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Savory Spinach Artichoke Cheesecake

This mini savory cheesecake makes an impressive and delicious make-ahead party spread! It's perfectly sized to share with a few friends! Or make the full size version (measurements in post) for a extra-large crowd! Enjoy!

Prep Time
15 mins
Cook Time
15 mins
Total Time
5 hrs 5 mins
Servings: 6 servings
Calories: 203 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • ½ cup frozen spinach (thawed + squeezed dry)
  • ½ cup cream cheese (not fat-free)
  • ½ cup ricotta cheese
  • ¾ cup feta cheese
  • ¼ cup jarred artichoke hearts
  • 1 clove garlic minced
  • 1 large egg
  • 2 TBSP chopped green onion
  • ¼ tsp garlic powder
  • ¼ tsp salt
OPTIONAL CRACKER CRUST:
  • ¼ cup of crushed whole grain ritz-style crackers
  • 1-2 TBSP melted butter
TOOLS NEEDED
  • 4-inch mini springform pan

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees F.
  2. Fill a baking/casserole dish with water and place it in the bottom rack of your oven. Place the second rack in the center.
  3. Measure out your ingredients, then walk away. This recipe works best when at room temperature. Be sure to fully drain and strain both your spinach and your artichokes. This will prevent the soggification of your masterpiece.
  4. Prep your springform pan by lining the bottom with parchment paper and lightly greasing the sides with butter. 
  5. Combine cream cheese, ricotta, and feta in your food processor.
  6. Pulse just a few times to mix gently.
  7. Next add your egg, spinach, artichoke, garlic, salt and garlic powder and gently pulse enough to incorporate.
  8. Lastly, add the chopped green onion and fold into the mixture.
  9. If you're making a crust add that to the springform pan first. Finely crush crackers and combine with melted butter. Spread evenly onto the parchment paper at the bottom of your spring-form pan and top with your cheesecake filling.
  10. Skipping the crust? Simply pour your cheescake into the springform pan.
  11. Bake at 350 degrees Fahrenheit for 50 minutes. 
  12. When finished, the cheesecake will be golden around the edges and wiggle a little when the pan is gently nudged.
  13. Turn off the oven but leave the cheesecake inside to cool down slowly to prevent cracking.
  14. After an hour has passed, remove from the oven.
  15. Place the springform pan on a plate, cover with a paper towel then wrap in foil. Pop it in the fridge to set for a minimum 3 hours to set the shape. Alternatively you can make it the night before and let it chill while you sleep. A few friends have mentioned they serve theirs warm straight from the oven and haven't had issues with it losing shape, so totally feel free to dive in right away!
  16. It can be stored in the fridge up to 2 days in advance, making this a perfect make-ahead appetizer!
  17. Ready to dig in? Drizzle a little extra virgin olive oil on top and pop the cheesecake back in the oven for 15-30 minutes and serve hot alongside toasted crostini, croissants, tortilla chips, or your favorite buttery crackers. Broccoli, celery, and carrot sticks should also be present for good measure. (I'm certain there's a law stating so!) Garnish with crumbled feta or shaved parmesan cheese if you're feeling fancy.

Notes

  • Allow ingredients time to reach room temperature for optimal results! In the event that you wind up with a few spoonfuls of leftover spinach artichoke amazingness. Top it with parmesan cheese, warm in the oven or microwave, and snack away while your cheesecake bakes!
  • Serve with toasted baguette slices. DELISH!
  • Make as directed above, cover it with a paper towel then foil, and cooked it on the trivet with 1.5 cups water for 35 mins high pressure with 19 mins NPR.
  • Using a 7-inch springform instead of the 4 inch mini? Double the mini recipe from the recipe card above and you’re good to go!
  • 7-inch springform
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 203kcal (10%) Carbohydrates 5g (2%) Protein 8g (16%) Fat 17g (26%) Saturated Fat 10g (50%) Cholesterol 80mg (27%) Sodium 471mg (20%) Potassium 123mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 2151IU (43%) Vitamin C 3mg (3%) Calcium 174mg (17%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 203

% Daily Value*

Calories 203kcal 10%
Carbohydrates 5g 2%
Protein 8g 16%
Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 80mg 27%
Sodium 471mg 20%
Potassium 123mg 3%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 2151IU 43%
Vitamin C 3mg 3%
Calcium 174mg 17%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.