I love the rich flavor that Boursin cheese adds to recipes, but I don’t always keep it on hand. This homemade Boursin cheese recipe is the perfect substitute for my favorite creamy cheese spread. It makes a great easy dip for crackers or veggies, and it’s also great on chicken or pasta. I never have to worry with this easy Boursin cheese substitute!
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This homemade Boursin cheese recipe is made with staples I always keep on hand. It’s a simple blend of cream cheese and butter seasoned with dried herbs and a touch of Parmesan cheese. It truly tastes just like the real thing and has saved me on many occasions! A scoop of this cheese really elevates any dish!
What’s in This Homemade Boursin Cheese Recipe?
- Cream Cheese: Forms the base of this recipe. Use full-fat, brick-style cream cheese for the best results.
- Butter: Unsalted butter combines with the cream cheese to make this spread crumbly and unbelievably tasty. If using salted butter, omit the kosher salt.
- Herbs: Kosher salt, garlic powder, dill, marjoram, basil, chives, black pepper, thyme, and parsley make up the herbs in this copycat recipe.
- Parmesan Cheese: A bit of freshly grated Parmesan cheese adds a salty and tangy flavor.
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Tips for Success
- Authentic Boursin is made from Gournay cheese, which is similar to cream cheese but crumblier. I approximate that soft, crumbly, spreadable texture by mixing cream cheese and butter.
- The base cheese mixture (butter and cream cheese) can be flavored with just about anything, so don’t limit yourself to just herbs!
How to Store
Store leftover Boursin cheese in an airtight container just large enough to hold the cheese. Squeeze out as much air as possible, then store in the refrigerator for up to 2 weeks. This Boursin cheese recipe is best enjoyed at room temperature, so let the cheese sit at room temperature for at least 30 minutes before enjoying. I do not recommend freezing this cream cheese spread.
Serving Suggestions
This homemade Boursin cheese recipe really shines as a dip, but that’s not where it ends. It adds tremendous flavor to mashed potatoes and pasta salads. It’s also great in place of the real thing in my spinach-stuffed chicken breast, creamy basil chicken skillet, hot onion dip, and Boursin chicken roll ups.
5-Star Review
“I love LOVE boursin cheese. I love it on burgers, on chicken breasts, and so on, I had no idea it was that easy or inexpensive to make. Thank you so much for sharing this secret.” -Annette
Homemade Boursin Cheese Recipe
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Ingredients
- 16 ounces cream cheese room temperature (2 bricks)
- 8 ounces unsalted butter room temperature (2 sticks)
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 3 tablespoons freshly grated Parmesan cheese
- 1 teaspoon dried dill weed
- ½ teaspoon dried marjoram
- ½ teaspoon dried basil
- ½ teaspoon dried chives
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried thyme
- 1 tablespoon dried parsley
Recommended Equipment
Instructions
- In the bowl of a stand mixer, combine the cream cheese and butter; mix well.16 ounces cream cheese, 8 ounces unsalted butter
- Add remaining seasonings and mix well.½ teaspoon kosher salt, ½ teaspoon garlic powder, 3 tablespoons freshly grated Parmesan cheese, 1 teaspoon dried dill weed, ½ teaspoon dried marjoram, ½ teaspoon dried basil, ½ teaspoon dried chives, ½ teaspoon freshly ground black pepper, ¼ teaspoon dried thyme, 1 tablespoon dried parsley
- Season to taste.
- Serve at room temperature, as a dip, or add to some of your favorite savory recipes.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Store refrigerated in an airtight container just large enough to hold the cheese. Squeeze out as much air as possible.
Nutrition Information
How to Make Boursin Cheese Step by Step
Beat the Cream Cheese and Butter: In the bowl of a stand mixer, combine 16 ounces (2 bricks) of cream cheese and 8 ounces of unsalted butter; mix well.
Add the Herbs and Parmesan: Add ½ teaspoon of kosher salt, ½ teaspoon of garlic powder, 3 tablespoons of freshly grated Parmesan cheese, 1 teaspoon of dried dill weed, ½ teaspoon of dried marjoram, ½ teaspoon of dried basil, ½ teaspoon of dried chives, ½ teaspoon of freshly ground black pepper, ¼ teaspoon of dried thyme, and 1 tablespoon of dried parsley and mix well. Season to taste.
I made it and everyone loved it. I was wondering how it would come out if I halved the butter. Trying to cut some calories. Also picture above recipe says salted butter but the actual recipe calls for unsalted, which is what I used. Which is correct please. Thank you again for such as easy and elegant cheese spread
You can sure modify it to your liking!
Personally I always ignore recipes which want the Butter “unsalted.” Use regular butter and taste as you go along. Then add less or more Butter as your taste dictate.
Good answer Tricia. If they don’t like the way it is go look for something else. I can’t believe some people, if you don’t have something nice to say don’t say anything.😘
I haven’t made this recipe yet as I’m hoping you could tell me what ingredients I would use for the Red Chili Pepper Boursin cheese spread? I’m trying to duplicate that specific flavour as they no longer sell it around here.
Thank you
I am sorry, I haven’t tried to remake that particular flavor yet!
This takes me back to my childhood. Buying Boursin was always a treat for us. Now I live in the Middle East and have to make my own with many substitutions. Still very good. Thanks for sharing.
Thanks for sharing, Andrea!
Can this be frozen after making?
Yes, absolutely!
This is very good and comes close to the Boursin cheese. Other recipes use WAY too much herbs and overpowers the cheese.
Thank you, George! I’m glad you enjoyed it!!
Amazing! I have had the real boursin many times, and wanted to make it myself. I made this recipe exactly as written. I could not tell the difference. Unbelievable!
I’m so glad you loved it!!!
How much crushed garlic? This recipe, just as the recipe for spinach stuffed chicken breast, lists an ingredient without any directions for the ingredient.
Hi Kimberly, I’m not sure what you mean. The recipe calls for 1/2 teaspoon garlic powder and you mix it in with the other ingredients. I double checked the recipe. Please let me know if I’m missing something, I’m always grateful when people miss something I messed up on. Have a great Sunday!
This looks so easy, how long will it keep in the refrigerator?
I would say about a week/week and a half. Probably about the length of time of cream cheese. Hope you love it! Thanks for stopping by!
I love LOVE boursin cheese. I love it on burgers, on chicken breasts, and so on, I had no idea it was that easy or inexpensive to make. Thank you so much for sharing this secret.
Isn’t it the best!! Thanks for stopping by Annette!