Why This Recipe Matters
When my friend Amy used to host parties at her place, she would often serve an appetizer from Trader Joe’s—a cream cheese pesto torte with sun-dried tomatoes. It was simple and delicious. I still think about that dip—the cream cheese and pesto, with a pop of sun-dried tomatoes.
Amy had the cutest place in Cincinnati, close to all the local spots we loved, so we gathered there often. There was an upstairs patio we called her Veranda, and some of my favorite memories were made there with a small circle of girlfriends. We were carefree and a little wild—it was one of my favorite seasons of life.
Now, with families and full lives of our own, I can’t even remember the last time we were all together. But I look back on those friendships so fondly. Weekends laying out at Sunlite Pool and countless nights at R.P. McMurphy’s, The Stand, Millions, and MLT’s—where I met Gordon.
Sometimes I think those women were the bridge that carried me into the next chapter of my life. From evenings getting ready to go out together to lazy afternoons on the Veranda, sharing that Trader Joe’s cream cheese pesto dip with a cocktail or two, it felt like our own real-life Sex and the City. And now, as moms and wives, I still love that younger woman who lives inside me.
She shows up when a certain song comes on the radio and I turn it up a little louder, or in those rare moments when I dance uninhibited to live music and remember what it felt like to be surrounded by those beautiful ladies. We stayed long after last call, never watching the clock, sure those nights would last forever. While many things from the early 2000s no longer exist—including Trader Joe’s selling that dip—the memories remain. Food has a way of taking us back in time, and this cream cheese pesto torte takes me right back.
Prepare Your Taste Buds
This cream cheese pesto torte is an easy, make-ahead appetizer that’s perfect for entertaining. A whipped cream cheese base pairs with homemade Basil Pesto, while sun-dried tomatoes add a sweet-tart contrast that cuts through the richness and keeps you coming back for more.
This is the kind of appetizer that invites people to linger, scoop after scoop, with crackers, naan dippers, or toasted baguette. It works beautifully for gatherings year-round, feels right at home on a holiday table, and is just as perfect for a casual night with girlfriends, a drink in hand, and nowhere else to be.
(To my ladies and our memories—for the moments we carry with us long after the cocktails were poured, the night demanded we stay just a little longer, and the music faded. Love, Sara)
Cream Cheese Pesto Torte with Sun-Dried Tomatoes
This no-bake cream cheese torte is layered with vibrant pesto and sun-dried tomatoes for an easy, make-ahead appetizer that feels both effortless and special.
- Prep Time: 15 minutes
- Chill Time: 2 hours:
- Total Time: 2 hours 15 minutes
- Yield: 1 Torte (3 layers) 1x
- Category: Appetizers
- Method: No-bake
Ingredients
Cream Cheese Base
- 8 oz cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 2 teaspoons fresh lemon juice
- 1/3 cup fresh grated parmesan
- 1/2 teaspoon kosher salt
- 1/8 teaspoon garlic powder
Pesto
-
1/4 cup pesto
Sun-Dried Tomatoes
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1/4 cup sun-dried tomatoes, packed in oil, drained and finely chopped
Instructions
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Prepare the mold: Place a small round cake board on a serving plate. Set a stainless-steel ring mold (or round cookie cutter) on top of the board. Cut acetate strips to fit the inside circumference of the ring, then line the inside of the mold, pressing the acetate snugly against the sides.
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Prepare the sun-dried tomatoes: Drain the sun-dried tomatoes well, then finely chop. Place the chopped tomatoes on a paper towel and gently blot to remove excess oil. Set aside.
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Prepare the cream cheese layer: In a medium bowl, add the cream cheese, butter, lemon juice, parmesan, salt, and garlic powder. Beat with a hand mixer or stand mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until light, whipped and creamy.
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Add the cream cheese layer (Layer 1): Spoon the cream cheese mixture into the prepared mold and smooth into an even layer using the back of a spoon or a small offset spatula.
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Add the pesto layer (Layer 2): Gently spread the pesto evenly over the cream cheese, keeping the layers distinct.
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Add the sun-dried tomato layer (Layer 3): Spoon the prepared sun-dried tomatoes evenly over the pesto and lightly press to level.
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Chill and serve: Press plastic wrap directly onto the top layer of the torte, then cover the plate and mold with a second layer of plastic wrap. Refrigerate for at least 2 hours, or preferably overnight, until fully set. Remove the ring mold and carefully peel away the acetate just before serving.
Notes
Pesto tip: Homemade Basil Pesto gives the best flavor, but a good store-bought version works well too. I like to make a big batch ahead and freeze it in small portions, then pull out a few cubes to thaw just before assembling the torte.
Serving suggestion: Serve this cream cheese pesto torte with crackers, naan dippers, or slices of toasted baguette for easy scooping.
Nutrition
- Serving Size: 1 wedge (about 2–3 tablespoons)
- Calories: 160
- Sugar: 1.4 g
- Sodium: 299.6 mg
- Fat: 15.4 g
- Carbohydrates: 2.5 g
- Fiber: 0.2 g
- Protein: 3.5 g
- Cholesterol: 34.8 mg
Tips for Setting Up the Mold
- Place a mini cake board on a small plate and set the 5″ round cookie cutter on top.
- Cut the acetate strip to fit and line the inside of the cookie cutter, pressing it flush against the sides.
Handy Hints
- No mold? No problem. If you don’t have a cookie cutter or acetate, line a small bowl with plastic wrap and start with the sun-dried tomatoes as the first layer, followed by the pesto and whipped cream cheese. Chill until set, then invert onto a plate and peel away the plastic wrap to reveal the layers.
- Pesto tip: For the best flavor, homemade Basil Pesto is ideal, though a good store-bought version works well too. I like to make a big batch ahead of time and freeze it in small portions, then pull out a few cubes to thaw just before assembling the torte.
- Serving suggestion: Serve this cream cheese pesto torte with crackers, naan dippers, or slices of toasted baguette for easy scooping.
- Make-ahead tip: This is a great make-ahead appetizer that’s best assembled overnight and chilled until ready to serve.
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