Kalamata Olive Savory Cheesecake Appetizer (Printable)

Savory Greek cheesecake with tangy Kalamata olives, creamy cheese, and fresh herbs—ideal for gatherings.

# 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 oz 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 - Drizzle of extra virgin olive oil

# How-To 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 pepper. Press the mixture firmly into the bottom of the prepared pan.
03 - Bake the crust for 8 minutes. Remove from oven and allow to cool slightly.
04 - In a large bowl, beat cream cheese, ricotta, and Parmesan until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition.
05 - Stir in thyme, lemon zest, milk, chopped olives, chives, salt, and pepper. Mix until fully incorporated and uniform.
06 - Pour the filling over the cooled crust and smooth the top surface.
07 - Bake for 25 to 28 minutes, until the center is set but slightly wobbly when gently shaken.
08 - Remove from oven and cool to room temperature. Refrigerate for at least 2 hours before serving.
09 - Top with sliced olives, chopped parsley, and a drizzle of extra virgin olive oil. Slice into small wedges or squares for serving.

# Expert Tips:

01 -
  • It surprises everyone who tries it because no one expects a cheesecake to be savory and this rich.
  • The briny olives balance the creamy filling in a way that feels both indulgent and refreshing.
  • You can make it hours ahead and it actually tastes better after chilling, which takes all the pressure off.
  • It slices beautifully and looks impressive on any table without requiring any fancy skills.
02 -
  • Make sure your cream cheese is fully softened before you start or you'll end up with lumps no amount of beating will fix.
  • Don't skip cooling the crust before adding the filling or the heat can start cooking the eggs unevenly.
  • The center should still wobble a little when you take it out because it firms up as it chills.
  • Chilling for at least 2 hours is not optional, the texture and flavor really need that time to come together.
03 -
  • Run a thin knife around the edge of the pan before releasing the springform to prevent cracking or sticking.
  • Let all your dairy come to room temperature before mixing so the batter stays smooth and lump free.
  • Use a sharp, thin knife dipped in hot water and wiped dry between cuts for clean, professional looking slices.
  • Taste your olives first because some brands are saltier than others, and you may need to adjust the salt in the filling.
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