These cucumber cream cheese sandwiches offer a quietly elegant, refreshing bite perfect for tea parties or light lunches. The cool crispness of cucumber paired with a creamy, herbed spread feels like a small luxury. With just a hint of fresh herbs and lemon zest, these simple yet sophisticated Cucumber Cream Cheese Sandwiches come together in minutes.
Love Cucumber Cream Cheese Sandwiches? So do we! If you're into Snacks or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Cucumber Cream Cheese Sandwiches
- Refreshing contrast: Cool cucumber and creamy cheese create a light, revitalizing bite.
- Quick assembly: No cooking required—just slice, mix, and assemble in minutes.
- Versatile serving: Perfect for tea parties, light lunches, or elegant appetizers.
- Effortlessly elegant: Simple to make yet adds charm to any table setting.
Ingredients & Tools
- 1 long English cucumber (or 2-3 smaller Persian cucumbers)
- 8 oz (225 g) full-fat block cream cheese, softened
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, minced
- 1 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1/4 tsp garlic powder (optional, for a subtle kick)
- 1/4 tsp fine sea salt, plus more for sprinkling
- 1/4 tsp freshly cracked black pepper
- 16 slices soft white sandwich bread or thin-sliced whole wheat
- 2 tbsp unsalted butter, softened (for spreading on bread)
Tools: A sharp chef’s knife, a cutting board, a vegetable peeler (optional), a mixing bowl, a hand mixer or sturdy spatula, a bread knife, and a ruler or guide for even sandwich cutting (optional but helpful!).
Notes: Using a block of full-fat cream cheese is key here—it whips up much fluffier and holds its shape better than the spreadable tub kind. And those fresh herbs? They really make all the difference, adding little bursts of flavor that dried herbs just can’t match.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 7 g |
| Fat: | 16 g |
| Carbs: | 27 g |
| Fiber: | 2 g |
Serves: 4 (4 sandwich quarters per person) | Prep Time: 25 minutes | Cook Time: 0 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Softening the cream cheese is non-negotiable. Take it out of the fridge at least an hour before you begin. If you’re in a rush, you can remove it from the foil wrapper and microwave it for 10-15 seconds on low power, but room temperature is best for a smooth, lump-free blend.
- Why an English cucumber? These longer, thinner cucumbers have smaller seeds and thinner skins, which means you often don’t need to peel or seed them. This gives you more crisp cucumber to enjoy and less prep work.
- Don’t skip salting the cucumber. This step might seem extra, but it draws out excess water, preventing your sandwiches from becoming soggy. A little patience here pays off big time in texture.
- The bread matters more than you think. A soft, fine-crumbed white or wheat sandwich bread works beautifully. Avoid crusty, artisan loaves—they’re too hard to trim and eat daintily. The goal is a soft, yielding bite.
How to Make Cucumber Cream Cheese Sandwiches
Step 1: First, let’s prepare the cucumber. Wash it thoroughly and pat it dry. If you’re using a standard cucumber with a thick, waxy skin, you might want to peel it. For an English cucumber, I often leave the skin on for a bit of color and extra nutrients. Now, slice it as thinly and evenly as you can—about 1/8-inch thick is perfect. A mandoline can make this super easy, but a sharp knife and a steady hand work just fine. You’ll notice the slices are beautifully translucent.
Step 2: Lay the cucumber slices in a single layer on a few sheets of paper towel or a clean kitchen towel. Sprinkle them lightly with a pinch of salt. This isn’t for flavor so much as it is for pulling out moisture. Let them sit for about 10-15 minutes. You’ll see little beads of water form on the surface—that’s exactly what we want! After they’ve rested, gently pat them dry with another paper towel. This step is the secret to a crisp, non-soggy sandwich.
Step 3: While the cucumbers are resting, let’s make the herbed cream cheese. In a mixing bowl, combine the softened cream cheese, chopped dill, chives, lemon zest, lemon juice, garlic powder (if using), salt, and pepper. Using a hand mixer on medium speed or a sturdy spatula, beat everything together until it’s smooth, fluffy, and all the herbs are evenly distributed. The aroma at this point is just fantastic—fresh and zesty. Give it a little taste and adjust the seasoning if needed. Maybe a touch more pepper? You do you.
Step 4: Now, for the bread. If you’re going for a classic tea sandwich look, you’ll want to remove the crusts. Use a sharp, serrated bread knife for clean cuts. Lay out your slices of bread. Take the softened butter and give each slice a very light, even coating. This might seem like an extra step, but it acts as a moisture barrier between the bread and the creamy filling, adding another layer of protection against sogginess.
Step 5: Time to assemble! Spread a generous, even layer of the herbed cream cheese mixture onto the buttered side of half of the bread slices. You’re looking for about 2 tablespoons per slice, enough to cover from edge to edge. Then, arrange the dried cucumber slices in a single, slightly overlapping layer on top of the cream cheese. You want full coverage so you get cucumber in every single bite.
