from oven and allow to cool to room temperature on a countertop. Transfer to refrigerator and chill for at least 2 hours before serving.
11 - Remove from refrigerator, top with sliced olives and chopped parsley, then drizzle with extra virgin olive oil. Slice into small wedges or squares and serve.

# Expert Pointers:

01 -
  • It flips the script on cheesecake in the most delicious way, surprising everyone who tries it.
  • The filling is silky and savory with bursts of briny olive flavor that feel utterly Greek.
  • It slices beautifully and holds its shape, making it a stunning centerpiece on any appetizer spread.
  • You can make it hours ahead, which means less stress when guests arrive.
02 -
  • Make sure your cream cheese is fully softened before mixing or you'll end up with lumps that refuse to blend out.
  • Don't overbake—the center should still wobble slightly when you pull it from the oven, because it will continue setting as it cools.
  • Chilling is not optional; skipping it will give you a filling that's too soft to slice cleanly.
03 -
  • Run your knife under hot water and wipe it clean between slices for the cleanest, prettiest cuts.
  • If your springform pan has ever leaked, wrap the outside in foil before baking to catch any drips.
  • Taste your olive and cheese combo before mixing—if they're very salty, cut back on the added salt in the filling.
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