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This decadent, gooey Baked Camembert Cheese Recipe is the ultimate appetizer for any party – requiring just 5 simple ingredients and 20 minutes. Featuring warm oven camembert topped with a sweet, tart cranberry compote and served with loads of crusty bread for dipping, this elegant cheese appetizer is always a crowd pleaser!
“What a beautiful presentation and it’s super delicious. I just love cranberries and orange together. And brandy?…be still my heart!! I loved this!!”
– Stacey
Update: This recipe was originally published in December 2016. I made updates to the article below to include more information about Camembert. Plus, there’s now step-by-step photos and a recipe video showing you *just* how quick and easy this baked cheese is to make!
Hi friends and welcome to the calm before the holiday storm. I don’t know about you, but I can’t believe Christmas and Hanukkah will be here in just two days, and Kwanzaa is only three days away!
I know you guys have places to go, people to see, and a plethora of cookies to eat, so I’m going to get right to today’s delicious recipe. Normally a beautiful wheel of brie en croute is my holiday cheese of choice, but this year I decided to go with a funky upgrade – camembert.
Table of Contents
About this baked camembert cheese
Warm, ooey-gooey, hunk-a-hunk-a cheesy, cheesy love is happening right here!!! Because, it’s just not the holidays without copious amounts of cheese! Am I right, or am I right?!
This appetizer, or hors d’oeuvre if your fancy, is the holly-jolly bomb-diggity of starters, my friends!
This recipe features creamy, rich and totally decadent camembert cheese baked until warm and ooey-gooey! All that velvety, luscious deliciousness is generously topped off with a festive compote made of juicy, tart cranberries, citrusy orange zest and herbaceous thyme. Essentially, this gooey cheese situation can be summed up on one word – drool-fest!!! (Okay, technically that’s one hyphenated word.)
Fast and flavorful, this Camembert recipe is perfect for last minute gatherings! Make it the star of your show and serve it simply with toast points or sturdy crackers! Or, try adding it to your charcuterie board with plenty of hearty meats, fresh fruits, toasted nuts and homemade jam.
In case you aren’t familiar with camembert, get ready for your world to be rocked!! Continue to read on for a little 411 on one of the best cheeses (ever).
If you’re looking for more cheese appetizers perfect for the holidays, check out these favorites next: Filo Appetizer, Warm Broccoli Dip, and Whipped Ricotta Cheese Dip.
Why you’ll love this recipe
- Unbeatable flavor! What’s not to love about warm, ooey-gooey cheese with an incredibly flavorful cranberry and orange compote topping?
- Insanely easy to prepare and ready in 20 minutes!
- Only requires five ingredients, plus a couple pantry staples (oil and salt)!
- Prep ahead! You can make the compote and prep the camembert in advance, making it perfect for parties and last minute entertaining!
Ingredients to bake camembert cheese
This easy baked cheese recipe is made with 5 simple ingredients, plus a couple pantry staples, to create a ooey-gooey cheese appetizer you and your family will love! Below are the ingredients I typically use. However, this recipe is flexible and easy to adapt to your family’s tastes or needs. Be sure to see below for tips on customizing this baked cheese.
- Camembert Cheese: You need one (8 ounce) wheel for Camembert for recipe. (Scroll down for camembert substitutions.)
- Brandy: Aromatic brandy provides a touch of slight sweetness and fruity, citrusy flavor.
- Oil: A drizzle of extra virgin olive oil infuses the cheese with rich, luscious flavor.
- Salt and Black Pepper: Kosher salt or flaky sea salt and freshly ground black pepper enhance all the flavors.
- Cranberry Compote: A simple, yet delicious sweet and tart combination of fresh or frozen berries, orange zest, fresh thyme leaves, brandy and granulated sugar.
Recipe variations
Want to make a few changes to this oven camembert cheese recipe? Wonderful! Get creative – add or substitute your favorite ingredients to create a recipe you and your family will love! Below are a few ideas to get you started.
- Cheese: Can’t get your hands on camembert, or simply prefer a different cheese!? Great! You can use Brie, Saint-André, Brillat-Savarin or Mt Tam. (See below for more detail on cheese substitutes!)
- Oil: Want even more flavor? Try using a flavor-infused cooking oil (instead of olive oil) to really jazz up this cheese! Herb or orange flavored oils are a great way to add even more flavor.
- Liquor or Liqueurs: Don’t have any brandy on hand? No worries! Try substituting dry sherry, cognac, bourbon, scotch, whisky, rum and orange liqueur!
