Cucumber Cups with Herbed Cream Cheese have a special place in my kitchen and in my story. Ciao! I’m Matteo Romano, a Tuscan born chef now living in the U.S., and these little cups were one of the first gluten free appetizers I created after discovering my gluten intolerance. Back in Tuscany, I trained in kitchens that celebrated bread, pasta, and rich cheeses. When I had to change my diet, I promised myself I wouldn’t sacrifice flavor. So I started experimenting with seasonal, naturally gluten free ingredients.
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That’s how Cucumber Cups with Herbed Cream Cheese were born crisp cucumber shells filled with a creamy blend of herbs, lemon, and garlic. They’re fresh, fast, and always a hit at fall gatherings. Whether it’s a cozy get-together or a game day spread next to these Butternut Squash Soup Shooters, this appetizer disappears fast. It’s simple to make, beautiful to serve, and loved by both kids and adults.
Cucumber Cups with Herbed Cream Cheese
Equipment
- Melon baller or small spoon
- mixing bowl
- piping bag or zip-top bag
- knife
- cutting board
Ingredients
- 2 large English cucumbers
- 8 oz cream cheese, softened
- 1 tbsp olive oil
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp garlic powder
- 0.5 tsp black pepper
- 0.5 tsp salt
- 1 zest of ½ lemon
- to taste optional toppings: smoked paprika, pomegranate seeds, sesame seeds, chopped olives
Instructions
- Wash and dry cucumbers. Slice into thick, 1-inch rounds. Use a melon baller or small spoon to gently scoop out the centers, leaving a strong base and wall.
- In a bowl, combine softened cream cheese, olive oil, lemon zest, garlic powder, chopped dill, chives, salt, and pepper. Stir or beat until smooth and fluffy.
- Transfer the cream cheese mix to a piping bag (or zip-top bag with a snipped corner) and fill each cucumber cup neatly.
- Add your favorite toppings and place the filled cups in the fridge for 15–20 minutes to set.
Notes
Nutrition
What You’ll Need: Fresh, Simple Ingredients
This recipe is built on freshness. You won’t need anything fancy just a few fridge staples and some herbs. That’s the charm of Cucumber Cups with Herbed Cream Cheese: clean ingredients with loads of flavor.
Ingredients:
- 2 large English cucumbers
- 8 oz cream cheese (softened)
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- Zest of ½ lemon
- Optional toppings: smoked paprika, pomegranate seeds, sesame seeds, or chopped olives
Everything here is naturally gluten-free. If you’re avoiding dairy, feel free to substitute a plant-based cream cheese. It still holds the texture and flavor beautifully.
Serve Cucumber Cups with Herbed Cream Cheese alongside a warm slice of Cottage Cheese Bread for a contrast of crisp and cozy, especially during chilly months.
How to Make Cucumber Cups with Herbed Cream Cheese
These look impressive, but the steps are very beginner-friendly. No baking, no fancy tools just simple techniques.
1. Slice and Hollow
Wash and dry cucumbers. Slice into thick, 1-inch rounds. Use a melon baller or small spoon to gently scoop out the centers, leaving a strong base and wall.
2. Mix the Filling
In a bowl, combine softened cream cheese, olive oil, lemon zest, garlic powder, chopped dill, chives, salt, and pepper. Stir or beat until smooth and fluffy.
3. Pipe the Mixture
Transfer the cream cheese mix to a piping bag (or a zip top bag with a snipped corner) and fill each cucumber cup neatly. It looks cleaner than spooning.
4. Garnish and Chill
Add your favorite toppings and place the filled cups in the fridge for 15–20 minutes to set. They stay crisp and fresh this way.
For parties, pair your Cucumber Cups with Herbed Cream Cheese with other quick bites like these Deviled Eggs with Paprika and Chives or the festive Cranberry Goat Cheese Ball with Gluten-Free Crackers.
Tips to Get It Just Right
Here’s what I’ve learned making Cucumber Cups with Herbed Cream Cheese dozens of times:
- Use English cucumbers: fewer seeds, thin skin, perfect structure.
- Dry cucumber rounds with a paper towel after scooping. It helps keep the cream cheese stable.
- Let cream cheese soften for 20–30 minutes before mixing to get that whipped texture.
- Chill before serving so the cups hold up longer on the table.
If you’re serving a crowd, you can prep the cucumbers and filling separately the night before. Just assemble the day of.
Want more crowd-pleasers? Try Mini Polenta Cakes with Mushroom Ragu they offer a warm, hearty contrast to the cool freshness of Cucumber Cups with Herbed Cream Cheese.
Flavor Variations You’ll Love
One of the best things about Cucumber Cups with Herbed Cream Cheese is how easy they are to customize for different diets or flavor profiles.
Mediterranean Style
Swap dill and chives for oregano and chopped kalamata olives. Add a little crumbled feta if desired.
Spicy Version
Stir in a dash of cayenne or red pepper flakes for a little kick.
Smoked Salmon Bites
Add a pinch of flaked smoked salmon to each cup great for brunch.
Dairy Free
Use almond or cashew-based cream cheese. The texture still pipes beautifully and the flavor holds up.
You can even serve these as part of a snack platter with No-Bake Peanut Butter Energy Balls for contrast cool and savory next to sweet and chewy.
Storage Tips & Make Ahead Instructions
While Cucumber Cups with Herbed Cream Cheese are best when fresh, there are a few ways to make your prep smoother:
- Cucumber shells can be hollowed and stored up to 12 hours in advance in a sealed container with paper towels.
- Filling stays fresh for up to 3 days in the fridge. Keep it in a piping bag ready to go.
- Assembled cups should be served within 2 hours. After that, they might begin to water out.
They also make a great snack when you’re prepping lunchboxes right next to a few Microwave Gluten-Free Scrambled Eggs with Veggies or even a slice of Gluten-Free Marble Bundt Cake for an elegant lunch pairing.
Final Thoughts
Cucumber Cups with Herbed Cream Cheese are proof that simple food can still feel special. Whether it’s a fall brunch, a holiday appetizer spread, or just a light afternoon snack, they bring brightness and freshness to your table. With fresh herbs, creamy filling, and crisp cucumber, these little bites offer a beautiful balance and they’re always the first thing to disappear at any gathering.
Next time you need a quick and pretty appetizer, these are your go to. And if you’re already planning your full seasonal menu, round things out with something sweet like gluten-free desserts from your favorite fall recipes or something savory like those Butternut Squash Soup Shooters again.
Can I prep these ahead of time?
Yes, prep the cucumbers and filling separately. Assemble close to serving time for best results.
What kind of cream cheese works best?
Full fat blocks of cream cheese work better than whipped or spreadable tubs. They hold shape better and taste richer.
Are these good for kids?
Absolutely. Just go light on herbs or skip the pepper for milder palates.
Can I make them vegan?
Yes, use plant based cream cheese and skip any dairy based garnishes.