Homemade Boursin Cheese Recipe

Homemade Boursin Cheese Recipe ~ theviewfromgreatisland.com

My Homemade Boursin Cheese recipe is easy to do, and the flavor is spot on. This copy cat garlic and herb creamy cheese is absolutely delicious and will save you SO MUCH money! It’s perfect for any occasion.

This Homemade Boursin Cheese Recipe is easy, and spot-on delicious --- make some today and save bigtime! | theviewfromgreatisland.com

Homemade Boursin cheese is a breeze!

I’m so excited to share this with you, it’s phenomenal. The combination of fresh garlic, mixed herbs, and fluffy cream cheese is so good, you won’t be able to stop eating it. Better invite some friends over. In fact this is ideal for entertaining because Boursin is special enough to stand on its own, just add crackers and you’ve got a party.

the simple list of ingredients:

The classic Boursin cheese includes just parsley and chives, but I think the more the merrier. A larger mix of herbs gives my cheese a more robust, herbier flavor, I think you’re going to love it…

  • whipped cream cheese ~ the cheese in Boursin is Gournay, a type of fresh French cream cheese.
  • garlic ~ fresh garlic gives this Boursin cheese recipe an appealing punch.
  • assorted dried herbs, I used: parlsey, oregano, marjoram, tarragon, thyme, chives, sage, and basil.


This Homemade Boursin Cheese Recipe is just a few ingredients and a few minutes away --- the flavor is even better than the original! | theviewfromgreatisland.com

how to make homemade garlic and herbed cheese spread

My small food processor works perfectly for this job, but as long as you mince the garlic fine enough, you can definitely do it by hand. You’re going to need whipped cream cheese, a clove of garlic, and and assortment of dried herbs for this recipe.

Pack it into a jar after everything is mixed, and let it ‘age’ for 24 hours in the fridge to allow the flavors to develop and permeate the cheese. It’s now ready to spread on crackers, burgers, sandwiches, etc.

Making Homemade Boursin Cheese from scratch | theviewfromgreatisland.com

tips for making your own Boursin cheese

  • Homemade Boursin cheese is a great idea for a host gift. Pack it into a cute Weck jar and bring it with the recipe attached.
  • Using good quality dried herbs is important because they’re going to take center stage in this cheese. My microwave method for drying fresh herbs works great, and when you do it yourself, you get the biggest bang for your buck.
  • It might sound like a lot of herbs, so use less if you like. I think the cream cheese can really handle quite a bit without being overwhelmed, so I loaded it up. Be sure to crush the herbs further between your fingers as you add them to bring out the flavors.

Homemade Boursin Cheese Recipe is easy and fun to make with whipped cream cheese, garlic, and herbs. | theviewfromgreatisland.com

How to use your homemade Boursin

Reader Rave ~

“Just made this and it is delicious. I put some on a cracker and asked my husband what he thought it was – he got it on the first bite. Took some over to his mom and she said the same thing. Thank you for a great recipe.” ~Joan

Homemade Boursin Cheese Recipe ~ theviewfromgreatisland.com

variations to make this diy garlic and herb cheese your own ~

  • You can use very finely minced fresh herbs for a different type of flavor.
  • Go ahead and use a low fat whipped cream cheese for a skinny homemade Boursin cheese recipe.
  • Try mixing the whipped cream cheese with some soft goat cheese for an extra tang.
Homemade Boursin cheese with spreading knife
3.21 from 273 votes

Homemade Boursin Cheese Recipe

My Homemade Boursin Cheese recipe is easy to do, and the flavor is spot on.  This copy cat garlic and herb creamy cheese will save you SO MUCH money!  It's perfect for any occasion.
Course Appetizer
Cuisine French
Prep Time 10 minutes
Total Time 10 minutes
Yield 15 servings
Calories 50kcal
Author Sue Moran


  • 12 ounces whipped cream cheese
  • 1 large clove of garlic

2 scant teaspoons each:

  • dried parsley
  • dried oregano
  • dried marjoram
  • dried tarragon
  • dried thyme
  • dried chives
  • dried sage
  • dried basil


  • You can do this in a food processor or by hand. For the processor, process the garlic first until it is finely minced, then add the cheese and herbs and process until creamy.
  • By hand, mince the garlic as finely as possible, and then mix everything together in a large bowl.
  • Put the cheese into an airtight jar or container and refrigerate for 24 hours before serving to allow the flavors to develop.
  • Plan to use your homemade Boursin cheese within two weeks.


