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Creamy mushroom cheesecake

Featured in Sweet bites of pure joy.

This cheesecake flips the classic sweet version! A crunchy pistachio base holds a creamy topping with mushrooms and cheese. Great to wow guests.

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alicia in the kitchen
Updated on Mon, 31 Mar 2025 12:43:26 GMT
A golden crusted dessert topped with sautéed mushrooms, pistachios, and thyme sprigs. Pin it
A golden crusted dessert topped with sautéed mushrooms, pistachios, and thyme sprigs. | tasteofsavor.com

I whipped up this savory cheesecake one evening when I wanted to wow my friends with something unexpected. The combo of crunchy pistachios with mushrooms and the smooth cheese creates a flavor harmony that always impresses. Each bite reveals new layers - sometimes creamy, sometimes crispy. It's honestly become the showstopper at all my dinner parties.

What Makes This Dish Extra Special

This savory cheesecake came from my crazy idea to flip the traditional sweet version on its head. The crunchy pistachio and cheese base works perfectly with the silky mushroom filling. I bring it out for every gathering and my guests can't decide if they should enjoy it as an appetizer or main dish because it's so rich. It fits any part of the meal depending on what you fancy.

In My Kitchen

  • Pistachios: Half cup of lovely pistachios that I crush into small pieces
  • Feta: Quarter cup of my favorite smooth feta
  • Parmesan: Quarter cup freshly grated
  • Breadcrumbs: Half cup of fine breadcrumbs
  • Butter: 2 tablespoons melted to bind my crust
  • Mushrooms: 2 cups finely chopped
  • Sour cream: Half cup nice and thick
  • Cream cheese: 450g left out for an hour beforehand
  • Eggs: 2 good farm-fresh eggs
  • Garlic: 2 cloves finely diced
  • Fresh thyme: A few sprigs for flavor

The Step-by-Step Method

My crunchy base
I start by warming my oven to 175°C. In a bowl I mix my crushed pistachios, crumbled feta, parmesan, breadcrumbs and my melted butter. I press this mixture firmly into my pan and pop it in the oven for 10 minutes.
The tasty filling
I cook my mushrooms with garlic in a pan until they release their moisture. Meanwhile I beat my cream cheese, add my sour cream, eggs and parmesan. Once the mushrooms cool down, I fold them into my mixture.
The final assembly
I pour my mixture over my golden crust. Into the oven it goes for 35-40 minutes until my cheesecake sets properly.
The finishing touches
I sprinkle fresh thyme and a few pistachio pieces before serving.

My Success Tips

I always take my ingredients out an hour before starting so they're at room temperature. I'm careful not to overmix my batter with the eggs or my cheesecake might crack. When I want to change things up, I add some Espelette pepper or herbs from Provence. The most important thing is letting it rest a bit before eating - the flavors will be so much better.

Cheesecake topped with mushrooms, pistachios and crumbs, with one slice cut out. Pin it
Cheesecake topped with mushrooms, pistachios and crumbs, with one slice cut out. | tasteofsavor.com

Serving Suggestions

I love pairing my cheesecake with a small arugula salad with lemon dressing. Grilled asparagus or pan-fried zucchini go wonderfully with it too. To make everything perfect, I always open a nice cold Chardonnay - its buttery notes match amazingly with the cheesecake flavors.

Frequently Asked Questions

→ Can this be prepped ahead?
Yes, make it the day before. Keep it in the fridge and let it sit 30 minutes at room temperature before serving!
→ Which mushrooms should I use?
Button mushrooms work great, but wild mushrooms or a mix would add even more taste.
→ Can it be frozen?
Freezing is not a good idea. The creamy texture and mushrooms won't hold up well after thawing.
→ How do I know it's cooked?
When the edges are firm but the middle jiggles a bit when you gently shake the pan, you're good to go.
→ Can feta be swapped for another cheese?
Sure, try salty ricotta or goat cheese. Just go for something flavorful that gives the base a nice kick!

Mushroom creamy cheesecake

This savory treat combines creamy cheese with fragrant mushrooms and crunchy pistachios. A perfect bite for your appetizers!

Prep Time
30 Minutes
Cook Time
50 Minutes
Total Time
80 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: Mixed Flavors

Yield: 8 Servings (1 cheesecake, 23 cm wide)

Dietary: Low-Carb, Vegetarian

Ingredients

01 Half a cup of crushed pistachios.
02 Quarter cup of crumbled feta cheese.
03 Quarter cup of grated Parmesan cheese.
04 Half a cup of breadcrumbs.
05 A couple tablespoons of melted butter.
06 Two cups of finely chopped mushrooms.
07 A tablespoon of olive oil.
08 Two minced garlic cloves.
09 450 grams of softened cream cheese.
10 Half a cup of sour cream.
11 Two eggs.
12 A quarter cup of Parmesan cheese (grated).
13 Salt and pepper to your liking.
14 Fresh thyme to top it off.

Instructions

Step 01

Set your oven to 175°C to preheat. Combine the pistachios, feta, Parmesan, breadcrumbs, and butter. Push the mixture evenly into a springform pan and bake for about 10 minutes.

Step 02

In a skillet with olive oil, cook mushrooms and garlic until most of their liquid dries up, around 5 to 7 minutes.

Step 03

Mix together cream cheese, sour cream, eggs, and Parmesan until smooth. Stir the mushrooms in, and season with a bit of salt and pepper.

Step 04

Spread the filling evenly over the crust. Bake it for 35 to 40 minutes until the center solidifies.

Step 05

Let it sit for 10 minutes to cool down. Sprinkle chopped pistachios and a little thyme on top before serving.

Notes

  1. You can serve this as an appetizer or starter.
  2. Works best either warm or at room temperature.

Tools You'll Need

  • Springform pan.
  • Skillet.
  • Electric mixer.
  • Oven.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products.
  • Eggs.
  • Nuts (pistachios).
  • Gluten (from the breadcrumbs).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 32 g
  • Total Carbohydrate: 12 g
  • Protein: 15 g