Cucumber Bites with Herb Cheese Recipe
If you’re craving a fresh, crunchy, no-cook appetizer that looks fancy but takes minutes, this Cucumber Bites with Herb Cheese Recipe is about to become your new go‑to party plate and everyday healthy snack.
Meet These Fresh & Easy Cucumber Bites
These little cucumber bites are cool, crisp rounds of cucumber filled with a creamy, herbed cheese mixture—think of them as tiny, edible garden cups. They’re a fun mash‑up of a cucumber appetizer and a herbed cream cheese spread, all served in bite‑size form that’s perfect for parties, brunch, or a quiet afternoon snack.
What I love about them (and I’ve been making some version of these since my kids were in middle school) is how flexible they are. You can dress them up with fancy garnishes for a holiday platter, or keep them simple for a low carb snack on a weekday. They’re vegetarian, naturally gluten‑free, and feel indulgent even though they’re actually pretty light.
They’re especially nice in warmer months, when cucumbers are at their peak and nobody wants to turn on the oven. But honestly, I’ll make this cucumber snack year‑round for game days, book clubs, baby showers, or just when I want something crunchy at 3 p.m. that isn’t a handful of chips.
The cream cheese filling is blended with fresh herbs, a little garlic, and lemon for brightness. You can use whatever herbs you have—dill, chives, parsley, or even a bit of basil. It’s one of those easy appetizer recipes that feels “chef‑y” without being fussy.
You know what? These also work beautifully as a make‑ahead cold appetizer. Chill them on a tray, cover, and bring them out right before serving. They’ll disappear faster than you think.
Why You’ll Love This Recipe
- Cool, crunchy, and creamy—so many textures in one bite.
- No oven needed, completely no‑bake.
- Ready in about 20 minutes, even if you’re not fast with a knife.
- Light and refreshing, yet rich enough to feel like a treat.
- Naturally vegetarian and low carb, great for mixed‑diet gatherings.
- Perfect finger food for parties, potlucks, or brunch buffets.
- Easy to customize with different fresh herbs and toppings.
- Looks fancy on a platter, but uses basic, affordable ingredients.
- Kid‑friendly, yet elegant enough for grown‑up cocktail hours.
- Great way to sneak in more veggies without feeling like you’re “being good.”
Ingredients
Let’s set you up for success with a clear list and a few helpful notes. This Cucumber Bites with Herb Cheese Recipe keeps things simple and fresh, so quality and freshness really shine.
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2 large English cucumbers
(Or 4–5 smaller Persian cucumbers. English cucumbers are less seedy and have thinner skin, which makes them perfect for bite size cucumber cups.) -
8 oz (225 g) cream cheese, softened
(Full‑fat cream cheese gives the best texture; you can use light cream cheese, but the filling will be a bit softer.) -
3 tbsp plain Greek yogurt
(Use whole milk Greek yogurt for extra creaminess; it also adds a bit of tang and lightens the mixture so it’s not too heavy.) -
2 tbsp finely chopped fresh dill
(Classic with cucumber; you can swap some or all for parsley, chives, or a mix of herbs.) -
2 tbsp finely chopped fresh chives or green onion tops
(These add a gentle onion flavor without being harsh—ideal for a fresh herb cheese filling.) -
1 tbsp finely chopped fresh parsley
(Flat‑leaf Italian parsley has more flavor than curly, but either will work.) -
1 small garlic clove, minced or grated
(Or 1/4 tsp garlic powder if you prefer a milder taste.) -
1–2 tsp fresh lemon juice
(Start with 1 tsp, then taste; lemon brightens the herbed cream cheese and keeps it from feeling too rich.) -
1/4 tsp fine sea salt, plus more to taste
-
1/8 tsp freshly ground black pepper
-
1–2 tbsp finely grated Parmesan cheese (optional)
(Adds a savory note if you want a slightly “cheesier” cucumber appetizer.) -
Pinch of red pepper flakes (optional)
(For a little heat—skip if serving to spice‑sensitive guests.) -
Fresh herbs or toppings, for garnish (optional)
(Tiny dill sprigs, extra chopped chives, smoked paprika, everything bagel seasoning, or a few sesame seeds all look lovely.)
Ingredient tip:
Set the cream cheese out at room temperature for about 30 minutes before you start. Soft cream cheese blends more easily and gives a smoother, pipeable filling.
Directions
Follow these simple steps and you’ll have a plate of pretty cucumber bites ready in no time.
