Best 6 Cheese Squares With Jelly Recipes

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Calling all cheese lovers! Prepare to tantalize your taste buds with the delightful combination of cheese and jelly in these delectable Cheese Squares. This article presents a collection of recipes that showcase the harmonious blend of sweet and savory flavors. From classic Cream Cheese Jelly Squares and nostalgic Peanut Butter and Jelly Squares to unique variations like Savory Ham and Cheese Squares and tangy Cranberry Orange Cream Cheese Squares, there's a recipe here to satisfy every palate. Each recipe includes step-by-step instructions, making them easy to follow even for beginner bakers. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

3-INGREDIENT PEPPER JELLY-CREAM CHEESE BITES



3-Ingredient Pepper Jelly-Cream Cheese Bites image

Easy yet impressive, these three-ingredient bites are perfect for whenever you need an appetizer, fast. From holiday gatherings to pre-Thanksgiving dinner snacks, simply top buttery crescents with cream cheese and hot pepper jelly for poppable bites that are ready to party any time.

Provided by Pillsbury Kitchens

Categories     Appetizer

Time 30m

Yield 24

Number Of Ingredients 3

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
4 oz (half of 8-oz package) cream cheese
2 tablespoons hot pepper jelly

Steps:

  • Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray. Unroll dough onto work surface. Press seams together and form into 13x7 1/2-inch rectangle. With pizza cutter or sharp knife, cut dough into 6 rows by 4 rows to make 24 squares.
  • Press 1 dough square into each miniature muffin cup. Cut cheese into 24 cubes. Place one cube of cheese in bottom of each dough-lined cup.
  • Bake 9 to 12 minutes or until edges are golden brown. Cool 3 minutes; use metal spatula to loosen edges, and remove from pan. Spoon 1/4 teaspoon jelly on top of each cup to serve.

Nutrition Facts : Calories 50, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cream Cheese Bite, Sodium 85 mg, Sugar 2 g, TransFat 0 g

CHEESE SQUARES APPETIZER



Cheese Squares Appetizer image

This is a wonderful baked appetizer blending the tastes of Cheddar cheese and jalapeno peppers. The amount of jalapenos used can easily be adjusted to personal taste, although baking does take a lot of the burn out of the peppers. I've made this several times and I never have leftovers. My husband wishes I would make these for him every day. I don't recommend doubling the recipe; make multiple batches instead.

Provided by Kim Meissner

Categories     Appetizers and Snacks     Cheese

Time 45m

Yield 16

Number Of Ingredients 4

4 eggs
1 pound shredded Cheddar cheese
1 teaspoon minced onion
2 jalapeno peppers, seeded and chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the eggs into a food processor, and process until light and frothy. Add Cheddar cheese, onion, and jalapeno peppers, and process until smooth. Pour into an ungreased 8x8 inch baking pan.
  • Bake in the preheated oven until set, 25 to 30 minutes. Cool for 5 minutes; cut into squares to serve.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 0.6 g, Cholesterol 76.3 mg, Fat 10.7 g, Protein 8.7 g, SaturatedFat 6.4 g, Sodium 193.7 mg, Sugar 0.3 g

CREAM CHEESE SQUARES



Cream Cheese Squares image

Cream cheese squares. Very easy, and very good.

Provided by Ann

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 45m

Yield 24

Number Of Ingredients 7

2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
½ cup margarine, melted
¼ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  • Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
  • Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Nutrition Facts : Calories 213 calories, Carbohydrate 18.4 g, Cholesterol 20.5 mg, Fat 14.2 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 245.8 mg, Sugar 11.8 g

CHEESE APPLE SQUARES



Cheese Apple Squares image

These are delicious squares. The cheese pastry goes very well with the sweetness of the apple jelly. This is a very old recipe that I got back in the 1970's

Provided by MarieRynr

Categories     Dessert

Time 40m

Yield 12 squares

Number Of Ingredients 6

1/2 cup soft butter
1 cup shredded Velveeta cheese
1 1/2 cups flour
1 teaspoon baking powder
2 tablespoons brown sugar
1 cup apple jelly

Steps:

  • Beat together the butter and velveeta until well blended and creamy.
  • Add the flour, baking powder and brown sugar, blending until crumbly.
  • Measure 1 1/2 cups into an ungreased 8 inch square pan, and press inches.
  • Stir the apple jelly over low heat until easy to spread, then spread it over the crumb base.
  • Sprinkle remaining crumb mixture over top evenly.
  • Bake at 350*f for 25 minutes.

