Best Cream Cheese Recipes and Cheese Nutrition Data Compared

Cream cheese, like most cheeses has a high calorie and high fat content. Cream cheese is richer in fat than many other cheeses (see the table below which compares the nutrients for various types of cheese). The fat content of cream cheese is similar to cheddar cheese. The calorie content of cream cheese is in the mid-range similar to Camembert and Brie, but much less than for Blue cheese, Swiss and Cheddar. As shown in the table below, whipped, light and other reduced fat varieties of cream cheese have one third to one half less fat and calories than regular cream cheese.

Beyond the traditional cheese cakes and dips there are many fabulous ways to use cream cheese in savoury and sweet dishes. It is also useful as a thickener for sauces, cake frostings, addition to mashed potatoes, pizzas, vegetable dishes and pies. The conclusion from this is to use cream cheese sparingly and to choose whipped or light cream cheese varieties whenever possible. Beware that some light fat varieties have poor taste and may contain chemicals and other additives to maintain the texture of the cheese without fat.

This article contains the best ever recipes for cream cheese. Some of the uses will astound you. Let your taste buds decide whether the usual uses shown are worthwhile. Enjoy!

Comparison of the Key Nutrients in Various Types of Cream Cheese ( I tablespoon)

Cream Cheese Variety (1 tablespoon )
Calories
Fat (g)
Saturated Fat (g)
Regular Cream Cheese
50
4.5
3
Philadelphia Cream Cheese
40
3.5
2.2
Whipped Cream Cheese
40
4
2.5
Light Cream Cheese
35
3
1.5
Neuchatel (1/3 less fat)
40
3
2

Cream Cheese Uses and Recipes

Cream cheese has many uses to add taste to many savory dishes.
Cream cheese has many uses to add taste to many savory dishes. | Source
Smoked salmon tarts with just a hint of cream cheese and spring onion. Cream cheese pairs well with all types of onion and many herbs such as chives
Smoked salmon tarts with just a hint of cream cheese and spring onion. Cream cheese pairs well with all types of onion and many herbs such as chives | Source
Cream cheese is a stunner as an icing and frosting. Here it is used to fill whoopie pies
Cream cheese is a stunner as an icing and frosting. Here it is used to fill whoopie pies | Source
Cream cheese combines well with sweet caramel sauces.
Cream cheese combines well with sweet caramel sauces. | Source
Cupcakes demand a cream cheese fronting with just a hint of chocolate
Cupcakes demand a cream cheese fronting with just a hint of chocolate | Source
Cream cheese is a must for cheese cakes and many similar pies and slices. It pairs well with the acidity of fruit.
Cream cheese is a must for cheese cakes and many similar pies and slices. It pairs well with the acidity of fruit. | Source

Baked Cream Cheese Custard Crumble Recipe with Rhubarb and Coconut

Ingredients

  • 150 g (5 oz) caster sugar
  • 4 yolks of free range eggs
  • 1 teaspoon vanilla extract
  • Juice and zest of 1 orange
  • 500 g (1 lb) cream cheese (light varieties are suitable)
  • Pistachios, shelled and chopped for serving as a sprinkling
  • 4 rhubarb stems, sliced diagonally into 1 inch long (2 cm) pieces

For the crumble

  • 40 g (2 oz) rolled oats
  • 50 g (2 oz) caster sugar
  • 50 g (2 oz) demerara sugar
  • 130 g (4.5 oz) plain flour
  • 100 g (3.5 oz) demerara sugar
  • 25 g (1 oz) desiccated coconut
  • 100 g (3.5 oz) cold butter, cubed

Method

Preheat your oven to 150 degrees C (300 degrees F). Whisk the sugar and egg together until smooth light and a pale color. Add the zest, orange juice, cream cheese and vanilla extract and beat thoroughly. Place four ramekins into a deep baking tray. Spoon a quarter of the cream cheese custard between each ramekin. Add enough water to the baking tray so that the level is just below the top of the ramekin. Carefully put the tray into the preheated the oven and bake for 15-17 minutes, or until the custard has just started to set. You want the final outcome to be a custard with a thin jelly-like consistency. Once cooked, cool to room temperature, and then chill in the refrigerator.

