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–+ servings
featured flavored cream cheese.

Flavored Cream Cheese Recipes

Course: Breakfast, Spread
Cuisine: American
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 10 people
Calories: 64kcal
Author: Becky Hardin
Learn how to make flavored cream cheese spreads 3 different ways: herb and garlic cream cheese, honey pecan cream cheese, or veggie cream cheese!
Print Recipe

Equipment

  • Stand Mixer

Ingredients

  • 6 ounces cream cheese room temperature (¾ brick)*

Garlic and Herb Cream Cheese:

  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 2 tablespoons chopped fresh parsley

Honey Pecan Cream Cheese:

  • ¼ cup chopped pecans
  • ¼ cup honey

Veggie Cream Cheese:

  • 1 teaspoon dried dill
  • 2 cloves garlic minced
  • 1 carrot peeled and minced
  • 1 rib celery peeled and minced
  • 1 green onion thinly sliced

Instructions

Garlic and Herb Cream Cheese:

  • Place the cream cheese into the bowl of a stand mixer. Beat in thyme, garlic powder, and parsley.
    6 ounces cream cheese, ½ teaspoon dried thyme, ½ teaspoon garlic powder, 2 tablespoons chopped fresh parsley
    beaten cream cheese in a stainless mixing bowl.

Honey Pecan Cream Cheese:

  • Place the cream cheese into the bowl of a stand mixer. Beat in pecans and honey.
    6 ounces cream cheese, ¼ cup chopped pecans, ¼ cup honey
    flavored cream cheese in a stainless mixing bowl.

Veggie Cream Cheese:

  • Place the cream cheese into the bowl of a stand mixer. Beat in dill, garlic, carrot, celery, and green onion.
    6 ounces cream cheese, 1 teaspoon dried dill, 2 cloves garlic, 1 carrot, 1 rib celery, 1 green onion
    flavored cream cheese in a stainless mixing bowl.

Chill:

  • Once combined, store cream cheese in the fridge until ready to use.
    3 bowls, each with a different flavor of cream cheese in them.
  • Spread on bagels or use as desired.
    overhead view of an askew wooden cutting board with 2 halved bagels with flavored cream cheese on top.

Notes

Yield: This recipe makes 1 cup of flavored cream cheese.
*Use full-fat, brick-style cream cheese for the best results. I do not recommend using a low-fat or whipped variety.
Tips:
  • Be sure to bring the cream cheese to room temperature ahead of time so that it is soft enough to mix in ingredients.
  • This recipe is easiest using a stand mixer or electric hand mixer. With fully-softened cream cheese and a little elbow grease, you could fold in ingredients by hand.
  • Nutritional information is approximate for the veggie flavor. Other flavors and ingredients varieties will have slightly different values.
Storage: Store homemade cream cheese in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1-2 tablespoons | Calories: 64kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 61mg | Potassium: 61mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1283IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 0.1mg