No-Bake Savory Cheesecake Tart with Peach & Thyme Salsa
An exquisite no-bake tart featuring a creamy cheesecake filling topped with a refreshing peach and thyme salsa, perfect for gatherings or as a sophisticated dish.
Servings: 8 servings
Calories: 250kcal
Ingredients
Crust Ingredients
- 150 g TUC or Ritz-style salty crackers These crispy crackers form the base.
- 75 g unsalted butter, melted This adds creaminess to the crust.
- 1 tsp thyme leaves (optional) For additional flavor.
Filling Ingredients
- 200 g cream cheese, softened Main creamy base for the tart.
- 100 g soft goat cheese Adds tanginess and depth.
- 2 tbsp sour cream or Greek yogurt For tanginess and fluffiness.
- 1 tbsp chopped fresh chives Provides a hint of onion flavor.
- 1 tbsp chopped parsley or dill Adds freshness.
- 1/2 unit zest of lemon Enhances flavor profile.
- to taste unit Salt & black pepper Essential for seasoning.
Salsa Ingredients
- 2 unit ripe peaches, finely diced Brings freshness to the dish.
- 1 tsp fresh thyme leaves Adds earthiness to the salsa.
- 1 small red chili, finely chopped For heat.
- 1 tbsp lemon juice Balances the sweetness of peaches.
- 1 tsp olive oil Melds flavors together.
- to taste unit Salt Balances flavors.
Garnishes
- to garnish unit Microgreens or arugula For freshness and visual appeal.
- to garnish unit Extra thyme sprigs Enhances aroma.
- to garnish unit Cracked pepper Final touch.
Instructions
Make the Crust
- Blitz the salty crackers in a food processor until they turn into fine crumbs.
- Mix the crumbs with melted butter and thyme leaves.
- Press the mixture into the base of a 20 cm tart tin lined with parchment paper, and chill in the refrigerator for about 30 minutes.
Mix the Filling
- In a large mixing bowl, combine softened cream cheese, goat cheese, sour cream, chopped herbs, lemon zest, and season with salt and black pepper.
- Beat the ingredients with a hand mixer until smooth and fluffy.
Assemble
- Spoon the prepared filling into the chilled crust and smooth the top.
- Return the tart to the refrigerator and chill for at least 2 hours.
Make the Salsa
- In a separate bowl, combine finely diced peaches, fresh thyme leaves, chopped chili, lemon juice, olive oil, and a pinch of salt.
- Stir gently to combine and let sit for about 10–15 minutes.
Top and Serve
- Remove the tart from the refrigerator and spoon the peach salsa generously over the top.
- Garnish with microgreens or thyme sprigs and cracked pepper.
- Serve cold or slightly chilled.
Notes
Customize your herbs or make ahead! This tart can be stored covered in the refrigerator for up to 3 days.