This honey walnut cream cheese is exactly the kind of small recipe I love because it takes almost no effort, but it makes breakfast feel so much better. It is sweet, creamy, lightly spiced and just textured enough from the walnuts to feel like more than a basic flavored spread.

Ingredients for Honey Walnut Cream Cheese

You only need a handful of ingredients to make this sweet spread. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Cream cheese – Softened cream cheese gives you the smooth, rich base that makes this spread actually feel luxurious enough for a bagel or toast.
• Honey – Honey is the main sweetener and gives the spread a softer, more floral sweetness than plain sugar would.
• Vanilla extract – Vanilla rounds out the flavor and makes the whole spread taste more warm and finished.
• Cinnamon and nutmeg – Cinnamon adds warmth and gives the spread that bakery-style flavor. Just a small amount of nutmeg makes the cinnamon feel fuller and more balanced.
• Kosher salt – Adding salt to sweet recipes elevates all the sweeter flavors and keeps the spread from tasting flat.
• Walnuts – Walnuts add the classic honey-walnut crunchy texture and a little savory nuttiness.

How to Make Honey Walnut Cream Cheese (Step-by-Step)

Making this flavored cream cheese is as easy as one, two, three!

1. Whip the cream cheese. In the bowl of a stand mixer fitted with the paddle attachment or a large food processor, whip the cream cheese until smooth.
2. Add remaining ingredients. Add the honey, vanilla, cinnamon, salt and nutmeg until fully mixed.
3. Fold in walnuts. By hand, fold in the chopped walnuts.
4. Chill before use. Transfer to a container with a lid and chill for 30-60 minutes before using.

Ways to Use Honey Walnut Cream Cheese

Whether you’re slathering, dipping or eating with a spoon, this cream cheese spread can be used in so many ways.

Chef Tips

I’ve tested this recipe several times to be able to bring you not only a great recipe, but also tips and tricks for along the way.

• Use softened cream cheese – If the cream cheese is too cold, it will not blend smoothly and you are more likely to end up with a lumpy spread. Fully softened cream cheese makes a big difference here.
• Chill before serving – Right after blending, the mixture can feel a little soft. Giving it 30 to 60 minutes in the refrigerator helps it firm back up into that better bagel-spread texture.
• Fold in the walnuts at the end – That preserves the contrast between creamy spread and crunchy nut pieces, which is a big part of what makes this recipe work.

Storage and Freezing

Storage: Store in an airtight container in the refrigerator for up to 5 days. Because it contains dairy, it should stay chilled until you are ready to use it.

Freezing: Freezing is not ideal for the best texture. Cream cheese spreads can sometimes become grainy or separate slightly after thawing, especially once mixed with other ingredients.

If you do freeze it, store it in an airtight freezer-safe container for up to 1 month and thaw it in the refrigerator. Stir well before serving. The flavor should still be fine, but the texture may be less smooth than fresh.

Frequently Asked Questions

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Honey Walnut Cream Cheese Recipe

Honey walnut cream cheese is sweet, creamy and easy to make with honey, walnuts and cinnamon. A copycat spread perfect for bagels and toast.

Course Condiment

Cuisine American

Keyword bagel spread, breakfast spread, cream cheese spread, honey walnut cream cheese

Prep Time 5 minutes minutes

1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 133kcal

Ingredients

• 8 ounces cream cheese softened
• 2 tablespoons honey
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ teaspoon coarse kosher salt
• 1/8 teaspoon ground nutmeg
• 2 tablespoons walnuts finely chopped

Instructions

• In the bowl of a stand mixer fitted with the paddle attachment or a large food processor, whip the 8 ounces cream cheese until smooth.
• Add the 2 tablespoons honey, ½ teaspoon vanilla extract, ¼ teaspoon ground cinnamon ¼ teaspoon coarse kosher salt and 1/8 teaspoon ground nutmeg until fully mixed.
• By hand, fold in the chopped 2 tablespoons walnuts.
• Transfer to a container with a lid and chill for 30-60 minutes before using.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store in an airtight container in the refrigerator for up to 5 days. Because it contains dairy, it should stay chilled until you are ready to use it.

Freezing: Freezing is not ideal for the best texture. Cream cheese spreads can sometimes become grainy or separate slightly after thawing, especially once mixed with other ingredients.

If you do freeze it, store it in an airtight freezer-safe container for up to 1 month and thaw it in the refrigerator. Stir well before serving. The flavor should still be fine, but the texture may be less smooth than fresh.

