These savory mini cheesecakes are filled with lemon and dill, baked inside phyllo shells and topped with a bit of lox (cured salmon). They’re perfect for parties, entertaining or as game day snacks. They also make a great late-night snacks when you’re hanging on the couch.
Do you ever wake up one morning and realize that time is just flying by? It’s already the middle of January, and yet I feel as though we were just celebrating the New Year. I suppose it’s like anything else: We get caught up in life and work and what we’re doing, and suddenly we miss things that are going on around us, like the passage of days.
Last night we had some of our friends over, and every time we do, I’m reminded of (1) how truly incredible our friends are and (2) how much we enjoy hosting and entertaining. Whenever we do it, we vow to invite people over more often.
With the Super Bowl, Valentine’s Day, The Golden Globes and the Oscars on the horizon, there are plenty of reasons to invite someone over for a meal or appetizers and finger food. Tiny savory cheese cups that are easy to make ahead of time are perfect for making the day of go more smoothly and free up oven space. Plus, they’re tasty little bites, reminiscent of our favorite breakfast bagel topped with salmon and lemon dill cream cheese.
It starts with cream cheese. It’s best if it’s softened to room temperature to avoid lumps when you mix in the other ingredients.
In addition to the cream cheese, we’re going to need an egg, lemon zest and juice, fresh dill, cornstarch, milk and salt. Cream together.
These tiny phyllo cups make the perfect spot to rest savory and sweet eats and turn them into finger food.
Fill the phyllo cups about 3/4 of the way. These are forgiving, though, because they’re so small, and if you overfill one a bit, it’ll be okay. Toss them in the oven to bake for a bit.
When the cheesecakes are cooling or just before serving, slice your lox into thin strips. This can be laid out across the bites or arranged in tiny little flowers.
Tiny rosettes of cured salmon and savory cheesecakes for your next party with friends. Plus, there are sweet versions of these with raspberry cheesecake filling topped off with a fresh raspberry for dessert. Now, who is coming over for dinner?
8 ounces cream cheese, softened
1/4 cup sour cream
1 lemon, zested and juiced
1 tablespoon minced fresh dill
1 tablespoon milk
1 tablespoon cornstarch
1/4 teaspoon kosher salt
6 ounces lox
Preheat oven to 325° F and lay out phyllo shells on a baking sheet. Cream together cream cheese, egg, sour cream, lemon zest, lemon juice, dill, milk, cornstarch and salt. Scoop into mini phyllo shells about 3/4 of the way full. Bake at 325° F for 15-20 minutes until set. Remove from oven and allow to come to room temperature. Store in fridge to cool.
Just before serving, slice thin pieces of lox to top the savory cheese bites. Garnish with extra dill, if desired.
Makes 30-40 appetizers.