Savory Greek Kalamata Olive Cheesecake

My friend Anna brought this to a potluck three summers ago, and I stood by the table eating sliver after sliver until I had to ask for the recipe. The briny olives against that creamy cheese base felt like something I'd tasted on a Greek island I'd never visited. I made it the following weekend and have been tweaking it ever since. It's become my secret weapon when I want to look impressive without spending all day in the kitchen. Every time I serve it, someone asks if I bought it from a fancy deli.

I first served this at my sister's book club meeting when I was filling in as host. The room went quiet after the first bites, and then everyone started talking over each other asking what was in it. One woman said it reminded her of a trip to Santorini. Another said she'd never thought of olives in a cheesecake and now couldn't imagine life without it. I wrote the recipe on index cards that night and handed them out like party favors.

Ingredients

• Plain breadcrumbs: They create a sturdy, savory crust that holds up under the creamy filling without getting soggy, and toasting them with butter adds a subtle nuttiness.
• Unsalted butter: Melted and mixed into the crumbs, it binds everything together and gives the crust a rich, golden base.
• Dried oregano: A tiny pinch in the crust brings that unmistakable Greek herb note right from the first bite.
• Ground black pepper: Just a whisper in the crust adds a gentle warmth that complements the olives.
• Cream cheese: The creamy backbone of the filling, softened so it blends smooth without lumps.
• Ricotta cheese: It lightens the texture and adds a subtle tang that keeps the filling from feeling too heavy.
• Grated Parmesan cheese: Adds a sharp, salty depth that plays beautifully with the olives.
• Large eggs: They set the filling into that perfect, sliceable texture without making it rubbery.
• Dried thyme: Earthy and slightly floral, it bridges the cheese and the olives with grace.
• Lemon zest: Brightens everything and cuts through the richness with a clean, citrusy spark.
• Whole milk: A splash makes the filling pourable and ensures it bakes up creamy, not dense.
• Pitted Kalamata olives: Chopped and folded in, they deliver bursts of briny, fruity flavor in every bite.
• Fresh chives: Finely chopped, they add a mild onion note and flecks of green that look as good as they taste.
• Salt and black pepper: Balance and enhance all the other flavors without overpowering the delicate cheese base.
• Sliced Kalamata olives for garnish: They make the top look polished and give a preview of what's inside.
• Fresh parsley: Chopped and scattered on top, it adds color and a hint of freshness.
• Extra virgin olive oil: A drizzle before serving adds a glossy finish and a fruity richness.

Instructions

Prep the pan:

Preheat your oven to 325°F and lightly grease a 9 inch springform pan, or line the bottom with parchment paper so the cheesecake releases easily later. This step saves you from heartbreak when it's time to serve.

Make the crust:

In a small bowl, mix breadcrumbs, melted butter, oregano, and pepper until the crumbs look like wet sand. Press the mixture firmly and evenly into the bottom of the pan, using the back of a spoon or your fingers.

Bake the crust:

Slide the pan into the oven and bake for 8 minutes, just until it smells toasty and looks set. Let it cool slightly while you make the filling.

Beat the cheeses:

In a large bowl, beat cream cheese, ricotta, and Parmesan with an electric mixer or whisk until the mixture is completely smooth and creamy. Add the eggs one at a time, mixing well after each so they incorporate fully.

Fold in the flavors:

Stir in thyme, lemon zest, milk, chopped olives, chives, salt, and pepper, mixing just until everything is evenly distributed. The filling should look speckled with green and dark purple.

Assemble and bake:

Pour the filling over the cooled crust, using a spatula to smooth the top. Bake for 25 to 28 minutes, until the center is set but still has a slight jiggle when you gently shake the pan.

Cool and chill:

Remove from the oven and let it cool to room temperature on a wire rack. Refrigerate for at least 2 hours, or overnight, so it firms up and the flavors meld together.

Garnish and serve:

Before serving, top with sliced olives, a sprinkle of fresh parsley, and a drizzle of olive oil. Slice into small wedges or squares and serve with crackers or crostini.

Save

Last spring, I made this for a small dinner party and set it out while we were still finishing our wine on the patio. By the time we came inside, half of it was gone and my husband's coworker was taking a photo of the recipe I'd scribbled on a napkin. It's the kind of dish that starts conversations and ends with empty plates. I love that it feels fancy but never fussy, like you're sharing a little piece of the Mediterranean without leaving your kitchen.

Make It Your Own

Once you've made this a few times, it becomes a canvas for whatever you have on hand. I've folded in sun dried tomatoes when I had a jar open in the fridge, and once I added roasted red peppers because my neighbor brought me a bag from her garden. A friend of mine swaps the chives for fresh dill and says it tastes even more Greek. The base is forgiving, so don't be afraid to play around with herbs, vegetables, or even a pinch of red pepper flakes if you like a little heat.

Serving Suggestions

I usually serve this with a mix of crackers and toasted baguette slices, but it also pairs beautifully with raw vegetables like cucumber rounds or bell pepper strips. It works as a passed appetizer at a party or as the centerpiece of a light lunch with a simple green salad on the side. I've even packed it for picnics, wrapping slices individually in parchment paper. It travels well and tastes just as good at room temperature as it does cold.

Storage and Leftovers

This keeps in the fridge for up to four days, covered tightly with plastic wrap or in an airtight container. The flavors actually deepen after a day or two, so leftovers are never a disappointment. I don't recommend freezing it because the texture of the cheese changes, but honestly, I've never had any left long enough to even consider it.

• Let it come to room temperature for about 15 minutes before serving for the best flavor.
• If the crust softens in the fridge, a quick toast in the oven at 300°F for 5 minutes before serving crisps it back up.
• Garnish fresh each time you serve it so the parsley stays bright and the olive oil glistens.

Save

This recipe has earned a permanent spot in my repertoire, the kind of dish I make without thinking twice when I need to impress or just want something that feels special. I hope it becomes one of those recipes you reach for again and again, tweaking and perfecting until it feels like your own.

Recipe FAQs

→ Can I make this cheesecake ahead of time?

Yes, this savory cheesecake actually benefits from being made ahead. Prepare it up to 24 hours in advance and keep it refrigerated. The flavors meld beautifully overnight, and it's easier to slice when fully chilled.

→ What can I serve with this Kalamata olive cheesecake?

Serve with crisp crackers, toasted crostini, pita chips, or fresh vegetable crudités. The creamy, tangy filling pairs wonderfully with crunchy accompaniments that can scoop or support each bite.

→ Can I substitute the Kalamata olives with other varieties?

Yes, though Kalamata olives provide a distinctive tangy flavor. You can use green olives, Castelvetrano olives, or a mix of Mediterranean olives. Adjust salt accordingly as olive varieties have different sodium levels.

→ How do I prevent cracks in the cheesecake?

Bake at the lower temperature of 325°F and avoid overmixing the batter once eggs are added. Remove from the oven when the center still has a slight wobble. Gradual cooling also helps prevent cracking.

→ Can this be made gluten-free?

Absolutely. Simply substitute regular breadcrumbs with gluten-free breadcrumbs in the crust. The rest of the ingredients are naturally gluten-free, making this an easy adaptation for dietary needs.

→ How long does this cheesecake keep?

Store covered in the refrigerator for up to 4 days. The flavors continue to develop, making leftovers even more delicious. Bring to cool room temperature 15 minutes before serving for best flavor.