This simple cup cheese recipe uses just four ingredients and comes from my Great-Grandma Kauffman. She often helped us make large batches of this creamy spread—made with white American cheese—for the after-church meal in our Amish community. Some recipes call for cottage cheese, but this version with American cheese and water yields a smooth, spreadable texture that’s perfect for bread, pretzels, chips, or even as a queso-style sauce for smothered burritos.
Follow along for authentic Amish recipes and feel free to leave a rating or comment below if you try this one.
Amish Cup Cheese (church cheese spread)
marilynpeight
Pin Recipe
Equipment
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sauce pan
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whisk
Ingredients
- 1 lb. white American cheese (full fat)
- 1 cup water
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
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Place the chopped or cubed American cheese in a medium saucepan. Add the water and heat over medium-low, stirring frequently until the cheese begins to melt.
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Stir in the baking soda and salt, and continue stirring until the mixture is completely smooth with no lumps.
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Remove from heat. To prevent a skin from forming while it cools, cover the surface with a butter wrapper or press plastic wrap directly onto the cheese. Chill until set, then refrigerate. Keeps 1–2 weeks.
Notes
If the sauce is too thin, add more American cheese and reheat until it melts and thickens to your liking.
Adjust water slightly depending on the cheese brand and fat content—full-fat American cheese tends to produce the creamiest texture.
Equipment needed for this Amish cup cheese (church spread cheese):
- Medium saucepan — a pan with a lid is handy if you plan to chill the cheese outside in cold weather or in an ice bath before refrigerating.
- Whisk — a wire whisk helps achieve a smooth, lump-free texture.
This cup cheese pairs beautifully with homemade breads and soft pretzels. It also works well as a dip for chips or a sauce for burritos when thinned.
Can I double this cup cheese recipe?
Yes—this recipe scales easily. I generally use a 1:1 ratio of cheese to water by weight or volume. Brands and cheese types can affect how much water you need: full-fat American cheese usually needs the water amount listed, while reduced-fat or prepackaged slices may require slightly less water (about 1/4 to 1/3 cup less).
About American cheese in Amish kitchens
Not every Amish community uses American cheese; some prefer cottage cheese or home-made cheeses. In the Lancaster area where I grew up, many families used store-bought items that fit in propane refrigerators or shared freezers. This recipe came from my great-grandmother and reflects those practical choices—processed foods had a place alongside traditional homemade items.
Growing up, cup cheese was a staple at after-church meals. Families gathered in barns or basements, sat at long tables, and shared dishes like white honey bread, pickles, jam, peanut butter spread, cup cheese, and apple shnitz pies. After the long morning, sitting down to that spread felt like a real treat.
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