Cream cheese snack recipes with photos

Cream cheese contains a lot of proteins, minerals and other beneficial properties that are an indispensable food product for the body. Cheese is well absorbed by the body, in addition, it helps strengthen the immune system, gives strength and replenishes lost energy well (100 grams contains 342 kilocalories).

Cream cheese does not require any special preparation before use. It should be said that even after heat treatment it does not lose its beneficial properties. Be sure to try making cream cheese at home - the recipe is quite affordable both in terms of time and products. And then you will always have on hand at the right time cream for sushi, butter cream for rolls or butter cream for cake and butter cream for cheesecake. And our recipes will help you make cream cheese correctly, photos and step-by-step instructions. Read also: Mackerel appetizer: step-by-step recipe with photos.

Cream cheese is recognized by many cuisines around the world. It is consumed as a separate dish or as a sandwich filling, adding a clove of garlic, herbs or grated chocolate on top for taste. Such sandwiches are usually served with tea. Cream cheeses are also added to desserts, used to make cream or filling for baked goods, and added to sauces. Buttercream goes well with fish, red caviar, olives, any herbs, and fresh cucumbers.

Salmon and cream cheese tartlets

Homemade puff pastry tartlets with herbs, smoked salmon and cream cheese. This appetizer looks great on any holiday table. For this recipe, you can use ready-made store-bought tartlets or make your own from store-bought puff pastry.

1 tablespoon olive oil
3-4 green onions, finely chopped
2 tablespoons chopped parsley
2 chicken eggs
⅔ cup 20% cream
400 g puff pastry
170 g cream cheese, cut into small cubes
170g smoked salmon (trout or salmon), cut into small pieces
Sprig of fresh chopped dill for garnish
Cupcake pan

Cooking method:

To make tarts using store-bought frozen puff pastry, be sure to refrigerate it overnight or defrost it at room temperature for 20 to 30 minutes.
Preheat the oven to 190 C. Grease the muffin tin with olive oil using a brush. Heat olive oil in a small skillet over medium heat. Add green onions and cook for 5 minutes or until soft. Add finely chopped parsley and remove from heat.
In a medium bowl, beat the eggs until foamy. Then beat in the cream and ground black pepper.
Place a sheet of puff pastry on a dry, lightly floured surface. Carefully roll it into a thin sheet and, using a mold or glass, squeeze out the required number of circles according to the size of your muffin pan (twist the remaining dough and roll it out again into a thin sheet, do this operation until you get the required number of future tartlets).
Gently place the dough circles, pressing with your fingers, into a greased muffin pan.
Divide the roasted greens evenly into all the tart shells. Add cream cheese cubes and smoked salmon slices to each ramekin and top with 1-2 tablespoons. beaten egg mixture.
Place the muffin tin on a baking sheet or rack in an oven preheated to 190 C and bake for 25-30 minutes until golden brown. Remove from the oven and cool for 10 minutes, garnish with fresh dill and serve.

Original, delicious appetizer roll with spinach and red fish

This dish looks unusual and appetizing on the holiday table. And it also has an unusual taste. After all, we will take spinach as the basis of the roll. This snack turns out to be light and, importantly, healthy. Every guest will definitely appreciate it.

Ingredients:

200 grams spinach
2 full tablespoons flour
3 raw eggs
Teaspoon baking powder
2 full tablespoons cream cheese
Salt to taste
A teaspoon of dry or finely chopped fresh dill

Filling:

250 grams lightly salted salmon fillet
250 grams of cream cheese

Preparation:

1.Wash the spinach leaves and place in a bowl. Fill with boiling water. Leave it like this for about a minute. Then pour the mixture into a colander. Using a spatula, squeeze out the liquid well.

2. Place eggs, dill, and salt in a blender. Add spinach and cream cheese (from the first list of ingredients) here. Add flour and baking powder and blend everything with a blender until smooth.

3. Line a baking sheet with high sides with parchment. If it is not impregnated, then lubricate it with oil. Pour the dough here. Don't be afraid that it is quite liquid. Preheat the oven to 180 degrees. Place in the oven for 10-13 minutes until done.

