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These homemade cheese crackers or cheez-its are made with just 4 simple ingredients and tastes even better than store-bought! They are also so easy to make and are sure to be an instant hit.
Cheese Crackers
My kids absolutely adore cheez-its just like their mama, and while I’m all about the convenience, but there’s something satisfying about whipping up our own batch.
Plus, it’s a chance to add in a little extra goodness. These homemade cheese crackers? They’re like the deluxe version of the store-bought kind, thanks to using top-notch ingredients.
And the best part is they’re SO easy to make, with ingredients you likely already have in your pantry.
So don’t be shy. Let’s make some crunchy goodness together :). Or if you or your child prefer a softer cracker, you can do that too! You’ll probably find yourself making these repeatedly—they’re just that good!
Afterwards, you should totally try these Easy Homemade Graham Crackers and sweet potato crackers too. You won’t be sorry!
While both of these homemade versions are simple to make, if you are just looking for something convenient and on the healthier side, check out the Best Crackers for Babies and Toddlers I’ve put together for you.
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Cheese – obviously THE most important ingredient for these homemade cheese crackers so opt for high quality sharp cheddar cheese. It makes all the difference!
- Butter – you will need COLD, unsalted butter.
- Flour – I like to use white whole wheat flour for added fiber and nutrition but feel free to use all purpose flour. I don’t recommend using whole wheat flour as the crackers will be dense, unless you prefer it.
- Plain yogurt – It adds moisture to the dough as well as a boost of protein. You can use Greek yogurt but note that it will impart a slightly tangy taste to your crackers.
How to Make Homemade Cheese Crackers
Step 1: Pulse the cheddar, flour, and butter in the food processor several times until it resembles coarse crumbs.
Step 2: Add the Yogurt, and pulse again for a minute or so. The dough will be crumbly still but should hold together when pressed with your fingers.
Step 3: Remove from the food processor, shape into log. Wrap in plastic wrap (you can divide in half) and refrigerate for at least 30 minutes. Chilling the dough will make it easier to roll out and slice.
Step 4: Preheat oven to 350°F. Place a sheet of parchment paper on your work surface. Lightly sprinkle with a small amount of flour. Place the dough in the center and roll from the center outwards and turning the dough occasionally to main an even thickness, about 1/8-1/4 inch is ideal.
Step 5: Using a pizza cutter or fluted pastry wheel, cut into one inch squares. Trim off any edges to have perfect squares. Transfer the entire parchment paper with the cut dough to the cookie sheet. Spread them out slightly so they’re not touching.
Step 6: Using the tip of a skewer or chopstick, poke a hole in the middle of each cracker. Bake for 17-20 minutes, or until lightly golden and puffy. Cool completely and enjoy!
Tips for Success
- Start with freshly grated cheese for the freshest and most flavorful homemade cheese crackers. Use a box grater or a food processor with a shredding disc.
- Adjust the yogurt amount as needed – Depending on the brand of yogurt you use as they vary in moisture levels, you may need to add another tablespoon of yogurt if your dough is too dry. It should feel solid, not sticky! If you need some direction, here are my favorite yogurts for babies.
- The thickness of the dough matters! The thinner you roll out the dough, the crispier the crackers will get so adjust to your liking. One of my kids like crispy crackers while the other one prefers them soft and doughy. So I divide the dough in half. One batch I roll out super thin, while the other I roll out to about 1/4-1/2 inch thickness.
- Keep an eye on the crackers while they bake to prevent them from burning. They can go from golden brown to burnt quickly.
- Allow the crackers to cool completely before storing them to maintain crispiness.
Variations
Here are some fun variations you can try to customize your homemade cheese crackers:
- Spicy Kick: Add a pinch of cayenne pepper or a sprinkle of chili powder to the dough for a spicy twist. You can also mix in some diced jalapeños for an extra kick.
- Herb Infusion: add dried herbs like thyme, rosemary, or oregano into the dough. You can also brush the crackers with melted butter mixed with garlic powder and parsley before baking.
- Cheese Blend: Experiment with different cheese combinations to create unique flavors. Try mixing cheddar with smoked Gouda, or Parmesan with asiago for a bold taste.
- Seeds and Nuts: Add some crunch and texture by mixing in toasted sesame seeds, finely chopped nuts like pecans or almonds, or even pumpkin seeds to the dough.
- Everything Bagel Seasoning: Sprinkle homemade Cheez-Its with everything bagel seasoning before baking.
- Sweet and Savory: For a sweet and savory option, sprinkle the crackers with a little bit of brown sugar and sea salt before baking. It adds a delicious contrast of flavors.
Equipment
You will need a food processor to mix the cheese with other ingredients to form the dough for the crackers. It will create a uniform dough without overworking it. I am absolutely in love with this food processor. It’s the perfect size, powerful, and super versatile.
For cutting into squares, grab a pizza cutter or add a special touch with this fluted pastry wheel (which is what I’m using here).
And these are seriously my favorite sheet pans, and I’ve tried a ton! They are super durable and conducts heat efficiently and evenly. This means your crackers will start baking right away and stop baking as soon as you pull them out.
It also doesn’t warp, unlike all the other pans I’ve tried where one side becomes raised higher than the other, resulting in uneven cooking.
Storage
Store fully cooled leftover crackers in an airtight container at room temperature for up to 5 days or in the refrigerator. You can also freeze for up to a month.
More Healthy Homemade Snacks
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Homemade Cheese Crackers (Cheez-Its)
Ingredients
- 8 ounces finely grated sharp cheddar cheese
- 1 1/4 cups all purpose flour (160g)
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1/4 cup plain yogurt (see note)
Instructions
- Pulse the cheddar, flour, and butter in the food processor several times until it resembles coarse crumbs.
- Add the Yogurt, and pulse again for a minute or so. The dough will be crumbly still but should hold together when pressed with your fingers.
- Remove from the food processor, shape into log. Wrap in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough will make it easier to roll out and slice. If storing in the fridge for a long period of time, take it out of the fridge and let it sit at room temperature for a few minutes.
- Preheat oven to 350°F. Place a sheet of parchment paper on your work surface. Lightly sprinkle with a small amount of flour. Place the dough in the center and roll from the center outwards and turning the dough occasionally to main an even thickness, about 1/8-1/4 inch is ideal.
- Using a pizza cutter or fluted pastry wheel, cut into one inch squares. Trim off any edges to have perfect squares. Transfer the entire parchment paper with the cut dough to the cookie sheet. Spread them out slightly so they're not touching.
- Using the tip of a skewer or chopstick, poke a hole in the middle of each cracker. Bake for 17-20 minutes, or until lightly golden and puffy. Cool completely and enjoy!
Video
Notes
- Adjust the yogurt amount as needed – Depending on the brand of yogurt you use as they vary in moisture levels, you may need to add another tablespoon of yogurt if your dough is too dry.
- The thickness of the dough matters! The thinner you roll out the dough, the crispier the crackers will get so adjust to your liking. One of my child prefers these soft and dough so I divide the dough in half. One batch I roll out super thin, while the other I roll out to about 1/4-1/2 inch thickness.
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Thank you so much for sharing your recipe.
It’s so easy and yummy 😋
amazing recipe.
Super yummy
My family loves these crackers! We make them very often with different kids of cheese ☺️