25 Delicious Babybel Cheese Recipes for Every Occasion

Ever find yourself staring at a wheel of Babybel cheese, wondering just how far its creamy, delicious potential can stretch? Whether you’re whipping up quick weeknight dinners, seeking seasonal favorites, or craving some comfort food magic, we’ve got you covered. Dive into our roundup of 25 Delicious Babybel Cheese Recipes for Every Occasion and discover endless ways to make every meal a little more special. Let’s get cooking!

Babybel Cheese Stuffed Mushrooms

Kickstart your culinary adventure with these Babybel Cheese Stuffed Mushrooms, a dish that marries the earthy depth of mushrooms with the creamy, melt-in-your-mouth delight of Babybel cheese. Perfect for entertaining or a sophisticated snack, this recipe promises to elevate your dining experience with minimal effort.

Ingredients

• For the mushrooms:
  • 12 large white mushrooms, stems removed
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the filling:
  • 6 Babybel cheese rounds, finely chopped
  • 2 tbsp breadcrumbs
  • 1 tbsp fresh parsley, chopped
  • 1 clove garlic, minced

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush each mushroom cap with olive oil, then season the inside with salt and pepper.
3. In a small bowl, combine the chopped Babybel cheese, breadcrumbs, parsley, and garlic to create the filling.
4. Spoon the filling into each mushroom cap, pressing gently to ensure it’s compact.
5. Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is bubbly and golden.
6. Let the mushrooms cool for 5 minutes before serving to allow the filling to set slightly.

Velvety and rich, these stuffed mushrooms offer a delightful contrast between the juicy mushroom and the gooey, flavorful cheese filling. Serve them atop a bed of arugula for a pop of color and a peppery bite, or alongside a crisp white wine to complement their creamy texture.

Babybel Cheese and Spinach Quesadillas

Gourmet meets comfort in this delightful twist on the classic quesadilla, where the creamy, melt-in-your-mouth Babybel cheese pairs perfectly with the earthy freshness of spinach, all encased in a golden, crispy tortilla.

Ingredients

• For the filling:
  • 2 cups fresh spinach, tightly packed
  • 6 Babybel cheeses, unwrapped and thinly sliced
  • 1/2 cup red onion, finely diced
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For assembling:
  • 4 large flour tortillas
  • 1 tbsp butter, melted

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add red onion to the skillet, sautéing until translucent, approximately 3 minutes, stirring occasionally to prevent burning.
3. Incorporate spinach into the skillet, cooking until just wilted, about 2 minutes. Season with salt and pepper, then remove from heat.
4. Lay out the flour tortillas on a clean surface. Evenly distribute the spinach mixture and sliced Babybel cheese over one half of each tortilla.
5. Fold the tortillas over the filling, pressing gently to seal.
6. Brush the outside of each quesadilla with melted butter.
7. Heat a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, or until golden brown and the cheese has melted.
8. Transfer quesadillas to a cutting board, let rest for 1 minute before slicing into wedges.

Perfectly balanced, these quesadillas offer a crispy exterior with a gooey, flavorful center. Serve with a side of salsa or avocado crema for an extra layer of indulgence.

Babybel Cheese and Tomato Tart

Yielded by the warmth of summer, this Babybel Cheese and Tomato Tart marries the creamy, melt-in-your-mouth quality of Babybel cheese with the juicy, vibrant burst of ripe tomatoes, all nestled in a flaky, buttery crust that’s as delightful to make as it is to devour.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tbsp ice water
• For the filling:
  • 6 Babybel cheeses, sliced
  • 2 medium tomatoes, thinly sliced
  • 1 tbsp olive oil
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the flour and salt for the crust.
3. Add the chilled, diced butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
5. Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the excess. Chill for 15 minutes.
6. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
7. Arrange the sliced Babybel cheeses and tomatoes alternately over the pre-baked crust. Drizzle with olive oil and sprinkle with thyme and black pepper.
8. Bake for 20-25 minutes, or until the cheese is melted and the tomatoes are slightly roasted. Tip: For an extra golden top, broil for the last 2 minutes of baking.
9. Let the tart cool for 5 minutes before slicing. Tip: A sharp, thin-bladed knife ensures clean cuts through the melty cheese.

This tart emerges from the oven with a contrast of textures—crisp crust, soft cheese, and tender tomatoes—while the thyme adds an aromatic depth. Serve it warm, perhaps with a side of arugula salad dressed in lemon vinaigrette, to elevate this simple dish into a memorable meal.

