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


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.

About this Recipe

Main Ingredient: Dairy
Regional Style: American