- Dry sherry will provide a similar depth and subtlety of flavor that mimics brandy well.
- Aged Cognac is rich in taste with fruity and citrusy flavors.
- Bourbon is earthy in flavor with a touch of sweetness..
- Scotch will add complexity through its smoky notes of flavor.
- Orange liqueur will provide a bright, crisp and clean flavor. I suggest either Cointreau or Grand Marnier.
- Herbs: Fresh thyme, fresh rosemary, and sage will all provide herbaceous, slightly earthy flavor.
- Spreads and Sauces: Want to keep things super quick and easy?! Substitute the cranberry compote for your favorite relish, chutney, preserve, or even thanksgiving cranberry relish.
- Topping: A generous drizzle of honey or maple syup is the perfect sweet addition to this warm camembert cheese recipe!!
FAQs: frequently asked questions
You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!
What’s the best substitute for Camembert?
If you can’t find Camembert, or simply prefer to use another soft, creamy cheese, no worries! You can substitute any of the soft-ripened cheeses with bloomy rinds listed below for Camembert in this oven baked cheese recipe.
- Brie Cheese: Brie is the most common substitution for Camembert. It’s also a double-crème cheese; however, it’s somewhat creamier with a more delicate flavor and buttery taste.
- Saint-André: Saint-André is a triple-crème cow’s milk cheese also originating in Normandy, France. It has a very high fat content and a smooth, rich and buttery taste. Essentially, it’s like a more intense version of Brie.
- Brillat-Savarin: Brillat-Savarin is another example of a French triple-crème cheese. It’s extremely creamy and buttery with undertones of chanterelle mushrooms and lemon.
- Mt Tam: Mt. Tam is yet another triple-crème cow’s milk cheese; however, it originates in California. It has a dense, luscious and creamy core with notes of crème fraîche and cultured butter.
How to select the best camembert for baking?
It takes a long time for Camembert to go bad; however, you should always start by checking the expiration date on the label.
How to tell if my cheese went bad?
- Smell: The easiest way to tell if cheese is past its prime is to remove it from its wrapping and smell it. If the cheese has a very strong aroma of ammonia, it is past its prime and needs to be thrown away.
- Sight: Inspect the rind on the cheese – it should look fresh and white, without any brown spots.
- Feel: Pick up the cheese – the wheel should feel plump and dry; never wet or slimy.
Do you eat the rind on baked camembert recipes?
Yes! Cheeses with soft rinds – often referred to as a bloomy rinds – such as Camembert and brie are safe and edible (and delicious!) to eat! The rind adds a distinct complexity of flavor and a delicious textural contrast to the cheese.
The bloomy white rind is naturally made from some combination of mold, yeast, or yeast-like fungus that literally “blooms” on the exterior of a ripening cheese to eventually form a cohesive skin, or rind. This mold ages the cheese from the outside in. Meaning, the live rind breaks down the proteins and fats of the cheese, which in turn helps to promote an increasingly creamy texture over time.
Take away: If you have never had the pleasure of eating the rind on soft, bloomy cheeses, you should try it! Take a small bite and see if you like it! If you do – that’s wonderful; if you don’t – simply use a sharp knife to cut it away and discard it.
Why score the top of cheese before baking?
Scoring the top rind of Camembert (or Brie) before baking is imperative for two reason! As the cheese bakes in the oven, the top slightly expands and swells. Gently scoring the top before baking helps the interior of the cheese get better exposure to the heat, which creates a more melty, delicious baked cheese! Also, scoring allows the air to escape the cheese in a controlled manner during the baking process, which prevents your cheese from exploding in the oven.
Take away: By taking a just a quick moment to score the top of your cheese, you are preventing it from exploding and causing a hot mess. Plus, you are ensuring the interior of your cheese is molten and delicious!
How long to bake camembert?
Fifteen to twenty minutes in a 350°F (177°C) oven is plenty of time to heat Camembert cheese through. Overcooking cheese can actually cause the cheese to re-harden, making it tough and unappetizing. Camembert is done baking when the cheese is very soft to the touch and ever-so-slightly oozy.
Chef expert tips for perfect results every time
While baking cheese is an incredibly easy process, below are a few simple tips and easy tricks to ensure this camembert cheese recipe turns out perfectly gooey and delicious every single time!
- Bake cheese in the box: While you need to remove the wax wrapping, you should bake Camembert right in its wooden box. If your box is broken, you can use aluminum foil to form a makeshift box.
