These cucumber cream cheese bites are easy appetizer with lemon basil cream cheese and cherry tomatoes. It’s a no-cook appetizer that’s ready in 15 minutes and is brightly flavored, creamy and fresh. Whether you’re looking for gluten free appetizer, party appetizer, or Christmas appetizer, this is the perfect recipe to make!
This post may contain affiliate links, please read our disclosure policy for details.
These are literally the easiest appetizer ever! They are so flavorful and party guests always love them. Plus, you can make about 30 of them in only 15 minutes, so you have enough to feed the entire crowd!
While the whole recipe is just below, don’t miss my tips further down and the step-by-step instructions with pictures!
Join the List
Subscribe
Cucumber Cream Cheese Bites
These cucumber cream cheese bites are fresh, creamy, and easy to make! A light, no-bake appetizer perfect for parties or quick snacking.
- Prep Time: 15
- Total Time: 15
- Category: Appetizer
- Method: Assembly
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Ingredients
- 1 large English cucumber, sliced (about 250g)
- 15–20 cherry or grape tomatoes, halved or quartered
- 6 oz/170g cream cheese, softened
- 2 tbsp/20g mayonnaise
- 1 clove/5g garlic, minced or grated
- 1 tsp/2g lemon zest
- 1/4 tsp/1g salt
- 1/2 tsp/1g ground black pepper
- 1–2 tsp/5-10ml lemon juice
- 1/2 cup/12g loosely packed fresh basil leaves, finely chopped (plus more to garnish)
- Olive oil to drizzle
- Flaky sea salt to garnish
Instructions
- Slice cucumber in 1/4 – 1/2”/6-12mm thick slices.
- Slice tomatoes in halves or quarters depending on size. Finely mince or grate garlic. Finely chop basil.
- In a bowl, combine softened cream cheese, mayonnaise, grated garlic, lemon zest, 1/4 tsp/1g salt, and ground pepper.
- Beat with a hand mixer until smooth and creamy.
- Add in finely chopped basil and 1 tsp/5ml lemon juice. Beat on low speed until well distributed. Taste and adjust lemon juice and salt as needed.
- Fill a piping bag and use a decorative tip to pipe small mounds onto each slice of cucumber. Alternatively scoop small dollops.
- Top with a half or quarter of a tomato. Drizzle with olive oil, sprinkle with flaky sea salt, and garnish with chopped basil.
- Keep chilled until ready to eat. Best the same day.
What you’ll need for this recipe:
How To Make These Cucumber Cream Cheese Bites
Slice cucumber in 1/4 – 1/2”/6-12mm thick slices.
Slice tomatoes in halves or quarters depending on size. Finely mince or grate garlic. Finely chop basil.
In a bowl, combine softened cream cheese, mayonnaise, grated garlic, lemon zest, 1/4 tsp/1g salt, and ground pepper.
Beat with a hand mixer until smooth and creamy.
Add in finely chopped basil and 1 tsp/5ml lemon juice. Beat on low speed until well distributed. Taste and adjust lemon juice and salt as needed.
Fill a piping bag and use a decorative tip to pipe small mounds onto each slice of cucumber. Alternatively scoop small dollops.
Top with a half or quarter of a tomato. Drizzle with olive oil, sprinkle with flaky sea salt, and garnish with chopped basil.
Keep chilled until ready to eat. Best the same day.
Important Recipe Notes
Use brick cream cheese, slightly softened, but not room temperature.
Whipped cream cheese can be made up to one day in advance. Store in the fridge and soften for 15-30 minutes at room temperature before piping.
