These Cucumber Sandwiches with Cream Cheese are a timeless tea party favorite. They are light, fresh, and beautifully simple. Made with creamy herbed spread and crisp cucumber slices on soft bread, they’re the perfect addition to bridal showers, brunches, or Mother’s Day celebrations. Elegant and easy to prepare, these dainty bites never go out of style.
If you love tea party-inspired bites, try my Chicken Salad Tea Sandwiches, Mini Donuts, Mini Blueberry Muffins, and Easy Mini Lemon Tarts.
I first made these mini cucumber sandwiches for a Mother’s Day brunch, and they were the hit of the table. They are so simple yet still so elegant! The creamy filling is brightened with lemon and fresh dill, and you can easily add your own twist with microgreens or chives. They’re great for kids! My boys love them, cut into shapes with mini cookie cutters for their lunch box!
Jump to:
Recipe Highlights
- Perfect for brunch, baby showers, and tea parties
- Easy to make with just a few simple ingredients
- Customizable with different herbs and garnishes
- Can be made ahead and chilled until ready to serve
Ingredient Notes
- English cucumber: Thinly slice for the best texture. No need to peel if skin is tender.
- Sandwich bread: Use soft white or whole wheat, something easy to trim and shape.
- Cream cheese: Let it soften to mix easily and spread smoothly.
- Mayonnaise or sour cream: Adds tang and creaminess to the spread.
- Lemon juice: Freshly squeezed for brightness.
- Fresh dill: Adds a classic herby flavor; dried dill works in a pinch.
- Optional garnishes: Chives, microgreens, or a small sprig of dill add visual appeal.
How to Make Cucumber Sandwiches with Cream Cheese
- Step 1: Add cream cheese, dill, lemon, and spices to a medium bowl.
- Step 2: Mix until smooth.
- Step 3: Spread cream cheese mixture on two slices of bread.
- Step 4: Add a layer or two of cucumbers on one slice of the bread.
- Step 5: Cover cucumbers with the other slice of bread and trim edges.
- Step 6: Cut sandwiches into squares or triangles and serve.
Charlotte’s Tips for making the best Cucumber Tea Sandwiches
- Use a mandoline or sharp knife for evenly thin cucumber slices.
- Dry cucumber slices with paper towel to avoid soggy sandwiches.
- Chill sandwiches for 15–30 minutes before serving for clean cuts.
- Trim crusts after assembling for the neatest presentation.
- Use cookie cutters for shaped tea sandwiches that kids love.
Recipe Variations
- Swap dill for chives, basil, or parsley
- Use flavored cream cheese like herb & garlic or cucumber
- Add thinly sliced radishes or shredded carrots for extra crunch
- Try rye or pumpernickel bread for a deeper flavor
Recipe Substitutions
- Swap mayonnaise with Greek yogurt for a lighter option
- Use dairy-free cream cheese to make it vegan
- Try gluten-free bread if needed for dietary preferences
Storage Tips
These sandwiches are best enjoyed fresh, but you can make them a few hours in advance. Store in an airtight container layered with parchment and refrigerate. Don’t add garnishes until just before serving. Avoid storing overnight as the bread may become soggy.
Recipe
Cucumber Sandwiches with Cream Cheese
These Mini Cucumber Sandwiches are a timeless tea party favorite. They are light, fresh, and beautifully simple. Made with creamy herbed spread and crisp cucumber slices on soft bread!
Ingredients
- 1 small English cucumber thinly sliced
- 8 slices soft white or whole wheat sandwich bread
- 4 oz ½ block cream cheese, softened
- 2 tablespoon mayonnaise or sour cream
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill finely chopped (or ½ teaspoon dried dill)
- Salt and freshly cracked black pepper to taste
- Optional: chopped chives or microgreens for garnish
Instructions
-
In a small bowl, combine the cream cheese, mayo, lemon juice, dill, salt, and pepper. Stir until the mixture is smooth and easy to spread.
-
Evenly coat one side of each bread slice with the creamy dill mixture.
-
Place cucumber slices on half of the prepared bread slices, overlapping slightly if needed.
-
Place the remaining bread slices on top to create sandwiches.
-
Remove crusts if desired, then slice the sandwiches into your preferred shapes—triangles, squares, or fingers.
-
For a pretty presentation, add chopped chives or a tiny sprig of dill on top before serving.
Notes
- Use a mandoline or sharp knife for evenly thin cucumber slices.
- Dry cucumber slices with paper towel to avoid soggy sandwiches.
- Chill sandwiches for 15–30 minutes before serving for clean cuts.
- Trim crusts after assembling for the neatest presentation.
- Use cookie cutters for shaped tea sandwiches that kids love.
Nutrition
Calories: 240kcalCarbohydrates: 31gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 6mgSodium: 510mgPotassium: 263mgFiber: 3gSugar: 6gVitamin A: 82IUVitamin C: 3mgCalcium: 181mgIron: 2mg
I hope you love these Mini Cucumber Sandwiches. If you make this recipe, leave a comment and a rating! I’d love to know how you liked it. Enjoy, xoxo!