Babybel Cheese and Avocado Toast

Gracefully combining the creamy richness of avocado with the smooth, melt-in-your-mouth delight of Babybel cheese, this toast is a testament to the beauty of simplicity in cooking. Perfect for a leisurely breakfast or a sophisticated snack, it’s a dish that promises to elevate your morning routine with minimal effort.

Ingredients

• For the toast:
  • 2 slices of artisan bread
  • 1 ripe avocado
  • 2 Babybel cheese rounds, thinly sliced
  • 1 tablespoon olive oil
• For garnishing:
  • Red pepper flakes, to sprinkle
  • Salt, to sprinkle

Instructions

1. Preheat your oven to 350°F (175°C) to toast the bread to perfection.
2. While the oven heats, slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork, leaving some chunks for texture.
3. Brush both sides of the bread slices with olive oil and place them on a baking sheet. Toast in the oven for 5-7 minutes, or until golden and crisp.
4. Spread the mashed avocado evenly over the toasted bread slices.
5. Arrange the thinly sliced Babybel cheese on top of the avocado layer.
6. Return the toast to the oven for 2-3 minutes, just until the cheese begins to soften.
7. Sprinkle with red pepper flakes and a pinch of salt for a subtle kick and enhanced flavor.

Zestfully vibrant and satisfyingly creamy, this Babybel Cheese and Avocado Toast offers a delightful contrast of textures and flavors. Serve it alongside a poached egg for a protein-packed breakfast or enjoy it as is for a light yet indulgent treat.

Babybel Cheese and Ham Roll-Ups

Fancy a quick yet sophisticated snack that delights the palate with minimal effort? These Babybel Cheese and Ham Roll-Ups are a testament to the beauty of simplicity, combining creamy cheese and savory ham in a bite-sized package that’s as elegant as it is effortless.

Ingredients

• For the roll-ups:
  • 4 Babybel cheese wheels, unwrapped
  • 4 slices of thinly sliced ham

Instructions

1. Lay out the slices of ham on a clean, flat surface, ensuring they are not overlapping.
2. Place one Babybel cheese wheel at the end of each ham slice.
3. Gently roll the ham around the cheese, pressing lightly to ensure it adheres without tearing the ham.
4. Secure each roll-up with a toothpick if necessary, to maintain its shape during serving.
5. For a slightly melted texture, place the roll-ups on a baking sheet and broil in a preheated oven at 375°F for 2-3 minutes, watching closely to prevent burning.
6. Allow to cool for a minute before serving to avoid burns from the hot cheese.

Velvety and rich, these roll-ups offer a delightful contrast between the soft, melty cheese and the salty, slightly crisp ham. Serve them atop a bed of arugula for a peppery contrast or alongside a sweet fruit chutney to balance the savory flavors.

Babybel Cheese and Pear Salad

Fusing the creamy, mild tang of Babybel cheese with the crisp sweetness of ripe pears, this salad is a symphony of textures and flavors that dances elegantly on the palate. Perfect for a light lunch or as a sophisticated starter, it’s a dish that promises to delight with every bite.

Ingredients

• For the salad:
  • 2 cups mixed greens
  • 1 ripe pear, thinly sliced
  • 4 Babybel cheeses, sliced into rounds
  • 1/4 cup walnuts, toasted
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. In a large salad bowl, combine the mixed greens, sliced pear, and Babybel cheese rounds.
2. In a small skillet over medium heat, toast the walnuts for 3-5 minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat and let cool slightly before adding to the salad.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Divide the salad among plates and serve immediately for the best texture and flavor.

How the creamy cheese contrasts with the crisp pear and the crunch of toasted walnuts creates a delightful play of textures. For an extra touch of elegance, serve this salad on a chilled plate to keep the ingredients fresh and vibrant.

Babybel Cheese and Chicken Skewers

Nothing elevates a simple gathering like the promise of gourmet skewers, and our Babybel Cheese and Chicken Skewers are no exception. Nestled between succulent pieces of chicken, the creamy, melt-in-your-mouth Babybel cheese adds a luxurious twist to this crowd-pleasing appetizer.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
• For the skewers:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 8 Babybel cheese wheels, halved
  • 1 red bell pepper, cut into 1-inch pieces
  • 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together olive oil, lemon juice, garlic powder, paprika, and salt to create the marinade.
2. Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F) to ensure a perfect sear without burning.
4. Thread the marinated chicken, Babybel cheese halves, and bell pepper pieces onto the soaked skewers, alternating between ingredients for a colorful presentation.
5. Grill the skewers for 4-5 minutes on each side, or until the chicken is fully cooked (internal temperature of 165°F) and the cheese begins to soften.
6. Let the skewers rest for 2 minutes before serving to allow the juices to redistribute, ensuring moist and flavorful chicken every time.

