Bacon Cream Cheese Bites

by | Mar 11, 2019 | All, Appetizers

Gooey and crunchy, this Bacon Cream Cheese Bites recipe will steal the show at any party. Guaranteed. 

Top down image of bacon cream cheese bites on slate board.

People always go crazy for bacon, right?

I have the perfect party food for you today that is just 4 ingredients, family-friendly and incredibly easy.  

These Bacon Cream Cheese Bites are in no way, shape or form healthy, but they are a simple indulgence, and I know you will be thanking me for them later.

Trust me on this one.  

Close up image of bacon cream cheese bites on a black plate with a toothpick for eating.

Now be prepared; these Bacon Cream Cheese Bites filled with cheesy, crunchy goodness are literally show stoppers.

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What kind of bread do I use for the bacon cream cheese bites?

Well, that depends on where you live. My cousin in New Jersey and I have a running joke about this and have had more conversations about bread than one would think.

In Minnesota, we can’t always get the Pepperidge Farm Original White Bread. It’s a crap shoot if I can find it when I want to make these appetizers for a party.

Which meant I had to find a suitable substitution and here in Minnesota, it’s English Muffin Toasting Bread. NOT English Muffins….just bread that has a similar texture.

The bacon bakes into it and it gets nice and crispy….so if you are like me and can’t always find the Pepperidge Farm Original White Bread, swap in English Muffin Bread instead. Dilemma solved.

Bacon cream cheese bites with fresh chives for garnish and toothpicks for serving.

What ingredients do you need to make this Bacon Cream Cheese Bites recipe?

You can’t go wrong when there are only a handful of ingredients. Does it get much easier than this?

  • English muffin toasting bread or Pepperidge Farm Original White Bread
  • bacon
  • cream cheese
  • chopped chives

How do you make Bacon Cream Cheese appetizers?

It’s simple to make these little bites of goodness:

  1. First, cut the crusts off the all of the bread and reserve those for another use.
  2. Spread some of the cream cheese on each slice of bread and sprinkle with chives.
  3. Using the long side of the bread, roll into a log form and spiral wrap the bacon around it.
  4. Cut in half and bake until crisp.

Easy peasy.

CLose up shot of bacon cream cheese bites on dark background with toothpick

Can I bake these appetizers on the grill?

You can! Start by preheating your grill to 425 degrees.

Line a baking pan with foil and place a cooling rack on top of the foil. This makes sure the bacon cream cheese bites don’t sit in the grease as they cook and allows them to get extra crispy!

Set the bacon cream cheese bites on prepared pan and grill for 20 minutes and turn them. Grill another 8-10 minutes or until crispy.

Boom. Done. And it’s an added bonus that your house doesn’t smell like bacon! 

Can you make these bacon appetizers ahead of time?

Absolutely! Prep these the morning of the party, place in a plastic container and cover tightly. Refrigerate until ready to bake.

These Bacon Cream Cheese bites, my friends, are what you call good party food.

And good party food that is easy to make and always disappear pretty much ticks every box on my list of easy appetizers. What can I say? My job here is done.

Are you following us on Pinterest? We have a bunch of party-ready foods waiting for you!

Close up image of bacon cream cheese bites with toothpicks for serving

 

Everyone loves bacon. Here are some more bacon appetizer recipes to try at your next party!

Warm Gruyere, Bacon, and Caramelized Onion Dip – Garnish with Lemon

Pumpkin, Bacon and Goat Cheese Dip – Living Locurto

Bacon Appetizer Crescents– Taste and Tell

Candied Bacon– Garnish with Lemon

Cheddar, Blue Cheese, and Bacon Stuffed Phyllo Mushroom Appetizers – The Little Kitchen

Collage image of bacon cream cheese bites on a dark background

 

Recommended Equipment

 

Bacon cream cheese bites on a black surface with toothpicks for serving and fresh chives for garnish.

 

Yield: 32 appetizers

Bacon Cream Cheese Bites

Top down image of bacon cream cheese bites on slate board.

