Savory Bell Pepper Cheesecake

Hello foodies!

Here we are, spring is in full bloom. Time to think about changing up our vegetables!! And bring back some color!!

Like here with this delicious savory bell pepper cheesecake!

A perfect recipe for summer!

Here’s a recipe that brings sunshine and, most importantly, happy hour! I love it in bite-size versions for a beautiful appetizer table, well surrounded… You can also serve it as a fun and fresh starter with a good green salad.

My tips for a perfect savory bell pepper cheesecake

This savory bell pepper cheesecake is made ahead of time, which can make life easier if you’re hosting—feel free to make it the day before. No baking needed except for grilling the pepper. Everything is super simple!

The delicacy of flavors

And what about the taste??

Fresh, flavorful, a beautiful balance between the creamy cheese and the distinctive flavor of bell pepper! Add a few spices to your mix and it’ll be perfect! Here, the Alizés blend from Roellinger.

No-bake savory cheesecake: elegance made simple

The no-bake savory cheesecake stands out as an original and elegant alternative to traditional savory tarts or quiches. Inspired by its famous sweet counterpart, this reinvented dish charms with its freshness, lightness, and ease of preparation. It becomes the ideal companion for summer tables, refined brunches, or themed dinner buffets.

What makes the savory cheesecake so special is its subtle balance between the creamy softness of fresh cheese and the bolder flavors of herbs, roasted vegetables, or smoked fish. It can be endlessly customized: sun-dried tomatoes and basil for a Mediterranean twist, fresh herbs and lemon for a zesty version, or smoked salmon and dill for a more festive take.

No baking—perfect when it’s hot!

With no baking required, the savory cheesecake is a kitchen lifesaver: no oven needed, just some time in the fridge to set perfectly. This kind of dish also allows for advance prep, which is often a must when entertaining. A crunchy base—usually made of savory biscuits or crackers—contrasts with the soft top layer, for an always well-loved result.

Served in individual verrines or as a larger cheesecake to slice, it instantly brings a modern, polished look to the table. Unusual, it sparks curiosity, surprises, and often wins hearts from the very first bite.

The no-bake savory cheesecake is far more than a passing trend: it’s a chameleon recipe that adapts to seasons, available ingredients, and your most creative cravings. A great way to refresh your appetizer game with style and boldness.

Nothing goes to waste…

When I made this savory bell pepper cheesecake recipe, I used a cookie cutter to get a pretty bell pepper shape. That left me with pepper scraps. You can either mix them into your creamy filling to boost the bell pepper flavor, or turn them into a méchouia salad (which keeps really well in the fridge).

My tip

That’s what I did. I had planned ahead to grill 2 extra peppers to have enough. You could also make a little bell pepper cream with your leftovers. Now it’s up to you! And the ultimate option: dice the whole pepper and spread it over each cheesecake!

(And for a more “chic” version, you can go for the smoked salmon and lime cheesecake. Just saying… 😉 )

To make the cheesecake, you’ll need these utensils:

A small pestle to crush your biscuits

A bowl and whisk for the creamy filling

Pastry rings about 5–6 cm in diameter to shape your cheesecakes or some verrines

And a cookie cutter.

Shall we prep for happy hour?

The recipe, Chef!

Print Recipe

Savory Bell Pepper Cheesecake

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appetizer – Mediterranean

Serves: 6 Difficulty: Easy Price: $

Prep Time: 20 min – Cooking Time: 20 min

Ingredients

• 150 g of creamy cheese (Philadelphia or St Moret)
• 60 g of heavy cream (30% fat)
• 60 g of cracker biscuits (here, tomato and basil toasts)
• 30 g of butter
• 1.5 tablespoons of olive oil
• 1 red or orange bell pepper
• 1/2 lime or 1/4 lemon
• 1 sheet of gelatin
• 1 teaspoon of Roellinger's "Poudre des Alizés" spice mix or 1 teaspoon of ground coriander and ginger
• Pepper
• Sesame seeds

Instructions

1

Soak the gelatin sheet in cold water.

2

Finely blend your crackers.

3

Melt the butter. Add it along with the olive oil to the blended crackers.

4

Spread this mixture at the bottom of your molds, verrines, or pastry rings and refrigerate.

5

In a mixing bowl, whisk the cream cheese with the lemon zest and juice.

6

Heat the cream without bringing it to a boil. Add the drained gelatin sheet and mix.

7

Add the spices and pepper.

8

Pour in the cream and mix well.

9

Fill your molds, verrines, or pastry rings, smooth the tops, and refrigerate for at least 2 hours (longer if possible).

10

Grill your pepper in the oven (grill setting) on each side. Then place it in a freezer bag and seal the bag.

11

After 15–20 minutes, peel the pepper, remove the seeds, and cut it into pieces.

12

Before serving, arrange the pepper pieces on your cheesecakes. Sprinkle with sesame seeds.

Notes

Je ne mets pas de sel dans cette recette car je trouve que le fromage crémeux en apporte assez. Vous pouvez ajoutez des morceaux de poivron dans la préparation crémeuse pour plus de gourmandise (dans ce cas grillez le poivron en début de recette).