Pesto-Chicken Cheesecakes

Recipe from Southern Living

More From Southern Living


  • 2 (8-ounce) packages cream cheese, softened
  • 2 large eggs
  • 3 tablespoons all-purpose flour, divided
  • 3 tablespoons Pesto*
  • 1 cup chopped cooked chicken
  • 1 (8-ounce) container sour cream
  • Mixed salad greens
  • Garnish: chopped fresh chives


  1. Beat cream cheese at medium speed with an electric mixer until smooth. Add eggs, 2 tablespoons flour, and Pesto, beating until blended. Stir in chicken. Pour into 4 (4-inch) springform pansM1Bake at 325° for 20 minutes. Stir together remaining 1 tablespoon flour and sour cream. Spread over cheesecakes, and bake 10 more minutes. Cool on a wire rack 10 minutes. Gently run a knife around edges of cheesecakes, and release sides. Serve hot or cold atop salad greens. Garnish, if desired.
  2. * 1 cup prepared pesto may be substituted for homemade.
  3. Note: Cheesecake mixture may be baked in a 9-inch springform pan. Add 5 minutes to the initial baking time, and an additional 5 minutes after adding the flour and sour cream.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pesto-Chicken Cheesecakes Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy