Decadent 3 Ingredient Cheese Puffs
Decadent 3 Ingredient Cheese Puffs
If you’re looking for THE party appetizer, these Cheese Puffs are it! These buttery, cheesy bites puff up as they bake, hence the Cheese Puff name. They’re really so flavourful and are a great make ahead recipe.
About These Cheese Puffs:
These are 3 ingredient cheese puffs made with Velveeta cheese, butter and white bread. That’s it. But don’t be fooled, these are THE BEST cheese puffs EVER! They’re always a party hit, they get eaten so fast, and you’ll be asked for the recipe a million times over, they’re that good! They are a bit finicky to make, but well worth the effort. (These Mad Madeleine’s Cheese Puffs are a Best of Bridge classic.)
A Perfect Party Appetizer!
These cheese puffs are the ultimate party appetizer. You can make them ahead of time, bake as you need and they’re ALWAYS a hit! Honestly, when these delectable little bites come out, they’re the first to go!
Cheese Puff Recipe Tips
- VELVEETA: Use 1 block (1 lb) of Velveeta cheese, at room temperature.
- BUTTER: Use 1 1/2 cups salted butter, at room temperature.
- FREEZING: These are a perfect make ahead appetizer. Assemble, freeze, then bake right before you wish to serve them. Don’t freeze them once baked.
- STORAGE: Keep any leftover puffs in an airtight container in the fridge. Warm up in the oven.
- SERVING SUGGESTIONS: Not only are these cheese puffs the best appetizer, but they’re also great served for lunch with baked ham, buns, macaroni + cheese and broccoli mandarin salad.
FAQs
Party Tip!
I like to make a batch of these cheese puffs and keep them in my freezer during the holiday season! They’re great for a large gathering where you’re also serving other holiday appetizers. But you can also keep small batches in your freezer to pull out for last minute guests. Make sure to serve these hot.
Putting them together:
These are a bit messy to put together, but I promise, it’s worth it! Here’s a quick look at the process:
Use 24 slices of white bread. Stack them into 8 groups of 3, then cut off the crusts.
Whip the butter and cheese together until smooth and fluffy.
For each 3 piece stack of bread do the following: spread the cheese mixture on each piece of bread, top and bottom, then put back into a stack of 3. Cut into quarters then spread more of the cheese/butter mixture on all sides, top and bottom.
Place on a baking sheet, cover with aluminum foil and freeze for at least 3 hours, overnight is best. The squares need to be frozen before baking.
Decadent 3 Ingredient Cheese Puffs
Ingredients
- 24 slices of white bread (frozen or day old) with the crusts cut off
- 1 lb Velveeta cheese (at room temperature)
- 1 1/2 cups butter (about 3/4 lb) (at room temperature)
Instructions
- Using a stand mixer with the whisk attachment, whip the Velveeta cheese and butter until light and fluffy.1 lb Velveeta cheese, 1 1/2 cups butter
- Use 24 slices of white bread. Stack the bread slices into 8 groups of 3, then cut off all of the crusts. (each puff is made from 3 pieces of bread). See pictures above for guidance.24 slices of white bread (frozen or day old)
- For each stack of 3 pieces of bread, do the following: spread the cheese mixture on each piece of bread, top and bottom, then stack into 3. Don't spread too thin or too thick.
- Now cut the squares into quarters then spread more of the cheese/butter mixture on all sides, top and bottom. (This is the messy part!) See pictures above for guidance.
- Place on a baking sheet, cover with aluminum foil and freeze for at least 3 hours, overnight is best. The squares need to be frozen before baking.
- When ready, preheat your oven to 350 degrees F, then bake for 12-15 minutes, until the cheese melts and they start to brown. But be careful not to burn them!
- Tip: If you notice them start to slide apart while they're baking, just push them back together.
- Serve immediately, they're best when hot!
Recipe from the Best of Bridge!
More Appetizer Recipes
From hot baked dips and cold dips, to finger foods, charcuterie boards, cheeses, salsas, sauces, fondue and more.
Have a delicious day!
Oh Jo, my mouth is watering! I just love your blog!!
I’ve been searching for this recipe for 10 years, since a caterer friend prepared them for my oldest daughter’s wedding. We ordered just them again for my second daughter’s wedding, but my friend refused to share the recipe. We, the main caterer and I, even took apart the squares to try and decode them. The only difference in her recipe is that she added a small amount of dry mustard and dill, but it is the same one! It supposedly originated in a small Southern town over a bridge party, was published in a local ladies league cookbook, passed down only to the family, and ended up with my caterer friend as a keeper of this recipe. Since I had to pay $.25 each for the little darlings, I can’t wait to make some for this friend (ha) and will now be able to make them for my sons’ weddings, too. Thank you for sharing! It really did make my year!
What a fantastic story Jan! I’m so happy you found the recipe over here – they really are the best aren’t they?! And I love the idea of adding dill…I love dill and so I have to try this!!
My mother made these over 40 years ago (using old english chedder spread) when I was too young to appreciate them. She has since passed and as I plan for a holiday gathering these came to my mind. I am just sooo excited to have found this recipe – thank you so much!
Do you put the on the bottom of the square as well? I have made these before and thought I iced all four sides too and bottom.
Yes, I put it on the bottom too.