Zesty and indulgent, these skewers boast a delightful contrast between the smoky chicken and the creamy, mild cheese. Serve them atop a bed of arugula for an elegant presentation, or alongside a tangy yogurt dip to complement the rich flavors.

Babybel Cheese and Broccoli Bake

Savory and comforting, this Babybel Cheese and Broccoli Bake combines the creamy, melt-in-your-mouth goodness of Babybel cheese with the crisp-tender texture of fresh broccoli, all enveloped in a golden, bubbly crust. Perfect for a cozy dinner or a sophisticated side, this dish is a testament to the magic of simple ingredients transformed through baking.

Ingredients

• For the bake:
  • 2 cups fresh broccoli florets
  • 6 Babybel cheese wheels, unwrapped and thinly sliced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/2 cup panko breadcrumbs
  • 1 tbsp melted butter
  • 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, toss the broccoli florets with olive oil, salt, and pepper until evenly coated. Spread them in the prepared baking dish.
3. Evenly distribute the sliced Babybel cheese over the broccoli, then pour the heavy cream over the top. Sprinkle with grated Parmesan cheese.
4. In a small bowl, mix the panko breadcrumbs with melted butter and garlic powder. Sprinkle this mixture evenly over the cheese and broccoli.
5. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the cheese is bubbly.
6. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.

Fluffy and rich, this bake offers a delightful contrast between the crunchy breadcrumb topping and the velvety cheese sauce. Serve it alongside a crisp green salad or as a decadent accompaniment to roasted meats for a meal that’s sure to impress.

Babybel Cheese and Bacon Wraps

Gracefully combining the creamy, melt-in-your-mouth texture of Babybel cheese with the smoky crispness of bacon, these wraps are a delightful fusion of flavors and textures that promise to elevate any gathering or quiet evening at home.

Ingredients

• For the wraps:
  • 8 Babybel cheese wheels, unwrapped
  • 8 slices of bacon
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Wrap each Babybel cheese wheel tightly with a slice of bacon, ensuring the ends overlap slightly to secure the cheese inside.
3. Brush each bacon-wrapped cheese lightly with olive oil to promote even browning and crispiness.
4. Arrange the wraps on the prepared baking sheet, leaving space between each to allow for even cooking.
5. Bake in the preheated oven for 15-20 minutes, or until the bacon is crispy and golden brown, turning halfway through to ensure uniform cooking.
6. Remove from the oven and let cool for 2-3 minutes before serving to allow the cheese to set slightly, making them easier to handle.

When served warm, the Babybel Cheese and Bacon Wraps offer a delightful contrast between the crispy bacon exterior and the soft, gooey cheese inside. For an extra touch of elegance, serve them on a platter with a drizzle of honey or a sprinkle of fresh thyme.

Babybel Cheese and Apple Slices

Whisking together the simplicity of snack preparation with the sophistication of flavor pairing, this Babybel Cheese and Apple Slices recipe offers a delightful harmony of creamy and crisp textures. Perfect for a quick yet elegant snack, it’s a testament to how minimal ingredients can create a memorable taste experience.

Ingredients

• For the snack:
  • 2 Babybel cheese wheels, unwrapped
  • 1 medium apple, thinly sliced

Instructions

1. Unwrap the Babybel cheese wheels and set them aside on a small plate.
2. Wash the apple under cold running water to remove any surface dirt or wax.
3. Using a sharp knife, thinly slice the apple into approximately 1/8-inch thick pieces, ensuring each slice is uniform for even snacking. Tip: A mandoline can be used for perfectly even slices, but always use the guard for safety.
4. Arrange the apple slices and Babybel cheese wheels on a serving plate, alternating between them for a visually appealing presentation. Tip: For an extra touch of elegance, fan the apple slices slightly as you place them on the plate.
5. Serve immediately to enjoy the contrast between the creamy, mild cheese and the crisp, slightly tart apple slices. Tip: Drizzle with a bit of honey for a sweet twist that complements both the cheese and apple beautifully.