Bacon cream cheese bites are a crowd favorite at every party.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 loaf English Muffin Bread or Pepperidge Farm Original White Bread, crusts cut off
  • 1 (12-ounce) tub reduced fat cream cheese spread
  • 1/2 cup chopped fresh chives
  • 1 pound bacon (regular thickness)

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheetwith aluminum foil. Set aside.
  2. Use a knife or offset spreaderto spread a thin layer of cream cheese on each slice of bread. Sprinkle 1/2 teaspoon of chives on top of cream cheese.
  3. Starting at one end, roll each slice of bread into a tight cylinder. Wrap a slice of bacon around each cylinder, spiraling to cover the whole piece of bread. Cut each cylinder in half. (I use my kitchen shears.)
  4. Place on baking sheet and bake until crispy and bacon is cooked through, about 20-30 minutes. Serve warm.

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Nutrition Information:

Yield:

10

Serving Size:

3 appetizers

Amount Per Serving: Calories: 253Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 836mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 17g

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Make your party the best party when you serve a batch of these crunchy Bacon Cream Cheese Bites. They are ALWAYS the first appetizer gone at every party! 

We're the creative juices behind Garnish with Lemon. In the past 8 years, millions of people have sipped & snacked on our recipes. Need easy, delicious party food and drinks for your next shindig? You’ve come to the right place.

Our Story

About Lisa

Hi, I’m Lisa! Looking for the party? It’s probably at my house. Nothing brings me more joy than sharing good food with friends and family. That and a seriously good cocktail.

76 Comments

    • Avatar

      You hit the nail on the head, Liz! They are soooo good! Enjoy!

      Reply
      • Avatar

        WOW! When I seen these I had to check them out. They look almost exactly like the Jalapeno peppers that my son makes. Soooooooooooo good. Would love to try this.

        PS We cut the peppers in half, clean out the seeds then fill with cream cheese and wrap a full piece of bacon around them and cook until done. Cooked about the same way as this!

        Reply
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      Dont they though, yummy!

      Reply
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        Thanks, Heather!

        Reply
    • Avatar

      We have these every Christmas Eve.

      Reply
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      Can these be frozen after preparing and baked just before serving ?

      Reply
      • Avatar

        I haven’t done that before so can’t say for sure. I would be concerned about the cream cheese releasing too much water during baking. Let me know if you try it! Good luck.

        Reply
  1. Avatar

    These look so delicious, I have to try them! The look very similar to what my grandmother made for Christmas lunch every year when we were young. And she had to make tons of them. I like the variation of cream cheese, grandma use cheese slices.
    Debbie 🙂

    Reply
    • Avatar

      Thanks, Debbie!

      Reply
  2. Avatar

    We have a snack bracket party each year for Super Bowl. I have been looking for the winning dish. Sounds like I found it! Thanks, Lisa!

    Reply
    • Avatar

      Will try these foe Bunco night. I have done this with cream of mushroom soup. Everyone loved them.

      Reply
  3. Avatar

    Talk about picture perfect football food!! LOVE these!

    Reply
  4. Avatar

    sounddeliciouswilltry soon

    Reply
  5. Avatar

    My family makes these all the time but instead of chives, we use green olives, chopped and mixed into the cream cheese. Yummy!

    Reply
    • Avatar

      Oooh, I love green olives! Sounds tasty 🙂

      Reply
  6. Avatar

    Can these be assembled the night before and baked in the morning?

    Reply
    • Avatar

      Hi Marilyn, Yes-they can be made the night before. Just be sure you cover them tightly so they don’t dry out!

      Reply
    • Avatar

      I wanted to know if they can be prepared the night before

      Reply
      • Avatar

        Yes! Just make sure to cover tightly so the bread doesn’t dry out! Enjoy!

        Reply
  7. Avatar

    A M A Z I N G ! ! ! ! Nothing more needs to be said.

    Reply
  8. Avatar

    I have also made these for years but a little bit different. I used Pimento cheese spread instead of cream cheese. I take 1 slice of bread spread the Pimento cheese on and cut the slice of bread in half. Then I wrap this with a half a slice of bread with a half of slice of bacon. Put a toothpick through it put them on a cookie sheet and bake at 350 degrees for approximently 25 to 30 min. then put them in a crock pot to keep them warm. Has anyone ever but these in freezer? I have but wondered how long they would keep in there?

    Reply
    • Avatar

      Ooh, I love the pimento cheese inside! I have never tried to freeze them, so I can’t speak to how that would work. If you try it, please let me know!

