Cream Cheese Penguins Recipe -
Cream Cheese Penguins Recipe
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Cream Cheese Penguins
These adorable cream cheese penguins go beyond cute. See more
  • READY IN 35 mins

Cream Cheese Penguins

Recipe by  

"Just imagine a cute display of penguins, made with black olives, carrots and cream cheese! You can add scarves and hats by using fresh red pepper strips, or canned pimentos cut into different shapes. Use frilly toothpicks if you can."

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Ingredients Edit and Save

Original recipe makes 18 penguins Change Servings
  • PREP

    30 mins

    35 mins


  1. Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
  2. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2006

Gets folks laughing! Worth the effort. Tips (from me & others): use herbed or ranch flavored whipped cream cheese (it will still look white); don't simply slice the olive, remove a small section to accomodate the filling; pipe whipped cream cheese using a sandwich bag; make "beaks" thin to avoid splitting the "head" while inserting them; try inserting "beaks" vertically rather than horizontally; "heads" take the most time - make them the night before and leave them soaking in the olive brine. Don't forget to make baby penguins! Fill a single olive & set on top of carrot feet with large whole facing up. Insert toothpick through center to pin it to the "feet". Set "beak" into cream cheese filling of large whole - it will hold it in place. Do a variation on this to make "swimming" penguins. Fill a single olive. Stick beak in one end and feet in the other. Shave off a small portion from the underside of the olive to keep it from rolling around. For "environment" we used an aluminum pizza pan and foam board ($1.99)for an ice flow. Trace the pan on the foam board. Cut out the circle with a craft knife. Cut circle in half jaggedly to simulate ice flow. Cut remaining half into pieces; glue and stack in layers to create "hills". Cover pizza pan with blue plastic wrap. Place "ice flow" into the pizza pan. Tape plastic wrap to bottom of the pan to hold it in place. When placing penguins, push the toothpick into the foamboard to hold them in place. Transports easily this way.

Most Helpful Critical Review
Jul 13, 2005

They turned out looking really cute, but that was about all they were good for. They were not very tasty.

Mar 10, 2003

These were really a hit with the kids at our Christmas family gathering. Instead of using frilly toothpicks, I went to a party store and purchased the toothpicks with the flags from diferent countries. I also made a cheese ball in the shape of an igloo and placed my little guys all around it. Very cute!

Apr 23, 2006

These are too adorable!! I added some garlic powder to the cream cheese for a little flavor. Also, I heated the cream cheese briefly (about 20 seconds) in the microwave and then put it in a ziploc bag. By cutting off a small corner of the bag, you can easily squeeze the cream cheese into the olive using the ziploc like a pastry bag!

Sep 04, 2006

This was a great recipe! It was a hit at a family picnic I made it for. I was able to get 25 penguins out of a can of jumbo olives. For the beaks, I had to cut a horizontal slit into the smaller olives, and I sliced the beaks thinner so they would fit better. I made these the night before and was worried they would get dried out, so I stood them up in a tupperware container and placed a small amount of water in the bottom and sealed the top. They were fine the next day. They took about an hour to make. I needed to transport them safely on a two-hour car ride so I used the top and bottom of an egg carton and leaned the penguins on their backs in each section of the egg carton, which worked great and prevented them from shifting and getting stuck together. I used an herbed cream cheese spread which worked well. A couple people thought they were chocolate covered treats so you may want to tell people they're olives! I'll definitely make these again!

Nov 13, 2003

This is my favorite recipe for the winter holiday season and I make it for each and every party I attend. It definitely takes a little practice to get the penguins assembled correctly, but after about 5, it's a snap. My boyfriend helps me make them and we get an assembly line going. One thing I do to add some flair is to use a basic frosting pump (same thing you would use to fill deviled eggs) to squirt the cream cheese into the olives. This creates a "ruffled tuxedo" effect down the penguin's front. These are always a hit and each penguin will have its own personality! People can never get enough of these. You can also make an "igloo" to sit next to the penguins out of cream cheese. Use a toothpick to draw the ice bricks.

Apr 18, 2003

Stuffed olives with cream cheese has always been a favorite of mine but I would never have thought to shape them like a penguin. CUTE! I like to use the "onion & chives" flavored cream cheese. It gives an added flavor. To easily get the cream cheese into the olives, I use a pastry bag with a #12 tip. I'll now need to buy a smaller tip to fill the smaller olives. Great recipe!

Sep 09, 2006

I made these darlings for my sister's wedding shower, and they were a smash hit! We arranged them in rows and they looked like an adorable little army! One suggestion would be to add dry ranch mix to the cream cheese to add a little flavor. Great party appetizer!


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  • Calories
  • 57 kcal
  • 3%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 104 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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