1. Home
  2. Recipes
  3. Cheesy Herb Bread

Cheesy Herb Bread

Featured in: Tasty Sides to Complete Any Meal

Dough made with flour, salt, milk comes together fast. Split it, roll out one piece, slather with butter, stack on cheddar and fresh herbs. Cover with more dough, seal it, and toss the whole thing in a skillet or nonstick pan. Pan-frying makes the outside so crunchy and brown, but keeps the cheese molten and herby right in the middle. Cut into wedges and people will love how melty and packed with flavor each bite is.
Pin it Share it Send it Print it Jump To Recipe
A woman in a kitchen smiling.
By Chloe Chloe
Updated on Fri, 30 May 2025 16:57:27 GMT
Warm cheddar bread with herbs. Pin it
Warm cheddar bread with herbs. | cookitdelish.com

Each mini cheesecake packs a dreamy layer of caramel cookie spread and skips the oven altogether. You'll love the crumbly Biscoff base that's topped with ultra-creamy cheesecake bursting with warm spice. Every bite is loaded with that classic caramel hint but isn't too sweet. Serve them at get-togethers or anytime you want an easy showstopper. They take little work but will totally wow your crowd.

After running into Biscoff spread on a Belgium trip, I couldn't stop dreaming up desserts with it. These mini cheesecakes became my go-to for parties after everyone went nuts for them at Christmas. Even my mother-in-law—who's tough to impress—asked for the secret. Best compliment? A foodie friend totally thought I'd gone to pastry school, but nope, these are really that easy!

Irresistible Ingredients

  • Biscoff cookies: Crushed for the crust and that awesome spiced caramel flavor
  • Full-fat cream cheese: Keeps the texture rich and just right
  • Heavy cream: Whipped in for extra airy, smooth filling
  • Cookie butter: Bold Biscoff taste in every bite
  • Sour cream: Adds a little tang that cuts the sweet and makes everything silkier
  • Powdered sugar: Blends in smoothly for a lump-free finish
  • Vanilla extract: Rounds out the spices and deepens the flavor
  • Dash of salt: Makes everything taste even better and balances the sugar

Simple Steps

Add the Finishing Touches:
Top with a swirl of whipped cream if you want to get fancy. Drop on a whole or crushed Biscoff cookie and drizzle melted cookie butter over each one.
Fill Your Tin:
Scoop or pipe cheesecake mix onto your chilled bases. Smooth the tops, gently tap to settle, then pop in the fridge covered for at least 6 hours—overnight is perfect.
Make the Cheesecake Base:
Beat your cream cheese smooth. Mix in the powdered sugar next, making sure it's all together. Add cookie butter, sour cream, a splash of vanilla, and some salt, whip again until even. Gently fold in that whipped cream to keep it fluffy.
Whip the Cream:
Cool down your bowl and mixers. Whip heavy cream until stiff peaks form, then stick it in the fridge while you make the filling.
Crush the Cookies:
Blitz Biscoff cookies into fine crumbs in your processor. Mix with melted butter until it feels like wet sand. Divide into lined muffin tins or mini cheesecake pans and press to form your crusts. Chill for 15 minutes so they firm up.
Easy Soft Garlic Herb Cheddar Cheese Bread. Pin it
Easy Soft Garlic Herb Cheddar Cheese Bread. | cookitdelish.com

Trying these out, I noticed letting them chill overnight makes the texture next-level. Now my kid always wants these instead of cake for her birthday. The first time I brought them to a party, people thought I’d bought them from a swanky bakery! Nobody could believe I didn’t even turn on the oven. They look so fancy but are really easy to whip up.

Tasty Ways to Serve

Set these minis on a wooden board or slate for a laid-back vibe, or use single plates if you want to look super fancy. Berries (try strawberries or raspberries) pop against the cheesecake and taste great. You can dust a bit of cinnamon or cocoa powder for extra style. If you’re celebrating, try gold leaf as a shiny topper on the cookie butter drizzle. They pair awesome with espresso or strong coffee—the slight bitterness just works so well.

Fresh Twists

Use this as your jumping-off point and get creative! For a chocolate kick, melt some dark chocolate, let it cool, and fold it into the filling before adding the whipped cream. Coffee fans can mix in a little dissolved espresso powder for a mocha spin. In summer, grate a little lemon or orange zest for zing. Around the holidays, toss in more cinnamon, ginger, or nutmeg. No matter how you change it up, you keep that Biscoff magic and get something new every time.

