Homemade Boursin

Homemade Boursin is so easy to make you may never pay gourmet prices again!

I had seen recipes for homemade Boursin before but didn’t give them much thought until that cute little square pack hit $7.00 in the grocery store! Whoa!!!

So I started to look more closely at those recipes! But then I was disappointed because they all said they had added lots more herbs and spices.

I like the simplicity of the original Boursin so I went on a quest to try to duplicate the original as best I could.

The ingredient list mentions garlic, parsley and chives so I went with that. The combination of cream cheese and butter whipped to the right, soft texture worked well.

I used light cream cheese, salted butter, garlic powder and fresh herbs and I was really pleased with the taste and texture.

The recipe makes 2 cheeseballs- both slightly larger than the store bought I would say. So….you are getting two cheeseballs for about half the price of one in the store.

The commercial one has a longer best before window I would say. I think about a week in the fridge, sealed, would be the longest I would want to keep it.

So… either may a half recipe for one or full recipe for a party or larger gathering.

We spread it on crackers and also used on a breakfast bagel with smoked salmon. Loved it both ways!

Mounded homemade boursin with parsley garnish on a serving plate with a dip spreader.

Homemade Boursin

Just a few ingredients for an easy, elegant appetizer favourite.
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Course: Appetizer
Cuisine: French
Prep Time: 10 minutes
Resting time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 oz


  • 8 oz cream cheese, room temperature I used light.
  • 4 oz butter, room temperature
  • 1/2 tsp garlic powder can increase to 1 tsp if stronger flavour is desired
  • 1 Tbsp chives minced, see Note 1
  • 1 Tbsp parsley minced, see Note 1


  • Beat cream cheese and butter together 4-5 minutes until they mixture is light and fluffy. Add the garlic powder and fresh herbs and beat another couple of minutes until everything is evenly incorporated.
  • Transfer the cheese mixture to a serving bowl and cover with plastic wrap. Alternatively shape the mixture in to a dome and wrap in plastic wrap.
  • Refrigerate 1-2 hours before serving to allow flavours to meld. Garnish with more parsley if desired and serve with cracker.
  • Will keep sealed in the fridge for a week.


Note 1:  If using dried herbs reduce amount to 1 tsp each.
Homemade Boursin

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