Cucumber Cream Cheese Bites
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Cucumber cream cheese bites are a cool, crisp snack with a herby topping. Thick cucumber rounds act as a simple base, so there is no pastry or bread to prepare. Keep the topping firm and the cucumber dry to make the bites easier to lift and eat.
Ingredient notes
Choose a firm cucumber with a relatively narrow seed center. Full-fat cream cheese generally holds its shape better than a very soft whipped spread. Fresh dill and chives give different flavors, and either works here. Lemon zest adds fragrance without thinning the topping.
Tips for a better result
Slice the rounds evenly and pat the surfaces dry before topping. Do not salt the cucumber far in advance because salt draws out moisture. Pipe the cheese for a neat finish, or use two teaspoons for a more relaxed presentation.
Substitutions and variations
Add finely chopped radish for extra crunch. Replace dill with parsley or chives. A thick dairy-free cream-cheese alternative may work, but check its firmness before preparing a whole tray.
Storage and make-ahead tips
Keep the cheese mixture covered and refrigerated. Assemble close to serving, keep the finished bites chilled, and use promptly. Do not leave a tray of cream cheese snacks at room temperature for more than 2 hours, or 1 hour in very hot conditions.
A common question
Can I assemble them the day before?
The cucumber may release water and soften the topping. For a tidier result, prepare the cheese mixture ahead and slice and assemble the cucumber on the day of serving.
More from Crispe Kitchen
Explore the Snacks collection or read our cooking guides for more kitchen ideas.
Cucumber Cream Cheese Bites
About 18 bites
Estimated prep: 15 minutes · Cook: 0 minutes
Equipment: Knife, mixing bowl, optional piping bag
Ingredients
- 1 large cucumber
- 150 g plain cream cheese, softened slightly
- 1 tbsp finely chopped dill
- 1 tbsp finely chopped chives
- 1/2 tsp finely grated lemon zest
- Black pepper to taste
- 1 small pinch salt, optional
Instructions
- Stir cream cheese, dill, chives, lemon zest, and pepper until evenly mixed. Taste before adding optional salt.
- Wash and dry the cucumber. Cut into rounds about 1 cm thick.
- Pat the cut surfaces dry with a clean towel.
- Spoon or pipe a small mound of cheese mixture onto each round.
- Arrange on a chilled plate and serve promptly, or cover and refrigerate until serving.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Slice the rounds evenly and pat the surfaces dry before topping. Do not salt the cucumber far in advance because salt draws out moisture. Pipe the cheese for a neat finish, or use two teaspoons for a more relaxed presentation.