Nutrition Facts : Calories 208, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 94.3, Carbohydrate 33.9, Fiber 0.7, Sugar 16.6, Protein 1.7

MINI CREAM CHEESE AND PEPPER JELLY PHYLLO CUPS



Mini Cream Cheese and Pepper Jelly Phyllo Cups image

Have the recipe handy when you serve these impressive cream cheese and pepper jelly appetizers-if only to prove that you did, too, make them at home!

Provided by My Food and Family

Categories     Bread

Time 40m

Yield 12 servings

Number Of Ingredients 3

6 sheets frozen phyllo dough, thawed
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 36 cubes

Steps:

  • Heat oven 350°F.
  • Brush 1 phyllo sheet lightly with some of the butter. Cover with second phyllo sheet; brush with butter. Cut into 24 (2-inch) squares. Stack 2 squares, on an angle, to make 4 thicknesses. Repeat with remaining phyllo sheets and butter.
  • Press 1 stack onto bottom and up side of each of 36 mini muffin pan cups. Fill with cream cheese.
  • Bake 20 min. or until cream cheese is melted and pastry shells are golden brown.
  • Top with 30 Minutes to Homemade SURE-JELL Hot Pepper Freezer Jelly.

Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 140 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 7 g, Protein 2 g

PEANUT-BUTTER-AND-JELLY CHEESECAKE SQUARES



Peanut-Butter-and-Jelly Cheesecake Squares image

Three things go into making this recipe really smooth: creamy peanut butter, like Jif or Skippy (our test-kitchen's go-to for baking); and room-temperature eggs and cream cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 6h30m

Yield Makes about 24 two-inch squares

Number Of Ingredients 11

6 tablespoons unsalted butter, melted, plus more, softened, for brushing
14 graham crackers (each 3 by 5 inches), broken into pieces
2/3 cup unsalted roasted peanuts
1/3 cup packed light-brown sugar
1 teaspoon kosher salt
2 pounds cream cheese (4 eight-ounce bars), room temperature
1 cup creamy peanut butter, such as Jif or Skippy
1 cup granulated sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup Concord-grape jelly

Steps:

  • Preheat oven to 350 degrees. Brush a 9-by-13-inch baking dish with butter.
  • Finely grind crackers in a food processor. Add melted butter, peanuts, brown sugar, and 1/2 teaspoon salt; pulse until peanuts are chopped and texture of mixture resembles wet sand.Transfer to prepared baking dish; press firmly and evenly into bottom and three-quarters of the way up sides. Bake until set and slightly darkened, 12 to 15 minutes. Let cool completely.
  • Reduce oven to 325 degrees. In a mixer fitted with the paddle attachment, beat cream cheese and peanut butter on medium speed until smooth. Gradually beat in granulated sugar until lightand fluffy, scraping down sides of bowl as needed. Beat in remaining 1/2 teaspoon salt. Beat in eggs, one at a time, then vanilla until smooth. Pour filling into cooked crust; smooth top with asmall offset spatula. Bake until puffed and set along edges but still slightly wobbly in center, 40 to 45 minutes. Let cool completely.
  • Whisk jelly in a saucepan over medium until melted. Pour evenly over cake, then tilt dish to spread jelly to edges in a thin, even layer. Refrigerate until jelly is firmly set, about 4 hours.Cut cake into squares, wiping knife between cuts for clean edges, or cover and refrigerate up to 3 days.

Tips:

  • To achieve a smooth and lump-free batter, use room temperature cream cheese and butter. Take them out of the refrigerator at least an hour before you start baking.
  • Make sure to measure your flour correctly. Too much flour can make your cheese squares dry and crumbly.
  • Do not overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough texture.
  • For gooey jam-filled cheese squares, use a thick and spreadable jam or jelly. Avoid using runny jams as they may leak out during baking.
  • Bake the cheese squares until the edges are golden brown and a toothpick inserted in the center comes out clean. This ensures that they are cooked through.
  • Conclusion:

    Cheese squares with jelly are a delightful and easy-to-make dessert that can be enjoyed by people of all ages. With minimal ingredients and simple steps, you can create a delectable treat that is perfect for any occasion. Whether you are a seasoned baker or a novice in the kitchen, this recipe is sure to impress your family and friends. Serve these cheese squares warm or at room temperature, accompanied by your favorite beverage for a satisfying and memorable experience.

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