Description

Savor the elegance of a savory avocado salmon cheesecake, a rich and creamy appetizer made with fresh salmon, tangy cream cheese, and velvety avocado. Perfect for brunch, parties, or sophisticated gatherings, this no-bake dish is a gourmet delight.

Ingredients

Units Scale

For the Base:

1 1/2 cups (150g) crushed crackers (Ritz or whole-grain crackers)
1/4 cup (60g) unsalted butter, melted

For the Filling:

2 ripe avocados, peeled and pitted
1 cup (240g) cream cheese, softened
1/2 cup (120g) sour cream or Greek yogurt
1 tbsp lemon juice
1 tbsp fresh dill, chopped
1 tsp garlic powder
Salt and pepper, to taste
2 tsp unflavored gelatin powder
2 tbsp cold water

For the Topping:

100g fresh salmon, diced (smoked or raw)
1 small cucumber, thinly sliced
1 tsp black sesame seeds
Fresh herbs (dill or microgreens) for garnish

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Instructions

Prepare the Base:
- Mix crushed crackers and melted butter in a bowl until combined.
- Press the mixture into the base of a parchment-lined 6–8-inch springform pan.
- Chill in the refrigerator while preparing the filling.
Prepare the Filling:
- Bloom the gelatin by sprinkling it over cold water. Let it sit for 5 minutes, then heat until fully dissolved.
- Blend avocados, cream cheese, sour cream, lemon juice, dill, garlic powder, salt, and pepper in a blender until smooth.
- Gradually incorporate the dissolved gelatin while blending to ensure even distribution.
Assemble the Cheesecake:
- Pour the avocado filling over the prepared base. Smooth the surface with a spatula.
- Cover and refrigerate for at least 4 hours or until the cheesecake is firm.
Add the Toppings:
- Once set, release the cheesecake from the pan.
- Arrange diced salmon, cucumber slices, and fresh herbs on top.
- Sprinkle with black sesame seeds for garnish.
Serve:
- Slice into wedges and serve chilled. Pair with crisp white wine or sparkling water for an elegant experience.

Notes

To make this gluten-free, use gluten-free crackers for the base.
For a smokier flavor, use smoked salmon as the topping.
Adjust the gelatin quantity for a firmer or softer texture.