This Savory Spinach Artichoke Cheesecake is a fun and delicious party appetizer! Includes Oven + Instant Pot Instructions.
There’s a local restaurant here in Florida that makes the most amazing savory cheesecake appetizer. Holy cow this stuff is legendary!
Because I’m often serving a small crowd of family and friends, I needed a way to make it at home without having 5 million slices of cheesecake leftover.
Long live the mini springform pan!
At 4 and 1/2 inches this adorable little cheesecake pan makes the perfect serving of savory spread and gets some major bonus points for presentation! You can bake it in the oven or whip it up in your trusty pressure cooker but whatever you do, get this cheesecake in your face stat!
Savory Spinach Artichoke Cheesecake
Savory Spinach Artichoke Cheesecake
- 1/2 cup frozen spinach (thawed + squeezed dry)
- 1/2 cup cream cheese (not fat-free)
- 1/2 cup ricotta cheese
- 3/4 cup feta cheese
- 1/4 cup jarred artichoke hearts
- 1 clove garlic minced
- 1 large egg
- 2 TBSP chopped green onion
- 1/4 tsp garlic powder
- 1/4 tsp salt
OPTIONAL CRACKER CRUST:
- 1/4 cup of crushed whole grain ritz-style crackers
- 1-2 TBSP melted butter
- Preheat your oven to 350 degrees F.
- Fill a baking/casserole dish with water and place it in the bottom rack of your oven. Place the second rack in the center.
- Measure out your ingredients, then walk away. This recipe works best when at room temperature. Be sure to fully drain and strain both your spinach and your artichokes. This will prevent the soggification of your masterpiece.
- Prep your springform pan by lining the bottom with parchment paper and lightly greasing the sides with butter.
- Combine cream cheese, ricotta, and feta in your food processor.
- Pulse just a few times to mix gently.
- Next add your egg, spinach, artichoke, garlic, salt and garlic powder and gently pulse enough to incorporate.
- Lastly, add the chopped green onion and fold into the mixture.
- If you're making a crust add that to the springform pan first. Finely crush crackers and combine with melted butter. Spread evenly onto the parchment paper at the bottom of your spring-form pan and top with your cheesecake filling.
- Skipping the crust? Simply pour your cheescake into the springform pan.
- Bake at 350 degrees Fahrenheit for 50 minutes.
- When finished, the cheesecake will be golden around the edges and wiggle a little when the pan is gently nudged.
- Turn off the oven but leave the cheesecake inside to cool down slowly to prevent cracking.
- After an hour has passed, remove from the oven.
- Place the springform pan on a plate, cover with a paper towel then wrap in foil. Pop it in the fridge to set for a minimum 3 hours to set the shape. Alternatively you can make it the night before and let it chill while you sleep. A few friends have mentioned they serve theirs warm straight from the oven and haven't had issues with it losing shape, so totally feel free to dive in right away!
- It can be stored in the fridge up to 2 days in advance, making this a perfect make-ahead appetizer!
- Ready to dig in? Drizzle a little extra virgin olive oil on top and pop the cheesecake back in the oven for 15-30 minutes and serve hot alongside toasted crostini, croissants, tortilla chips, or your favorite buttery crackers. Broccoli, celery, and carrot sticks should also be present for good measure. (I'm certain there's a law stating so!) Garnish with crumbled feta or shaved parmesan cheese if you're feeling fancy.
INSTANT POT INSTRUCTIONS:Make as directed above, cover it with a paper towel then foil, and cooked it on the trivet with 1.5 cups water for 35 mins high pressure with 19 mins NPR. Using a 7-inch springform instead of the 4 inch mini? Double the mini recipe from the recipe card above and you’re good to go! Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
FOR A LARGE CHEESECAKE
For a 9-inch springform pan and a sassy savory spinach artichoke cheesecake that’s fit for an extra-large party or potluck, try the measurements below and bake for in a preheated oven at 325 degrees F for 90 minutes or until cheesecake has set and jiggles just slightly in the center. Turn off the oven, crack the door open an inch or so, and allow to cool slowly in the oven for an hour. Since the 9 inch is so large, I set a long baking dish filled with water on the rack below it to steam the cheesecake and prevent cracking.
WARNING: this makes a boatload of cheesecake and is probably enough to feed an entire neighborhood.
- 1 + a half (8-9 ounce) packages frozen spinach, thawed + squeezed dry
- 2 cups cream cheese (16 ounces)
- 2 cups ricotta cheese
- 2 + 1/4 cups feta cheese
- 1 cup of jarred artichoke hearts (marinated in oil or packed in water)
- 1/2 cup chopped green onion
- 4 large cloves of garlic, minced
- 4 large eggs
- 1 tsp garlic powder
- 1 tsp of salt
9-inch ritz cracker crust (optional)
- 6 oz ritz crackers (32 crackers)
- 1/4 cup melted butter, extra if desired
Follow recipe instructions from the recipe card above and use either an extra large food processor or a stand mixer. I use a processor for the mini and my kitchenmaid mixer for the large cheesecake.
Instant Pot Instructions
Thanks to fellow IP addict Gail, I now know this bad boy can be made in the pressure cooker too! Um… amazing! I’ll be trying this next week for sure with my handy dandy Instant Pot! Here are Gail’s super helpful instructions to convert the recipe from oven to IP:
Make as directed, cover it with a paper towel then foil, and cooked it on the trivet with 1.5 cups water for 35 mins high pressure with 19 mins NPR.
Using a 7-inch springform instead of the 4 inch mini? Double the mini recipe from the recipe card above and you’re good to go!
so . . . how was it?!
In-freaking-credible! Remember that annoying happy dance I spoke of? Still doing it. I’m certain at this point it doubles as my cardio for the day. Recipe testing three rounds of this bad boy was mahhhhvelous!
I think Paul and I have currently consumed enough spinach to merit Popeye-like muscles, complete with a sassy anchor tattoo.
Sure you can convert this to plan-jane spinach dip for your holiday party…. but then you’d have to deal with the social atrocity of complete strangers double-dipping their faces off. Not to mention the cringe-worthy inevitability of losing a broken chip in the dip bowl, thus leaving you with the decision to fish it out with another chip or be the jerk who left soggy chip remnants in what was once a pristine bowl of dip.
Eff that. Make the cheesecake. It’s fancy-schmantsy, uber impressive, and everyone gets their own slice to attack with the veggie/carb of their choosing. Everyone wins. Well everyone that was on-time to the shindig.
That guy who showed up late? He’s left to nibble the stray cheesecake crumbs and the lone carrot that someone most likely licked and left behind.
The moral of the story? Make the cheesecake. Eat the cheesecake. Long live the savory spinach artichoke cheesecake!
our favorite Instant Pot recipes:
- Instant Pot Black Bean Dip
- Vegetarian Lentil Tortilla Soup (Instant-Pot + Slow Cooker)
- Smoky Chipotle Turkey and Sweet Potato Chili
sensational spinach recipes:
- Cheesy Garlic Parmesan Spinach Spaghetti Squash
- Fresh Spinach Dip in a Bread Bowl
- Cheesy Spinach Stuffed Peppers
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If you get a chance to try this savory spinach artichoke cheesecake, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!