Unveiling a snack that’s as pleasing to the eye as it is to the palate, the combination of Babybel cheese and apple slices offers a refreshing crunch paired with creamy smoothness. Consider serving this duo on a wooden board for a rustic charm or alongside a glass of chilled white wine for an impromptu happy hour treat.

Babybel Cheese and Cucumber Sandwiches

Whisking together simplicity and sophistication, these Babybel Cheese and Cucumber Sandwiches offer a refreshing twist on the classic tea-time staple. With their crisp texture and creamy center, they’re a testament to the beauty of minimalist ingredients coming together in perfect harmony.

Ingredients

• For the sandwiches:
• 4 slices of whole wheat bread
• 2 Babybel cheese wheels, thinly sliced
• 1/2 medium cucumber, thinly sliced
• 2 tbsp unsalted butter, softened
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Lay out the 4 slices of whole wheat bread on a clean, flat surface.
2. Evenly spread 1/2 tbsp of unsalted butter on one side of each bread slice for a rich, golden toast.
3. Arrange the thinly sliced Babybel cheese on two of the buttered bread slices, ensuring full coverage for a creamy bite in every piece.
4. Layer the cucumber slices over the cheese, slightly overlapping for crunch and freshness.
5. Sprinkle salt and black pepper over the cucumber to enhance the flavors.
6. Top with the remaining bread slices, buttered side down, pressing gently to adhere.
7. Heat a non-stick skillet over medium heat (350°F) and cook each sandwich for 2-3 minutes per side, or until the bread is golden brown and the cheese begins to melt.
8. Remove from heat and let rest for a minute before slicing diagonally for an elegant presentation.

Unveiling a delightful contrast between the creamy, melted Babybel and the crisp cucumber, these sandwiches are a celebration of texture and taste. Serve them at your next brunch with a side of mixed greens for a light, satisfying meal that’s as pleasing to the eye as it is to the palate.

Babybel Cheese and Sweet Potato Mash

Radiating warmth and comfort, this Babybel Cheese and Sweet Potato Mash combines the creamy, melt-in-your-mouth texture of Babybel cheese with the natural sweetness of roasted sweet potatoes, creating a dish that’s both indulgent and wholesome.

Ingredients

• For the mash:
  • 2 large sweet potatoes, peeled and cubed
  • 2 tbsp unsalted butter
  • 1/4 cup whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the cheese topping:
  • 4 Babybel cheese wheels, thinly sliced
  • 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 400°F (200°C). Arrange the sweet potato cubes on a baking sheet in a single layer.
2. Roast the sweet potatoes for 25-30 minutes, or until they are fork-tender and slightly caramelized at the edges.
3. Transfer the roasted sweet potatoes to a large bowl. Add the butter, milk, salt, and pepper. Mash until smooth and creamy. For a smoother texture, use a hand mixer on low speed.
4. Spread the sweet potato mash evenly in a serving dish. Arrange the sliced Babybel cheese on top.
5. Broil the dish in the oven for 2-3 minutes, or until the cheese is melted and bubbly. Watch closely to prevent burning.
6. Garnish with fresh thyme leaves before serving.

Perfectly balanced in flavor, this dish offers a velvety texture with a hint of smokiness from the broiled cheese. Serve it as a sophisticated side or elevate it with a drizzle of truffle oil for an extra touch of luxury.

Babybel Cheese and Turkey Pinwheels

Yield to the delightful simplicity of Babybel Cheese and Turkey Pinwheels, a dish that marries the creamy, mild flavors of Babybel cheese with the lean, savory taste of turkey, all rolled into a visually appealing spiral. Perfect for gatherings or a sophisticated snack, these pinwheels are as pleasing to the palate as they are to the eye.

Ingredients

• For the filling:
  • 4 Babybel cheese wheels, thinly sliced
  • 8 slices of turkey breast, thinly sliced
  • 1/4 cup cream cheese, softened
  • 1 tbsp fresh chives, finely chopped
  • 1/2 tsp garlic powder
• For assembly:
  • 4 large flour tortillas
  • 1 tbsp olive oil

Instructions

1. In a small bowl, combine the softened cream cheese, chives, and garlic powder until smooth. This mixture will act as a flavorful glue for your pinwheels.
2. Lay out a tortilla on a clean, flat surface. Spread an even layer of the cream cheese mixture over the entire surface of the tortilla, leaving a small border around the edges.
3. Arrange the turkey slices over the cream cheese layer, ensuring full coverage. Place the Babybel cheese slices evenly on top of the turkey.
4. Starting at one end, tightly roll the tortilla into a log. Repeat with the remaining tortillas and filling.
5. Brush the outside of each rolled tortilla lightly with olive oil. This will help achieve a golden, slightly crispy exterior when heated.
6. Using a sharp knife, slice each rolled tortilla into 1-inch pinwheels. For clean cuts, wipe the knife blade between slices.
7. Arrange the pinwheels on a baking sheet and place in a preheated oven at 350°F for 5-7 minutes, just until the cheese begins to melt and the edges are lightly golden.

