A clever and elegant twist on classic Caesar salad: crispy, bite-sized Parmesan cheese cups filled with fresh Romaine lettuce and creamy Caesar dressing. Perfect for parties, appetizers, or a fun twist on salad!
Why You’ll Love This Recipe
These Mini Caesar Salad Parmesan Cheese Cups combine crunch, creaminess, and freshness in an edible “cup”—no bowls required. They’re easy to make with just a few ingredients and look impressively gourmet. Guests can pick them up and eat them in one or two bites—ideal for entertaining.

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup finely grated Parmesan cheese
- 8–10 oz (about 1½ cups) chopped Romaine lettuce
- ½ cup Caesar dressing
- Garlic powder (optional)
Directions
- Preheat oven to 400 °F (200 °C).
- Form cheese rounds: Place 1–1½ Tbsp grated Parmesan in 6–8 mounds on a baking sheet lined with silicone mat or parchment paper, spaced ~2″ apart. Optionally, sprinkle with garlic powder.
- Bake for 3–5 minutes, or until cheese just melts—not browning.
- Mold cups: Remove from oven, let sit 40–60 s, then quickly lift each round with a spatula and drape pairwise over every other cavity of a muffin tin. Press gently with fingers or a shot glass to shape into cups while still pliable.
- Toss the salad: In a bowl, combine chopped Romaine and Caesar dressing (use as much as you like).
- Fill the cups: Once cheese cups have cooled and set, leave them in the tin or transfer to a tray. Spoon in the salad mixture.
- Optional garnish: Top with extra Parmesan or croutons if desired.
- Serve immediately, while cups remain crisp.
Servings and timing
- Servings: Makes 6–8 cups (adjust cheese and lettuce accordingly)
- Prep time: ~10 minutes
- Cook time: ~5 minutes
- Assembly time: ~5 minutes
- Total time: ~20 minutes (Don’t Go Bacon My Heart, National Celiac Association, Spinach and Bacon, Pizzazzerie)
Variations
- Add protein: Include diced grilled chicken or sautéed shrimp in the salad cups (Pizzazzerie).
- Vegetarian twist: Skip protein and add chopped chives or cherry tomato halved bits (YouTube).
- Flavored cups: Mix garlic powder or dried herbs into the cheese before baking.
- Dressing from scratch: Make traditional Caesar dressing with garlic, anchovies, Dijon mustard, lemon juice, Worcestershire, egg yolk, olive oil, and Parmesan (Every Last Bite, Allrecipes).
Storage/reheating
- Make-ahead tips: Bake and shape cheese cups up to 1 day in advance; store airtight at room temperature to maintain crispness (Bless Her Heart Y’all).
- Assembly: Toss salad and fill cups just before serving to avoid sogginess.
- Leftovers: Best eaten the same day; cups lose crunch if stored after being filled.

FAQs
1. Can I prepare the cheese cups ahead of time?
Yes! Bake and mold cups up to a day in advance. Store them in an airtight container at room temp to keep them crisp (The Guardian).
2. Will the cups stay crisp with the salad inside?
They’ll stay crisp if filled right before serving. If filled too early, the dressing may soften them.
3. What cheese is best for the cups?
Use finely grated Parmesan or Parmigiano‑Reggiano for optimal melting and crisp, sturdy cups (Don’t Go Bacon My Heart).
4. How do I know when the cheese is done baking?
Melt until just bubbly and lightly melting—not brown. That makes them pliable enough to shape without burning .
5. Can these be gluten-free?
Yes! The recipe is naturally gluten-free (unless you top with croutons, which can be omitted or replaced with GF croutons).
6. What size cups does this make?
Using 1–1½ Tbsp cheese makes cups that fit regular muffin tins and are perfect bite-sized (Busy Family Recipes).
7. Can I use another cheese?
Cheddar or mixing Parmesan with Romano can work, but may flavor and texture vary; Parmesan crisps best.
8. How long can I store molded cups?
Store at room temperature for up to 24 hours before filling; avoid moisture.
9. Can I use homemade Caesar dressing?
Absolutely—classic Caesar dressing with anchovies, garlic, egg yolk, mustard, Worcestershire, lemon, oil, and Parmesan works beautifully (Allrecipes).
10. What if my cups crack when shaping?
Work quickly while they’re pliable. If they crack, reheat briefly in oven (30s–1 min) to soften before reshaping.
Conclusion
Mini Caesar Salad Parmesan Cups are a show-stopping appetizer that delivers salad flavors in a crunchy, edible vessel. With just a few ingredients and minimal effort, they’re perfect for cocktail parties, potlucks, or easy entertaining. Bake the cups ahead, toss the salad, and assemble just before serving for fresh, crisp, and delicious bites every time.
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Mini Caesar Salad Parmesan Cheese Cups
- Total Time: 20 minutes
- Yield: 6–8 cups
- Diet: Gluten Free
Description
A clever and elegant twist on classic Caesar salad: crispy, bite-sized Parmesan cheese cups filled with fresh Romaine lettuce and creamy Caesar dressing. Perfect for parties, appetizers, or a fun twist on salad!
Ingredients
1 cup finely grated Parmesan cheese
8–10 oz (about 1½ cups) chopped Romaine lettuce
½ cup Caesar dressing
Garlic powder (optional)
Instructions
- Preheat oven to 400 °F (200 °C).
- Place 1–1½ Tbsp grated Parmesan in 6–8 mounds on a baking sheet lined with a silicone mat or parchment paper, spaced about 2″ apart. Sprinkle with garlic powder if using.
- Bake for 3–5 minutes, until the cheese has just melted and is bubbly but not browned.
- Remove from oven and let sit for 40–60 seconds. Quickly lift each round with a spatula and drape over every other cavity of a muffin tin. Press gently to shape into cups.
- In a bowl, toss chopped Romaine with Caesar dressing to taste.
- Once cheese cups are cool and set, fill with salad mixture.
- Top with additional Parmesan or croutons if desired.
- Serve immediately while cups remain crisp.
Notes
- Make cheese cups up to a day ahead and store in an airtight container at room temperature.
- Fill cups right before serving to avoid sogginess.
- Add grilled chicken or shrimp for extra protein.
- Use homemade Caesar dressing for a gourmet touch.
- Ensure cheese rounds are pliable for easy shaping—reheat briefly if needed.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 15mg