Homemade Cheese Pops – Super Easy

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Homemade Cheese Pops - Super Easy
The cheese pops are great to take them with you to the work for lunch or just as a nice snack. They also go well as crispy croutons in your salad.
Homemade Cheese Pops
Course Snack
Prep Time 5-10 minutes
Cook Time 45-60 minutes
baking tray
Change Units
Course Snack
Prep Time 5-10 minutes
Cook Time 45-60 minutes
baking tray
Change Units
Homemade Cheese Pops
  1. Preheat oven to 90°C - 100°C
  2. Cut the cheese into small dices and bits
  3. Put baking paper on a baking tray and scatter the cheese bits on it. Remember to leave big enough gaps between the pieces
  4. Slide the baking tray into the oven and bake the cheese for 45-60 minutes
  5. The cheese continuously decreases the bubbles that it throws (evaporating water)
  6. When almost all the water has evaporated from it, you can turn the heat up to 120-140°C to make the cheese popping and give it some crisp
Recipe Notes

I had no instructions for these so I thought, I'd just figure it out on my own.

You need to evaporate the water from the cheese, therefore a temperature of about 100°C -or right below it- is needed. This way, the water evaporates, without the cheese melting too much.

Nutrition Facts
Serving Size 100 gram

% Macronutrients
Amount Per Serving
Calories 370kcal
from Fat 270kcal 73%
from Protein 100kcal 27%
from net. Carb 0kcal 0%
% Daily Value*
Total Fat 30.0g 18%
Carbohydrate (Netto) 0g 0%
Protein 25.0g 25%

*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.

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6 Replies to “Homemade Cheese Pops – Super Easy”

  1. Wow! Did not work at all same instructions with Gouda cheese. All the cheese just melted all together and I left space. Gonna see if I can fixed this some how as it cooks more

    1. How unfortunate! What type of oven do you have? I’ve read from some people that it worked with slightly higher or lower temperature settings on their oven. Also, you could try to let the cheese bits dry for about 24 hours before putting them into the oven or using an extra thermometer (if you have one) to make sure that the temperature is accurate. If your oven doesn’t have ventilation another thing you may try is opening the door from time to time or leaving it opened (small gap) while drying.

  2. Thank you for posting! Love the part where they actually pop! I looked this up because I tried a very expensive store bought version and want to make it myself. They kind I bought uses Emmental Cheese as well as gouda.

    1. It’s a pleasure! Did you buy the ones that are actually called “cheese pops” ? I also bought them in the store and thought they were too expensive, so I tried to make my own 😀

  3. What cheeses do you recommend doing this with other than gouda?
    I tried with cheddar (perhaps though not good quality) and it was a tray of oily melted mess. The temp was quite high sitting at 100 degrees Celsius.

    1. You could give it a try with Parmesan cheese. That worked well for me. Another method would be to let the cheese bits dry on the baking tray for about 24 hours before putting them into the oven. Additionally, you may want to try to set the temperature a bit lower to 85°C-90°C and letting the cheddar cheese dry for a bit longer, maybe 90-120 minutes, before turning up the heat.

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