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Easy Cheese Fondue Recipes

Dessert Fondue Recipes at end of page

I have many easy cheese fondue recipes on my website; but that’s not all.

I also offer dessert fondue like chocolate fondue, caramel fondue, apricot and raspberry fondue further down the page.

The best cheese fondue and many more recipes #misshomemade

Easy Cheese Fondue Recipes

I couldn’t wait for the cheese to completely melt in the image above. It ends up smoother than this.


2 (5oz) jars Kraft old English sharp cheddar cheese
2 (8oz) pkgs cream cheese
16-24 oz of crab meat (not imitation)
1/4 cup white wine
1 tsp homemade worcestershire sauce
1/2 tsp garlic powder
1 tsp freshly ground black pepper
1 tsp parsley, minced
1 loaf of crusty french bread, ripped in dipping chunks

Soften the cream cheese an add to the sharp cheddar cheese; mix well. Add the seasonings, and then the crab and white wine. Combine thoroughly. Heat and serve in a fondue pot with the bread for dipping.

This is another awesome easy cheese fondue recipe. A must try.


1 lb cream cheese
1 lb sour cream
1/4 lb crab meat, chopped
1/4 onion, chopped
1/2 cup parmesan cheese
1/2 tsp salt
freshly ground pepper to taste

PREHEAT oven to 400 degrees and grease a medium casserole dish.

Mix the ingredients thoroughly and pour into the prepared baking dish. Bake for 25-30 minutes or until starting to bubble along the sides. Place under the broiler to brown the top and serve with crackers, bread cubes or garlic bread.


4 tsp cornstarch
1 TBS fresh lemon juice
1-1/4 cups Brut champagne (dry)
1 large shallot, finely chopped
1 cup Gruyere cheese, grated
1 cup rindless brie, diced
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1 pinch nutmeg
1 pinch white pepper
crusty French bread baguette, cubed with crust left on

In a small bowl, stir the cornstarch and lemon juice together until smooth and set aside.

In a saucepan set on medium heat – add the champagne and shallot and let simmer for 3 minutes. Remove from the heat and add the cheese and stir until combined.

Next add the cornstarch mixture to the saucepan and return to medium heat. Stir constantly until the cheese is melted and creamy. Once it begins to boil and thickens, take off the heat and season with nutmeg and white pepper.

Pour into a fondue pot and serve with bread chunks or whatever your little heart desires…Yum.


2 bay leaves
3 garlic cloves, minced
2 tsp parsley, dried
2 tsp freshly ground black pepper
2 (10-1/2oz) cans beef broth
1 cup red wine
2 cups water
1 envelope dry onion soup mix
1/4 cup Heinz chili sauce or seafood sauce

Add all ingredients above together and simmer in your fondue pot for one hour. When you are ready to eat, bring the broth to a boil.  

Dipping ideas: grilled steak, chicken, shrimp, mushrooms – or whatever you like.  I always grill (or cook) the meat or seafood before dipping.  

Use the following sauces to really “wow” your guests:

Mustard Dipping Sauce

2 TBS homemade soy sauce
2 TBS sherry wine
1 TBS homemade Dijon mustard
1/4 tsp Srirachi hot sauce, or to taste

Whisk ingredients together and serve with the fondue broth.

Cracked Pepper Sauce (for beef)

8 oz cream cheese, softened
1/2 cup butter, softened
1 clove garlic, minced
1/2 tsp cracked peppercorn
1 tsp green onion, minced
1 pinch of salt
1 pinch of freshly ground black pepper
2 TBS milk

Beat cream cheese and butter together until smooth. Add the remaining ingredients and mix well. Chill overnight for best flavor. Serve room temperature.

Homemade Teriyaki Sauce for Dipping (for chicken, beef and fish)

1 clove garlic, minced
2 tsp fresh ginger root, minced
2 tsp sesame oil
1/4 cup homemade soy sauce
1/4 cup sherry wine
1 TBS homemade brown sugar, packed
1 TBS cornstarch

Saute garlic and ginger in oil for 1 minute. Add soy sauce and sherry wine, and bring to a boil over medium heat. Combine the brown sugar and cornstarch, and stir into wine mixture. Heat and stir until thickened. May be served warm or at room temperature.


16 boneless and skinless chicken thighs
1/3 cup flour
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 TBS butter
2 TBS canola oil
1-1/2 cups fresh broccoli florets
10 slices bacon – fried crispy, drained and crumbled
Fondue Sauce, recipe below
paprika for garnish

PREHEAT the oven to 350 degrees and lightly spray a 9×13 pan with vegetable oil.

In a saucepan, bring salted water to a boil and cook the broccoli for 3 minutes. Drain.

