Description
Got a block of cream cheese? Try these tasty cream cheese recipes, from simple and savory to sweet, decadent desserts. For all cream cheese recipes, see above.
Ingredients
Scale
For the strawberry cream cheese
- 8-ounce block cream cheese, softened
- ¾ cup diced fresh strawberries
- 2 tablespoons sugar
For the herb cream cheese:
- 1 8-ounce package cream cheese, softened
- ¼ cup chopped chives, or half chives and half fresh basil or dill
- ½ teaspoon garlic powder
- ½ teaspoon dried dill
- ¼ teaspoon kosher salt
- 1 to 2 tablespoons Greek yogurt or sour cream or ½ tablespoon milk, to soften (optional)
Instructions
- Make sure the cream cheese is softened. Leave it out at room temperature for 1 hour, or place it on a plate in the microwave, cook 5 seconds, flip over the block of cheese and cook another 5 seconds.
- For the strawberry cream cheese: Place the diced strawberries and sugar in a food processor and blend until mostly combined, stopping and scraping as necessary. Alternatively, you can use a stand mixer with paddle attachment, which will achieve a chunkier texture. Add the softened cream cheese and pulse several times until fully combined with the strawberry mixture. Resist the urge to overwhip. Refrigerate until serving or up to 2 weeks. (The texture will be soft and spreadable right away; it firms up slightly upon refrigeration.)
- For the herb cream cheese: Chop the herbs. Mix everything together in a bowl, adding a little Greek yogurt, milk or sour cream 1 tablespoon at a time if you’d like a fluffier, more spreadable texture (we used 1 tablespoon Greek yogurt).
- Category: Spread
- Method: No Cook
- Cuisine: Cheese
- Diet: Vegetarian