Step 6: Top each prepared slice with another piece of buttered bread, butter-side down. Gently press the sandwich together. Now, for the final tidy-up. Using that sharp bread knife (wipe it clean if needed), trim off the crusts to create neat, perfect squares or rectangles. You can save these crusts for breadcrumbs or just snack on them—the cook’s treat!
Step 7: The last step is cutting them into their final, delightful shapes. For traditional tea sandwiches, slice each large sandwich diagonally twice to create four small triangles. If you prefer fingers, simply cut each sandwich into three or four neat rectangles. Arrange them on a serving platter, and if you’re not serving immediately, cover them loosely with a damp paper towel and plastic wrap to keep them fresh. They’re best enjoyed within a few hours.
Storage & Freshness Guide
- Fridge: Store assembled sandwiches in an airtight container with a damp paper towel on top for up to 4 hours.
- Freezer: Not recommended—cucumbers become watery and bread texture suffers upon thawing.
- Reviving: If bread dries out, lightly cover with a damp paper towel for 5 minutes before serving.
Serving Suggestions
Complementary Dishes
- A simple green salad with a lemon vinaigrette — The sharp, acidic dressing complements the creamy, cool sandwiches without overpowering them, making for a perfectly balanced light meal.
- A bowl of tomato basil soup — This is the ultimate cozy pairing. The rich, tangy soup provides a warm contrast to the cool, crisp sandwiches, a classic combo for a reason.
- Deviled eggs or a simple egg salad — For a larger spread, these protein-packed sides add a savory depth that rounds out the menu beautifully.
Drinks
- A classic English Breakfast or Earl Grey tea — It’s the traditional and perfect pairing. The robust, slightly tannic tea cuts through the richness of the cream cheese wonderfully.
- A crisp, chilled Sauvignon Blanc — If you’re leaning towards an adult gathering, this wine’s citrusy notes mirror the lemon in the spread and enhance the cucumber’s freshness.
- Sparkling water with a cucumber ribbon — For a non-alcoholic option, this keeps the refreshing theme going and feels incredibly festive.
Something Sweet
- Lemon lavender shortbread cookies — The floral, citrusy notes are a lovely, light follow-up that doesn’t feel too heavy after the savory sandwiches.
- Fresh strawberry scones with clotted cream — Continue the tea party theme with these slightly sweet, berry-filled scones; they feel indulgent but still appropriately light.
- Mini fruit tarts — A bite-sized dessert with a creamy filling and fresh fruit on top provides a satisfying, elegant end to your meal.
Top Mistakes to Avoid
- Mistake: Using cold, hard cream cheese. This will lead to a lumpy, difficult-to-spread filling that can tear your delicate bread. Always let it come to room temperature for a silky-smooth texture.
- Mistake: Skipping the step of salting and drying the cucumber. I’ve messed this up before too, and it results in a pool of water at the bottom of your platter and sadly soggy bread within minutes.
- Mistake: Spreading the filling right to the very edge of the bread. When you press the sandwich together, this will cause the filling to squish out the sides. Leave a tiny border for a cleaner finish.
- Mistake: Using a dull knife to cut the sandwiches. A serrated bread knife is your best friend here, giving you clean, crumb-free edges that make the presentation look professional.
Expert Tips
- Tip: For an extra-decadent touch, mix a tablespoon of very finely grated shallot into the cream cheese. It adds a subtle, savory-sweet complexity that is absolutely divine.
- Tip: Make the herbed cream cheese a day ahead. The flavors will meld and intensify overnight in the fridge, making your assembly process even faster. Just let it soften a bit before using.
- Tip: If you need to prepare these more than an hour in advance, layer the undressed sandwiches between sheets of parchment or wax paper in an airtight container. Keep them in the fridge, but add the cucumber slices just before serving for ultimate crispness.
- Tip: Get creative with your shapes! Use a round cookie cutter for circular sandwiches or even fun-shaped cutters for holidays. It’s a simple way to make them feel extra special for an event.
FAQs
Can I make these sandwiches ahead of time?
You can prepare the components ahead of time, but for the best texture, I’d recommend assembling them no more than 2-3 hours before serving. You can make the herbed cream cheese 1-2 days in advance and keep it sealed in the fridge. Slice and salt the cucumbers, then store them dried in a container in the fridge. Assemble everything just before your guests arrive to ensure the bread stays perfectly soft and the cucumber stays crisp.
What’s the best bread to use for tea sandwiches?
A soft, dense, fine-grained white or wheat sandwich bread is ideal. It’s easy to trim and has a tender crumb that complements the delicate filling. Avoid airy, hole-y artisan breads or very crusty loaves. Sometimes you can find “thin-sliced” versions, which are perfect for this as they create a better filling-to-bread ratio. Potato bread is another fantastic option—it’s incredibly soft and slightly sweet.