      Reply
  9. Avatar

    Wow – how decadent! Definitely a “sometimes” food, as I teach the kids. It’s no wonder your friends like when you bring snacks to the party!

    Reply
  10. Avatar

    Do you roll the bread top to bottom (lengthwise) or side to side?

    Reply
    • Avatar

      Hi Aimee- Roll them lengthwise and then cut in half! Enjoy!

      Reply
  11. Avatar

    Always looking for a good appetizer. Excited to try these. Can you use any type of white bread? Thanks.

    Reply
    • Avatar

      I have the best results with Pepperidge Farm white bread or English muffin bread. Enjoy!

      Reply
  12. Avatar

    How do you secure the bacon to the bread? It looks like you added the toothpicks AFTER baking, so how did you keep the bacon from unraveling from the bread? Sorry if this is a stupid question; I am very literal when it comes to some things and need step-by-step instructions like you would give to a pre-schooler… 😉

    Reply
    • Avatar

      Not a stupid question at all!! When you wrap the bacon around the bread it will stick when it bakes. No need to use a toothpick. Good luck!

      Reply
  13. Avatar

    Can these be made, refrigerated, and cooked the following evening?

    Reply
    • Avatar

      Hi Mary, I haven’t tried doing it the day before so I can’t speak to that. I have made them the morning of and then covered them tightly and baked at night. That works great! Let me know if you prep them the night before with success! Good Luck!

      Reply
  14. Avatar

    These are delicious and I can’t wait for the comments this evening at our monthly social. But I do have to say that the prep time is way to low. Heck it takes that long to cut off the crusts. If I had a production line we might have come in at a half hour. But they are worth the time spent. i

    Question: have you ever made them and frozen them for use later and if so did you freeze after baking or before.

    Reply
  15. Avatar

    This was a huge hit at our monthly get together tonight!!!!! I will save this recipe for future use and recommend it for anyone that loves bacon, (and who doesn’t?) But allow more prep time or you will be in trouble.

    Reply
    • Avatar

      Hi Norma, I usually stack the bread and cut the crust off, it goes much faster! I haven’t tried freezing then. Let me know if you do and have success!

      Reply
  16. Avatar

    Does the bacon come out crispy or chewy? And is it cooked all the way around or would I need to precook the bacon a little before wrapping?

    Reply
    • Avatar

      The bacon comes out crispy! No need to precook the bacon. Enjoy!

      Reply
  17. Avatar

    Are you using plain cream cheese or some flavor?

    Reply
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      Hi Ashley, I use the whipped plain cream cheese and then sprinkle the chives on top. Hope that helps. Enjoy!

      Reply
  18. Avatar

    Just to be sure, looks like you use 6 slices of bread. They are then cut in half when prepared and ready to bake. Is this correct??

    Reply
    • Avatar

      Hi Janice, I use the whole loaf (or as many as I can with the bacon I have) and cut in half before I bake. Enjoy! Those are one of our favorites!

      Reply
  19. Avatar

    These are great. For a little twist add a piece of steamed asparagus on the cream cheese before you roll it up. You won’t be disappointed.

    Reply
  20. Avatar

    We use the jar pineapple cheese cream cheese spread. This sounds yummy too!

    Reply
  21. Avatar

    Do you roll them up like a jelly roll — pinwheels?

    Reply
    • Avatar

      Yes, roll them up like a jelly roll and the wrap the bacon around the bread and cut in half! Hope e that helps. Enjoy!

      Reply
  22. Avatar

    Has Anyone tried a gluten free bread for these? I can’t see that it would make much of a difference.

    Reply
    • Avatar

      Hi Wayne, I haven’t tried gluten free bread when making these. Please let us know if you do, we would love to hear your results!

      Reply
    • Avatar

      I just submitted a comment, and noted that I did use a GF bread — it was Schar Artisan Baker Multigrain Bread. The texture worked well, and I liked it better just because I like multigrain bread. But both the recommended and the GF were delicious!

      Reply
  23. Avatar

    Do you place rolls on a rack so grease will drain or do you just place on cookie sheet so the bacon grease is absorbed into the rolls.

    Reply
    • Avatar

      You can do it either way. I usually just line the pan with foil and bake them directly on that.

