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Dessert Recipes With Cream Cheese

We absolutely love cream cheese and experimenting with this amazing ingredient. It seems like we’ve tried every possible cheesecake variation: pumpkin cheesecake, pecan pie cheesecake, lemon meringue cheesecake, the list goes on. And today we would like to share with you even more recipes with cream cheese.

No doubt that these recipes are super delicious, after all, they’re made from such a delectable ingredient. But the desserts are also super easy to make. Be sure to try them and tell us which one is your favorite!

Dessert Recipes With Cream Cheese

Cranberry Fluff Salad

Ingredients:

  • 1 lb (450 g) fresh or thawed frozen cranberries
  • 1 ¼ cups (250 g) granulated sugar
  • 8 oz (230 g) crushed pineapple in syrup
  • 8 oz (230 g) cream cheese, softened
  • 2 cups (480 ml) heavy cream, chilled
  • 2 ½ cups mini marshmallows

Instructions:

  1. Slightly grind the cranberries in a food processor. Combine them in a medium bowl with sugar. Cover and place in the fridge for 2 hours.
  2. Remove the bowl from the fridge. Stir in the pineapple. Drain the liquids.
  3. Beat the cream cheese until fluffy. Then add the cream and beat until stiff peaks.
  4. Gently combine the cream cheese and cranberry mixtures. Cover and leave in the fridge at least for an hour.

Pumpkin Spice Fudge

Ingredients:

  • 1 ¾ cups (350 g) sugar
  • ¾ cup (180 ml) canned pumpkin puree
  • ⅔ cup (160 ml) fat-free sweetened condensed milk
  • ½ cup (120 ml) maple syrup
  • 2 tbsp unsalted butter
  • 1 tsp kosher salt
  • 1 tsp pumpkin pie spice
  • 4 oz (115 g) cream cheese
  • 12 oz (340 g) white chocolate chips

Instructions:

  1. Line an 11 x 7-inch baking dish with foil. Coat the surface with cooking spray.
  2. Add the sugar, puree, milk, and maple syrup into a saucepan. Cook over medium heat for half an hour, stirring constantly.
  3. Add the butter, salt, pumpkin pie spice, cream cheese, and chocolate chips. Stir and cook until melted and thick.
  4. Coat your spatula with cooking spray and spoon the mixture into the dish. Cool the fudge at room temperature for about 2 hours. Cut into 32 squares.

Sweet Potato Dump Cake

Ingredients:

  • 15 oz (425 g) butter pecan cake mix
  • ¾ cup (170 g) salted butter, divided
  • 15 oz (425 g) sweet potato puree
  • ½ cup (110 g) light brown sugar
  • ¼ tsp kosher salt
  • ½ cup coarse graham cracker crumbs
  • 8 oz (230 g) cream cheese, softened
  • ½ cup uncooked quick-cooking oats
  • 2 large eggs, divided
  • ½ cup chopped pecans
  • ½ cup white chocolate chips

Instructions:

  1. Coat your baking dish with cooking spray. Line the dish with parchment paper so that it slightly overhangs on each side. Coat with cooking spray.
  2. Add the cake mix, 1/2 cup of the melted butter, and 1 egg to a bowl. Combine the ingredients to make the dough. Place the dough into the bottom of the dish. Press down evenly.
  3. Combine the puree, cream cheese, light brown sugar, salt, and remaining egg in a bowl. Pour the mixture over the dough. Bake in an oven preheated 350 °F (180 °C) for half an hour.
  4. In the meantime, combine the graham cracker crumbs, oats, pecans, chocolate chips, and the rest of the melted butter in a bowl. Sprinkle over the baked cake. Place in the oven for another 9 minutes. Remove from the oven. Let the cake cool on a wire rack for 2 hours. Refrigerate at least for an hour.
  5. Remove the cake from the dish using the parchment paper. Cut the dessert into 20 squares.

No-Bake Mini Eggnog Cheesecakes

Ingredients:

  • 4 oz (115 g) Biscoff cookies
  • 2 oz (60 g) melted salted butter
  • 12 oz (340 g) cream cheese, softened
  • ½ cup (120 ml) refrigerated eggnog
  • ¼ cup (50 g) granulated sugar
  • ½ cup (120 ml) heavy cream, chilled
  • whipped cream, for serving
  • freshly grated nutmeg, for serving

Instructions:

  1. Finely grind the cookies. Combine with the butter. Line a muffin tin with cup liners. Add a heaping tablespoon of cookie crumbs into each liner. Press down evenly. Place in the fridge for 10 minutes.
  2. Beat the cream cheese, eggnog, and sugar together until fluffy. Beat the heavy cream until stiff peaks. Gently fold it into the cream cheese mixture. Spoon the mixture on the crusts. Refrigerate at least for 4 hours. Top off with whipped cream and nutmeg. Serve.

Pumpkin Roll

Ingredients:

  • 3 large eggs
  • 1 cup (200 g) granulated sugar
  • 3 tbsp canola oil
  • ⅔ cup canned pumpkin
  • 1 tsp pumpkin pie spice
  • ¾ cup (95 g) all-purpose flour
  • ¾ tsp baking powder
  • 6 oz (170 g) cream cheese, softened
  • ¼ cup (50 g) unsalted butter, softened
  • ½ cup (120 g) powdered sugar, plus more for dusting and garnish
  • ¼ tsp vanilla extract

Instructions:

  1. Lightly beat the eggs in a medium bowl. Add the granulated sugar, oil, pumpkin, and spice. Whisk to combine.
  2. Combine the flour and baking powder in a separate bowl. Then combine the flour mixture and pumpkin mixture.
  3. Lightly spray a jelly-roll pan. Line it with parchment paper and lightly spray it too. Spread the batter in the pan. Bake in an oven preheated to 375 °F (190 °C) for about 15 minutes.
  4. Remove the cake from the oven, and set aside for 10 minutes.
  5. Use a clean linen towel to roll up the cake. Lightly dust the towel with powdered sugar. Turn the cake out onto it. Remove the parchment paper. Roll everything up and place on a wire rack, seam side down. Let the roll cool for an hour.
  6. Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla. Beat for a minute.
  7. Unroll the cake. Remove the towel. Spread the cake with the mixture and roll up again. Lightly dust with powdered sugar before serving.

Which of these recipes with cream cheese did you like the most? Let us know in the comments section!

Lisa

Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!

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