Savoury Cheesecake Bites With Pumpkin Seed Pesto

Regular visitors know that the recipes I share here rarely venture far from the sweet stuff. However, when Annie announced  World Vegan Day for the second Virtual Vegan Potluck, I immediately knew that I wanted to do something a little different and debut a savory dish. I decided on individual savory cheesecakes, topped with a pumpkin seed pesto.

Regular visitors know that the recipes I share here rarely venture far from the sweet stuff. However, when Annie announced  World Vegan Day for the second Virtual Vegan Potluck, I immediately knew that I wanted to do something a little different and debut a savory dish. I decided on individual savory cheesecakes, topped with a pumpkin seed pesto.

I admit that at first I was concerned with how a savory cheesecake would turn out. Was I crossing a line I shouldn’t be? But those fears were quickly alleviated. The pesto paired up beautifully with the rich, creamy filling, and I couldn’t have been more pleased with the results. In fact, the next time I attend a “live” potluck, I’m bringing savory cheesecakes 🙂

Don’t miss out on the other fantastic dishes! Use these navigation buttons to move yourself up and down the buffet table… And let’s not forget a big thank you to Annie (An Unrefined Vegan), Somer (Vedged Out), and Jason (Jason and the Veganauts) for organizing this event!

     

 

Savoury Cheesecake Bites with Pumpkin Seed Pesto

Recipe Type: appetizer
Makes: 16 cheesecake bites

An easy appy, perfect for parties and potlucks.

Ingredients:

crust:

  • 1/2 cup Finely Ground Wheat Crackers (I used Wheat Thins)
  • 1/4 cup Ground Pumpkin Seeds
  • 2 tsp Olive Oil

filling:

  • 8 ounces Dairy-Free Cream Cheese (I used Tofutti Better Than Cream Cheese)
  • 1/4 cup Pureed Soft Tofu
  • 1 tsp Whole Wheat Pastry Flour (or All-Purpose)

pesto:

  • 1 cup Coarsely Chopped Basil, lightly packed
  • 2 tbsp Pumpkin Seeds, raw
  • 1 clove Garlic, chopped
  • 2 tbsp Olive Oil
  • 1 tbsp Nutritional Yeast
  • 1 1/2 tsp Lemon Juice
  • 1 tsp White Miso
  • Salt and Pepper to taste

 

Instructions:

crust:
Preheat oven to 325°F and line muffin tins with paper liners. I used a tin that makes medium sized muffins (cups are about 2 inches wide).

Stir together the cracker crumbs and ground pumpkin seeds. Blend in the olive oil.

Using a tablespoon to measure, scoop crust and press into the bottom of liners.

Bake for 5 minutes.

filling:
Combine cream cheese, tofu, and flour in a food processor and blend until smooth. Can also use a mixer for this, but food processors work better, as they don’t aerate the filling.

Scoop filling onto crusts (I started with a tablespoon each, and then divided the remainder evenly amongst them). Spread the filling out to the edges of the crusts and smoothing the tops.

Return to oven and bake for 15 minutes.

Cool completely, then remove from tins, cover loosely, and refrigerate overnight.

pesto:
In a food processor, pulse the basil, pumpkin seeds, and garlic until minced. Add oil, nutritional yeast, lemon juice, and miso. Blend until thoroughly combined. Stir in salt and pepper.

Just before serving, remove cheesecakes from paper liners, and spread out a dollop of pesto on each cheesecake (I used about 1/2 – 1 teaspoon each).

 

http://www.themisfitbaker.com

 

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63 thoughts on “Savoury Cheesecake Bites With Pumpkin Seed Pesto

    1. Starr

      Thanks! I hadn’t heard of them either, and was hoping I came up with something new. No such luck. I peeked around the internet and they’d been done… Oh well, they were yummy anyway 🙂

      Reply
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    1. Starr

      Never would have guessed that someone would just happen to have some pumpkin seed pesto ready at hand! But it’s perfect timing, because you’re half way done! 🙂

      Reply
    1. Starr

      Thank you 🙂

      Obviously I’m no high altitude baking pro, but I don’t think these guys would give you a problem. The only thing, as I understand, is that with cheesecakes, you should bake them with a hot water bath. The crust should be fine though (there’s no leveling taking place or any real moisture to be lost).

      Reply
    1. Starr

      Thank you! :-)… and did you notice how easy it would be to make them gluten-free? It dawned on me after making them, and I just about kicked myself for not thinking of it sooner!

      Reply
  3. Sophie33

    What georgous savoury cheesecake appetizers! I especially love that pumpkin seeds pesto! Yummmm! Waw too! I also entered & loved it so much! It was my 1st time!

    Reply
    1. Starr

      Thanks Sophie! I came up with the pesto recipe a few years ago (I usually use pine nuts). We love it on penne pasta with sliced sun dried tomatoes… I started to go through the blogs this morning, but only made it through to breads before running out of time (work is such a kill joy :-)). Can’t wait to see what you made!

      Reply
    1. Starr

      Thanks!… My boyfriend was skeptical when I first mentioned them to him, but I knew I couldn’t be the only one who thought these were a good idea! 😀

      Reply
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