      Reply
  24. Avatar

    Do you have to flatten the bread or just use it as is?

    Reply
    • Avatar

      You can roll as is once the crust is cut off or flatten a little bit for easier rolling! Good luck!

      Reply
  25. Avatar

    Lisa, is the Pepperidge Farm white bread denser than regular white bread, say Wonder or Bunny Bread? Is that why it works out so much better?

    Reply
    • Avatar

      Hi Judith, I have never made it with the Wonder or BUnny bread., but let me know how it turns out if you try it. I like the Pepperidge Farm original because it is dense and can hold up to the bacon. However you make them, they are delicious!

      Reply
  26. Avatar

    This is the first I’ve seen of something close that grandma used to make and now I make.Instead of chives, use crushed pineapple, mix with cream cheese and spread on bread and wrap in bacon. It is absolutely amazing!!

    Reply
  27. Avatar

    I’ve made something similar for years. (Spread with either mushroom soup, pimento cheese or goat cheese. I’ve also wanted to try it with blue cheese.)

    I have made a big batch weeks ahead, baked them until the bacon shrinksj but isn’t entirely crisp, cool, frozen them on a cookie sheet then put them in a Ziploc.

    Great to have on hand for company (or movie night) don’t thaw, just pop in the oven until crisp.

    Hope that helps the make ahead/ freeze questions.

    Reply
  28. Avatar

    Bacon, cream cheese, and English muffin bread! Three of my favorite things in one great sounding appetizer/snack. Can’t wait to try these!

    Reply
  29. Avatar

    I made mine with onion chive cream cheese and pineaple in the center.. Changed my life!

    Reply
  30. Avatar

    My mom taught us to make these when we were kds in the 70’s. We used “wonder bread” type white bread & smashed the slices flat with a filling pin. Then did the rest similarly, tho we broiled them rather than baked them. I still make these for parties. They can also be frozen raw if you want to make them WAY in advance.

    Reply
    • Avatar

      Rolling pin not filling pin. Thanks autocorrect.

      Reply
  31. Avatar

    Oh my gosh I keep forgetting about these. I used to prepare these for my mom back 35-40 years ago when I was young and she was having guests but we used white bread with the crusts cut off. I made them for a party about ten years ago and they were the first thing gone. Thanks for the recipe and the reminder!

    Reply
    • Avatar

      Aren’t they such a fabulous appetizer? Glad you found them again!

      Reply
  32. Avatar

    Made these today. Wow! Thanks! I tried these two ways. Your way, and then I also rolled them in a combination of Chipoltle chili pepper, chili powder and brown sugar before baking. It gave them a sweet and spicy kick! This is a keeper! My husband preferred the sweet, spicy version, but they were both good. I also added grated Parmesan cheese to cream cheese by mistake ( apparently I saw it in another recipe beforehand) Delicious!

    Reply
    • Avatar

      Love these additions, they sound delicious!

      Reply
  33. Avatar

    OMG all sound so delish yummy
    will try all .😉

    Reply
  34. Avatar

    Can I make them a couple hours in advance or do they need to be served hot? They’d be for an open house.

    Reply
    • Avatar

      Hi Mary- I have served them both ways. They usually don’t last long enough for them to get to room temperature but still taste delicious when they are! Hope that helps. Good luck!

      Reply
  35. Avatar

    My husband and I made these the other night for a friends’ get-together, and they were well-received! A few variations: I made a double batch — one batch used the recommended bread; and for the other, I used a gluten-free bread. Both were delicious! I also used the suggestion of one review and included a pineapple tidbit — the GF ones had it in the middle, and the regular ones had a tidbit added on the outside with a toothpick. I found it harder to roll the ones with the pineapple in the middle. Instead of cream cheese spread, I whipped regular cream cheese because I had it on hand; and then I added the fresh chives to the whipped cream cheese. I put some of them directly on the baking sheet and turned them over after 20 minutes to get the other side crispy; and some were placed on a rack set inside the baking sheet. All in all, I’d make these again!

    Reply
  36. Avatar

    Hmmm…would this be good with pickle relish mixed into the cream cheese??? I’ma try it! 🙂

    Reply
    • Avatar

      Sounds yummy! Let me know how it turns out!

      Reply

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