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  1. Easy Three-Cheese Soufflé

Easy Three-Cheese Soufflé

00:50:00 8 servings, 1/8 recipe (95 g) each
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8 servings, 1/8 recipe (95 g) each

Don't be intimidated by the idea of making a soufflé. We'll walk you through each step in our Easy Three-Cheese Soufflé recipe - you'll wonder why you didn't try making a soufflé before this one!

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Make It

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  • Heat oven to 350ºF.
  • Spray 1.5-L soufflé dish with cooking spray; coat evenly with 1 Tbsp. Parmesan.
  • Blend egg yolks, milk, cream cheese, cheddar and remaining Parmesan in blender on high speed 30 sec. or until smooth. Pour into large bowl.
  • Beat egg whites and cream of tartar in separate bowl with mixer on high speed until stiff peaks form. Gently stir into cheese mixture; pour into prepared soufflé dish. With tip of spoon, make slight indentation or "track" around top of soufflé 1 inch from edge to form "top hat."
  • Bake 35 min. or until top is puffed and golden brown. Serve immediately.

Serving Suggestion

This impressive soufflé can be balanced out with a fresh fruit salad or crisp mixed green salad.


If you don't have a soufflé dish, you can bake this soufflé in a 1.5-L casserole dish instead.

How to Know When the Egg Whites Are Beaten Enough

Beat egg whites just until they do not move when the bowl is tilted. For best volume, use a glass or metal, not plastic, bowl when beating the egg whites.


Substitute any Cracker Barrel Shredded Cheese for the cheddar.


  • 8 servings, 1/8 recipe (95 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (95 g) each
Calories 210
% Daily Value
Total fat 18g
Saturated fat 10g
Cholesterol 190mg
Sodium 330mg
Carbohydrate 2g
Dietary fibre 0g
Sugars 2g
Protein 12g
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 20 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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