Beetroot feta cheesecake is a stunning savory cheesecake that combines the earthy sweetness of roasted beetroot with the tangy, salty richness of feta cheese. With a creamy, smooth texture and a crisp crust, this dish makes for an elegant appetizer or a unique centerpiece for a special occasion.

Why You’ll Love This Recipe

Visually Stunning – A vibrant pink filling makes this cheesecake a showstopper.
Perfect Sweet-Savory Balance – Earthy beets and salty feta create a delicious contrast.
Creamy and Smooth – The perfect texture with a crisp crust.
Great for Entertaining – A unique appetizer or brunch dish that impresses guests.
Versatile – Serve as a starter, side dish, or light main course.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

1 ½ cups crushed crackers (or toasted walnuts for a gluten-free option)
¼ cup unsalted butter, melted
1 tsp dried thyme

For the Cheesecake Filling:

2 medium beets, roasted and pureed
8 oz cream cheese, softened
½ cup crumbled feta cheese
¼ cup Greek yogurt or sour cream
2 large eggs
1 tsp lemon zest
½ tsp black pepper
½ tsp salt (adjust based on feta’s saltiness)
½ tsp ground cumin (optional, for extra depth)

For Garnish:

Crumbled feta
Fresh herbs (thyme, dill, or chives)
Toasted walnuts or pine nuts
Drizzle of honey or balsamic glaze (optional)

Directions

Prepare the Crust:

Preheat the oven – Set your oven to 350°F (175°C) and grease a 7- or 8-inch springform pan.
Mix the crust – In a bowl, combine crushed crackers (or walnuts) with melted butter and thyme.
Press into the pan – Firmly press the mixture into the bottom of the pan. Bake for 10 minutes, then let it cool.

Make the Filling:

Roast and puree the beets – Wrap whole beets in foil and roast at 400°F (200°C) for about 45 minutes, or until tender. Peel and blend into a smooth puree.
Blend the filling – In a large bowl, beat cream cheese, feta, and Greek yogurt until smooth. Add the beet puree, eggs, lemon zest, black pepper, salt, and cumin (if using). Mix until well combined.
Bake – Pour the filling over the cooled crust. Bake at 325°F (160°C) for 40-45 minutes, or until set with a slight wobble in the center.
Cool and chill – Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours (or overnight).

Serve:

Garnish – Top with crumbled feta, fresh herbs, toasted nuts, and a drizzle of honey or balsamic glaze if desired.
Slice and enjoy – Serve chilled or at room temperature.

Servings and Timing

Servings: 6-8 slices
Prep Time: 20 minutes
Cook Time: 50-55 minutes (including roasting beets)
Chilling Time: 4 hours (minimum)
Total Time: 5-6 hours

Variations

Nutty Crust – Use crushed walnuts, almonds, or hazelnuts instead of crackers.
Herb-Infused – Add fresh thyme or rosemary to the filling for an aromatic boost.
Dairy-Free – Use plant-based cream cheese and coconut yogurt instead of dairy.
Spicy Twist – Add a pinch of cayenne or chili flakes for a subtle heat.
Individual Portions – Bake in muffin tins for mini cheesecakes.

Storage/Reheating

Storage – Keep in an airtight container in the refrigerator for up to 4 days.
Freezing – Wrap slices tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Reheating – Best served chilled or at room temperature; no reheating needed.

FAQs

Can I use store-bought beet puree?

Yes, but freshly roasted beets provide better flavor and texture.

What type of crackers work best for the crust?

Savory crackers like whole wheat, rye, or seeded varieties complement the filling.

Can I make this ahead of time?

Yes, it’s best made a day in advance to allow the flavors to develop.

How do I prevent cracks in my cheesecake?

Bake at a lower temperature and let it cool gradually before refrigerating.

Can I use goat cheese instead of feta?

Yes, goat cheese adds a creamier texture with a slightly tangy taste.

Is this cheesecake very sweet?

No, this is a savory cheesecake with a mild natural sweetness from beets.

Can I add a balsamic reduction?

Yes, a drizzle of balsamic glaze enhances the flavors beautifully.

How do I get a smooth beet puree?

Blend roasted beets with a splash of lemon juice or water for a silkier texture.

What should I serve with this cheesecake?

It pairs well with a light salad, crackers, or toasted baguette slices.

Can I skip the crust?

Yes, for a crustless version, grease the pan well and bake as directed.

Conclusion

Beetroot feta cheesecake is a visually striking and deliciously unique dish that blends earthy, tangy, and creamy flavors into one elegant creation. Whether served as an appetizer, side dish, or light main course, this cheesecake is sure to impress with its vibrant color and sophisticated taste. Try it for your next gathering or a special occasion!