In a small bowl – mix the flour, salt and pepper together. Wet the chicken pieces and coat with the flour mixture.

In a heavy skillet, heat the butter and canola oil and fry the chicken until golden brown on each side. Arrange thighs in the prepared 9×13 pan. Place the broccoli over the chicken pieces and then layer with the crumbled bacon.

Fondue Sauce:
3 TBS butter
3 TBS flour
1/4 tsp kosher salt
1/8 tsp nutmeg
1-1/2 cups half-and-half
1/3 cup apple juice
2 cups Swiss cheese, shredded

In a saucepan over medium heat, melt the butter and stir in the flour, salt and nutmeg. Cook for 1 minute or until bubbly. Add the half-and-half and stir in the cheese. Stir constantly until cheese is melted and creamy.

Pour evenly over the whole casserole and sprinkle with paprika. Bake for 30 minutes uncovered, or until bubbly. Now from easy cheese fondue recipes to my wonderful sweet fondue recipes.

Dessert Fondue Recipes

Dessert Fondue Recipes - Chocolate Fondue shown #MissHomemade

More than just easy cheese fondue recipes: How does chocolate fondue sound?


1 cup (8oz) semisweet Ghirardelli chocolate
1/4 cup milk chocolate Ghirardelli chocolate chips
1/2 cup heavy cream
1/2 tsp pure vanilla extract

If you have favorite brands of chocolate, please feel free to use them here. This recipe is very versatile, and forgiving.

Ideas for dipping:
angel food cake chunks
pound cake
orange sections
graham crackers


2 cups semi-sweet chocolate chips
1-3/4 cups homemade sweetened condensed milk
1 (7oz) jar marshmallow creme
1/2 cup heavy cream
1 tsp pure vanilla extract

In a double boiler heat the milk, chocolate chips, marshmallow creme and heavy cream until it is melted. Whisk the fondue and fold in the vanilla extract.

Pour into a fondue pot and serve with angel food or pound cake, slices of bananas, strawberries, apples, pineapple, graham crackers, lady fingers, etc.

This is just awesome. You may also use a few tablespoons of Creme de Menthe, Grand Marnier or Kahlua instead of the Irish cream liqueur.


1 cup white sugar
3/4 cup unsweetened cocoa
1/3 cup water
1 cup half-and-half
1-3/4 cups sweetened condensed milk
1/4 cup butter
1 tsp pure vanilla extract
1/3 cup homemade Irish cream
(or to taste)

Combine sugar and cocoa in a heavy saucepan. Pour in the water, sweetened condensed milk and half-and-half. Whisk well and add the butter. Cook over medium heat until it comes to a boil.
Remove from heat and add the vanilla and Irish cream, mix well. Pour into a fondue pot.

Dip with: angel food or pound cake, sugar cookies, pineapples, strawberries and banana chunks.


12 oz white chocolate
1 cup heavy cream
1/2 tsp pure vanilla extract
1 – 2 ounces of cherry brandy

In a double boiler, add the white chocolate and heavy cream; stirring until chocolate is melted and creamy.

Pour into a fondue pot and use angel food or pound cake chunks, or sliced bananas, apples and strawberries.


2 (14oz) bags of caramels
1-3/4 cups sweetened condensed milk
1 (10.5oz) miniature marshmallows
1/2 tsp pure vanilla extract

Assorted fruit for dipping, such as: apples, pineapple, banana, angel food cake, pound cake or whatever you like.
Melt caramels in a double boiler, stirring frequently. Add the evaporated milk and marshmallows and stir until marshmallows melted.

Transfer to a fondue pot for dipping. Toss the apples with lemon juice so they don’t turn brown. Enjoy.


4 cups apricot halves, drained
1/3 cup white sugar
1 TBS cornstarch
3/4 cup heavy whipping cream
1 tsp fresh lemon juice

Puree the apricots in a blender. In a saucepan, add the white sugar and cornstarch and mix well. Then add the heavy whipping cream and lemon juice. Stir constantly until thick and creamy.

Transfer to a fondue pot and serve with torn angel food or pound cake and fruit. Terrific.


2 pkg frozen raspberries, thawed
1 cup red currant jelly
2 TBS cornstarch
1 TBS cold water

Dip with: angel food or pound cake, banana and apple slices, strawberries or top homemade waffles and ice cream.
In a saucepan, add the raspberries and jelly; bring to a boil. In a cup mix the cold water with the cornstarch and stir well. Add to the raspberry mixture.

Bring to a boil, stirring constantly and cook for a minute or two. Strain and pour into a fondue pot. Enjoy.

Gruyere and Emmenthaler Swiss Cheese Fondue Recipe

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