Sesame Cheddar Cheese Crackers
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These Sesame Cheddar Cheese Crackers are super crispy! Made with two different cheeses, flour and spices, they’re perfect for loading up with appetizer dips and drinks. And the crunch factor is WOW!
This recipe doesn’t get any easier, really.
I was testing out a new quiche crust idea the other day and thought I’d incorporate cream cheese in the basic short-crust pastry in lieu of all the butter.
After two attempts, I decided this would be better suited on it’s own baked in a cracker form.
Ingredients for sesame cheddar cheese crackers
- Cheddar cheese – Use sharp, mild, or even a blend like Colby Jack. Just be sure that the block is firm enough to shred
- Cream cheese– Full fat is best here because it’s being used instead of butter
- Sesame seeds– I love toasted sesame seeds and think they add the perfect crunch to the cheddar cheese crackers.
- All purpose flour – You could probably use white whole wheat flour, but I don’t think 100% whole wheat will work very well with this recipe.
- Spices– Nothing fancy here; just basic pantry spices; celery salt, cayenne and garlic powder.
Blend in the cream cheese in by hand so the dough isn’t overworked. If you work it too much, your crackers will be tough (think day old biscuits). Wrap the log in plastic wrap and pop it in the freezer to firm up more.
They’re almost like biscuit crackers, because they’re crackers without yeast, and the dough is sliced to a 1/8″ to 1/4″ thickness before baking. But they still end up crispy, which is the best part!
Check out the video in the recipe card below to see how easy the cheese crackers are to make.
Storing cheddar cheese crackers
If you store them in a airtight container, your cheddar cheese crackers will stay crispy for at least a week.
Looking for other appetizer and party nibbles? Check out my recipes for Queso Fundido, Brazilian Cheese Bread Rolls, or this Marinated Feta Cheese. Enjoy!
If you want to make more crackers, I have a recipe for Jalapeño Cheese Crackers, too!
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This recipe post, originally published on December 15, 2017, was updated with new content July 21, 2021.
Sesame Cheddar Cheese Crackers + Video
- 2 cups cheddar cheese shredded
- 1 1/2 cups all purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp brown sugar
- 1 tsp celery salt
- 1/8 tsp cayenne pepper
- 8 oz cream cheese chilled and cut into cubes
- 1/4 cup sesame seeds
- In a medium bowl add the cheddar cheese, flour, salt, garlic powder, sugar, celery salt and cayenne. Toss to coat the shredded cheese.
- Add the cream cheese cubes and working with your hands, blend all ingredients to form a dough that holds together.
- Shape dough into a log roughly 12 inches long and wrap in plastic wrap. Freeze for 15 minutes. Preheat oven to 350°F.
- Remove from plastic wrap and sprinkle sesame seeds on all sides, pressing to adhere.
- Carefully slice into 1/8″ to 1/4″ rounds and place on a parchment or silpat lined baking sheet.
- Bake for 20 minutes or until golden brown and crisp. Allow to come to room temperature before serving or storing in an airtight container for up to 7 days.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I had to add appx. 1/8 cup water to bring dough together. Other than that it’s good. I added dill to mine and just a sprinkle of pepper
So happy you tried this one Jenn, thanks for coming back to let me know, too. I guess with all things baking it’s a science where temperature, elevation, flour and fat content all collide and often times need adjustments. I made this once with a low fat cream cheese and needed a little water myself. The fat content in the regular cream cheese is what works best for this one. Not sure what happened with yours, but glad you liked it nonetheless. Cheers!
I would love to make these for the holidays and was wondering what you suggest would go good with these such as dips or spreads? Thank you, I can’t wait to make this, looks delicious!
Oh by, I have so many great appetizer ideas. You could use the filling from these Spankopitas, Mango Shrimp Stuffed Avocado, or these Feta Spinach Stuffed French Bread for starters. Check out my Appetizer page. Cheers and have a wonderful holiday Kate!
These look so good, I’d probably skip the toppings and just eat the crackers!! Love these to eat and they’d also make a stellar edible gift as I think a lot of people get overwhelmed by sweets.
Agreed Marissa! Savory is always welcomed here, too. #ChocolateAddictConfession 🙂
Holy cats those look good! I’m going to make them as a gift for our vegetarian neighbors (tired of only taking them sweets).
Great idea, glad I could assist! Cheers and thanks Eva!
Well, I tried these and while the taste was spot on, they never did crisp up. Disappointing because I wasn’t able to gift them and as they are not crispy, we don’t care to eat them, either. Any thoughts on what may have happened?
Sadly I do not have an answer for you Eva. These turn out super firm and crisp, like melba toast every time for me. Did you alter the recipe in any way? Were these cut thin enough (one eighth to a quarter inch)? I also do not use any low fat ingredients in these. I even re-checked the recipe to see if anything was left out or incorrect and all is good. Let me know!
What a great idea! I’ve never made my own crackers before, but this seems like something I can do. And who doesn’t love some good cheddar cheese crackers 🙂
You can do it, check out the video, so easy Danielle!