Best enjoyed warm, these pinwheels offer a delightful contrast between the creamy, melted Babybel cheese and the tender turkey, all wrapped in a soft, slightly crisp tortilla. Serve them on a platter garnished with extra chives for a touch of color and freshness.

Babybel Cheese and Zucchini Fritters

Masterfully combining the creamy, melt-in-your-mouth quality of Babybel cheese with the fresh, earthy notes of zucchini, these fritters are a delightful twist on a classic snack. Perfect for any occasion, they offer a crispy exterior that gives way to a soft, flavorful center, making them irresistible to both kids and adults alike.

Ingredients

• For the fritters:
  • 2 cups grated zucchini
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup grated Babybel cheese
  • 2 tbsp olive oil

Instructions

1. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible to ensure crispy fritters.
2. In a large bowl, whisk together the flour, eggs, salt, and pepper until smooth.
3. Fold in the grated zucchini and Babybel cheese until evenly distributed throughout the batter.
4. Heat the olive oil in a large skillet over medium heat (350°F) until shimmering but not smoking.
5. Drop tablespoon-sized portions of the batter into the skillet, flattening slightly with the back of the spoon. Cook for 2-3 minutes on each side, or until golden brown and crispy.
6. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.

Presenting a harmonious blend of textures and flavors, these Babybel Cheese and Zucchini Fritters are best served warm, perhaps with a dollop of sour cream or a sprinkle of fresh herbs for an extra layer of taste. Their versatility makes them a perfect candidate for breakfast, lunch, or a savory snack any time of day.

Babybel Cheese and Egg Muffins

Amidst the hustle of morning routines, these Babybel Cheese and Egg Muffins emerge as a delightful solution, blending the creamy, melt-in-your-mouth goodness of Babybel cheese with the fluffy, comforting texture of eggs, all encased in a convenient muffin form.

Ingredients

• For the muffins:
  • 6 large eggs
  • 1/4 cup whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 Babybel cheese wheels, unwrapped and quartered
  • 1 tbsp chopped fresh chives

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 6-cup muffin tin with cooking spray or butter.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
3. Evenly distribute the egg mixture among the prepared muffin cups, filling each about two-thirds full.
4. Place 4 quarters of Babybel cheese into each muffin cup, gently pressing them down into the egg mixture.
5. Sprinkle the chopped chives evenly over the tops of each muffin.
6. Bake for 20-25 minutes, or until the eggs are fully set and the tops are lightly golden.
7. Allow the muffins to cool in the tin for 5 minutes before carefully removing them with a spoon or knife.

Golden and inviting, these muffins offer a harmonious blend of textures, from the tender eggs to the gooey, melted cheese pockets. Serve them warm alongside a crisp green salad or as a protein-packed snack on the go.

Babybel Cheese and Carrot Sticks

Radiating simplicity and elegance, this Babybel Cheese and Carrot Sticks recipe offers a delightful harmony of creamy and crunchy textures, perfect for a sophisticated snack or a light appetizer. Its minimalist approach highlights the natural flavors, making it a refreshing choice for any occasion.

Ingredients

• For the snack:
  • 4 Babybel cheese wheels, unwrapped
  • 2 large carrots, peeled and cut into 3-inch sticks

Instructions

1. Unwrap the Babybel cheese wheels carefully to preserve their shape.
2. Peel the carrots and cut them into uniform 3-inch sticks, ensuring each piece is roughly the same thickness for even snacking.
3. Arrange the Babybel cheese wheels and carrot sticks on a serving platter, alternating between them for a visually appealing presentation.
4. Serve immediately, or cover and refrigerate for up to 2 hours before serving to keep the carrots crisp and the cheese cool.

Vibrant and inviting, this combination delivers a satisfying contrast between the smooth, rich cheese and the fresh, crunchy carrots. For an extra touch of elegance, drizzle with a light honey glaze or sprinkle with chopped nuts before serving.

