This cream cheese sculpted Easter bunny appetizer is not only a feast for the eyes but also a fun and creative appetizer to serve at Easter. It combines cream cheese with cheese and herbs, making it a perfect addition to your Easter brunch or dinner.
It might look hard to make, but trust me, it’s not. All you have to do is mix up the cheese, form it into balls, then let it harden in the fridge. It’s super simple to form the bunny. No art skills needed.
Helpful Tips
- Choose Good Ingredients – The foundation of your cream cheese bunny will be the cream cheese itself, so opt for a high-quality brand for the best flavor and texture. You can also mix in herbs, spices, or even a bit of garlic for added taste.
- Plan Your Design – Think about the size of your appetizer and how it will fit on your serving platter. A simple design with distinct features, like large ears and a cute little nose, will be easier to create and more recognizable as a bunny. Don’t be afraid to get creative with the face.
- Assemble with Care – When it comes to assembling your cream cheese bunny, take your time to ensure each piece is secure and well-placed. Start by shaping the body and head, then add the ears and other features gradually. Once your bunny is fully assembled, refrigerate it for a bit to help it hold its shape.
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Cream Cheese Easter Bunny Appetizer
Ingredients
- 16 ounces cream cheese softened
- 1 1/4 cups cheddar cheese freshly shredded
- 1 oz packet ranch seasoning mix
- ½ teaspoon Worcestershire sauce
- 1 green onion finely chopped
- 1 1/2 cups jack cheese finely shredded
Instructions
- In a bowl, combine cream cheese, 1 cup shredded cheddar, ranch seasoning mix, Worcestershire sauce, and green onions. Mix well.
- Divide cheese mixture as such: one small cheese ball for the head, one large cheese ball for the body, four slices for the ears and feet. Form the parts and wrap them in plastic wrap. Refrigerate for at least 4 hours, or overnight.
- Remove the cheese from the refrigerator. For the feet first and set them on the serving platter. Press some jack cheese into each. Next, coat the large ball with jack cheese and set it on the feet. Coat the small ball with jack cheese and set it on the large ball. Form the ears. Coat them with the jack cheese, leaving the centers of the front of the ears empty to put shredded cheddar in. Place the ears on the top. Try to lodge them in firmly so they’ll stay.
- You can make a face with black writing gel, olives, carrots, etc. Be creative.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.