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Prepare the cucumbers
Rinse the cucumbers and pat them dry. Cut off and discard the ends. Slice each cucumber into rounds about 3/4‑inch thick—thicker than a salad slice so they can hold the filling without collapsing. -
Create the “cups”
Using a small melon baller or a 1/2‑teaspoon measuring spoon, gently scoop out a shallow well in the center of each cucumber slice. Leave a sturdy bottom (don’t scoop all the way through), so you create a little cup. If the cucumbers are rolling around, trim a tiny sliver off the bottom to help them sit flat. -
Make the herb cheese filling
In a medium bowl, add the softened cream cheese, Greek yogurt, dill, chives, parsley, garlic, lemon juice, salt, pepper, and Parmesan (if using). Mix with a fork, then switch to a small spatula or hand mixer. Blend until the mixture is smooth and fluffy. Taste and adjust salt, pepper, or lemon as needed. -
Chill the filling briefly (optional but helpful)
If the herbed cream cheese feels very soft, place the bowl in the fridge for 10–15 minutes. This helps it firm up slightly, making it easier to pipe or spoon neatly into the cucumber cups. -
Fill a piping bag or prepare a spoon
Transfer the herb cheese filling to a piping bag fitted with a star tip or round tip. No piping bag? No problem. Use a zip‑top bag and snip a small corner, or simply use a small spoon to mound the filling. It’ll still taste wonderful. -
Fill the cucumber bites
Arrange the cucumber cups on a serving platter. Pipe or spoon a generous dollop of the herbed cream cheese into each well, giving it a slight swirl on top if you’re feeling fancy. Aim for about 1–2 teaspoons of filling per piece. -
Garnish and finish
Sprinkle the tops lightly with extra chopped herbs, a tiny pinch of red pepper flakes, smoked paprika, or everything bagel seasoning. A little color on top makes these finger foods look like they came from a catering tray. -
Chill before serving (recommended)
For the best texture and flavor, cover the platter loosely with plastic wrap and chill the cucumber snack for 20–30 minutes. This short rest time lets the flavors meld and the filling firm up.
Servings & Timing
- Yield: About 24–30 cucumber bites, depending on cucumber size
- Prep Time: 20 minutes
- Chill Time (optional but recommended): 20–30 minutes
- Total Time: 20–45 minutes (faster if you skip the chilling, slightly longer if you’re new to piping)
This makes a nice spread for 6–8 people as an easy appetizer recipe, or 3–4 people as a light lunch or snack plate.
Variations
If you like to play with your food (in a good way), here are some fun twists:
- Feta & Mediterranean Cucumber Bites: Replace half the cream cheese with crumbled feta, add a pinch of dried oregano, and top with a tiny piece of tomato or olive.
- Spicy Herb Cheese Cucumber Snack: Stir in a little hot sauce or extra red pepper flakes for a bolder, zesty filling.
- Smoked Salmon Party Appetizer: Add chopped smoked salmon and fresh dill to the cream cheese, then top each bite with a small piece of salmon and a caper.
- Everything Bagel Cucumber Bites: Use chive cream cheese and finish with everything bagel seasoning for brunch‑style finger food.
- Dairy‑Lighter Version: Use Neufchâtel cheese and low‑fat Greek yogurt; the texture will be softer but still delicious and lower in calories.
- Herby Goat Cheese Swap: Replace half the cream cheese with soft goat cheese for a tangier, more sophisticated vegetarian appetizer.
Storage & Reheating
There’s no reheating here—this is a cold appetizer through and through—but storage matters.
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Fridge:
Store assembled cucumber bites in a single layer in an airtight container, or cover the platter tightly with plastic wrap. They keep well for about 24 hours. After that, the cucumbers start to release more water and soften. -
Make‑ahead tip:
For the freshest texture, make the herbed cream cheese filling up to 3 days ahead and store it in the fridge. Slice and hollow the cucumbers up to 4–6 hours before serving, keep them covered with a slightly damp paper towel in a container, and fill them shortly before guests arrive. -
Freezer:
I don’t recommend freezing these. The cucumbers turn mushy and the cream cheese filling gets grainy after thawing. -
Refreshing leftovers:
If the cucumbers weep a bit of moisture, gently blot the platter around them with a paper towel before serving again. The flavor will still be lovely, even if they’re not as crisp as day one.
Notes
- Knife choice matters: A sharp chef’s knife or serrated knife gives you clean cucumber slices. If your knife is dull, the skin can tear and the rounds look uneven.
- Garlic strength: Raw garlic can get stronger as it sits. If you’re serving these a few hours after making them, use a very small clove—or go with garlic powder.
- Balance the herbs: Fresh herbs vary in strength. Taste as you go. If your dill is very strong, use a little less and add more parsley or chives to keep the herb cheese balanced.
- Piping shortcut: Don’t stress about making them perfect. Even a simple spooned dollop of cream cheese filling looks charming once you sprinkle herbs on top.
- Serving temperature: These cucumber bites taste best slightly chilled, not ice‑cold straight from the back of the fridge. Let them sit at room temperature for about 10 minutes before serving so the flavors bloom.
- Platter tip: Use a white or light‑colored platter so the green cucumbers and herbs really pop. A few lemon slices tucked around the edges also make it look extra fresh.
Honestly, after making these a few times, you’ll do most of it from memory. It’s that kind of recipe—reliable, forgiving, and easy to tweak.
FAQs
Can I make this Cucumber Bites with Herb Cheese Recipe ahead of time?
