Best 10 Fresh Cream Cheese Recipes

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Fresh cream cheese, a velvety and versatile dairy product, is a culinary delight that can elevate any dish from breakfast bagels to decadent desserts. Known for its smooth, spreadable texture and tangy yet mild flavor, it is a staple ingredient in countless recipes. This article presents a delightful collection of fresh cream cheese recipes that cater to various tastes and occasions. From the classic New York-style cheesecake to savory bagel bites, each recipe showcases the diverse culinary applications of fresh cream cheese. Whether you're seeking a sweet treat, a savory snack, or an indulgent dip, this article has something for every palate. Embark on a culinary journey and discover the versatility of fresh cream cheese through these delectable recipes.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH ORANGE CAKE WITH ORANGE CREAM CHEESE FROSTING RECIPE - (4.2/5)



Fresh Orange Cake with Orange Cream Cheese Frosting Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 20

Cake:
2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup freshly squeezed orange juice
zest from the oranges
3 large eggs
1 cup sour cream (Lite is okay)
Optional: 1/4 teaspoon pure orange oil
Optional: 2 teaspoons Loranne's Buttery Sweet Dough Emulsion
Frosting:
1 stick butter, softened
3 8-ounce packages cream cheese, softened
1/4 cup fresh orange juice
1/4 teaspoon pure orange oil (optional)
2-4 cups* confectioners sugar
Add up to 8 cups of sugar, if that's your cup of tea.

Steps:

  • Preheat oven to 350°F. Spray 3 9-inch cake pans with nonstick baking spray* and line with parchment. Spray parchment with baking spray. *NOTE: I used 2-9-inch cake pans, figuring I'd slice those in half. That was tricky, as the cake was so moist, that it took a miracle that transferring the layers didn't break! In a large bowl sift together flour, sugar, baking soda, baking powder, and salt. Add oil, orange juice, eggs and sour cream. Optional: I add 1/4 teaspoon of pure orange oil, for more flavor. Beat at medium speed with a mixer until smooth. Pour into prepared pans and bake for 20 - 25 minutes or until wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Frosting: In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy. Add orange zest and orange juice, beating until combined. Gradually add confectioners sugar beating until smooth. (NOTE: You can add more confectioner's sugar, if you prefer a much thicker frosting.) Assembly: Spread frosting evenly between layers and on top and sides of cake.

FRESH STRAWBERRY CREAM CHEESE COFFEE CAKE



Fresh Strawberry Cream Cheese Coffee Cake image

From a recipe handout I got when I went picking strawberries. Moist and delicious! It taste like a strawberry cream cheese danish. It's easier than some recipes since the cream cheese is mixed into the batter and not used as a separate layer. You could also serve it as a dessert with ice cream on top like a cobbler.

Provided by Marg CaymanDesigns

Categories     Breads

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 13

8 ounces cream cheese, softened
1/2 cup butter, softened
3/4 cup sugar
1/4 cup milk
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups strawberries, sliced (I use entire 16 oz. container)
1/4 cup brown sugar
1/2 cup chopped nuts

Steps:

  • Preheat oven to 350°F.
  • Combine cream cheese, butter and sugar. Beat until light and fluffy.
  • Stir in milk, eggs and vanilla.
  • Sift together flour, baking powder, baking soda and salt; add to cheese mixture and mix until smooth.
  • Spread half the batter in a greased and floured 13x9 inch baking pan. (The batter is VERY thick. It works best to put little blobs of it across the whole pan and then spread them with a knife. One reviewer says they used a 8x8 inch pan, but I haven't so I can't vouch for how it will turn out or how long you need to bake it.).
  • Spread berries evenly over batter. Dot remaining batter over berries. Mix brown sugar and nuts; sprinkle evenly over cake.
  • Bake 40 minutes. Serve warm or cold.

FRESH RASPBERRY CREAM CHEESE PUFF PASTRY TART



Fresh Raspberry Cream Cheese Puff Pastry Tart image

Lush raspberries atop a fluffy lemon-vanilla cream cheese filling and a buttery golden puff pastry crust. This easy tart is sure to impress the guests at the holiday table. Only you need to know how easy it was to whip up!

