Dinner Club Little Feta CheeseCakes

cathy tate


This is not a sweet cheesecake recipe but a savory appetizer. I take these little bites to most of the dinner parties that I go to and they are always a hit. I've had this recipe for so long, I've almost forgotten where I got it but I think it may have been Southern Living.

★★★★★ 1 vote
4 dozen
40 Min
10 Min


1/2 c
breadcrumbs, dry, fine
1/2 c
pecans, ground finely
1/4 c
butter, melted
1 pkg
cream cheese-8oz
1 pkg
feta cheese-4oz
1 large
2 Tbsp
1/8 tsp
hot sauce
herbed tomato sauce
1/2 c
tomato sauce
2 Tbsp
tomato paste
1 Tbsp
onion, minced
1/4 tsp
1/4 tsp
1/8 tsp
1 small
garlic clove, minced

How to Make Dinner Club Little Feta CheeseCakes


  • 1Preheat oven to 350 degrees. Combine breadcrumbs, ground pecans and melted butter; stir well. Line small muffin pans with miniature paper liners. Spoon and press about 1tsp mixture into the bottom of each liner.
  • 2Beat cream cheese at medium speed of an electric mixer until light and fluffy; add feta cheese and egg, beating well. Stir in milk and hot sauce. Spoon mixture evenly into paper liners.
  • 3Bake at 350 degrees for 10-12 minutes. Let cool. Cover and chill.
  • 4Remove paper liners. Spoon about 1/2tsp Herbed Tomato Sauce over each cheesecake. Garnish with fresh parsley. Cover and chill until ready to serve.
  • 5HERBED TOMATO SAUCE: Combine tomato sauce, tomato paste, minced onion, basil, oregano, pepper and minced garlic in a saucepan; stir until blended. Cook over medium heat 5 minutes or until thickened. Let cool completely; spoon over cheesecakes.

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About Dinner Club Little Feta CheeseCakes

Main Ingredient: Dairy
Regional Style: American