Yes. Make the herb cheese filling up to 3 days ahead and store it in the fridge. Assemble the cucumber appetizer a few hours before serving for the best crunch.
What kind of cucumbers are best for cucumber bites?
English cucumbers or Persian cucumbers work best. They have thin skins, fewer seeds, and a mild flavor that pairs beautifully with herbed cream cheese.
Can I use store‑bought herbed cream cheese?
You can. Use a good‑quality herbed cream cheese and whisk in a little extra fresh herbs and lemon juice. It’s a great shortcut when you’re rushing but still want a tasty cucumber snack.
Is this recipe low carb and vegetarian?
Yes. These cucumber bites are naturally low carb and vegetarian as written. Just check your Parmesan or other add‑ins if you’re cooking for strict vegetarians.
How do I keep the cucumbers from getting watery?
You can lightly sprinkle the cucumber cups with a pinch of salt and let them sit for 5–10 minutes, then blot with a paper towel before filling. This helps draw out a bit of moisture without making them too salty.
Can I use dried herbs instead of fresh?
Fresh herbs give the best flavor for this cold appetizer, but in a pinch you can use dried. Use about one‑third the amount (for example, 1 teaspoon dried dill instead of 1 tablespoon fresh) and let the filling sit for at least 15 minutes so the flavors blend.
What can I serve alongside these cucumber bites?
They’re lovely with other finger foods like deviled eggs, small cheese boards, hummus with veggies, or simple bruschetta. They balance richer dishes nicely because they’re so light and crisp.
Can I make this dairy‑free?
Yes. Use a dairy‑free cream cheese and unsweetened, thick dairy‑free yogurt. The flavor will change slightly, but you’ll still get a creamy, herby filling for a vegan‑friendly cucumber appetizer.
Conclusion
This Cucumber Bites with Herb Cheese Recipe is the kind of dish that quietly steals the show—cool, creamy, and full of fresh herb flavor, yet simple enough for a Tuesday snack. Whether you’re planning a party appetizer platter or just want a healthier, low carb snack that feels special, these little cucumber cups really deliver.
If you make this recipe, I’d love to hear how it went—tell me what herbs you used, any fun toppings you tried, or how fast they disappeared from your table. And if you enjoy easy, fresh finger food like this, be sure to check out more simple appetizers and veggie‑forward snacks on the blog.
Cucumber Bites with Herb Cheese
Ingredients
- 2 large English cucumbers or 4–5 smaller Persian cucumbers
- 8 oz cream cheese softened; about 225 g, full-fat preferred
- 3 tablespoons plain Greek yogurt whole milk for extra creaminess
- 2 tablespoons fresh dill finely chopped
- 2 tablespoons fresh chives or green onion tops finely chopped
- 1 tablespoon fresh parsley finely chopped
- 1 small clove garlic minced or grated; or 1/4 teaspoon garlic powder
- 1-2 teaspoons fresh lemon juice to taste
- 1/4 teaspoon fine sea salt plus more to taste
- 1/8 teaspoon freshly ground black pepper
- 1-2 tablespoons Parmesan cheese finely grated, optional
- red pepper flakes pinch, optional, for heat
- fresh herbs or toppings for garnish such as tiny dill sprigs, extra chopped chives, smoked paprika, everything bagel seasoning, or sesame seeds
Instructions
- Rinse the cucumbers and pat them dry. Cut off and discard the ends. Slice each cucumber into rounds about 3/4-inch thick so they are sturdy enough to hold the filling.
- Using a small melon baller or 1/2-teaspoon measuring spoon, gently scoop out a shallow well in the center of each cucumber slice, leaving a solid bottom so the filling does not go through. If any slices roll, trim a thin sliver from the bottom so they sit flat.
- In a medium bowl, combine the softened cream cheese, Greek yogurt, dill, chives, parsley, garlic, lemon juice, salt, pepper, and Parmesan (if using). Mash with a fork, then switch to a spatula or hand mixer and blend until smooth and fluffy. Taste and adjust salt, pepper, and lemon as needed.
- If the herbed cream cheese mixture is very soft, chill it in the refrigerator for 10–15 minutes to firm up slightly and make it easier to pipe or spoon into the cucumber cups.
- Transfer the herb cheese filling to a piping bag fitted with a star or round tip. Alternatively, use a zip-top bag with a small corner snipped off, or plan to use a small spoon to mound the filling.
- Arrange the cucumber cups on a serving platter. Pipe or spoon about 1–2 teaspoons of the herbed cheese filling into each well, creating a small swirl or mound on top.
- Sprinkle the filled cucumber bites with extra chopped herbs and any desired toppings such as a pinch of red pepper flakes, smoked paprika, everything bagel seasoning, or sesame seeds.
- Cover the platter loosely with plastic wrap and chill the cucumber bites for 20–30 minutes so the flavors meld and the filling firms up slightly. Serve slightly chilled for best taste and texture.
