Savoury Tomato Cheesecake

Name: Savoury Tomato Cheesecake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6-8
Cuisine: European
Ingredients: 50 g rolled oats (certified gluten-free); 40 g raw walnuts; 2 to 3 medjool dates, pitted; 1 to 2 tsp fresh thyme or rosemary, finely chopped; 1 to 2 tbsp parmesan cheese, finely grated; a pinch of fine sea salt; 25 g coconut oil, melted, or melted unsalted butter; 4 gelatine sheets, or 1 tsp agar-agar powder (for the no-bake version); 1 tbsp (15 ml) whole milk, warmed (no-bake version only); 250 g quark, or thick whole-milk Greek yoghurt; 330 g cream cheese, softened at room temperature; 200 g feta cheese, crumbled

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.

By Ivana Sanshia · Updated Sep 2026

Savoury Tomato Cheesecake, a European recipe

Prep30 min

Cook45 min

Chilling4 hr

Total1 hr 15 min

Serves6-8

LevelMedium

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Ingredients

For the Oat, Walnut & Date Base

50 g rolled oats (certified gluten-free)
40 g raw walnuts
2 to 3 medjool dates, pitted
1 to 2 tsp fresh thyme or rosemary, finely chopped
1 to 2 tbsp parmesan cheese, finely grated (optional)
a pinch of fine sea salt
25 g coconut oil, melted, or melted unsalted butter

For the Creamy Cheese Filling

4 gelatine sheets, or 1 tsp agar-agar powder (for the no-bake version) (optional)
1 tbsp (15 ml) whole milk, warmed (no-bake version only) (optional)
250 g quark, or thick whole-milk Greek yoghurt
330 g cream cheese, softened at room temperature
200 g feta cheese, crumbled

11 more ingredientsin the full recipe

Amounts only. Cooking times and pot sizes stay exactly as written. Use a bigger pot, give it a little longer if it needs it, and taste as you go.

Before you start

Get your mise en place ready so nothing catches you out mid-cook.

Grease and line the base and sides of a 15 cm springform tin with baking paper.
Pit 2 to 3 medjool dates.
Chop 1 to 2 tsp fresh thyme or rosemary leaves.

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 Sanshia’s note

No-Bake vs. Baked:

The No-Bake version (using gelatine or agar-agar) yields an ultra-creamy, mousse-like, clean, and refreshing texture. The Baked version gives a richer, denser, firmer slice.

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Savoury Tomato Cheesecake

Before you start

Method

Blend & Form the Nutty Base

Option A: No-bake

There’s 11 more ingredients and 16 more steps to go.

Ivana Sanshia’s note

Ask Chef Ivana Sanshia

Filed under

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