Homemade Cheese Spread
5/30/2026
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Featuring 3 varieties of cheese, this creamy homemade cheese spread is for the ultimate cheese lover. Similar to Merkts (a Midwestern classic) in flavor and texture, this homemade version couldn’t be easier to make! With just 6 ingredients and 10 minutes of prep time, the food processor does all of the work. Let it firm up in the refrigerator for at least 30 minutes before serving for best results.
Recipe Highlights
- Extra cheesy: 3 of the 6 ingredients in this cheese spread are cheese. There’s tons of cheesy flavor in every bite!
- No bake: This easy appetizer comes together in a food processor. No baking or cooking required.
- Quick: Only 10 minutes of hands-on prep needed! Then, let it chill in the fridge to firm up a bit before enjoying.
- Impressive: I love keeping this recipe in my back pocket for impromptu gatherings. It’s elevated, always a hit, and tastes great with any miscellaneous crackers, pretzels, or veggies you have lying around.
What You’ll Need
Whip up this homemade cheese spread with 6 everyday ingredients including 3 varieties of cheese! You’ll need:
- Cream cheese: The smooth base of this cheese spread. Be sure to use full-fat cream cheese.
- Shredded cheddar cheese + pepper jack cheese: For maximum cheesiness and creaminess (use freshly grated cheese in this recipe). Pre-shredded cheese works in a pinch, but shredding it yourself adds to the creaminess.
- Salt: A pinch of kosher salt ties all of the flavors together.
- Paprika: For that “little something extra” that takes cheese spread from good to great.
- Half and half: Creates a creamy texture. Without it, the cheeses can’t easily blend into a spreadable consistency.
Featured Comment
“This stuff is so good, I have to stop myself from eating all of it. It reminds me of the cheese in the tub from the grocery store, but even better. It’s exactly what I wanted, thank you for the recipe!”
– Samantha
How to Make Homemade Cheese Spread
Blend the cheeses and seasonings together in a food processor for 1 minute. Scrape down the sides and bottom of the bowl as needed
Pour in the half and half and blend until the cheese spread is completely smooth, about 1-2 minutes.
Transfer the spread to a serving bowl and cover tightly.
Refrigerate the cheese spread for at least 30 minutes before serving. This helps the spread firm up and creates a thick, spreadable consistency.
Serve chilled with your favorite crackers, pretzels, chips, pita, veggies, and more.
Variations to Try
- For a little kick, use smoked or hot paprika.
- If the spread is too thick, add up to an additional 1/4 cup of half and half.
- Make a double batch to serve a crowd or halve the recipe for a smaller gathering.
Serving Ideas
Enjoy homemade cheese spread with your favorite crackers, pretzels, tortilla chips, crostini, fresh veggies (like celery, carrots, sliced cucumber, or tomatoes), spread onto a sandwich, or as part of a charcuterie or snack board. The options are endless – it’s the perfect savory appetizer that everyone loves!
Storing Leftovers
Store any leftover cheese spread in an airtight container in the refrigerator for up to 3 days. It may thicken up in the refrigerator, so give it a stir before serving.
FAQ
Instead of heating the mixture on the stove or in the oven, blend the cheeses with a splash of milk or cream. I like to use half and half for this cheese spread recipe.
No, this homemade cheese spread is not spicy at all but does have warm flavor. For no hint of spice, swap the pepper jack cheese for monterey jack or more cheddar (12 ounces of shredded cheese in total).
No. Unfortunately, cheese does not freeze and thaw. This spread is best enjoyed fresh!
Homemade Cheese Spread
Ingredients
- 2 oz. cream cheese
- 8 oz. shredded cheddar cheese, ~2 cups
- 4 oz. shredded pepper jack cheese, ~1 cup
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 cup half and half
Instructions
- Place the cream cheese, both shredded cheeses, salt, and paprika into a food processor bowl. Attach the lid.
- Blend for 1 minute. Remove the lid and use a spatula to scrape down the sides of the bowl.
- Pour the half and half into the cheese mixture. Blend until the cheese spread is completely smooth, about 1-2 minutes.
- Transfer the spread into a bowl. Tightly cover it with plastic wrap and refrigerate for at least 30 minutes before serving.
- Enjoy with your favorite crackers and vegetables.
Tips & Notes
- Storage Instructions: Store any leftover cheese spread in an airtight container in the refrigerator for up to 3 days. It may thicken up in the refrigerator, so give it a stir before serving.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Super easy. Way too salty. Next time I won’t add any salt.
This stuff is so good, I have to stop myself from eating all of it.. I halved the recipe and used my mini ninja chopper. Also, I used a kraft extra sharp cheddar block, hand shredded it. I didnโt have pepper jack so I used hot paprika. It reminds me of the cheese in the tub from the grocery store, but even better. Itโs exactly what I wanted, thank you for the recipe!
Oops meant to say I used more cheddar in place of the pepper jack, if that wasnโt obvious lol..