- Score the cheese: Make sure you score the top of the cheese with a sharp paring knife. I tend to do a crosshatch pattern, but a deep cross will work too! (See below for more on scoring cheese.)
- Don’t over bake: Never overcook Camembert or Brie cheese. Over baking can actually cause the cheese to re-harden, make it very unappetizing. (See below for more on baking cheese.)
- Let it rest: While you should serve your cheese warm out of the oven, it’s important to let if rest for about 5 minutes before serving. Resting the Camembert allows the cheese to settle before you cut in to it. It also ensures none of your guests burn their tongues on scolding hot cheese.
- Cranberry compote: The cranberry compote is completely optional, but totally delicious! You can use fresh of frozen cranberries, depending upon what you can easily access. You can make the compote up to 5 days in advance. Simple cover the sauce and store in the refrigerator. When you are ready to use, bring the compote to room temperature before serving. Or, if you want a warm compote, place the sauce in a small pan over low heat and gently cook until warm throughout.
Step by step photos: making this recipe at home
If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page.
Give the gift of giving this holiday season – make this impressive camembert cheese in the oven, top with cranberries, and get ready to crowned the entertaining queen or king!
Until next week friends, cheers! May your holiday sparkle with moments of love, laughter and plenty of cheer!!
Cheyanne
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More warm cheese appetizers!
If you love this decadent cheese appetizer, try one of these delicious family favorites next:
Baked Camembert Cheese
Equipment
- 1 Small Saucepan (for making the cranberry topping)
- 1 Small mixing bowl (for mixing ingredients)
- 1 Small Baking Dish (for baking camembert cheese)
Ingredients
For the Cranberry Topping
- ¼ Cup Brandy
- ¼ Cup Granulated Sugar
- 8 ounces Fresh Cranberries – divided (SEE NOTES)
- 1 Orange – zested (about 1 TBS packed)
- 1 tsp Fresh Thyme – packed
- to taste Kosher Salt & Fresh Ground Black Pepper
For Baking Camembert Cheese
- 1 (8 ounce) wheel Camembert Cheese
- 1 TBS Brandy
- 1 TBS Extra Virgin Olive Oil
For Serving: Crackers, Baguette Slices, Walnuts, Fresh Fruits and Vegetables
- Serving Suggestions: Crostini (toasted and sliced baguette), Crackers, Fresh Veggies, Candied Nuts
Instructions
- Preheat oven: Arrange oven rack to the middle position and preheat the oven to 350 degrees F.
- Make the Cranberry Topping: In a small saucepan over medium-high heat, cook brandy and sugar, stirring occasionally. Bring to a boil. Add half of the cranberries and cook, stirring frequently, until the cranberries burst, about 5-6 minutes. Add in the remaining cranberries and bring to a boil. Immediately remove the pan from heat and stir in the orange zest and thyme. Season to taste with a pinch of salt. Set aside, uncovered, to cool to room temperature.
- Prep the Camembert: Score the top of the camembert in a crosshatch pattern with a paring knife. Transfer to a small baking dish. In a small bowl combine the brandy, oil and a pinch of salt. Pour mixture over cheese.
- Bake the Camembert: Bake until cheese is very soft and oozy in the middle, about 15-20 minutes. Spoon any excess liquid over the cheese and let it rest for 5 minutes. (Tip: You must rest the cheese so it has a chance to settle!)
- Top Baked Cheese: Use a large spoon to dollop the cranberry mixture on top of the warm camembert cheese. Sprinkle with fresh thyme and orange zest, if using.
- Serve: Serve camembert immediately with crackers, baguette slices, and optional cheese board accouterments, if desired..
Video
Notes
- Camembert Substitute: If you can’t find, or simply don’t want to use camembert, you can substitute brie cheese.
- Preparing the Cheese: I baked the camembert right in its wooden box. You still need to place the box onto a baking dish though. Also, make sure you score the top of the cheese with a paring knife. I scored mine in a crosshatch pattern.
- Cranberries: I used fresh cranberries, but you can substitute frozen if that is what you have on hand.
- To make in advance: The cranberry compote can be made up to 5 days in advance. Simple cover and store in the refrigerator. When you are ready to use, bring the compote to room temperature before serving. Or, if you want a warm compote, place the compote in a small saucepan over low heat until desired temperature is achieved.
Nutrition
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Dustin
A quick and delicious starter which was very successful.
Cheyanne
Hi Dustin,
I’m thrilled you found the recipe quick to prepare! And, I’m so happy to hear it went over well!! Cheers and warm wishes for a wonderful 2021! 🙂
Mary
I love this baked camembert, so creamy and tasty and downright delicious. I love love love your video – very helpful. You are so creative.
