Homemade Cheeze-Its Recipe

If you’ve ever reached into a bright orange box for a crunchy, cheesy snack, prepare to be amazed at just how simple it is to make Homemade Cheeze-Its from scratch right in your own kitchen! These bite-sized crackers are astonishingly addictive, delivering that bold cheddar flavor and unmistakable crunch you love—without any mystery ingredients. The result? A nostalgic treat that’s even better than the store-bought version, with a melt-in-your-mouth richness that will become a new go-to for snack time.

Ingredients You’ll Need

You might be surprised by how purely simple this Homemade Cheeze-Its ingredient list is, yet each item brings something crucial to the party. From the powerfully sharp cheese to the touch of butter and that all-important seasoning, every ingredient pulls its weight in creating flavor, texture, and golden color.

• Shredded sharp cheddar cheese (8 ounces): The star of the show—use the sharpest cheddar you grab for the ultimate punch of flavor and classic color.
• Salted butter, softened (4 tablespoons or ½ stick): Gives the dough its melt-in-your-mouth feel and a richer finish in every bite.
• Seasoning salt (½ teaspoon): Adds depth and a savory balance that will make people reach for more.
• Garlic powder (½ teaspoon): For a subtle background warmth that enhances the cheese even further, making these crackers irresistible.
• All-purpose flour (1 cup, spooned and leveled): The magic that binds everything together, giving each cracker structure without weighing them down.
• Ice water (2–3 tablespoons): Helps the dough come together perfectly—super cold water keeps things crisp and flaky.

How to Make Homemade Cheeze-Its

Step 1: Pulse the Base Ingredients

Start by adding your shredded sharp cheddar, softened butter, seasoning salt, and garlic powder to a food processor or blender. Give everything a few pulses until your mixture looks crumbly yet even. This method combines all the fat and flavor, so every Homemade Cheeze-Its cracker comes out bold, rich, and totally cheesy.

Step 2: Add the Flour

Next, sprinkle in the all-purpose flour right over that cheese mixture, and pulse again. You’re looking for the dough to turn into something that resembles coarse sand. Don’t worry—it shouldn’t clump or form a ball just yet! This step ensures that the flour gets perfectly coated with cheese and butter, setting up that crunchy texture we’re after.

Step 3: Drizzle in the Ice Water

While pulsing, carefully drizzle in your ice-cold water one tablespoon at a time. Watch as the dough suddenly gathers itself together. The water helps everything bind without getting sticky or tough. Add just enough, and stop as soon as the mixture begins to form a ball. If it’s still crumbling, don’t hesitate to add an extra tablespoon.

Step 4: Chill the Dough

Scoop out the dough, gather it onto a piece of plastic wrap, and press it into a disc about one inch thick. Wrap it tightly, then let it rest in the refrigerator for at least an hour. This chill time is absolutely essential—it relaxes the gluten in the flour and firms up the fat, making the crackers easier to roll, cut, and bake up extra crisp.

Step 5: Prepare Your Baking Sheet

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. This makes cleanup a breeze and ensures your Homemade Cheeze-Its won’t stick, even if any cheese bubbles out during baking.

Step 6: Roll Out the Dough

Once the dough is well-chilled, cut it in half for easier handling. Roll out one half at a time on a lightly floured surface until it’s about 1/8 to 1/4 inch thick. The thinner you go, the crunchier the results! Rotate as you roll to keep things even.

Step 7: Cut into Squares

Use a sharp knife or pastry cutter to slice the dough into little squares, roughly 1 inch each. Aim for uniformity, but remember, part of the charm is the homemade look—no need for perfection! These little pieces will puff a bit in the oven, so don’t worry about tiny gaps.

Step 8: Add the Classic Dot

With a skewer or the tip of a toothpick, poke a hole through the center of each square. Not only is this a nod to the classic Cheeze-It style, but it also helps steam escape so your crackers stay snappy, not puffy.

Step 9: Arrange on the Baking Sheet

Place all the squares onto your prepared baking sheet, leaving a bit of space between each one. This helps them bake evenly and keep their shape, turning golden and bubbly without sticking together.

Step 10: Bake to Perfection

Slide the tray into the oven and bake for 12 to 16 minutes. Watch for the edges to turn the perfect shade of golden brown—that’s your cue! If you like a bit of extra crunch, leave them in for the full 16. Let your senses guide you; every oven is a little different.

Step 11: Cool and Enjoy

Once out of the oven, let Homemade Cheeze-Its cool directly on the baking sheet. This extra rest crisps them up even further, making them wonderfully snappy and ready to devour. Transfer to an airtight container once they’re completely cool (if you can resist nibbling them all right away!).

How to Serve Homemade Cheeze-Its

Garnishes

While these crackers are packed with flavor all by themselves, you can sprinkle them with a little extra flaky sea salt, poppy seeds, or even a pinch of smoked paprika just before baking for a fancier finish. A little dusting of parmesan as they cool is also a delightful way to boost the umami punch.

Side Dishes

Homemade Cheeze-Its make a knockout companion for tomato soup, classic chicken soup, or even a simple green salad. Try serving them on a cheese board alongside grapes, dried fruit, and cured meats for a DIY snack attack.

Creative Ways to Present

Pile Homemade Cheeze-Its into cute mason jars for grab-and-go snacks or stack them high on a small plate at your next party with a sign that says, “Yes, these are homemade!” For lunchboxes and picnics, toss in a few handfuls alongside some crunchy veggies and dip.

Make Ahead and Storage

Storing Leftovers

Store any leftover Homemade Cheeze-Its in an airtight container at room temperature. They’ll stay fresh and crispy for up to a week—though it’s unlikely they’ll last that long!

Freezing

Believe it or not, you can freeze both the shaped dough squares (before baking) or the finished crackers. Spread the unbaked squares on a tray until frozen, then transfer to a zip-top bag. For baked crackers, cool completely first, then pop them in a freezer-safe container for up to a month.

Reheating

If the crackers lose a bit of their crispness, just pop them on a baking sheet in a 300 degree oven for 5 minutes. Let them cool before snacking—they’ll crisp right back up, good as new!

FAQs

Can I use a different type of cheese in these Homemade Cheeze-Its?

Absolutely! Try swapping in extra-sharp cheddar, white cheddar, or even a blend of hard cheeses like parmesan or gruyere for a fun twist. Just make sure your cheese is on the dry side to keep the crackers snappy.

Do I have to use a food processor for the dough?

A food processor makes things super easy and quick, but you can absolutely make Homemade Cheeze-Its by hand. Just mash everything together with a pastry cutter or even clean hands—the crackers might turn out a touch more rustic, but just as delicious.

Why do I need to chill the dough?

Chilling gives the flour a chance to hydrate, keeps the butter cold (which leads to flakes and crunch!), and firms everything up. If you skip the chill, the dough will be harder to roll and the crackers won’t bake up quite as crisp.

Can I make Homemade Cheeze-Its gluten-free?

Yes! Use a good quality 1:1 gluten-free flour blend in place of the all-purpose flour. Be sure it contains some starch (like tapioca or potato starch) for the closest texture to classic Homemade Cheeze-Its.

How do I make these even cheesier?

Boost the cheese flavor by adding a couple tablespoons of nutritional yeast to the flour, or dust the finished crackers with a little extra finely grated cheese while they’re still hot from the oven.

Final Thoughts

There’s just something magical about pulling a tray of Homemade Cheeze-Its out of your own oven, golden, fragrant, and impossibly crisp. If you never thought you could top the famous boxed snack, this recipe will make you a believer. Try it and watch these crackers disappear faster than you can say “cheese”!

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