Pickle-marinated cheese stacks—layers of havarti, cheddar, and cream cheese soaked in zesty brine, herbs, and ranch. Bold, tangy, party-perfect.

Why You’ll Love This Recipe

Flavor-packed layers: A balance of creamy, sharp, and tangy in every bite
No cooking required: Just slice, stack, marinate, and serve

Visually appealing: Neatly stacked cheese slices make a beautiful presentation
Make-ahead friendly: Marinate a day before your event for maximum flavor
Crowd-pleasing: A unique spin on cheese platters and perfect for sharing

Versatile serving options: Pair with crackers, baguette, or even fresh veggies

Ingredients

8 ounces havarti cheese
8 ounces sharp cheddar cheese

6 ounces cream cheese
2/3 cup finely chopped sweet and spicy dill pickle chips
3 tablespoons finely chopped green onions

1 tablespoon finely chopped fresh dill
1 tablespoon ranch seasoning
1/4 teaspoon crushed red pepper

1/4 cup pickle brine from pickle jar
1/4 cup apple cider vinegar
1/2 cup olive oil

Directions

Freeze the havarti, cheddar, and cream cheese for 15 minutes to make slicing easier.
In a bowl, mix the chopped pickles, green onions, dill, ranch seasoning, crushed red pepper, pickle brine, and vinegar. Stir in the olive oil.
Slice havarti and cheddar into 1/4-inch thick slices. Cut cream cheese into small squares.

Layer the cheese by sandwiching a piece of cream cheese between alternating slices of havarti and cheddar.
Arrange the stacks on their sides in a small casserole dish or airtight container.
Pour the marinade evenly over the stacks to fully coat them.

Cover and refrigerate for at least 2 hours, or up to overnight.
Serve cold with crackers or fresh bread.

Servings And Timing

Servings: 16

Prep time: 25 minutes
Freeze time: 15 minutes
Marinate time: 2 hours

Total time: 2 hours 40 minutes
Calories per serving: ~213 kcal

Variations

Add meat: Layer in slices of salami or pepperoni for a savory upgrade

Switch up the cheese: Try pepper jack or gouda for a flavor change
Add olives: Black or green olives can enhance the briny flavor
Go spicy: Add chopped jalapeños or use hot pickles in the marinade

Herb twist: Substitute parsley, basil, or chives for dill

Storage/Reheating

Storage:

Store in the refrigerator in a sealed container for up to 4 days.

Reheating:

These are served cold; no reheating is necessary. Let sit at room temperature for 10–15 minutes before serving for optimal texture and flavor.

FAQs

Can I use different cheeses?

Yes, any firm cheese that slices well—like gouda, Monterey Jack, or Swiss—will work.

Is the cream cheese necessary?

It adds a creamy contrast, but you can omit it if you prefer a firmer texture.

Can I prepare this more than a day in advance?

Yes, marinating up to 24 hours ahead enhances flavor. Beyond that, the texture may soften too much.

Will the cheese get soggy?

Not if marinated for the recommended time and kept chilled.

Do I need to stir the marinade before pouring?

Yes, whisk again before pouring to evenly distribute the oil and seasoning.

Can I use flavored cream cheese?

Absolutely—garlic herb or chive flavors pair well.

How do I serve this?

Best served cold with crackers, baguette slices, or as part of a cheese board.

Can I use homemade pickles?

Yes, as long as they are finely chopped and flavorful.

What if I don’t have ranch seasoning?

Use a blend of garlic powder, onion powder, dried parsley, and salt.

Is this recipe vegetarian?

Yes, just ensure the cheese and ranch seasoning are free of animal-derived rennet.

Conclusion

Pickle-marinated cheese stacks are a simple yet standout appetizer that offers bold flavors and visual appeal. With easy prep, no cooking, and make-ahead convenience, they’re ideal for any gathering or charcuterie spread. Tangy, creamy, and totally addictive—this is one dish your guests will remember.

Pickle-Marinated Cheese Stacks

Author: Chef Clara

Total Time: 2 hours 40 minutes
Yield: 16 servings 1x
Diet: Vegetarian

Print Recipe

Description

Pickle-marinated cheese stacks—layers of havarti, cheddar, and cream cheese soaked in zesty brine, herbs, and ranch. Bold, tangy, party-perfect.

Ingredients

Scale

8 ounces havarti cheese
8 ounces sharp cheddar cheese

6 ounces cream cheese
2/3 cup finely chopped sweet and spicy dill pickle chips
3 tablespoons finely chopped green onions

1 tablespoon finely chopped fresh dill
1 tablespoon ranch seasoning
1/4 teaspoon crushed red pepper

1/4 cup pickle brine from the pickle jar
1/4 cup apple cider vinegar
1/2 cup olive oil

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Instructions

Place havarti, cheddar, and cream cheese in the freezer for 15 minutes to make slicing easier.
In a medium bowl, mix together the chopped pickles, green onions, dill, ranch seasoning, crushed red pepper, pickle brine, and apple cider vinegar. Stir in olive oil to make the marinade.
Slice the havarti and cheddar into 1/4-inch thick square pieces. Cut cream cheese into smaller pieces.

Layer cream cheese between alternating slices of havarti and cheddar to form stacks.
Arrange the cheese stacks on their sides in a small casserole dish.
Pour the marinade over the cheese, making sure everything is fully coated.

Cover and refrigerate for at least 2 hours or overnight for best flavor.
Serve cold with crackers, toasted bread, or as part of a charcuterie board.

Notes

Chilling the cheese before slicing helps it hold its shape.

Use flavored pickles like spicy dill or garlic for different variations.
Pairs well with cured meats and fresh veggies on a charcuterie board.

Prep Time: 25 minutes

Cook Time: 0 minutes
Category: Appetizer
Method: No-Cook

Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 213

Sugar: 1g
Sodium: 290mg
Fat: 19g

Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g

Carbohydrates: 2g
Fiber: 0g
Protein: 6g

Cholesterol: 25mg