Nutrition

Calories: 133kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 162mg | Potassium: 52mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 381IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.1mg

The post Honey Walnut Cream Cheese appeared first on My Sauce Recipes.

If you love strawberry cream cheese but want something that tastes fresher and more real than the tub from the store, this is the version I make. It uses actual strawberries, not just flavoring, so it has that bright fruit flavor that tastes homemade in the best possible way.

Ingredients Needed for Strawberry Cream Cheese

You only need three simple ingredients to make this flavored cream cheese. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Fresh strawberries – Fresh strawberries are what make this recipe stand out. They give the cream cheese a bright, real berry flavor that feels much fresher than jam-based versions.
• Sugar – The sugar helps pull moisture out of the strawberries and sweetens the final spread. It is doing more than just adding sweetness.
• Cream cheese – Softened cream cheese gives you the smooth, rich base that makes this spread actually feel luxurious enough for a bagel or toast.

How to Make Strawberry Cream Cheese (Step-by-Step)

Making this flavored cream cheese is as easy as one, two, three!

1. Macerate strawberries. In a large mixing bowl, toss the strawberries with some of the sugar, allow to sit. Turn the mixture out onto a paper towel lined plate. Pat dry, as best as you can.
2. Combine strawberries, sugar and cream cheese. Transfer the dried strawberries, sugar and cream cheese to a large food processor. Blend until fairly smooth. Some smaller bits of strawberry will remain.
3. Chill before use. Transfer to a container with a lid, cover and chill before using to come back to a more spreadable consistency.

Ways to Use Strawberry Cream Cheese

Whether you’re slathering, dipping or eating with a spoon, this cream cheese spread can be used in so many ways.

Chef Tips

I’ve tested this recipe several times to be able to bring you not only a great recipe, but also tips and tricks for along the way.

• Use softened cream cheese – If the cream cheese is too cold, it will not blend smoothly and you are more likely to end up with a lumpy spread. Fully softened cream cheese makes a big difference here.
• Chill before serving – Right after blending, the mixture can feel a little soft. Giving it 30 to 60 minutes in the refrigerator helps it firm back up into that better bagel-spread texture.
• Blend to your preferred texture – If you like a smoother, pinker whipped spread, blend a little longer. If you want more visible strawberry bits, stop earlier.
• Use while the strawberries are still fresh – This is best when the berry flavor is still bright. It is a small-batch recipe for a reason.

Storage and Freezing

Storage: Store in an airtight container in the refrigerator for up to 5 days. Because it contains dairy and fresh herbs, it should stay chilled until you are ready to use it.

Freezing: Freezing is not ideal for the best texture. Cream cheese spreads can sometimes become grainy or separate slightly after thawing, especially once mixed with other ingredients.

If you do freeze it, store it in an airtight freezer-safe container for up to 1 month and thaw it in the refrigerator. Stir well before serving. The flavor should still be fine, but the texture may be less smooth than fresh.

Frequently Asked Questions

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Strawberry Cream Cheese Recipe

This fresh strawberry cream cheese is sweet, creamy and made with real strawberries for a bright spread that’s perfect for bagels and toast.

Course Condiment

Cuisine American

Keyword bagel spread, breakfast spread, cream cheese spread, homemade strawberry cream cheese, strawberry cream cheese

Prep Time 5 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 122kcal

Ingredients

• 1 cup fresh strawberries hulled and quartered
• 3 tablespoons sugar divided
• 8 ounces cream cheese softened

Instructions

• In a large mixing bowl, toss the hulled and quartered 1 cup fresh strawberries with 2 tablespoons of the sugar, allow to sit for 10-15 minutes. Turn the mixture out onto a paper towel lined plate. Pat dry, as best as you can.
• Transfer the dried strawberries, remaining 1 tablespoon of sugar and softened 8 ounces cream cheese to a large food processor. Blend until fairly smooth. Some smaller bits of strawberry will remain.
• Transfer to a container with a lid, cover and chill for 30-60 minutes before using to come back to a more spreadable consistency.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store in an airtight container in the refrigerator for up to 5 days. Because it contains dairy and fresh herbs, it should stay chilled until you are ready to use it.

Freezing: Freezing is not ideal for the best texture. Cream cheese spreads can sometimes become grainy or separate slightly after thawing, especially once mixed with other ingredients.