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 8

1 10- inch x 10-inch frozen puff pastry sheet (thawed)
1 cup heavy whipping cream (chilled)
1 8- ounce box cream cheese (softened (room temperature))
3 tablespoons + 3 tablespoons honey (divided)
Zest of 1 medium lemon
2 teaspoon fresh lemon juice
1 teaspoon vanilla extract
3 6-ounce packs Driscoll's raspberries (about 3 cups)

Steps:

  • Preheat oven to 400 degrees Fahrenheit, or to the temperature recommended on your package of puff pastry. Line a large baking sheet with parchment paper. Sprinkle a little flour on your pastry surface and, with a rolling pin, roll pastry sheet to approx 11-inches by 14-inches in size. Transfer pastry to baking sheet. With a butter knife, lightly score a 1/2-inch border around the edges, then fold the edge up and toward the center, pressing lightly, to create a neat border. Score the center lightly with a knife, taking care to not cut all of the way through (but if you accidentally do, it'll be okay). Bake until golden brown, about 10-12 minutes, or the time indicated on the package of puff pastry. Remove from oven and let cool completely.
  • Affix a stand mixer or hand mixer with the whisk attachment. In the bowl of the mixer or in a large bowl, beat the heavy whipping cream until soft peaks form. Scoop whipped cream into a medium bowl. To the bowl of the mixer or the large bowl, add the cream cheese, 3 tablespoons honey, lemon zest, lemon juice, and vanilla extract. Whip until smooth and a little fluffy, about 2 minutes.
  • Fold cream cheese mixture into whipping cream, gently stirring and folding just until blended. Pile the filling into the center of the cooled puff pastry tart shell and, with a butter knife. spread the filling gently toward the edges. Line the top with raspberries, bottoms up. Drizzle with remaining 3 tablespoons honey. Cut into squares and serve.

ZURIE'S FRESH FIG COMPOTE OVER CREAM CHEESE



Zurie's Fresh Fig Compote Over Cream Cheese image

This is a great way to use up some fresh figs. It is such an easy and popular appetizer in our home. We serve this with buttery crackers.

Provided by Delish Nutrish

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 25m

Yield 8

Number Of Ingredients 6

⅔ cup brown sugar
¼ cup water
1 pinch salt
2 cups fresh figs, stemmed and quartered
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese

Steps:

  • Heat a saucepan over medium heat; add brown sugar, water, salt, and figs. Cook and stir until sugar has dissolved and figs have softened, about 10 minutes. Remove from heat; stir in vanilla extract. Cool for 5 minutes.
  • Place cream cheese on a platter; pour fig mixture over cream cheese.

Nutrition Facts : Calories 175.7 calories, Carbohydrate 20.6 g, Cholesterol 30.8 mg, Fat 9.9 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 6.2 g, Sodium 86.9 mg, Sugar 18.6 g

FRESH BANANA LAYER CAKE WITH CREAM CHEESE FROSTING



FRESH BANANA LAYER CAKE WITH CREAM CHEESE FROSTING image

Categories     Cake     Egg     Fruit     Dessert     Bake

Yield 10

Number Of Ingredients 18

2 sticks Unsalted butter
1 cup super fine grandulated sugar
2 large eggs
1 cup mashed ripe, bananas
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2/3 teaspoon baking soda
5 tablespoons buttermilk
1 teaspoon vanilla extract
1 recipe cream cheese frosting (see below)
2 medium bananas, firm but ripe, sliced
1 1/2 cups shelled walnuts, chopped
confectioner's sugar for garnish
Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
3 cups confectioner's sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 F. Grease & flour two 8-inch layer cake pans. Line with parchment paper circles. Cream butter & sugar together until light & fluffy, about 10 minutes. Add eggs, one at a time, beating well after each addition. Add mashed bananas, mix throughly. Sift dry ingredients and add to butter & egg mixture. Stir in flour & mix well. Add buttermilk & vanilla. Mix for 1 minute. Pour batter in to pans. Bake for 25-30 minutes. Remove from oven & cool on wire rack for 10 minutes. Remove from pans & cool for at least 2 hours. When cooled, place one layer on a serving plate & frost with cream cheese frosting. Arrange banana slices over frosting; cover with second cake layer & finish frosting sides & top of cake. Cover sides of cake with chopped nuts & dust top of cake with confections sugar. Cream Cheese Frosting: Cream together cream cheese & butter in mixing bowl. Slowly sift in confectioners sugar & beat unitl smooth & fluffy. Stir in vanilla.