Babybel Cheese and Beetroot Salad

Zesty yet refined, this Babybel Cheese and Beetroot Salad marries the earthy sweetness of beets with the creamy, mild tang of Babybel cheese, creating a dish that’s as visually stunning as it is delicious. Perfect for a summer soirée or a light lunch, this salad promises a symphony of flavors and textures that will delight the palate.

Ingredients

• For the salad:
  • 2 cups mixed greens, washed and dried
  • 1 medium beetroot, peeled and thinly sliced
  • 4 Babybel cheese wheels, sliced into quarters
  • 1/4 cup walnuts, toasted and roughly chopped
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F. Arrange the beetroot slices on a baking sheet in a single layer. Roast for 25 minutes, or until tender and slightly caramelized. Tip: Flipping the slices halfway through ensures even cooking.
2. While the beetroot is roasting, prepare the dressing by whisking together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl until emulsified. Tip: Adjust the honey according to your preference for sweetness.
3. In a large salad bowl, combine the mixed greens, roasted beetroot slices, Babybel cheese quarters, and toasted walnuts. Tip: Adding the walnuts last preserves their crunch.
4. Drizzle the dressing over the salad and gently toss to combine, ensuring all ingredients are evenly coated.

Rich in colors and flavors, this salad offers a delightful contrast between the creamy cheese, crunchy walnuts, and tender beetroot. Serve it on a platter for a family-style meal or portion it into individual bowls for an elegant presentation.

Babybel Cheese and Cauliflower Soup

On a crisp evening, nothing comforts the soul quite like a bowl of creamy Babybel Cheese and Cauliflower Soup, a harmonious blend of rich, velvety cheese and the subtle, nutty flavors of roasted cauliflower.

Ingredients

• For the soup base:
  • 1 large head cauliflower, cut into florets
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
• For the cheese mixture:
  • 8 Babybel cheeses, unwrapped and chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Toss the cauliflower florets with 1 tbsp olive oil and spread them on a baking sheet. Roast for 25 minutes, or until golden brown, to deepen their flavor.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Add the roasted cauliflower and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to meld the flavors.
4. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
5. Stir in the heavy cream, chopped Babybel cheeses, salt, and pepper. Cook on low heat, stirring constantly, until the cheese is fully melted and the soup is heated through.
6. Serve hot, garnished with a sprinkle of freshly ground black pepper or a few extra Babybel cheese pieces for a decorative touch.

But the true magic of this soup lies in its luxurious texture and the way the Babybel cheese melts into a creamy, indulgent base, perfectly complementing the earthy tones of cauliflower. Consider serving it with a side of crusty bread for dipping, or top with crispy bacon bits for an added crunch.

Babybel Cheese and Lentil Curry

Kaleidoscopic in flavor and comforting in texture, this Babybel Cheese and Lentil Curry marries the creamy decadence of melted cheese with the earthy robustness of lentils, creating a dish that’s both nourishing and indulgent.

Ingredients

• For the curry base:
  • 1 cup dried green lentils
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1 can (14 oz) diced tomatoes
  • 2 cups vegetable broth
  • Salt to taste
• For finishing:
  • 5 Babybel cheese wheels, sliced
  • 1/4 cup fresh cilantro, chopped

Instructions

1. Rinse the lentils under cold water until the water runs clear, then drain.
2. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
3. Add the garlic and ginger, cooking for another minute until fragrant.
4. Stir in the cumin, coriander, turmeric, and cayenne pepper, toasting the spices for 30 seconds to release their aromas.
5. Pour in the diced tomatoes and vegetable broth, then add the lentils. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
6. Season with salt to taste, then gently fold in the sliced Babybel cheese until it begins to melt into the curry.
7. Garnish with fresh cilantro before serving.

Silky from the melted cheese and hearty from the lentils, this curry offers a delightful contrast of textures. Serve it over steamed rice or with warm naan bread for a complete meal that’s sure to impress.

Babybel Cheese and Pumpkin Risotto

On a crisp autumn evening, nothing comforts the soul quite like a creamy, indulgent risotto, especially when it’s punctuated with the subtle sweetness of pumpkin and the rich, melty goodness of Babybel cheese. This dish is a harmonious blend of seasonal flavors and creamy textures, perfect for impressing guests or treating yourself to a gourmet meal at home.

