Feta Cheesecake is a delightful twist on the traditional dessert we all know and love. This savory-sweet creation combines the tangy punch of feta cheese with the creamy texture of classic cheesecake for a sophisticated treat that will surprise and delight your taste buds.
Whether served as an elegant appetizer at your next dinner party or as the star of your brunch spread, this unique cheesecake bridges the gap between cheese course and dessert. The Mediterranean-inspired flavors make it perfect for those who appreciate something a little different from the ordinary.
Why You’ll Love This
- Perfect balance of savory and sweet flavors that will impress even the most discerning guests
- Comes together in just 45 minutes, making it feasible for weeknight entertaining
- Uses simple ingredients you might already have in your pantry and refrigerator
- Can be made ahead of time, reducing day-of stress when hosting
- Versatile recipe that works as an appetizer, light lunch, or unique dessert
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 16 oz cream cheese, softened
- 8 oz feta cheese, crumbled
- ½ cup sour cream
- 3 eggs
- 2 tbsp honey
- 1 tsp lemon zest
- 1 tbsp fresh thyme, chopped
- Salt & pepper to taste
Instructions
- Preheat oven to 325°F. Mix graham crumbs and butter, then press into a springform pan.
- Beat cream cheese, feta, sour cream, honey, lemon zest, thyme, salt, and pepper until smooth.
- Add eggs one at a time, mixing well after each.
- Pour filling over crust and bake for 45-50 minutes until set.
- Cool completely, then chill for 4 hours. Drizzle with honey and garnish with herbs before serving.
Tips & Variations
- For a more pronounced Mediterranean flavor, add 1 tablespoon of finely chopped fresh rosemary to the filling
- Replace the graham cracker crust with crushed digestive biscuits or shortbread cookies for a different flavor profile
- Drizzle with a little extra honey and sprinkle with crushed pistachios just before serving for added texture and visual appeal
- If you prefer a less sweet version, reduce the honey to 2 tablespoons and add a pinch more salt
- For a smoother texture, ensure all ingredients are at room temperature before mixing
- Make mini cheesecakes in a muffin tin for perfect individual servings at parties
Serving Suggestions
Serve this Feta Cheesecake with a small side of mixed olives and a drizzle of good quality olive oil for a truly Mediterranean experience. A small arugula salad dressed with lemon vinaigrette makes the perfect accompaniment if serving as a light lunch or appetizer.
If leaning into the dessert aspect, pair with a small dollop of honey-sweetened Greek yogurt and fresh figs or berries for a beautiful contrast of flavors and textures.
Notes
- Store leftovers covered in the refrigerator for up to 3 days
- The cheesecake can be frozen for up to 1 month – thaw overnight in the refrigerator before serving
- For best flavor, remove from refrigerator about 20 minutes before serving
- The center should still have a slight wobble when done – it will set completely as it cools
FAQs
Can I use low-fat cream cheese?
Yes, but the texture will be slightly less creamy. Full-fat cream cheese provides the best results for this recipe.
Is this cheesecake sweet or savory?
It falls somewhere in between! The honey provides sweetness while the feta gives it a savory, tangy quality that makes it unique.
Can I make this without a springform pan?
Yes, you can use a regular cake pan lined with parchment paper with extra hanging over the sides to help lift it out after cooling.
What type of feta works best?
Traditional Greek feta made from sheep’s milk offers the most authentic flavor, but any good quality feta will work well in this recipe.
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