CHEESE TORTELLINI WITH FRESH SPINACH CREAM SAUCE



CHEESE TORTELLINI WITH FRESH SPINACH CREAM SAUCE image

Categories     Pasta

Yield 6

Number Of Ingredients 7

2 lb. fresh or frozen cheese tortellini
1 pint grape tomatoes
2 tsp. extra-virgin olive oil
1 bag (3 c.) prewashed baby- spinach leaves
2 tsp. bottled minced garlic
1/2c. half-and-half or cream
1/4c. grated Parmesan cheese, plus more for garnish

Steps:

  • Bring 21/2quarts lightly salted water to a boil in a covered 4 1/2-quart Dutch oven or soup pot. When the water reaches a rapid boil, add the pasta and cook until tender, according to package directions. While water comes to a boil and the tortellini cooks, make the sauce: Chop the bacon into small pieces and set aside. Slice the tomatoes in half and set aside. In an extra-deep 12-inch skillet with a lid, heat the oil over medium heat. Add the bacon and the prewashed spinach to the pan and cover. Cook, covered, for 1 to 2 minutes, then toss, cover and cook for an additional minute or until the spinach just wilts. Add the garlic and tomatoes and stir and cook for 1 minute. Reduce heat to low and add the half-and-half. Heat on very low until the pasta is ready. (Do not boil the sauce or it will curdle.) If the sauce becomes too thick, add up to 2 tablespoons of pasta water and stir well. Drain the pasta and add it to the pan. Sprinkle the Parmesan cheese over the tortellini and toss with the sauce. To serve, divide among six pasta bowls and top with additional Parmesan cheese, if desired.

RHUBARB CREAM CHEESE PIE WITH FRESH STRAWBERRIES



Rhubarb Cream Cheese Pie With Fresh Strawberries image

Make and share this Rhubarb Cream Cheese Pie With Fresh Strawberries recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 prebaked pie crust, cooled, 9-inch (all-butter pie crust recommended)
1/2 cup sugar (3 1/2 oz.)
1 tablespoon cornstarch
1 1/2 lbs rhubarb, trimmed and thinly sliced (about 4 cups or 1 lb prepped)
1 1/2 cups cream cheese, at room temperature (12 oz.)
1/2 cup sugar (3 1/2 oz.)
2 eggs
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
2 cups strawberries, hulled and halved
2 tablespoons powdered sugar

Steps:

  • Preheat oven to 425°.
  • Rub the sugar and cornstarch together in a large bowl, then add the rhubarb and toss until evenly coated.
  • Spoon the rhubarb mixture into the prebaked pie crust.
  • Bake in the middle of the oven for 15 minutes, then remove the pie from the oven and turn the oven down to 350°.
  • Meanwhile, make the custard--using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy.
  • Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally.
  • Stir in the vanilla and salt.
  • Pour the custard into the pie and spread it evenly and smoothly over the rhubarb.
  • Return the pie to the oven and bake for 25-30 minutes, or until the custard puffs up around the edges but is still slightly wobbly in the middle (do not worry; as the pie cools, the center will firm up.
  • Cool to room temperature on a wire rack.
  • Place the strawberries atop the pie and dust with powdered sugar just before serving (a sieve works well for this), or serve the berries alongside with individual slices of pie.
  • The pie can be made a day in advance, in which case you should refrigerate it and top with the strawberries just before serving.
  • Covered with plastic wrap, the leftovers will keep in the refrigerator for 2-3 days.

Nutrition Facts : Calories 419.6, Fat 23.8, SaturatedFat 10.7, Cholesterol 94.3, Sodium 314.8, Carbohydrate 46.7, Fiber 3.1, Sugar 31.1, Protein 6.5

CREAM CHEESE DESSERT PIZZA WITH FRESH FRUIT



Cream Cheese Dessert Pizza With Fresh Fruit image

Perfect for any summer get-together and ALWAYS disappears quickly. Also super easy to make...although the freshest fruit is a must! Cooking time includes chilling time (best served chilled).