Ingredients

• For the risotto:
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable stock, kept warm
  • 1/2 cup dry white wine
  • 1 small onion, finely chopped
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 cup pumpkin puree
  • 4 Babybel cheeses, grated
  • Salt to taste
• For garnish:
  • 1/4 cup grated Parmesan cheese
  • Fresh thyme leaves

Instructions

1. In a large saucepan, heat the olive oil and 1 tbsp of butter over medium heat until the butter is melted.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the Arborio rice, ensuring each grain is coated with the oil and butter mixture, and toast for 2 minutes until slightly translucent around the edges.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed by the rice.
5. Begin adding the warm stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. Once the rice is al dente and the mixture is creamy, stir in the pumpkin puree and grated Babybel cheese until fully incorporated and the cheese has melted.
7. Season with salt to taste, then remove from heat and let stand for 2 minutes to thicken.
8. Serve the risotto hot, garnished with grated Parmesan cheese and fresh thyme leaves for an aromatic finish.

With its velvety texture and a balance of savory and sweet notes, this Babybel Cheese and Pumpkin Risotto is a testament to the magic of autumn cooking. For an extra touch of elegance, serve it in hollowed-out mini pumpkins or alongside a crisp green salad.

Babybel Cheese and Green Bean Casserole

Elevate your comfort food game with this decadent Babybel Cheese and Green Bean Casserole, a dish that marries the creamy, melt-in-your-mouth goodness of Babybel cheese with the crisp freshness of green beans, all enveloped in a rich, savory sauce.

Ingredients

• For the casserole:
  • 1 lb fresh green beans, trimmed
  • 8 Babybel cheese wheels, unwrapped and sliced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil. Add the green beans and blanch for 3 minutes, then drain and immediately plunge into ice water to stop the cooking process. Drain again and pat dry.
3. In a medium saucepan, combine the heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Heat over medium heat, stirring constantly, until the mixture is smooth and begins to thicken, about 5 minutes.
4. Arrange the blanched green beans in the prepared baking dish. Pour the cream sauce evenly over the green beans, then layer the sliced Babybel cheese on top.
5. In a small bowl, mix together the panko breadcrumbs, melted butter, and smoked paprika. Sprinkle this mixture evenly over the cheese layer.
6. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese is bubbly.
7. Let the casserole stand for 5 minutes before serving to allow the sauce to thicken slightly.

Absolutely luxurious, this casserole boasts a creamy interior with a satisfying crunch from the golden topping. Serve it as a standout side at your next dinner party or enjoy it as a comforting main with a crisp salad on the side.

Babybel Cheese and Walnut Pasta

Elevating the humble pasta dish to new heights, this Babybel Cheese and Walnut Pasta combines creamy, melted cheese with the earthy crunch of walnuts for a dish that’s as luxurious as it is comforting. Perfect for a sophisticated weeknight dinner or a stylish lunch with friends, its simplicity belies the depth of flavor achieved with just a handful of ingredients.

Ingredients

• For the pasta:
  • 8 oz fusilli pasta
  • 4 cups water
  • 1 tbsp salt
• For the sauce:
  • 10 Babybel cheese wheels, unwrapped and chopped
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp black pepper
• For the topping:
  • 1/2 cup walnuts, roughly chopped
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat. Add 1 tbsp of salt and 8 oz of fusilli pasta, stirring occasionally to prevent sticking. Cook for 8-10 minutes or until al dente, then drain and set aside.
2. While the pasta cooks, heat 1 tbsp of olive oil in a skillet over medium heat. Add 1/2 cup of roughly chopped walnuts and toast for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and sprinkle with 1/4 tsp of salt, then set aside.
3. In the same skillet, reduce heat to low and add 10 chopped Babybel cheese wheels and 1/2 cup of heavy cream. Stir continuously until the cheese is completely melted and the sauce is smooth, about 3-4 minutes.
4. Add the drained pasta to the skillet with the cheese sauce, tossing gently to coat evenly. Sprinkle with 1/4 cup of grated Parmesan cheese and 1/4 tsp of black pepper, stirring to combine.
5. Divide the pasta among serving plates and top with the toasted walnuts. Serve immediately for the best texture and flavor.

Uniting creamy and crunchy textures, this pasta dish offers a delightful contrast with every bite. The melted Babybel cheese provides a smooth, velvety base, while the walnuts add a necessary crunch and nuttiness, making it a dish that’s both indulgent and balanced.

Babybel Cheese and Raspberry Bites

Lusciously simple yet undeniably sophisticated, these Babybel Cheese and Raspberry Bites marry the creamy, mild tang of Babybel cheese with the sweet, vibrant burst of fresh raspberries, creating a harmonious blend of flavors that’s perfect for any gathering.

