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.
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
Equipment
- Stand Mixer
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
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.
Video
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 is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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 have not made this recipe as is, but used it as a baseline for a spread that uses yogurt. I can only imagine how lovely the original is, but with substitutions, THIS. RECIPE. IS. FABULOUS! I make this weekly, substituting homemade Skyr (put through a yogurt press) for the cream cheese and substituting cream cheese for the butter. I have found that the butter tends to get grainy when used with yogurt. I have found this will keep up to 3 weeks in the refrigerator when made with cultured yogurt. HIGHLY RECOMMEND!
Served as an appetizer to a group of 45 and it was enjoyed by all. This **must** be served at room temperature for best taste and spreadability.
We’re so glad you enjoyed it, Yetta! Thanks so much for sharing your experience!
Superb recipe. Left the kefir to drain for 3 days. Beautiful. Thanks.
Can I use whipped cream cheese?
You can try, but we haven’t tested this, so we can’t guarantee it will work!
Hi! Just wondering if you can replace the dried herbs with fresh? I have a fairly substantial herb garden and always looking for ways to use them!
We don’t see why not!
Won’t store as long though
An excellent substitute for overpriced Boursin cheese! This time I reduced the butter by half and found that to be quite enough. I also encourage everyone to prepare this at least a day ahead so that the dry ingredients can soften…then stir together again, place into ramekins and serve. Thank you…a very nice recipe!
Thanks so much for sharing what worked for you, Linda!
Absolutely wonderful garlic herb cheese spread. Couldn’t stop eating it as I was making it!! Your post explained everything perfectly. Thank you for a yummy spread.
Got curious about Boursin Cheese when a friend mentioned it as an add in to mashed potatoes and found this recipe. My sister and I decided to try it today. Only had to purchase 8 ounces of of cream cheese and some Parmesan as my sister had the rest of the ingredients in her spice and herb supply. YUMMIE! Will definitely use it in mashed potatoes and as a topping for baked potatoes.
I made this with kefir cheese instead of cream cheese…still came out tasting delicious. Thank you!
Thanks so much for sharing what worked for you, Anne Marie!
I made this recipe and it turned out the way I remembered tasting it in the past which was store bought but what makes this better is the amount I needed and the cost to make it. Very excited and pleased
So glad you enjoyed it, Doris!