Calories: 50kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 73mg | Potassium: 31mg | Sugar: 1g | Vitamin A: 305IU | Calcium: 22mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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    Please rate this recipe!

  • Reply
    Barbara Simoes
    February 19, 2022 at 7:30 am

    I have been on the hunt for a good copycat Boursin recipe. I have tried many and have been disappointed. This sounds like it might be good. I’m wondering if granulated garlic would be better because of its small size–it would go further. I grow most of my own herbs and garlic, but I think the granulated dry garlic would not be so biting but more mellow. I’ll give it a try.

    • Reply
      Sue Moran
      February 19, 2022 at 8:05 am

      Let me know how it goes Barbara 🙂

  • Reply
    Ruby Ricciardi
    January 24, 2022 at 3:34 pm

    CAROL OFFIELD is 1000% correct. Equal parts 8oz butter and 8oz cream cheese gets you the exact same consistency as Boursin. I use softened stick butter and original Phila. cream cheese + 1/2 tsp crushed dried Parsley + 1/2 tsp garlic powder. I make this when i travel to visit family in Italy as stores there in rural areas do not have it.
    P.S. This version freezes incredibly well and for a long time. Even here in US, when Boursin is BOGO, i buy 12 and freeze it, to use as needed. I think it’s the butter content that makes it freeze so well.

  • Reply
    Carol offield
    May 24, 2021 at 9:25 am

    5 stars
    This is a great recipe and even greater when you combine the whipped cream cheese with an equal amount of whipped butter. It’s really authentic tasting then! Ive been making this since the sixties, that’s how old I am!!

  • Reply
    Michelle Ross
    May 6, 2021 at 2:13 pm

    5 stars
    It may just be me, but I cannot get this to print using your print button. It just keeps opening up new pages. Great recipe!


    • Reply
      Sue Moran
      May 6, 2021 at 3:29 pm

      So sorry Michelle, it seems to be glitchig for a few people, I’ll look into it. If you happen to come back, here’s the link

  • Reply
    Sue Laue
    May 6, 2021 at 11:09 am

    5 stars
    Can this be frozen?

    • Reply
      Sue Moran
      May 6, 2021 at 12:50 pm

      You can, but creamy dips will lose quality and the texture may change, so I don’t really recommend it.

  • Reply
    May 6, 2021 at 7:10 am

    Hi, at the risk of sounding like a big dummy, is the whipped cream cheese the one in the tub? ? Just want to be doubly sure as I would like to try this. Thank you!

    • Reply
      Sue Moran
      May 6, 2021 at 7:33 am

      Yes, it is! And it will say right on the package, too.

  • Reply
    April 4, 2021 at 10:43 am

    5 stars
    I just made it for my gluten free spouse who got sick after eating the original cheese spread. It’s awesome!

  • Reply
    January 3, 2021 at 6:30 am

    Hi Sue,
    This looks delicious. Could I use my garlic twister thingy to chop the garlic?

    • Reply
      January 3, 2021 at 6:35 am

      If you mean your garlic press then yes!

  • Reply
    November 7, 2020 at 9:19 am

    I would love to try this with goat cheese..do you think the taste might be similar? Thank I can’t wait to try it??

    • Reply
      November 7, 2020 at 10:04 am

      Oooh I like that idea Kristy. It would be a little sharper, but in a good way, I think.

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