Ingredients

• For the bites:
  • 12 Babybel cheese wheels, unwrapped
  • 24 fresh raspberries
  • 12 small fresh basil leaves
  • 1 tbsp honey

Instructions

1. Carefully slice each Babybel cheese wheel in half horizontally to create two thin rounds.
2. Place a raspberry on top of one half of each Babybel cheese round, gently pressing down to secure it.
3. Drizzle a small amount of honey over each raspberry, ensuring a light, even coating for a touch of sweetness.
4. Top each with a small basil leaf, then cover with the remaining half of the Babybel cheese round, pressing lightly to form a sandwich.
5. Arrange the bites on a serving platter and chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld beautifully.

Just as delightful to the palate as they are to the eye, these bites offer a creamy texture contrasted by the juicy pop of raspberries, with the basil adding a fresh, aromatic finish. Serve them as a chic appetizer at your next dinner party or as a refined snack to brighten up your afternoon tea.

Babybel Cheese and Dark Chocolate Fondue

Yield to the indulgent allure of combining creamy Babybel cheese with the rich depth of dark chocolate in this luxurious fondue. Perfect for intimate gatherings or a decadent solo treat, this recipe promises a harmonious blend of savory and sweet that’s both sophisticated and comforting.

Ingredients

• For the fondue:
  • 8 Babybel cheese wheels, unwrapped and chopped
  • 1 cup heavy cream
  • 4 oz dark chocolate (70% cocoa), finely chopped
  • 1 tbsp unsalted butter
  • 1/2 tsp vanilla extract
  • Pinch of salt
• For serving:
  • Assorted dippers (e.g., sliced apples, pretzel rods, marshmallows)

Instructions

1. In a medium saucepan over low heat, combine the heavy cream and butter, stirring until the butter is fully melted.
2. Add the chopped Babybel cheese to the saucepan, stirring continuously until the cheese is completely melted and the mixture is smooth, about 5 minutes.
3. Gradually add the dark chocolate to the cheese mixture, stirring constantly to ensure even melting and to prevent clumping.
4. Once the chocolate is fully incorporated, stir in the vanilla extract and a pinch of salt, blending well to enhance the flavors.
5. Transfer the fondue to a fondue pot or a serving bowl, keeping it warm over a low flame or a tea light.
6. Serve immediately with an assortment of dippers, encouraging guests to swirl and dip to their heart’s content.

This fondue boasts a velvety texture that clings beautifully to each dipper, offering a perfect balance between the tangy cheese and the bittersweet chocolate. Try drizzling it over fresh berries or a slice of pound cake for an unexpected dessert twist.

Babybel Cheese and Olive Tapenade

Savory and sophisticated, this Babybel Cheese and Olive Tapenade combines creamy, melt-in-your-mouth cheese with the bold, briny flavors of olive tapenade for a dish that’s as delightful to prepare as it is to serve.

Ingredients

• For the tapenade:
  • 1 cup pitted Kalamata olives
  • 2 tbsp capers, drained
  • 1 garlic clove, minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
• For serving:
  • 8 Babybel cheese wheels, unwrapped
  • Fresh basil leaves for garnish

Instructions

1. In a food processor, combine the Kalamata olives, capers, minced garlic, extra virgin olive oil, and lemon juice. Pulse until the mixture is finely chopped but not pureed, about 10 pulses.
2. Transfer the tapenade to a bowl and let it sit at room temperature for 15 minutes to allow the flavors to meld.
3. Arrange the Babybel cheese wheels on a serving platter. Using a small spoon, top each cheese wheel with a generous amount of the olive tapenade.
4. Garnish each topped cheese wheel with a fresh basil leaf for a pop of color and freshness.
5. Serve immediately, or cover and refrigerate for up to 2 hours before serving to let the flavors deepen.

The contrast between the smooth, mild Babybel cheese and the chunky, vibrant tapenade creates a harmonious balance of textures and tastes. For an elegant presentation, serve on a slate board with a selection of artisan crackers and a drizzle of honey to complement the savory notes.

Conclusion

These 25 Delicious Babybel Cheese Recipes offer something for every occasion, from quick snacks to impressive party dishes. Tantalize your taste buds and discover the versatility of Babybel cheese in your kitchen. We’d love to hear which recipes become your favorites—leave a comment below! Don’t forget to share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!