A warm, savory snack that’s ready in under 30 minutes—these Corned Beef Cream Cheese Bites are perfect for game day, quick appetizers, or an indulgent weeknight nibble.
Soft cream cheese melts into shredded cheddar and salty corned beef for a creamy, tangy filling. They’re scooped into small rounds, baked until just melty, and served with crunchy mini pretzels for the perfect scoop.
They’re forgiving, fast, and scalable for a crowd. Small tweaks change the flavor profile dramatically, so these are a great vehicle for creativity.
If you like bite-sized comfort, this recipe will become a regular rotation. For another savory crowd-pleaser, try this cheeseburger pie for a family dinner.
Why You’ll Love This Corned Beef Cream Cheese Bites
– Ready in about 20–30 minutes.
– Crowd-pleasing salty, cheesy flavor.
– Minimal ingredients and simple technique.
– Great make-ahead filling for parties.
– Pairs perfectly with crunchy dippers like pretzels.
– Flexible: swap cheeses or add pickles for a Reuben twist.
These Corned Beef Cream Cheese Bites balance rich creaminess and salty meat with a sharp cheddar bite. The texture is creamy inside with a lightly melted, cohesive texture that holds a spoonable scoop. They’re hot and slightly oozy when fresh from the oven and cool into firm, spreadable bites.
"Five stars! The corned beef and cream cheese combo is addictive—served these at a party and they disappeared in minutes." — Jamie R., reader
Key Ingredients for Corned Beef Cream Cheese Bites
Cream cheese (8 oz), softened
Cream cheese is the structural base and primary fat in these Corned Beef Cream Cheese Bites. Use full-fat cream cheese for the creamiest mouthfeel; low-fat versions can be grainy and less stable when baked. If you must substitute, mascarpone gives a richer, sweeter flavor while Greek yogurt mixed with a little cream cheese will thin the texture and make the bites less cohesive.
Shredded cheddar cheese (1 cup)
Cheddar provides sharpness and a stretchy, melty pull in these Corned Beef Cream Cheese Bites. Freshly shredded cheddar melts better than pre-shredded because it lacks anti-caking agents that interfere with smooth melting. Swap for Colby or Monterey Jack for a milder, creamier result; smoked cheddar will add a pronounced smoky note.
Cooked corned beef (1/2 cup), chopped
Corned beef supplies the salty, savory umami that defines these Corned Beef Cream Cheese Bites. Use leftover corned beef that’s finely chopped for even distribution; coarser chunks can create uneven bites. If you substitute pastrami or deli roast beef, expect a different spice profile—pastrami adds peppery warmth, while roast beef reads milder.
Green onions (1/4 cup), chopped
Green onions add bright, oniony lift to cut the richness in Corned Beef Cream Cheese Bites. Use both white and green parts for a balance of bite and freshness. If you lack green onions, a small pinch of shallot or finely minced red onion will provide similar aromatics, but use sparingly to avoid overpowering the cheese.
Full Ingredient List for Corned Beef Cream Cheese Bites
– 8 oz cream cheese, softened
– 1 cup shredded cheddar cheese
– 1/4 cup green onions, chopped
– 1/2 cup cooked corned beef, chopped
– 1/4 cup mayonnaise
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1 package mini pretzels
Step-by-Step Instructions for Corned Beef Cream Cheese Bites
Step 1: Preheat the oven to 350°F (175°C).
Set the oven rack to center to ensure even heating for these Corned Beef Cream Cheese Bites. Allow the oven to fully reach temperature before baking so the bites warm uniformly.
Pro Tip: The oven should smell neutral and you should feel gentle heat when you open it—no cold spots.
Step 2: Combine the filling ingredients in a bowl.
In a medium bowl, soften the cream cheese with a spatula, then add shredded cheddar, chopped green onions, chopped corned beef, mayonnaise, garlic powder, and black pepper. Mix until everything is evenly incorporated and the mixture is smooth with visible flecks of onion and meat.
Pro Tip: The mixture should look homogenous with audible small flecks of corned beef; it will be slightly glossy and hold together when pressed.
Step 3: Form small balls from the mixture.
Use a small cookie scoop or teaspoons to portion out the filling into roughly 1-inch balls. Roll gently between your fingers to round the tops, packing slightly so they hold shape while baking.
Pro Tip: Balls should be tight and slightly compressed with no large cracks—if they fall apart, the filling is too dry or you didn’t press firmly enough.
Step 4: Arrange the balls on a baking sheet lined with parchment.
Place the formed balls on a parchment-lined baking sheet, spacing them about 1 inch apart so heat circulates. This ensures even warming and slight melting without merging into each other.
Pro Tip: Look for smooth domes with no pooling liquid; if you see excessive oil, chill the tray briefly before baking.
Step 5: Bake for 15 minutes until warmed through and slightly melty.
Bake these Corned Beef Cream Cheese Bites about 15 minutes, or until the edges are just soft and the cheese inside is warm and slightly melty. You’re aiming for warmed-through centers—not browning or crisping, which dries them out.
Pro Tip: They should smell savory and cheesy; tops will glisten and feel soft when touched with a spoon—avoid bubbling or browning.