My cream cheese mixture is too thick. What can I do?
If your mixture is too stiff to spread easily, don’t panic! A tablespoon of milk, cream, or even a little more lemon juice can help thin it out to a more spreadable consistency. Add it just a teaspoon at a time, stirring well after each addition, until it reaches your desired texture. Be careful not to add too much, or it might make the bread soggy.
Can I use different herbs in the cream cheese?
Absolutely! This recipe is wonderfully adaptable. Fresh tarragon would add a lovely anise note, parsley would keep things bright and simple, and even a tiny bit of fresh mint can be surprisingly refreshing. Just make sure to use fresh herbs for the best flavor—dried herbs can be a bit gritty and lack that vibrant punch.
How do I keep the sandwiches from drying out?
If you need to hold them for a short while, the best method is to cover the platter loosely with plastic wrap. For an extra layer of protection, you can first lay a barely-damp paper towel directly over the sandwiches before the plastic wrap. This creates a humid microclimate that prevents the bread from drying out without making it wet. Just don’t let the damp towel directly touch the bread for extended periods.
Cucumber Cream Cheese Sandwiches
Learn how to make classic Cucumber Cream Cheese Sandwiches with our easy, no-cook recipe. Perfect for tea parties and light lunches. Get the recipe now!
Ingredients
For the Ingredients
-
1 long English cucumber (or 2-3 smaller Persian cucumbers)
-
8 oz full-fat block cream cheese (softened, 225 g)
-
2 tbsp fresh dill (finely chopped)
-
1 tbsp fresh chives (minced)
-
1 tsp fresh lemon zest
-
1 tbsp fresh lemon juice
-
1/4 tsp garlic powder (optional, for a subtle kick)
-
1/4 tsp fine sea salt (plus more for sprinkling)
-
1/4 tsp freshly cracked black pepper
-
16 slices soft white sandwich bread or thin-sliced whole wheat
-
2 tbsp unsalted butter (softened, for spreading on bread)
Instructions
-
First, let’s prepare the cucumber. Wash it thoroughly and pat it dry. If you’re using a standard cucumber with a thick, waxy skin, you might want to peel it. For an English cucumber, I often leave the skin on for a bit of color and extra nutrients. Now, slice it as thinly and evenly as you can—about 1/8-inch thick is perfect. A mandoline can make this super easy, but a sharp knife and a steady hand work just fine. You’ll notice the slices are beautifully translucent.01
-
Lay the cucumber slices in a single layer on a few sheets of paper towel or a clean kitchen towel. Sprinkle them lightly with a pinch of salt. This isn’t for flavor so much as it is for pulling out moisture. Let them sit for about 10-15 minutes. You’ll see little beads of water form on the surface—that’s exactly what we want! After they’ve rested, gently pat them dry with another paper towel. This step is the secret to a crisp, non-soggy sandwich.02
-
While the cucumbers are resting, let’s make the herbed cream cheese. In a mixing bowl, combine the softened cream cheese, chopped dill, chives, lemon zest, lemon juice, garlic powder (if using), salt, and pepper. Using a hand mixer on medium speed or a sturdy spatula, beat everything together until it’s smooth, fluffy, and all the herbs are evenly distributed. The aroma at this point is just fantastic—fresh and zesty. Give it a little taste and adjust the seasoning if needed. Maybe a touch more pepper? You do you.03
-
Now, for the bread. If you’re going for a classic tea sandwich look, you’ll want to remove the crusts. Use a sharp, serrated bread knife for clean cuts. Lay out your slices of bread. Take the softened butter and give each slice a very light, even coating. This might seem like an extra step, but it acts as a moisture barrier between the bread and the creamy filling, adding another layer of protection against sogginess.04
-
Time to assemble! Spread a generous, even layer of the herbed cream cheese mixture onto the buttered side of half of the bread slices. You’re looking for about 2 tablespoons per slice, enough to cover from edge to edge. Then, arrange the dried cucumber slices in a single, slightly overlapping layer on top of the cream cheese. You want full coverage so you get cucumber in every single bite.05
-
Top each prepared slice with another piece of buttered bread, butter-side down. Gently press the sandwich together. Now, for the final tidy-up. Using that sharp bread knife (wipe it clean if needed), trim off the crusts to create neat, perfect squares or rectangles. You can save these crusts for breadcrumbs or just snack on them—the cook’s treat!06
-
The last step is cutting them into their final, delightful shapes. For traditional tea sandwiches, slice each large sandwich diagonally twice to create four small triangles. If you prefer fingers, simply cut each sandwich into three or four neat rectangles. Arrange them on a serving platter, and if you’re not serving immediately, cover them loosely with a damp paper towel and plastic wrap to keep them fresh. They’re best enjoyed within a few hours.07
Not what you're looking for?
