broccoli cheesecakes

Here is a complete step-by-step recipe for Savoury Broccoli Cheesecakes — mini, crustless cheesecakes made with broccoli and cheese, perfect as a starter, side dish, or light meal.

Broccoli Cheesecakes (Savoury Mini Cheesecakes)

Ingredients (makes 6–8 muffin-sized cheesecakes)

• 200 grams broccoli florets (fresh or frozen)

• 200 grams cream cheese, softened

• 100 grams grated cheddar cheese

• 2 large eggs

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 2 tablespoons grated Parmesan cheese

• 1 tablespoon olive oil

• Salt and black pepper, to taste

• Optional: pinch of chili flakes or herbs (like thyme or parsley)

Instructions

Step 1: Prepare the broccoli

1. If using fresh broccoli, cut into small florets.

2. Steam or boil the broccoli until just tender (about 3–5 minutes).

3. Drain and chop into small pieces. Set aside to cool slightly.

Step 2: Cook the onion and garlic

1. In a small pan, heat olive oil over medium heat.

2. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.

3. Add the minced garlic and cook for another 30 seconds.

4. Remove from heat and let cool slightly.

Step 3: Preheat oven and prepare muffin tin

1. Preheat your oven to 180°C (350°F).

2. Lightly grease a muffin tin or line it with silicone muffin cups or parchment liners.

Step 4: Make the cheesecake mixture

1. In a large bowl, beat the cream cheese until smooth.

2. Add the eggs one at a time, beating well after each.

3. Stir in the cheddar cheese, Parmesan, cooked onion and garlic, chopped broccoli, salt, pepper, and optional herbs or chili flakes.

4. Mix until fully combined.

Step 5: Fill and bake

1. Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full.

2. Smooth the tops with a spoon or spatula.

3. Bake for 20–25 minutes or until set and lightly golden on top.

Step 6: Cool and serve

1. Let the cheesecakes cool in the tin for 10 minutes before removing.

2. Serve warm or at room temperature.

Serving suggestion

• Serve with a green salad, roasted vegetables, or as part of a brunch spread.

• Can also be made ahead and reheated gently in the oven.