Next place the chopped rhubarb into a heavy pan or Dutch oven with the sugar and some water. Cook slowly using a low heat setting until the rhubarb just starts to soften, but is not mushy (about 10-15 minutes). Make the crumble by adding all the ingredients to a small bowl and mixing well with your hands or a wooden spoon. Put the mixture onto a shallow baking tray and bake for about 20 minutes, until the crumble is golden brown. Set aside to cool.

Assemble the desserts by spooning a little rhubarb onto the top of each baked cream cheese in the dishes and topping with crumble and some chopped pistachios. Serve with the rhubarb slightly warm.

Onions Stuffed with Mushrooms, Cream Cheese and Bacon Recipe

Ingredients

  • Salt to taste
  • 8 medium onions
  • 1 knob of butter
  • 2 teaspoons olive oil
  • 1/2 teaspoon of nutmeg
  • 50 g (2 oz) breadcrumbs
  • 600 ml (2.5 cups) single cream
  • 3 garlic cloves, finely chopped
  • 125 g (4 oz)cream cheese, beaten
  • 1 teaspoon thyme, finely chopped
  • 1 teaspoon dried or fresh oregano
  • Freshly ground black pepper to taste
  • 250 g (8 oz) mushrooms, finely sliced
  • 60 g (2 oz) Parmesan Cheese finely grated
  • 75 g (2.5 oz) bacon or pancetta, chopped

Method

Preheat the oven to 200 degrees C (400 degrees F). Peel the onions, keeping the root or base intact to hold them together. Boil the onions in salted water for about 20 minutes, or until tender. Drain well in a colander and set aside to cool. When cool, cut the top 1 inch (2 cm) off the top of the onions. Using a spoon, carefully scoop out the central part of the onions, leaving the outside intact. Chop the portion of the onions removed during this process and set aside. Heat the knob of butter and 1 tablespoon of olive oil in a heavy frying pan. Fry the chopped bacon, mushrooms, chopped onion, thyme and oregano until the bacon is cooked. Add the garlic and dry until fragrant and transparent. Transfer this mixture to a small bowl and set aside to cool. Then add the Parmesan cheese, cream cheese and breadcrumbs to the mixture and season to taste. Carefully spoon the mixture into the hollowed-out onions. Transfer the stuffed onions to a greased baking dish. Pour the cream over the mushrooms, sprinkle on more Parmesan cheese and scatter with thyme and grated nutmeg. Bake for about 25-35 minutes, or until the filling is golden brown and bubbling.

Barley Risotto Recipe with Spinach, Lemon and Cream Cheese

Ingredients

  • Salt
  • 250 g (9 oz) barley
  • 1/2 cup white wine
  • A small knob of butter
  • 2 cups of fresh spinach
  • 50 g (1.5 oz) blue cheese
  • 2 tablespoons cream cheese
  • Freshly ground black pepper
  • 1 1/4 cups of vegetable stock
  • Juice and zest of one small lemon
  • 1 spring onion, sliced very finely
  • 1 small red onion, peeled and finely sliced

Method

Fry the onions in melted butter until soft and golden. Add the barley and mix to coat all the grains. Pour in the white wine and half the stock gradually while stirring. With the lid removed, increase the heat to high. Bring the mixture to the boil, and then reduce to a slow simmer. Stir occasionally and gradually add the rest of the stock, until it is all absorbed. Cook for 30-40 minutes, until the barley is just cooked and most of the liquid has been reduced. Add the spinach to the pan and mix through. Then add the two cheese and stir while the cheese melts. Serve immediately with a sprinkling of lemon zest and juice and chopped spring onion.

