This easy Pesto Cream Cheese Spread is an amazing make ahead appetizer for a crowd. Layers of basil pesto, sun dried tomatoes, and cream cheese are perfect for spreading on a piece of crusty Italian bread!

Pesto Cream Cheese Spread appetizer

Pesto Cream Cheese Spread

Remember when I showed you how to make basil pesto the other day? It wasn’t just because I love pesto it was because I wanted to share this amazing Pesto Cream Cheese Spread with you. This easy cheese spread only requires 4 simple ingredients to form it’s layers of cream cheese & goat cheese (if you aren’t a fan of goat cheese it can be all cream cheese), basil pesto, and sun dried tomatoes. I have served it at so many parties and everyone always loves it!

Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!Steps for making Pesto Cream Cheese Spread

You know I love a good make ahead appetizer recipe for parties and this Pesto Cream Cheese Spread is one of the best. I like making my own basil pesto since it’s pretty simple but to save even more time you can also buy it in a jar along with your sun dried tomato spread.

How to Make Pesto Cream Cheese Spread:

  1. Mix together softened cream cheese and goat cheese (if you don’t like goat cheese no worries, just use more cream cheese in place of it).
  2. Then find a dish you want to use as a mold. I used a small Pyrex dish but a bowl or a small pan will work too. Line your dish with plastic wrap. Tip: Lightly grease the inside of your dish before placing the plastic wrap. This will help it slide out later.
  3. Start with a layer of cheese in the bottom. I make my layer about a half an inch thick.
  4. Next spoon in a layer of pesto. You want the layer thick enough to completely cover the cheese and show up through the side of your dish.
  5. Then another layer of cheese.
  6. Spread the sun dried tomato spread over the cheese in a layer as thick as your basil pesto layer.
  7. Add a final layer of cheese. When you are done pull the edges of the plastic wrap over the top of the cheese and place it in the refrigerator for several hours or overnight.

Pesto Cream Cheese Spread for the holidays

When you are ready to serve the Pesto Cream Cheese Spread that piece of plastic wrap you lined the dish with is going to help you pull it out of the mold. Just flip the mold upside down on the platter you are serving the spread on and lift the dish off. A few little tugs on the edges of the plastic wrap will help free the cheese from the mold.

Things are going to look a little messy at first but have no fear. Use the back of a butter knife to go around the outside of the cheese, skimming off any oil, pesto, or sun dried tomato, that may have gotten on the cheese.  I like to place extra pine nuts on the top of mine to hide the imperfections (plus it is such a pretty presentation). It’s never going to look perfect (at least mine doesn’t) but it still looks delicious, right?

What you will need to make Pesto Cream Cheese Spread:

5 layer Pesto Cream Cheese Spread

Serve your Pesto Cream Cheese Spread on a nice cheese board with a cheese knife and spread so they can cut a slice and spread it over crackers, or better yet french baguette slices (fresh or toasted), and you’re got an appetizer that your guests are going to go nuts over.

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Servings: 10 people
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes

Pesto Cream Cheese Spread

This easy Pesto Cream Cheese Spread is an amazing make ahead appetizer for a crowd. Layers of basil pesto, sun dried tomatoes, and cream cheese are perfect for spreading on a piece of crusty Italian bread!
Pesto Cream Cheese Spread appetizer
Print Recipe
5 from 3 votes


  • 4 oz Goat cheese
  • 8 oz Cream cheese
  • 6 oz Basil pesto
  • 6 oz Sun dried tomato spread
  • Pine Nuts for Garnish, optional


  • Mix cream cheese and goat cheese together.
  • Use a small bowl or pan as a mold for your cheese spread. Spary a small amount of cooking spray on the inside of the container and then line it with plastic wrap.
  • Layer the ingredients into the dish beginning with the cheese (the layer should be about 1/2" thick).
  • Next add a layer of basil pesto.
  • Place a second layer of cheese on top of the pesto being careful not to press down too hard.
  • Top with a layer of sun dried tomato spread.
  • Finish with a final layer of cheese.
  • Wrap the mold in plastic wrap and refrigerate for 1-2 hours or overnight.
  • When ready to serve unwrap the mold and turn it upside down on the plate it will be served on. Pull down on the plastic wrap lining the mold to help pull the cheese free of the mold.
  • Using a butter knife or spatula scrape the sides and top of the cheese spread to clean off any excess oil or pesto.
  • Top with pine nuts (optional)
  • Serve with crackers or bread.


Serving: 2tbsp, Calories: 200kcal, Carbohydrates: 4g, Protein: 4g, Fat: 18g, Saturated Fat: 7g, Cholesterol: 32mg, Sodium: 429mg, Potassium: 31mg, Sugar: 2g, Vitamin A: 875IU, Vitamin C: 0.7mg, Calcium: 82mg, Iron: 0.6mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Appetizer
Cuisine: American
Keyword: cheese appetizer, cheese spread, goat cheese, italian appetizer, pesto