Katherine
My love for baked cheeses of any kind is no secret in my family. This beauty was SO amaaaazing!! Love the cranberry-orange flavouring. Great recipe!!
cakespy
OMG, I don’t know how anything in the world will be right until I’m eating this. I am literally daydreaming of the flavor of this gooey yumminess in my mouth, and it’s a beautiful flavor-vision. <3
Tracy
OMGeee – Totally mouthwateringly delicious! New holiday favorite! Thanks
Mare
Another awesome appetizer for the holidays! I LOVE the cranberry orange compote! This is so easy to make and elevates that baked camembert to all-star status!
Kelsie
All I want for Christmas is baked camembert! This looks insane. You’re so right–it just wouldn’t be the holidays if I didn’t eat my weight in cheese, especially the melty and oozy kind.
Danielle
YES. I love this recipe! Camembert is one of my favorite cheese – I love a soft cheese with a nice strong flavor! And those cranberries with orange are a delicious topping. The only problem is I want to just eat the whole thing in one sitting. But it’s Christmas right? Diets are out the window for the next few weeks 🙂
anne
This is a Christmas miracle! SO EASY and just perfect for the holidays!
Liz
This turned out absolutely beautiful and I love how simple it is to prepare!! Perfect party fare!!
Anu
Oh wow! What a fancy, pretty and festive this cranberry orange compote looks. I love cheesy goodness here. I can have this for all my meals. Hope you had an awesome Christmas. Cheers and Happy Holidays to you my friend! 🙂
Cindy
Love this. So fancy, cheesey, cranberrily perfect. Camembert is incredible and you nailed the combo.
marcie
Warm, gooey cheese is my favorite appetizer, and that cranberry orange compote is the perfect topper for the holidays! This is such a festive appetizer and I wouldn’t walk away from this! I hope you have the merriest of Christmases Cheyanne!
Stacey
What a beautiful presentation and it’s super delicious. I just love cranberries and orange together. And brandy?…be still my heart!! I loved this!!
Beeta @ Mon Petit Four
I love baked cheese!! This looks fantastic with that gorgeous cranberry compote on top<3
annie
That gooey cheese and the crispy toast and those puckery berries….oh my. This was a wonderful way to start the holiday! Now Alll I want for Christmas is cheeeeeseeee ooooh, baby.
Mary
Yummy, I want some of this when I come next week. Wine and cheese a perfect pair, just like you and boy. Mom
Mary Ann | The Beach House Kitchen
I know Chey! I can’t believe we are only a few short days away!! I like the change-up here from brie to camembert! You’re always keeping us on our toes my friend. There’s nothing better than some warm, gooey cheese for the holidays. And I’m totally loving the compote. I hope you and Boy have a fabulous holiday Chey! XO
Jennifer @ Seasons and Suppers
Love this! I forget about camembert, but it is perfect baked and even more perfect with your cranberry orange compote! Have a wonderful holiday, Cheyanne 🙂
Dawn @ Girl Heart Food
I can’t believe the big day is almost here. I’m so excited! But a big part of the big day is the actual lead up to, isn’t it? All the excitement and hustle and bustle. Love it!
Ok, this recipe…brie or camembert…..I love it all! Ooey, gooey cheese…who can resist? And I know you listed the serving size as 6-8, but I could probably eat all that myself, lol 😀 Merry Christmas to you, boy, and your fur baby! Hope you get lots and lots of relaxing jammie time 😉 !
Angie@Angie’s Recipes
This looks droolworthy! That cranberry compote makes the baked cheese even more tempting and beautiful.
Gayle @ Pumpkin ‘N Spice
We are SO close to Christmas! I’m excited but sad at the same time, but I know it will be gone in a flash. But luckily, I’ve got lots of food, like this yummy camembert to keep me company! I love that you upgraded this from brie! If I’m being brutally honest, I’ve never heard of this cheese before, but I love ALL cheeses, so I have a feeling this would become my new favorite. Love that it’s baked and filled with cranberry and orange sauces. So delish, Cheyanne! Pinned, of course! I hope you have a very Merry Christmas and a wonderful weekend, friend!
Adina
Absolutely mouth watering! Every time I see a recipe for baked Camembert I start drooling, yet I have never managed to make some myself. I really really have to!!! I think I might buy some today, just in case we might get some unexpected visitors during the Christmas days…. I already have cranberries in the fridge. I wish you a Merry Christmas!