Rating: 5 stars
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If you want something different and very pretty, try this. Layers of non-sweet cheesecake filled with colorful sliced veggies and served with a flavorful cucumber sauce. I have made this many times over the years and substituted lots of different veggies. They all work well. It's perfect for a brunch buffet, or serve with a big green salad.


Recipe Summary

1 hr
2 hrs
3 hrs 35 mins
35 mins
1 9-inch cheesecake


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Cucumber Sauce:


Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

  • Combine cracker crumbs and butter in a large bowl to make the crust. Press into bottom and up the sides of a 9-inch springform pan.

  • Beat cream cheese with an electric mixer until fluffy. Add eggs one at a time, beating after each addition. Add sour cream, flour, onion, 1/2 teaspoon salt, and black pepper; beat until blended.

  • Spread 1/4 of the cream cheese mixture over crust. Sprinkle shredded carrots on top. Repeat layers with remaining cream cheese mixture, broccoli, and red bell pepper, ending with cream cheese mixture on top.

  • Bake in the preheated oven until set and golden, about 1 hour. Turn off oven, open door partially, and leave cheesecake in the oven as it cools, at least 1 hour. Let cool completely, about 1 hour more. Cover with plastic wrap and chill in the refrigerator.

  • Combine yogurt, mayonnaise, 1/2 cup cucumber, dill, and 1/2 teaspoon salt in a bowl; mix until smooth. Cover with plastic wrap and chill until serving.

  • Slice chilled cheesecake and serve garnished with remaining chopped cucumber and cucumber sauce.

Nutrition Facts

583 calories; protein 11.8g; carbohydrates 31.3g; fat 46.5g; cholesterol 156.3mg; sodium 665.5mg. Full Nutrition