Forget everything you think you know about cheesecake! This isn’t a dessert; it’s a show-stopping savory appetizer that will completely wow your guests. We’re trading sugar for savory roasted red peppers and a creamy, protein-packed base of silken tofu and yogurt cheese. The texture is unbelievably smooth and light. But the real star is the sweet and spicy peach-apricot compote spooned on top—it’s a flavor explosion that perfectly complements the tangy cheesecake. It’s the healthy, unique, and utterly delicious starter you’ve been looking for.
Ingredients
• For the Savory Cheesecake
• 2 cups / 480 ml low-fat Yogurt Cheese (see Supportive Recipes)
• 2 x 12-oz / 340 g packages silken firm tofu, drained
• 2 egg whites
• 1 Tbsp / 15 ml lemon zest
• Pinch sea salt
• 1 cup / 240 ml roasted red peppers, drained and liquid squeezed out, cut into thin strips
• For the Peach Apricot Compote
• ½ cup / 120 ml frozen peach slices, thawed slightly
• ½ cup / 120 ml dried apricots
• ½ cup / 120 ml orange juice
• 1 tsp / 5 ml orange zest
• 1 tsp / 5 ml arrowroot powder
• 1 tsp / 5 ml pure honey
• Pinch red pepper flakes or ¼ tsp / 1.25 ml fresh chili paste
Instructions
1. Make the Savory Cheesecake
2. Preheat your oven to 325°F / 160°C.
3. In a food processor, combine the Yogurt Cheese, tofu, egg whites, lemon zest, and salt. Blend until the mixture is completely smooth.
4. Add the roasted red pepper strips and pulse-blend just a few times to mix them in without fully puréeing them.
5. Pour the mixture into a 9-inch springform pan. Bake on the middle oven rack for about 60 minutes, or until the edges are golden and the center jiggles slightly when the pan is gently shaken.
6. Transfer the cheesecake to a wire rack to cool for about 1 hour. The cake will continue to firm up as it chills.
7. Prepare the Peach Apricot Compote
8. While the cheesecake cools, place the slightly thawed peaches and dried apricots into a clean food processor. Pulse-chop them into small, chunky pieces.
9. Transfer the fruit to a small saucepan. Stir in the orange juice, orange zest, arrowroot powder, honey, and red pepper flakes.
10. Bring the mixture to a simmer over low heat, stirring constantly for about 2 minutes or until it has slightly thickened. Remove from the heat and transfer to a small bowl to cool.
11. To Serve
12. Once cooled, carefully remove the outer ring of the springform pan. Keep the cheesecake on the pan’s base and transfer it to a serving platter.
13. Cut into slices and top each piece with a spoonful of the Peach Apricot Compote. Serve with baked whole-grain pita chips or your favorite whole-grain crackers.
Nutritional Information
• Value per slice (1/12 of cheesecake)
• Calories: 81
• Calories from Fat: 12
• Protein: 7 g
• Carbs: 10 g
• Total Fat: 2 g
• Saturated Fat: 1 g
• Trans Fat: 0 g
• Fiber: 0.4 g
• Sodium: 97 mg
• Cholesterol: 2 mg
Pro Tips
• The Yogurt Cheese must be made ahead of time, so be sure to plan for that extra step.
• For the smoothest texture, ensure your silken tofu is well-drained and blend the base until it’s completely lump-free before adding the peppers.
• Both the cheesecake and the compote can be made up to three days in advance and stored separately in the refrigerator, making it perfect for party prep.
• Adjust the heat in your compote by adding more or fewer red pepper flakes to suit your taste.
FAQ
Q: Is this savory cheesecake a good source of vegetarian protein
A: Absolutely. This appetizer is an excellent source of vegetarian protein, primarily from the silken tofu and yogurt cheese. Each slice provides 7 grams of protein, making it a satisfying and nutritious starter.
Q: Can I make this savory cheesecake vegan
A: To make this recipe vegan, you would need to substitute a few key ingredients. Replace the yogurt cheese with a dairy-free cream cheese alternative and the egg whites with a vegan binder like aquafaba. Also, swap the honey in the compote for maple syrup or agave nectar.
Q: What can I use instead of homemade yogurt cheese
A: If you don’t have time to make yogurt cheese, you can substitute it with thick Greek yogurt or a store-bought labneh. For a richer texture, a low-fat cream cheese or Neufchâtel cheese would also work well in this savory vegetarian recipe.
Q: How far in advance can I make this vegetarian appetizer
A: This savory cheesecake is perfect for making ahead. You can prepare both the cheesecake and the peach-apricot compote up to three days in advance. Store them separately in airtight containers in the refrigerator and assemble just before serving for the best results.