Step 6: Serve warm with mini pretzels for scooping.
Remove the sheet and serve the bites warm alongside a bowl of mini pretzels for scooping. These are best enjoyed hot or slightly warmed; they cool to a firmer, spreadable texture.
Pro Tip: Serve immediately—when hot they’re slightly oozy; after 10–15 minutes they’ll set into deluxe cream-cheese scoops.
Expert Tips for Corned Beef Cream Cheese Bites
– Chill the filling for 10 minutes if it’s too soft; slightly firmer balls hold shape better during baking.
– Use room-temperature cream cheese to avoid lumps; if cold, soften gently in 10-second microwave bursts.
– For texture troubleshooting: if bites are runny, add 2 tbsp more shredded cheddar to absorb moisture and bind.
– For even scoops, use a 1-tablespoon cookie scoop—uniform size means uniform baking.
– Equipment tip: bake on parchment or silicone mat to prevent sticking and make cleanup easy.
– Watch oven temperature: if your oven runs hot, reduce to 325°F and check at 12 minutes to prevent over-melting.
– Common mistake: overmixing can make the filling gummy; stir until just combined.
– For a crispier top, broil 30 seconds at the end—watch closely to avoid burning.
For a contrasting breakfast-style recipe that also uses soft cheeses, see this baked blueberry cottage cheese breakfast bowl for inspiration.
Storage & Freezing for Corned Beef Cream Cheese Bites
Refrigerator storage: Place cooled bites in an airtight container with parchment between layers. Store up to 4 days for best texture.
Freezer storage: Flash-freeze the formed, unbaked balls on a tray for 1–2 hours, then transfer to a freezer-safe bag or container. Keep up to 3 months.
Thawing: Thaw overnight in the refrigerator if frozen. For quicker use, bake from frozen at 350°F for 18–20 minutes, adding a few extra minutes until warmed through.
Reheating: Reheat in a 350°F oven for 6–8 minutes or microwave on medium power for 30–60 seconds until warm. Use an oven for the best texture.
Use shallow airtight containers or heavy-duty freezer bags for long-term storage to prevent freezer burn.
Variations & Substitutions for Corned Beef Cream Cheese Bites
Reuben-style bites: Add 2 tbsp chopped dill pickles and 1 tbsp sauerkraut, and swap half the cheddar for Swiss cheese. The result tastes like a mini Reuben with tangy, briny notes and melty Swiss.
Spicy jalapeño version: Fold in 1 finely chopped jalapeño and a pinch of cayenne, or use pepper jack instead of cheddar. You’ll get a bright, spicy kick that complements the corned beef’s saltiness.
Bacon and chive: Replace corned beef with 1/2 cup cooked, chopped bacon and stir in 2 tbsp chopped chives. Expect a smoky, savory bite with crisp bacon texture and oniony freshness.
Vegetarian swap: Omit corned beef and add 1/2 cup finely chopped roasted mushrooms and 1 tsp soy sauce for umami. The texture becomes earthier and still richly satisfying without meat.
Frequently Asked Questions About Corned Beef Cream Cheese Bites
Q: Can I make these ahead of time?
A: Yes. Form the balls and store them covered in the refrigerator for up to 24 hours, then bake when ready. For longer storage, freeze unbaked balls on a tray then transfer to a bag; bake from frozen, adding a few minutes to the time.
Q: What’s the best pretzel or dip to serve with these?
A: Mini pretzels are ideal for scooping and balancing richness. For a dippable contrast, offer grainy mustard or a spicy ketchup-mayo blend. The salty crunch offsets the creamy interior.
Q: Can I use deli corned beef or canned corned beef?
A: Both work if finely chopped and drained of excess moisture. Canned corned beef is softer and may yield a softer bite—press firmly when forming to improve shape retention.
Q: How do I prevent the bites from becoming oily or weeping?
A: Use full-fat cream cheese that’s only slightly softened—not melted. Avoid overbaking and don’t overload the mixture with mayonnaise. Add extra shredded cheese if too loose.
Q: Are these safe to make for a large party?
A: Absolutely. Scale the ingredients proportionally and form on multiple trays. Keep baked batches warm in a low oven (200–225°F) on a parchment-lined tray, covering lightly to prevent drying.
Final Thoughts on Corned Beef Cream Cheese Bites
These Corned Beef Cream Cheese Bites are a quick, satisfying appetizer that balances creamy, salty, and crunchy elements. Leave a star rating in the recipe card below and pin this to your Pinterest board for later.
Conclusion
For a creamy spread technique you can adapt across recipes, I like this Cream Cheese Spread Recipe that offers variation ideas. If you want a close riff on the pretzel-scooped Reuben concept, check out this Reuben Pretzel Bites for inspiration. For a baked version with a similar flavor profile, see the Baked Reuben Bites post for more technique notes.
Corned Beef Cream Cheese Bites
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Combine the filling ingredients in a bowl until smooth and homogenous.
- Form small balls from the mixture using a cookie scoop or teaspoons.
- Arrange the balls on a parchment-lined baking sheet, spacing them 1 inch apart.
- Bake for 15 minutes until warmed through and slightly melty.
- Serve warm with mini pretzels for scooping.