Keeping Them Fresh

Store these cheesecakes in an airtight box in the fridge and they’ll stay nice for about four days. The base might get a bit softer but still yummy. If you want to keep them longer, they freeze like a dream—just wrap each one in plastic and stash them in the freezer for up to three months. Defrost in the fridge overnight for best results. For the prettiest look, save the drizzle and toppings until after they’ve thawed.

Delicious Soft Garlic Herb Cheddar Cheese Bread. Pin it
Delicious Soft Garlic Herb Cheddar Cheese Bread. | cookitdelish.com

What's awesome about these no bake mini Biscoff cheesecakes is how they hit that sweet spot between simple and fancy. Hardly any hands-on time but the results are impressive. The warm, caramel spice flavor is such a fun switch-up from normal cheesecake. Personally, I love them for summer—no oven, just cool treats. Since they’re already portioned, you don’t have to mess with slicing cake for everyone. From chill backyard gatherings to dressy dinners, these little guys are always a hit and folks always ask for the how-to.

Frequently Asked Questions

→ Can I use different herbs in this bread?
You sure can! Swap in basil, rosemary, thyme, or chives—whatever you like or have around.
→ What other cheeses work well in this recipe?
Gouda, Gruyere, mozzarella, or even blending a few cheeses together will work. Pick any cheese that melts nicely.
→ Can I make the dough ahead of time?
Go for it—make the dough and stash it in the fridge for a day. Let it sit so it’s back to room temp before rolling.
→ Why is my bread burning on the outside but not cooked inside?
The pan might be too hot. Turn down the heat and let it cook a little longer so it heats through evenly.
→ Can I bake this bread instead of pan-frying?
Of course! Bake it at 375°F (that’s about 190°C) for roughly 20 to 25 minutes until it’s golden and cooked through.

Cheesy Herb Bread

Bite into this soft flatbread filled with gooey cheddar, parsley, and dill. It’s finished off super golden and crispy in a hot pan. The inside stays melty while the outside crunches.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By Chloe: Chloe

Category: Side Dishes

Difficulty: Intermediate

Cuisine: Eastern European

Yield: 6 Servings (1 stuffed bread, large size)

Dietary: Vegetarian

Ingredients

→ Dough Ingredients

01 1 teaspoon salt
02 150 milliliters warm milk (a little over 1/2 cup)
03 240 grams all-purpose flour (around 1 1/2 cups)

→ Filling Ingredients

04 A small bunch of dill, chopped finely
05 Handful of parsley, minced
06 150 grams shredded cheddar cheese (or your go-to cheese)

→ For Cooking

07 60 grams melted butter

Instructions

Step 01

Pour the warm milk into a big mixing bowl and stir in the salt and flour. Use a spatula or spoon to combine them until they start clumping together. After that, put the dough onto a floured counter and knead it for a bit. You’ll feel it change as you work it—when it’s smooth and stretchy, you’re done.

Step 02

In a new bowl, combine the chopped dill and parsley with the shredded cheese. Make sure everything is mixed well so every bite is packed with flavor. This mixture is where you'll find all the flavor and texture.

Step 03

Cut the dough into two pieces. Roll one piece into a thin circle, roughly as big as a dinner plate, on a floured surface. Brush half your melted butter onto this dough round. Sprinkle the cheese and herb mix evenly on top, leaving a little border around the edges.

Step 04

Take the second piece of dough and roll it out to match the first one. Lay it carefully over the filling-covered dough. Pinch the edges gently all the way around to lock in that cheesy middle. It’s like putting together a big stuffed sandwich!

Step 05

Heat a frying pan on medium and coat the bottom with some melted butter. Carefully lay your stuffed dough into the hot pan (roll it over your rolling pin if it’s tricky to carry). Let it cook until the bottom is nice and golden brown.

Step 06

After 5-7 minutes, give the bread a flip using a big spatula. Let the second side cook up golden, too, about another 5-7 minutes. You’ll notice the cheese inside melting and oozing slightly—it’s ready to go!

Step 07

Move the finished bread onto a cutting board and give it a little rest before slicing. Cut it into wedges like a pizza. Cheese might stretch out as you slice—that’s the best part! Serve warm and enjoy.

Notes

  1. Inspired by Georgian khachapuri, this bread is made with a simpler twist for ease.
  2. It’s a perfect side with soup, salad, or even as a starter.
  3. Pair it with marinara sauce or garlic butter dip to make it extra special.

Tools You'll Need

  • Mixing bowl (large)
  • Rolling pin
  • Frying pan (large)
  • Spatula
  • Cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes gluten (from all-purpose flour)
  • Contains dairy (cheese, milk, butter)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 290
  • Total Fat: 14 g
  • Total Carbohydrate: 32 g
  • Protein: 9 g