Name: Cream Cheese Bacon Crackers
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Ingredients: 60 club crackers; 1 (8 oz) block softened cream cheese; 1 cup shredded cheddar cheese; 1 (1 oz) package ranch seasoning; 1 lb thinly sliced bacon (15 strips)

Jump to Recipe

Cream cheese bacon crackers are always a hit at parties! You can make them easily with just 5 ingredients and they’re dangerously addictive!

Since you can’t have only one thing at your Superbowl party, make sure to try my corn and cheese party bites, skyline dip, mini cheese ball bites, pepperoni crescent rolls, cheddar bay sausage balls, and pretzel pigs in a blanket too!

Why you’ll love this recipe:

Bacon has a way of making everything taste better! My cream cheese bacon crackers take an already easy cheese and cracker appetizer to the next level! Bacon wrapped crackers are easy to customize with other flavors of cream cheese, and the prep work only takes about 10 minutes. Now that’s what I like to call an easy party appetizer!

Ingredients you’ll need:

Club crackers
Cream cheese- softened
Ranch seasoning
Cheddar cheese- shredded
Bacon- thinly sliced

Cream cheese bacon crackers are the easiest appetizer ever! Club crackers are sandwiched with a blend of cream cheese, ranch seasoning and cheddar cheese, then wrapped in bacon and baked until crisp!

I love an appetizer that I can whip up last minute! I think it’s important for all of us to have some quick and easy recipes in our back pockets for entertaining, and these cream cheese bacon crackers are a hit every single time. They’re bite sized, buttery, salty and delicious!

How to make the best cream cheese bacon crackers:

Preheat your oven to 250 degrees F and line a baking sheet with foil, then place a wire rack on top. Cut a package of bacon in half and set aside.
In a medium mixing bowl, combine softened cream cheese, ranch seasoning, and shredded cheddar cheese.
Place half of the club crackers upside down on your baking sheet and spread roughly 1 tsp of the cream cheese mixture onto each cracker.
Sandwich another club cracker on top, then wrap each cracker sandwich in half a strip of bacon.
Return to the prepared baking sheet and bake for 2 hours. Let cool slightly before enjoying!

Bacon wrapped cream cheese crackers pack so much flavor and are delicious any way you serve them. You may be thinking there’s no way these bacon wrapped crackers aren’t soggy from all the rendered bacon fat, but you’ll be shocked by how crisp these crackers are!

The fat from the bacon slowly renders into the crackers as they bake, and the crackers soak up all that flavor. From the smooth and decadent cream cheese filling to the smoky, crispy cracker and bacon, this is chewy, crunchy cracker perfection!

My top tips:

PREP YOUR PAN: It’s very important that these crackers are baked on a wire rack or else they will stick to the foil. This also prevents the bottoms of the crackers from becoming soggy from the bacon drippings.
CRACKERS: Club crackers work best for this recipe because they’re rectangle shape makes them easy to wrap in bacon, but if you don’t mind the different shapes, original Ritz or Townhouse crackers would work as well.
CREAM CHEESE: Letting your cream cheese soften is important for a smooth, lump-free filling. If you don’t have time to let your cream cheese soften on the counter, you can turn on your oven and set the cream cheese on top of the stove to softened in a matter of minutes.
RANCH SEASONING: Make sure you’re using ranch seasoning and not ranch dip mix! The ranch dip mix is much saltier and can make these cheese ball bites a bit too salty.
CHEDDAR CHEESE: I chose a cream cheese and cheddar mix here because the two combined bring a nice creamy, slightly sharp bite, but feel free to swap out the cheddar cheese for your favorite cheese! If you can, shred your own cheese off a cheese block rather than using bagged. Freshly shredded cheese has a much richer flavor!
BACON: I recommend staying away from the thick cut bacon for this recipe. Opt for thinly sliced bacon instead, as it will cook through before the crackers overcook.
DON’T SPEED UP THE BAKE: Baking these crackers at a lower temperature allows the fat to render out of the bacon a bit more evenly so that the bacon will crisp, and the crackers will brown, not burn.
BROLING: For crispier crackers and bacon, pop these under the broiler for a minute or two. Be sure to watch them closely as the broiler burns things quickly!
LEFTOVERS: Any leftover crackers can be stored in an airtight container in the fridge for up to 4 days. These are best enjoyed warm but taste good at room temperature too!

If you’re pressed for time, you can bake these at 350°F for 25-30 minutes instead. They won’t get quite as crispy, but it’ll do. Broiling them for a quick minute or two after baking will help make them crispy too!

Looking for more easy appetizers? Try these out!

Print Recipe