Cream Cheese Pastry with Raspberry Filling

Ingredients

  • 1 egg yolk
  • 3 tablespoon caster sugar
  • 75 g (2.5 oz)cold butter, diced
  • 75 g 2.5 oz) full-fat cream cheese
  • 200 g (8 oz) plain flour, plus extra for dusting

For the filling

  • 1 tablespoon plain flour
  • Zest of one small orange
  • 50 g (1.7 oz) caster sugar
  • 100 g (3.5 oz) raspberries
  • 100 g (3.5 oz) cream cheese

Method

Preheat the oven to 200 degrees C (400 degrees F). Add the flour, butter and sugar in the bowl of a food processor or blender and pulse until the mixture has the texture fine breadcrumbs. Add the egg yolk and the cream cheese. Pulse until the pastry forms a ball. You can also mix the pastry by hand. Shape the ball into a flattened disk, wrap in plastic film and chill for 30 minutes. Make the filling by beating the sugar, flour, cream cheese and orange zest until smooth. Add half the raspberries and mix briefly to break raspberries apart, but leave them in large pieces. Set aside. Grease and line 2-3 baking trays with baking paper. Roll the pastry out to a thin rectangle 40 x 20 cm (18 x 9 inches) in size. Slice the rectangle in half, and then cut each piece into half again to form 4 equal size squares (10 cm ; 4.5 inches). Put a spoon full of the cream cheese mixture into the middle of each square. Raise the corners to form a cup. Put a raspberry on top of each cream-cheese filling. Then, fold each corner of the pastry into the centre, pinching the corners together to secure. Transfer the pastries to the baking trays and chill for 15-20 minutes in the refrigerator. Bake in the preheated oven for about 20 minutes, or until the pastry is golden and crispy. Cool on the tray for about 10 minutes and then transfer to a wire rack to finish cooling.

Crab and Cream Cheese Dip Recipe

Ingredients

  • 1/2 lemon, juiced
  • 1/4 teaspoon salt
  • 2 teaspoons dry sherry
  • 2 tablespoons mayonnaise
  • 1 (6-ounce; 170 g) can crab meat
  • 1 tablespoon Worcestershire sauce
  • Freshly ground black pepper to taste
  • 2 tablespoons fresh chives, finely chopped
  • 1 (12-ounce; 350 g) container whipped cream cheese, at room temperature

Method

Using a medium size bowl, combine together the pepper, salt, sherry, lemon juice, Worcestershire sauce, mayonnaise and cream cheese. Fold in the crab meat and chives. Top with additional chopped chives.

Compariosn of Nutrients in 100 g of Common Cheeses, listed from low to high fat conetents

Cheese (100 g serving)
Calories (kcal)
Total Fat (g)
Calcium (mg)
Sodium (mg)
Cottage
93
2
70
411
Ricotta, part skim milk
139
8
275
125
Mozzarella, part skim milk
257
16
793
625
Feta
268
21
500
1128
Mozzarella, whole milk
303
22
511
635
Camembert
303
25
393
853
Parmesan
396
26
1200
1621
Provolone
357
27
764
885
Romano
393
27
1078
1214
Gouda
361
28
707
828
Brie
339
28
186
635
Edam
361
28
739
978
Swiss
386
28
800
193
Blue
357
29
536
1410
Brick
375
30
682
568
Goat
368
30
300
521
Muenster
371
30
725
635
Monterey
378
31
753
543
Colby
400
32
693
610
Gruyere
418
33
1025
339
Cheddar
407
34
728
628
Cream
346
35
100
325
Havarti
393
36
21
643
Mascarpone
446
46
107
57

© 2015 Dr. John Anderson

More by this Author


Comments 1 comment

Rachel L Alba profile image

Rachel L Alba 20 months ago from Every Day Cooking and Baking

One of my favorite cheeses is cream cheese. Unless I'm making a dip, I like to use the name brands and not the light cream cheese either. I figure with all the other fattening things in that particular dessert, why skimp on the cream cheese? I enjoyed your hub and the pictures made my mouth water. Voted up and awesome.

Have a Blessed Easter.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working