These easy Brazilian cheese bread bites, known as pão de queijo, come together in the blender and bake up golden and crisp in a mini muffin pan. They’re light, chewy and packed with cheesy flavor.
I like to serve these for a light dinner with my arugula chopped salad or as part of an appetizer spread with spinach puffs.
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Key Takeaways: Brazilian Cheese Bread
- Prep Time: 5 minutes
- Servings: 24 mini cheese bites
- Cook Method: Baked in a mini muffin pan
- Flavor & Texture: Crisp and golden outside with a light, stretchy, chewy center and salty cheese in every bite
- Gluten free: These are perfect for anyone that can’t eat gluten.
- Difficulty: Easy. The batter comes together quickly in a blender with no rise time.
Why I Love This Recipe
We tested this recipe a dozen times to get the texture just right. I love that these Brazilian cheese bread bites use an easy blender method instead of the more involved traditional pão de queijo preparation. During our tests, we found it didn’t make too much of a difference and was much quicker this way.
Tapioca flour creates their signature stretch and makes them naturally gluten-free, while cheddar and Parmesan add salty, melty cheese to every fluffy, puffy bite. They’re just as satisfying as my stuffed cheesy garlic bread.
Ingredient Notes
Find the full printable recipe with measurements below.
- Tapioca flour: Also sold as tapioca starch. Look for it in the baking aisle near specialty or gluten-free flours. Some stores may stock it in the natural foods section.
- Milk: Bring it to room temperature so it blends smoothly with the other ingredients. Any milk works, although the higher the fat percentage the richer the pao de queijo will taste.
- Olive oil: Adds richness and helps create crisp, golden edges.
- Egg: Use a room-temperature egg for the smoothest batter.
- Cheese: Shredded cheddar or a Mexican cheese blend both work well and add plenty of melty flavor.
- Parmesan: Mix some into the batter, then sprinkle extra on top for a salty, golden finish.
How to Make Brazilian Cheese Bread Bites
Step 1: Add the milk, olive oil, egg and salt to a blender. Blend until smooth, then add the tapioca flour, cheddar and Parmesan. Pulse until combined.
Step 2: Pour the batter into the prepared mini muffin pan, filling each cup about halfway since the pão de queijo will puff as they bake. Sprinkle extra Parmesan on top.
Step 3: Bake at 400°F for 12 to 15 minutes, until the tops are lightly golden and crisp. Cool in the pan for a few minutes, then gently remove and serve warm with marinara sauce for dipping.
Brazilian Cheese Bread Recipe Tips
- Grease the pan well. Tapioca batter can stick, so coat every mini muffin cup before filling.
- Use room-temperature ingredients. This helps the milk, egg and oil blend into a smoother batter.
- Fill the cups halfway. The pão de queijo puff quite a bit as they bake.
- Don’t overbake. Pull them out when the tops are lightly golden so the centers stay soft and chewy.
- Serve them warm. That’s when the edges are crisp and the cheese inside is at its best.
- Make ahead batter: Prepare then refrigerate batter for up to 24 hours. The batter may thicken as it sits, bring it to room temp then stir it well before baking.
More bread recipes to try include this easy breadsticks recipe, garlic knots or garlic bread.
More Appetizer Recipes
Brazilian Cheese Bites
Video
Ingredients
- ½ cup (80g) milk , room temperature
- ¼ cup (35g) olive oil
- 1 large egg room temperature
- ½ teaspoon salt
- 1 ¼ cups (145g) tapioca flour , also called tapioca starch
- ⅓ cup (2oz) cheddar or mexican cheese , shredded
- 2 Tablespoons grated parmesan cheese , plus more for sprinkling on top
Instructions
- Preheat your oven to 400°F. Grease a mini muffin tin.
- In a blender or food processor, combine 1/2 cup milk, 1/4 cup oil, 1/2 teaspoon salt, and 1 egg. Pulse until smooth and well mixed. Add 1 1/4 cups tapioca flour, 1/3 cup cheddar or mexican cheese, 2 Tablespoons parmesan and pulse until incorporated.
- Pour the batter into each cup about halfway (they’ll puff up a lot as they bake). Sprinkle a little extra parmesan over top.
- Bake for 12-15 minutes, until the tops are lightly golden and crisp.
- Let them cool in the pan a few minutes, then gently pop out the cheesy breads. Best served warm.
Last step: Please leave a comment and rating after you make the recipe.
Notes
- Grease the mini muffin pan well so the cheese bites release easily.
- The batter will be thinner than a traditional bread dough. This is normal.
- Fill each muffin cup only halfway since the pão de queijo puff significantly as they bake.
- Cool completely, then store in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore the crisp exterior and chewy center.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
FAQs
Brazilian cheese bread, or pão de queijo, is made with tapioca flour instead of wheat flour. This gives it a crisp exterior and a light, stretchy, chewy center while keeping it naturally gluten-free.
Can I make Brazilian cheese bites without a blender?
Yes. A food processor works just as well. You can also whisk the milk, olive oil, egg and salt by hand, then gradually mix in the tapioca flour and cheeses until smooth. The batter may have a few small lumps, but it should still bake up well.
Frozen Brazilian cheese bread is popular at stores like Trader Joe’s and Costco, although availability may vary. This homemade version is just as easy to enjoy (and honestly tastes better).
Brazilian cheese bread can be stored in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F for a few minutes until warm and crisp before serving.
