Savoury Tomato Cheesecake
A creamy feta, quark, and lemon cheese filling over a nutty oat-walnut-date crust, topped with balsamic hot-honey blistered cherry tomatoes.
Cheesecake is not just for dessert anymore! This savoury showstopper sits on an earthy crust of rolled oats, walnuts, herbs, and sweet medjool dates, layered with a silky whipped blend of cream cheese, tangy quark (or Greek yoghurt), feta, and fresh lemon. Crowned with jammy blistered cherry tomatoes glazed with balsamic vinegar and hot honey, it is creamy, savoury, tangy, and unexpected—perfect for summer entertaining, brunch, or an elevated light dinner.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Blend & Form the Nutty Base
In a food processor, pulse 50 g oats, 40 g walnuts, 2 to 3 pitted dates, 1 to 2 tsp chopped herbs, 1 to 2 tbsp parmesan (if using), and a pinch of salt until finely chopped and crumbly yet sticky.
- 2
Pour in 25 g melted coconut oil and pulse briefly until the crumbs hold together when squeezed. Tip the mixture into the prepared 15 cm springform tin and press down firmly and evenly into the base using the flat bottom of a glass.
- 3
Option A: No-bake
Chill in the fridge for 30 minutes to set raw
⏱ 30 min
The rest of this recipe
There's 11 more ingredients and 16 more steps to go.
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Ivana’s note
No-Bake vs. Baked:
The No-Bake version (using gelatin or agar-agar) yields an ultra-creamy, mousse-like, clean, and refreshing texture. The Baked version creates a richer, denser, traditional New York-style savoury custard.
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