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–+ servings

Savory Dirty Martini Cheesecake

By: Nadia Aidi
|
Servings: 10 servings
A no-bake savory cheesecake with dirty martini flavor: blue cheese, castelvetrano olives, vodka, and olive brine whipped into cream cheese over a ritz and potato chip crust, finished with blue cheese stuffed olives.
Prep 30 minutes
Cook 0 minutes
Chill Time 5 hours 10 minutes
Total 5 hours 40 minutes
A whole savory dirty martini cheesecake with ritz and potato chip crust layers, blue cheese cream filling, and green olives on top.

Equipment

Ingredients

Crust

  • 20 ritz crackers
  • 4 tbsp unsalted butter melted
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup plain potato chips

Olive Blue Cheese Filling

  • 8 oz cream cheese
  • 1.5 tbsp vodka
  • 3 tbsp olive brine
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp white pepper
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 1 lemon zested
  • 2.5 oz blue cheese rough chopped
  • 1 tbsp unsalted butter melted
  • 1/4 cup chives finely chopped
  • 2 scallions finely chopped
  • 1/2 cup castelvetrano olives pitted and roughly chopped

Stuffed Olive Topping

  • 12 to 15 castelvetrano olives pitted
  • 0.5 oz blue cheese
  • olive oil for drizzling

Instructions

  • Make the Crust: Process the ritz crackers, melted butter, 1/4 tsp salt, and black pepper in a food processor until smooth. Add the potato chips and pulse lightly, keeping some texture. Wipe out the food processor.
    20 ritz crackers, 4 tbsp unsalted butter, 1/4 tsp salt, 1/4 tsp black pepper, 1 cup plain potato chips
  • Whip the Cheese: Add the cream cheese, vodka, olive brine, garlic powder, onion powder, white pepper, allspice, 1/4 tsp salt, and lemon zest. Process until smooth. Remove about 1/4 cup and refrigerate for the frosting.
    8 oz cream cheese, 1.5 tbsp vodka, 3 tbsp olive brine, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp white pepper, 1/4 tsp allspice, 1/4 tsp salt, 1 lemon
  • Add the Blue Cheese: Add the chopped blue cheese and 1 tbsp melted butter. Process until smooth.
    2.5 oz blue cheese, 1 tbsp unsalted butter
  • Mix In: Add the chopped chives, scallions, and 1/2 cup olives into the cheese mixture and pulse a few times to incorporate.
    1/4 cup chives, 2 scallions, 1/2 cup castelvetrano olives
  • Layer: Split the crust into 2 equal portions. Split the cheese mixture into 2 equal portions. Line the ring mold with plastic wrap, leaving an overhang, unless your ring has a pusher. Now we layer:
    • Add 1 crust portion and press it flat. Chill 30 minutes.
    • Add 1 cheese portion and spread it flat. Let set 30 minutes.
    • Add the last crust portion and press it flat. Let set 20 minutes.
    • Add the last cheese portion and spread it flat. Chill at least 4 hours.
  • Finish: Stuff the reserved 0.5 oz blue cheese into the 12 to 15 olives. Lift the cheesecake out by the plastic wrap overhang, or push it out if the mold has a pusher. Spread the reserved cream cheese over the top. Arrange the stuffed olives on top and drizzle with olive oil.
    12 to 15 castelvetrano olives, 0.5 oz blue cheese, olive oil

Nutrition

Calories: 262kcal, Carbohydrates: 11g, Protein: 5g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 44mg, Sodium: 660mg, Potassium: 182mg, Fiber: 1g, Sugar: 2g, Vitamin A: 667IU, Vitamin C: 4mg, Calcium: 91mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info