Mini Cheesecake Salate al parmigiano e Peschette al Tartufo

Salted Mini Cheesecake with Parmesan and Peaches with Truffles

The savory mini cheesecakes with parmesan and peaches with truffles are an original idea that will amaze both young and old. They are suitable for an appetizer or a delicious aperitif. I advise you to prepare them hours in advance so that they can set well in the refrigerator.



  • 100 gr of bruschetta
  • 55 gr of butter
  • 250 gr of cream cheese like Philadelphia
  • 4 tablespoons of grated Parmesan cheese
  • 140 gr of shredded peaches with truffles
  • Salami or other cold cuts to taste
  • 60 gr Peaches with Truffle

 Let's start preparing the base of our mini cheesecakes by putting the bruschetta in the bowl of a food processor equipped with blades or a food processor (alternatively you can also use bread sticks, taralli or whatever you prefer). Operate your food processor thus reducing everything to dust. Put the resulting powder in a bowl.


Melt the butter in a saucepan and when it is completely melted pour it into the bowl where you have placed your bruschetta, mix with a wooden spoon until the bruschetta and butter are bound together, thus forming a compact compound.


Take the four paper cups, add a tablespoon or more of the mixture to each one, level it evenly and place them in the fridge for ten minutes. Now that your base is ready, move on to preparing your cream.


Take a bowl and put the spreadable cheese inside with the four teaspoons of Parmesan. Cut your Truffle Peaches into small pieces and add to the mixture, mixing again. Take the cups out of the fridge.


Fill each cup with the cream obtained, spreading it well with the help of a teaspoon. Put them in the fridge for at least 5 hours. Once the necessary time has passed, check that the cups easily detach from the cheesecakes, remove them one at a time and decorate each with a whole Peschetta al Tartufo and salami. 


Your savory mini cheesecakes are ready to be tasted.

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