If you do freeze it, store it in an airtight freezer-safe container for up to 1 month and thaw it in the refrigerator. Stir well before serving. The flavor should still be fine, but the texture may be less smooth than fresh.

Nutrition

Calories: 122kcal | Carbohydrates: 7g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 89mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 383IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 0.1mg

The post Strawberry Cream Cheese appeared first on My Sauce Recipes.

This chive and onion cream cheese is a smooth, savory spread made with softened cream cheese, fresh chives, and onion powder for classic deli-style flavor. It’s an easy flavored cream cheese recipe that works beautifully on bagels, sandwiches, wraps, and snack boards.

Gather This

 You only need a total of five simple ingredients to make this chive and onion cream cheese. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Cream cheese – You want this to be softened to be able to easily incorporate the other ingredients. I also like to use full fat cream cheese, but you can also use reduced fat.

How to Make Chive and Onion Cream Cheese (Step-by-Step)

You can have your new favorite flavored cream cheese ready to smear in no time!

1. Dissolve salt and onion powder in half and half. In a small bowl, combine the half and half, onion powder and salt. Stir and allow to sit long enough for the dry ingredients to dissolve.
2. Whip cream cheese. In the bowl of a stand mixer fitted with the paddle attachment or a large food processor, whip the cream cheese until smooth.
3. Pour in half and half mixture and chives. Add the half and half mixture and blend until smooth. By hand, fold in the fresh chives.
4. Chill. Transfer to a container with a lid and chill for 30-60 minutes before serving to make it a better spreadable consistency.

Tips for Smooth, Spreadable Cream Cheese

While this chive and onion cream cheese is a cinch to make, I do have some tips for success.

• Use fully softened cream cheese – Soft cream cheese whips much more evenly and helps prevent lumps. It also allows the other ingredients to incorporate nicely.
• Dissolve the onion powder fully – Letting the onion powder and salt dissolve into the half in half is what prevents a gritty cream cheese. We’ve tested this recipe again and again, and found that using this method provides the creamiest, smoothest cream cheese.
• Fold in chives by hand – Instead of using a mixer, fold the chives in by hand to keep there texture and structure more in tact.
• Chill before serving – Chilling briefly help the flavors to marry together and the texture to be better to spread on bagels and sandwiches.

Ways to Use It

This chive and onion cream cheese is so good, I could honestly eat it with a spoon- no judgement! But here are some more practical ways to use it.

You can also use it as a base for savory dips that call for cream cheese, or use it as a sandwich sprerad.

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Print

Chive and Onion Cream Cheese Recipe

This chive and onion cream cheese is smooth, savory, and easy to make with cream cheese, chives, onion powder, and half-and-half. A simple flavored cream cheese recipe.

Course Condiment

Cuisine American

Keyword chive and onion cream cheese

Prep Time 5 minutes minutes

Rest Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 102kcal

Ingredients

• 1 tablespoon half and half
• ½ teaspoon onion powder
• 1/4 teaspoon coarse kosher salt
• 8 ounces cream cheese softened
• 2-3 tablespoons fresh chives thinly sliced

Instructions

• In a small bowl, combine the 1 tablespoon half and half, ½ teaspoon onion powder and 1/4 teaspoon coarse kosher salt. Stir and allow to sit for 5 minutes for the dry ingredients to dissolve.
• In the bowl of a stand mixer fitted with the paddle attachment or a large food processor, whip the 8 ounces cream cheese until smooth.
• Add the half and half mixture and blend until smooth.
• By hand, fold in the snipped 2-3 tablespoons fresh chives.
• Transfer to a container with a lid and chill for 30-60 minutes before serving to make it a better spreadable consistency.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store in an airtight container in the refrigerator for up to 5 days. Because it contains dairy and fresh herbs, it should stay chilled until you are ready to use it.

Freezing: Freezing is not ideal for the best texture. Cream cheese spreads can sometimes become grainy or separate slightly after thawing, especially once mixed with other ingredients.

If you do freeze it, store it in an airtight freezer-safe container for up to 1 month and thaw it in the refrigerator. Stir well before serving. The flavor should still be fine, but the texture may be less smooth than fresh.

Nutrition

Calories: 102kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 163mg | Potassium: 43mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 0.5mg | Calcium: 31mg | Iron: 0.1mg

The post Chive and Onion Cream Cheese appeared first on My Sauce Recipes.