Cheddar cheese, cream cheese, Triscuit crackers, and Chicken in a Biskit crackers—simple, savory, and party-perfect!
Okay, confession time: this recipe wasn’t born out of some grand culinary experiment. Nope. It came from a what-do-I-even-have-in-the-fridge-right-now moment. You know the kind—standing there, staring into the cold abyss, hoping inspiration will just leap out at you.
It was the week before Thanksgiving, and I had way too much going on. My to-do list was basically a novella, and then I remembered I promised to bring an appetizer. Cue the mini freakout. But then I spotted some cheddar, cream cheese, and crackers (the holy trinity of snacks, honestly), and the idea clicked—what if I made something cute, like pumpkin pie?
When I brought these to the party, my cousin actually gasped. “Wait, is this cheese or dessert?” she asked. And let me tell you, watching everyone’s faces when they realized they were savory little bites, not pie, was priceless. It’s funny how something so simple can steal the show.
Why You’ll Love This Pumpkin Pie Cheese and Crackers Recipe?
So why should you make these? Let me spell it out for you:
- They’re ridiculously easy. Like, 10-minutes-flat easy.
- They’re adorable. Honestly, food that looks like something else is just fun.
- The flavor combo is spot-on: sharp cheddar, creamy tangy goodness, and buttery crackers. Chef’s kiss.
- They’re a hit with literally everyone—from picky kids to your bougie friend who “only eats brie.”
- Perfect for any occasion: holiday dinners, potlucks, or even just a fun night at home.
Ingredient Notes:
Let’s talk about the ingredients because, honestly, they’re the unsung heroes here.
- Cheddar Cheese: I like sharp cheddar because it has that extra oomph, but if you’re not into sharp flavors, Colby-Jack or Gouda are solid alternatives.
- Triscuit Thin Crisps: These crackers are sturdy enough to hold everything without crumbling. Plus, they’ve got that woven texture that makes them feel fancy.
- Chicken in a Biskit Crackers: These add a buttery “crust” that’s straight-up addictive. Can’t find them? Ritz crackers work, too, but the vibe will be slightly different.
- Whipped Cream Cheese: Light, fluffy, and ridiculously easy to pipe. Quick tip—if it gets too soft, toss it in the fridge for a few minutes to firm up.
How To Make Pumpkin Pie Cheese and Crackers?
I know you’re busy, so let me break this down like we’re chatting in the kitchen.
Step 1: Slice the Cheese
Grab your cheddar block and slice it lengthwise, then cut those halves into little triangles. They don’t need to be perfect—this is food, not an art project. (Though if you’re a perfectionist, I totally get it.)
Step 2: Assemble the “Pie” Base
Place a cheddar triangle on each Triscuit cracker. It’s already starting to look like pie slices, right? Kind of satisfying, isn’t it?
Step 3: Add the “Crust”
Scoop your cream cheese into a sandwich bag and squish it all into one corner. Snip a tiny piece off the tip—just enough to pipe a thin line. Add a strip of cream cheese to the bottom of each Chicken in a Biskit cracker and stick it to the cheddar-topped Triscuits. Boom, instant crust!
Want To Save This Recipe?
Step 4: Top It Off
Here’s the fun part: pipe a little dollop of cream cheese on top of the cheddar triangle, right in the middle. This is your “whipped cream,” and trust me, it’s what makes these bites totally Instagram-worthy.
Step 5: Plate and Chill
Arrange your little masterpieces on a serving tray. If you’re not serving them immediately, pop them in the fridge—but don’t leave them too long or the cheese gets sad and stiff.
Storage Options:
Got leftovers? (Honestly, I doubt it, but just in case…)
- In the Fridge: Keep them in an airtight container for up to 24 hours. The crackers might lose a bit of crunch, but they’ll still taste great.
- Freezing: Sorry, not an option here. The cream cheese doesn’t freeze well, and nobody wants soggy crackers.
Variations and Substitutions:
Want to shake things up? Here’s how you can make this recipe your own:
- Cheese Swaps: Not a cheddar fan? Try pepper jack for a spicy kick or brie for a creamy, rich vibe.
- Cracker Alternatives: Ritz crackers, pretzel crisps, or even gluten-free options will work like a charm.
- Extra Toppings: Sprinkle on some paprika, chives, or even crushed nuts for a little flair.
What to Serve with Pumpkin Pie Cheese and Crackers?
These bites are basically the life of the party, but here’s how to make them even better:
- Dips: A side of ranch or spicy mustard is a game-changer.
- Drinks: Pair them with sparkling cider, white wine, or even a light beer.
- Snack Boards: Add them to a charcuterie board alongside cured meats and fruits.
Frequently Asked Questions:
Can I make these ahead of time?
Totally! Assemble them a couple of hours in advance and refrigerate. Just add the whipped cream cheese dollop right before serving so it looks fresh.
What if I don’t have whipped cream cheese?
You can use regular cream cheese, but you’ll need to soften it first. Or get creative—hummus works too!
Alright, now it’s your turn. These Pumpkin Pie Cheese and Crackers are fun, easy, and guaranteed to steal the spotlight. Give them a try, and let me know how it goes—bonus points if you share a picture!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pumpkin Pie Cheese and Crackers
Ingredients
- 8 ounces cheddar cheese
- 12 Triscuit Thin Crisps
- 12 Chicken in a Biskit crackers
- 3/4 cup whipped cream cheese
Instructions
Prepare the Cheese:
- Slice the block of cheddar cheese lengthwise into halves. Cut each half into small triangular wedges, ensuring they are slightly smaller than the Triscuit crackers for proper assembly.
Assemble the Base:
- Place one cheddar triangle on each Triscuit Thin Crisp, ensuring the cheese is centered and neatly positioned.
Create the Crust:
- Transfer the whipped cream cheese to a sturdy zip-top sandwich bag, pressing it all into one corner. Snip a small opening at the tip of the bag to create a piping tool. Pipe a thin strip of cream cheese along the bottom edge of each Chicken in a Biskit cracker. Attach these crackers to the cheddar-topped Triscuits, positioning them to resemble a pie crust.
Add the Whipped Cream:
- Pipe a small dollop of whipped cream cheese on the center of each cheddar triangle to mimic whipped cream on a pie slice.
Serve and Store:
- Arrange the assembled crackers on a serving platter. Refrigerate for up to one hour before serving to maintain freshness and prevent the cheese from hardening.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
