Smoked Salmon Cheesecake Should Be Featured On Your Table
Let’s get one thing straight – smoked salmon cheesecake is not your average entrée. It’s cool, it’s creamy, and it hits all the right salty, tangy notes. Plus, it looks super fancy with minimal effort – we love a show-off dish that basically makes itself, don’t we? 💅
The base is made from Jatz biscuits (because, hello, Aussie childhood throwback!) and melted butter – easy, salty, and with the perfect crunch. Then there’s the dreamy filling: cream cheese, sour cream, a hit of lemon, French onion soup mix for that umami punch, and a good fillet of hot smoked salmon blitzed right in. Finished off with ribbons of cold smoked salmon on top, fresh chives and a few lemon slices, this is the kind of thing that feels gourmet but comes together in a flash.
Perfect for summer picnics, bring-a-plate gatherings, fancy-pants high teas, or even just a Sunday arvo snack with some wine.
Tips, Tricks & Top-Notch Ingredients
Here’s how to make sure your smoked salmon cheesecake is next-level:
1. Use the best quality smoked salmon you can find.
Go for Australian hot smoked salmon fillets for the filling – they add a deeper, more savoury flavour. For topping, I love silky cold smoked slices. Tassie salmon always hits the spot.
2. Don’t skip the French onion soup mix.
I know it sounds a bit retro, but trust me – it gives that unbeatable umami depth that balances out the richness.
3. Lemon is your best mate.
The zest and juice cut through the creaminess and keep everything fresh and zingy. If your lemons are a bit meh, you can add a tiny splash of apple cider vinegar too.
4. Let it chill overnight.
Yes, technically it’ll set after a few hours, but overnight rest in the fridge gives the flavours time to party and makes slicing much easier.
5. Line your tin properly.
Use cling film or baking paper in your springform tin – it’ll make lifting the cheesecake out so much easier and way less stressful.
How to Serve Your Smoked Salmon Cheesecake
Now the fun part – let’s plate this beauty up!
- Slice it into wedges like a regular cheesecake and serve with extra crackers (I’m a sucker for rye or seeded ones) or thin slices of toasted baguette.
- Add fresh dill, capers or a spoon of crème fraîche on top for a bit of a Scandi vibe.
- Pair it with a light, citrusy white wine like a Sauvignon Blanc, or even bubbles.
- Serving this at brunch? Add a simple rocket salad with shaved fennel and a drizzle of olive oil and lemon – it’s the perfect fresh counterpoint.
Storage Tips for Smoked Salmon Cheesecake
So, you’ve made your showstopper, but what about leftovers?
- Fridge: Store it in an airtight container (or wrap well in cling film) and keep in the fridge for up to 3 days.
- Freezer: I don’t recommend freezing this one – the texture of the dairy and salmon can get a bit weird once thawed.
- Make ahead: You can absolutely make this the night before your event. In fact, I encourage it!
Other Recipes to Try If You Love Smoked Salmon Cheesecake
If this cheesecake tickles your fancy, you’ll love these too:
Don't Forget to Share Your Creations!
Okay, I know I’ve said it a few times, but trust me – if you’re looking to impress without too much work, this smoked salmon cheesecake is it. It’s elegant, it’s full of bold flavours, and it always gets people talking. With its mix of creamy textures, zesty lemon and luxe salmon, it’s everything you want in a dish that’s a little bit extra.
Plus, because it’s no-bake, it’s basically stress-free. No oven, no water baths, no cracked tops. Just blitz, chill, and devour.
If you make this smoked salmon cheesecake (and I really hope you do), I’d love to see it! Snap a pic and tag me on Instagram @steph_cooks_stuff. Bonus points for fancy garnishes or cheeky bites taken out of it before the photo.
This smoked salmon cheesecake is a total game-changer. Whether you’re an entertainer, a brunch lover, or someone who just wants to try something different, it’s a recipe that’s as fun to make as it is to eat. ✨ Go on, give it a whirl and let me know how it goes!
Smoked Salmon Cheesecake
- Total Time: 30 minutes
- Yield: 12 1x
Description
THE NO-BAKE CHEESECAKE THAT’LL WOW YOUR MATES
Ever had cheesecake for entrée? Well, now’s your chance!
This smoked salmon savoury cheesecake is creamy, zesty, and packed with flavour – perfect for entertaining or showing off at your next brunch. It’s easy, make-ahead, and so delish I’ve already eaten half of it straight from the tin.
Ingredients
Instructions
- Blitz Jatz and melted butter in a food processor until they look like chunky breadcrumbs.
- Line a springform tin with cling film and press the crumb mix into the base firmly.
- Pop it in the freezer while you make the filling.
- Clean out your food processor, then add cream cheese, sour cream, lemon zest and juice, soup mix, pepper, and the hot smoked salmon fillet. Blitz until smooth.
- Pour over the Jatz base and smooth the top.
- Sprinkle over chives and decorate with sliced smoked salmon and lemon.
- Chill in the fridge for a few hours or overnight.
- Lift it out, slice it up, and serve with extra crackers or toasted baguette.
- Prep Time: 30
- Category: Recipes
- Method: Baking
- Cuisine: Australian
Frequently Asked Questions
Absolutely! Savoy is a great swap, or go wild with seeded or wholegrain crackers if you want a nuttier base.
Yep! Just sub in gluten-free crackers and double-check your soup mix is gluten-free too.
This recipe works beautifully with flaked hot smoked trout or even roast chicken if you’re after something different – just make sure it’s well-seasoned.