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Smoked Salmon Mini Cheesecake Appetizers

Prep Time
15
min.
Total Time
4
hr.
Servings

24 servings

A mini muffin pan and smoked salmon are almost all you need to make savory cheesecake appetizers they'll be talking about long after the party's over!

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Combine cracker crumbs and butter; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. to each cup.
  • Beat cream cheese, mustard and pepper in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients. Spoon over crusts.
  • Bake 15 min. or until centers are almost set. Cool in pan 10 min. Remove to wire racks; cool completely. Refrigerate 3 hours.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Substitute

Substitute 1 drained 4.25-oz. can crabmeat for the smoked salmon.

Special Extra

Add 1 Tbsp. chopped fresh dill to prepared batter before spooning over crusts and baking as directed. Garnish with additional fresh dill.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 100
Total fat 9g
Saturated fat 5g
Cholesterol 45mg
Sodium 125mg
Carbohydrate 3g
Dietary fiber 0g
Sugars 1g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

K:1190v2:181996

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