Provided by mac-n-zee

Categories     Tarts

Time 3h20m

Yield 1 13x9 in pan, 8-12 serving(s)

Number Of Ingredients 9

1 (16 ounce) package Pillsbury sugar cookie dough
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
1/2 cup sugar
1 1/2 tablespoons cornstarch
3/4 cup orange juice
1/4 cup pineapple juice
2 -3 cups fresh fruit, sliced

Steps:

  • Crust: slice the cookie dough into 1/4 to 1/3 in pieces and spread onto buttered (13 in or so) pizza pan using wet fingers. Bake @ 350 til light brown - usually 12-14 minutes.
  • Glaze: Mix 1/2 cup sugar with 1 1/2 Tbsp corn starch, then Stir in OJ and pineapple juice. Cook in saucepan, stirring 'til thick. Cover & refrigerate.
  • Filling: Mix 8 oz softened cream cheese with 1/3 cup sugar & 1 tsp vanilla and spread on baked cookie crust.
  • Top with sliced fresh fruit as desired. Pour glaze over fruit (I like to spread it evenly using a silicon brush or flexible spatula) and chill in refrigerator.

FRESH PEARS WITH CINNAMON CREAM CHEESE DIP



Fresh Pears with Cinnamon Cream Cheese Dip image

A delicious, easy cream cheese dip for pears or other fruit.

Provided by dawn

Time 15m

Yield 12

Number Of Ingredients 5

6 medium ripe pears
1 (8 ounce) package cream cheese, softened
½ cup sour cream
½ cup powdered sugar, or to taste
3 tablespoons ground cinnamon

Steps:

  • Slice pears in half and remove seeds with a melon baller. Cut into 1/8-inch slices (if pears are firm) or 1/4-inch slices (if pears are softer).
  • Combine cream cheese, sour cream, powdered sugar, and cinnamon in a stand mixer; beat until smooth and creamy. Serve alongside pear slices.

Nutrition Facts : Calories 158.4 calories, Carbohydrate 20.3 g, Cholesterol 24.8 mg, Fat 8.6 g, Fiber 3.5 g, Protein 2.1 g, SaturatedFat 5.4 g, Sodium 61.4 mg, Sugar 13.3 g

FRESH CREAM CHEESE



Fresh Cream Cheese image

Categories     Condiment/Spread     Dairy     Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 2

2 quarts milk (do not use low-fat or nonfat)
1/4 cup buttermilk

Steps:

  • Heat milk in heavy large saucepan over low heat until lukewarm (about 90°F. to 100°F.). Pour milk into large bowl. Stir in buttermilk. Cover with kitchen towel. Let stand at room temperature until mixture has formed a soft curd that resembles yogurt, about 24 hours.
  • Line large colander with clean muslin cloth. Set colander into sink. Pour in milk mixture and let drain 10 minutes. Fold cloth over curd to cover. Set colander on rack in deep bowl. Enclose bowl and colander in large plastic bag. Refrigerate until thick cheese forms, draining off liquid after 8 hours, about 24 hours. Transfer cheese to small container. Cover and store in refrigerator up to 4 days.

Tips:

  • Fresh Ingredients: Use high-quality cream and milk for the best flavor. Get the freshest whole milk and pasteurized cream you can find.
  • Temperature Control: Keep the milk and cream cold before starting the culturing process. Aim for a temperature around 72-75°F (22-24°C).
  • Starter Culture: Use a reputable brand of mesophilic starter culture for the best results. Follow the manufacturer's instructions for activation and use.
  • Incubation Time and Temperature: Maintain a consistent temperature of 72-75°F (22-24°C) during incubation. This is critical for the growth of beneficial bacteria.
  • Draining and Salting: When draining the whey, line a colander with cheesecloth to ensure a smooth texture. Salt the cheese lightly to enhance its flavor.
  • Aging: Allow the cheese to age for at least 24 hours before consuming. Aging helps develop its characteristic tangy flavor.

Conclusion:

Homemade fresh cream cheese is a delicious and versatile cheese that is easy to make at home. With careful attention to ingredients, temperature control, and proper technique, you can create a creamy, flavorful cheese that rivals store-bought varieties. Enjoy your homemade fresh cream cheese on bagels, toast, crackers, or use it as an ingredient in your favorite recipes. Experiment with different herbs, spices, and flavorings to create unique and personalized variations.

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