Carrot-Shaped Cheese Cones (View Print Version)

Colorful cones filled with creamy cheese blend and fresh herb tops for a vibrant snack experience.

# What You'll Need:

→ Cheese Filling

01 - 8 ounces cream cheese, softened
02 - 1 cup shredded mild cheddar cheese
03 - 1/4 cup sour cream
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/4 teaspoon salt
07 - Few drops orange food coloring

→ Assembly

08 - 12 large thin round crackers
09 - Fresh parsley or chives for garnish
10 - 1 tablespoon melted butter

# Method:

01 - In a medium bowl, combine softened cream cheese, shredded cheddar cheese, sour cream, garlic powder, onion powder, and salt. Mix thoroughly until smooth and well blended.
02 - If desired, add a few drops of orange food coloring and mix until the cheese blend is evenly colored to resemble carrots.
03 - Place the cheese filling into a piping bag or a zip-top bag with the corner snipped off.
04 - Gently warm the crackers for 10 to 15 seconds in the microwave to make them more pliable, if needed.
05 - Roll each cracker into a cone shape and seal the edge with melted butter or by pressing gently. Allow to cool to set the shape.
06 - Pipe the cheese mixture into each cone until completely filled.
07 - Insert a small bunch of parsley or a few chive stems into the open end of each cone to resemble carrot tops.
08 - Arrange on a serving platter and serve immediately, or refrigerate until ready to serve.

# Expert Advice:

01 -
  • They look impressive and taste even better, but honestly take less time than driving to a store for party food.
  • Kids actually want to help make them, and the whole process feels more like playing than cooking.
  • Nobody expects cheese-filled carrot cones, so you'll be the person everyone remembers at the party.
02 -
  • Room-temperature cream cheese is non-negotiable—cold cream cheese will create lumpy filling that won't pipe smoothly, and you'll be frustrated trying to squeeze it through the bag.
  • If your crackers break while rolling, you haven't warmed them enough or you're being too timid with the pressure; a quick 15-second microwave warm makes them genuinely cooperate.
  • These are best eaten within a few hours because crackers gradually soften as the cheese releases moisture—this isn't a make-it-the-night-before kind of recipe.
03 -
  • If the cheese filling is too soft to pipe, pop the piping bag in the refrigerator for 10 minutes—cold filling holds its shape better and creates cleaner-looking peaks.
  • Don't skip the warming step; even 10 seconds of microwave time makes the difference between crackers that tear and ones that roll like soft fabric.
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