Blue Cheese Cheesecake

Blue Cheese Cheesecake

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"A sensuous appetizer with a variety of textures and flavors. Use any type of fresh herbs you have available. Serve with an assortment of fine crackers."
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40 m servings 376 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 611 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Whip the cream in a medium bowl until stiff and season with salt and pepper. Set aside 1 ounce of the blue cheese, and mash the rest with a fork in a separate bowl. Stir in the basil, oregano and thyme, then fold in the whipped cream.
  2. Place a 3 inch metal ring (or biscuit cutter) onto a serving plate, and fill the bottom with walnuts. Spoon the whipped cream mixture into the ring, and smooth the top. Carefully remove the ring. Sprinkle the remaining blue cheese and grapes over the top.



This is very light - almost too much so, some cream cheese blended with the blue cheese then the whipped cream folded in would solve that. The fresh herbs really over powered even the blue chees...