Reading Food Blogs Can Be Dangerous to Your Health – Crab and Mushroom Cheesecakes

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Reading food blogs can be dangerous to your health. Seriously, after perusing my favorite food  blogs I often become obsessed with dishes – they keep me up at night thinking about them, they invade my dreams and  I spend hours in kitchen experimenting with them. In short, they have the ability to drive me a bit insane (and hence the reasonthey can be dangerous to your health). Such was the case recently when I was drooling reading a wonderful dessert blog – Bakers Royale and came across these amazing   little individual  cheesecakes. They are cute if not downright adorable and the flavor combinations/possibilities are endless (hence the reason I was up all night thinking about them). My musings though took a  turn and I started thinking about – what else? Savory cheesecakes!! A perfect individual sized portion brimming with tender and sweet crab and earthy mushrooms. Paired with a small mound of lightly dressed greens, it the perfect starter for an elegant meal – or if you are feeling really indulgent, a luxurious brunch entree.  Like all perfect starters, this one can be made and baked in advance and then re warmed slightly before serving.


Miniature Crab and Mushroom Cheesecakes

For these cheesecakes, I used the Chicago Metallic Mini Cheesecake Pan that is available from Sur la Table

Serves 12


1  1/2  cups ground melba toast rounds

3/4  stick butter, melted


1 Tbsp. canola oil

1/2  cup minced shallots

1/2  cup minced roasted red bell pepper

2  cups assorted wild mushrooms, chopped into 1/2 inch pieces

2 Tbsp. dry sherry

2 – 8 oz. packages cream cheese, room temperature

2 large eggs

1/4 cup whipping cream

1 cup crab meat, drained and picked over

1/2 cup grated gruyere cheese

1/4 cup minced fresh chives

1/8 tsp. freshly grated nutmeg

1 tsp. salt

1/4 tsp. white pepper


For these cheesecakes, I used the Chicago Metallic Mini Cheesecake Pan available from Sur la Table.

Pre heat oven to 350 degrees.  In a medium bowl, mix melba toast crumbs with melted butter. Place 1 Tbsp. of the crumb mixture in the bottom of each cup. Tamp down the crumbs with your fingers or a tart tamper if you have one. Bake crust until golden brown – about 10 minutes.


Heat 1 Tbsp. of canola oil in  a large skillet over medium high heat. Add the mushrooms and saute until liquid evaporates and the mushrooms are brown. Add the shallots and saute until shallots are soft – about 2 minutes. Add the sherry and cook until sherry evaporates. Set aside and cool.

In a mixer bowl, beat the cream cheese until fluffy. Season with the salt, pepper and nutmeg. Beat in the eggs, one at a time, mixing well after each addition. Add the whipping cream and beat until thoroughly combined. Mix in the mushroom mixture, bell pepper, crabmeat, gruyere and chives. Spoon filling into each cup about 2/3 of the way full. Place pan on a sheet pan and place in the oven. Bake for approximately 20 minutes until tops are golden and a toothpick inserted into the center comes out clean.

Let cheesecakes cool on a rack. To remove, run a knife around the edges of the cheesecakes and remove.

If making ahead, refrigerate cheesecakes in the pan and remove when cold.



  1. says

    Hi Nancy! I’m trying desperately to catch up on my reading after being gone for two weeks. Just visited Kim @RGB and can’t believe that we hoarded the same thing as kids – Mounds! I love your savory cheesecakes – truth be told, I don’t have much of a sweet tooth, except for things with coconut :)

  2. says

    These are gorgeous Nancy! You covered (or uncovered) our mental stability and it’s crumbling foundation of healthiness….but how about those ever expanding waistlines of our? 😉

    • says

      I can’t resist crab either!! These would be wonderful for brunch or as a first course and being able to make ahead and re hat is a huge help!

    • says

      Hi Cathy!!!

      Smoked salmon would be awesome and so would shrimp or artichokes!! Great thing about this recipe is that it’s pretty versatile!!!

  3. Mary C. says

    These look so delicious, thank you.

    If I don’t want to buy the cheesecake pans, what size springform pan would I use?
    And how much extra time would you bake them?

    • says

      Hi Mary!!

      Great question and info. I should have included – will have to go back and fix! I would make this in a 7 inch springform if you have one – if you only have a 9 inch I would try that but will probably cook in a bit less time – I set timer for 20 minutes and check to see how “jiggly” it is and then go from there!

  4. says

    I love savory cheesecakes w/ almost my whole heart. I actually make mine, chill them and use as a dip w/ some bread and crackers. I like the idea of keeping them warm and serving them for brunch. Im gonna have to try that!!!!

    • says

      Most people do make larger ones and serve them as a spread or dip so I thought this would be a fun and manageable way to serve them as an appetizer!

  5. says

    Wow what an interesting concept- savory cheesecakes. I never would have thought of that! They look so delicious. It really looks just absolutely heavenly!

    • says

      Hi Amanda!

      My husband’s first reaction was.. “whoa these are delicious” – which was my first clue I was on to something! Love that you can make them in advance!!

  6. says

    Oh my! Did you know that crab meat is on sale this week for $5.99/lb? In our house, that means “eat crab for dinner!” I agree – reading food blogs is entirely dangerous. To the point where I need to take. a. step. back.

    I’ll try that on January 1. For now… let’s see what gluttonous dishes we can all come up with!


  7. Mona says

    Thank You!!! I just tried this recipe out to see if I can use it for one of my events & WOW! This will be a huge hit thanks to you:)
    I will have to share a few of mine. My job is private catering for the Alaska Scallop Association & besides Weathervane Scallops I always have Alaskan Crab to prepare for my events.

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