4. Separate the tender spinach cake from the parchment. We trim the edges, cutting off any irregularities with a knife. Now you need to grease it with cream cheese. Do this very carefully so as not to tear the cake. Cut the fish into slices and spread them evenly over the surface of the greased crust.

5. Wrap the roll tightly. We then wrap it in film or parchment. Place in the refrigerator for 3-5 hours. Then our emerald cake will be saturated with cheese and fish, becoming even more juicy and tasty.

6. Cut our roll into portions. He's ready! You can bring it to the table!

Delicate appetizer of salmon and cream cheese

Ingredients:

lightly salted salmon trimmings 1-30 g
processed cheese - 1 pack
cream cheese - to taste
sour cream - to taste
black kiwi bread - for decoration.

Cooking method:

For the appetizer, you need to marinate the salmon; it’s better to do it the day before. Rinse the fish pieces and place in a food container.
Sprinkle the salmon with salt (2 tsp) and a pinch of sugar. You can also add a few tablespoons of soy sauce, and add green onions and dill for a piquant taste. Cover the salmon with film and place it in the refrigerator overnight. Use processed cheese in briquettes or jars for snacks.
For a more delicate taste, you can use Philadelphia-type cream cheese. Transfer the cheese with the addition of sour cream into a bowl and beat with a blender. Grind the lightly salted salmon into pieces or pass it together with the cheese in a blender.
Cut the dark bread into thin slices and dry in the oven or toaster. Place the prepared salmon mixture onto portioned pieces.
Finish the presentation of the appetizer by garnishing it with a slice of kiwi and a small piece of salmon on top. The remaining mass can be transferred to a bowl and served with crackers or croutons.

Tartlets with cream cheese and salmon

Ingredients:

salmon - 200 g
cream cheese 100 g
fresh dill - a small bunch
lemon - 0.5 pcs.
waffle tartlets or vol-au-vents made from puff pastry - 15-20 pcs.

Cooking method:

To make delicious and beautiful baskets with salmon and cream cheese, first cut the cooked lightly salted fish into thin slices.
Take cream cheese, mix with fresh chopped dill until smooth. Place the resulting paste in a vol-au-vent or tartlet.
Then we wrap the fish in a roll and place it there. This dish is prepared immediately before serving the table. Tartlets are decorated with a slice of lemon, herbs, etc.

Tartlet with cream cheese and tomatoes

A versatile crumbly dough that can serve as the basis for open-faced pies. For example, you can bake a basket or tartlet from the dough completely and fill it with the finished filling. To prepare such a tartlet you will need a mold with a diameter of 24 cm with a side height of 12-15 mm.

Ingredients:

200 g cream cheese
100 ml cream 20% fat
5 g leaf gelatin
20 green basil leaves
100 g arugula
200 g cherry tomatoes, red and yellow
30 ml olive oil
2 tsp balsamic vinegar

Cooking method:

Roll out the dough between two sheets of baking paper or film into a circle with a diameter of 30 cm and line the mold.
Trim the dough protruding above the sides of the pan. Prick the bottom with a fork. Cover the dough with cling film and refrigerate for at least 30 minutes.
Preheat the oven to 180 C. Place the pan with the dough in the oven and bake for 15-18 minutes until fully cooked. Cool on a wire rack.
Soak gelatin in cold water. Heat the cream, add the squeezed gelatin, stir. Once the gelatin has completely dissolved, remove the saucepan with the cream from the stove and cool slightly.
Mix the cream with cream, season with salt and pepper to taste, add finely chopped basil leaves.
Fill the tartlet with cheese cream and refrigerate for 2 hours.
Before serving, prepare a salad dressing with olive oil, balsamic vinegar, salt and pepper. Separate 1 tsp. and season with arugula. Cut the cherry tomatoes in half and mix with the remaining dressing.
Place arugula over cream cheese. Arrange the tomato halves and cheese slices. Drizzle with balsamic vinegar and serve immediately.

How to make Philly cheese appetizers

Using Philadelphia cream cheese, you can create very original snacks in your own kitchen for a meeting with guests or dinner with your family.

Rolls with salmon and Philadelphia cheese

For pancakes:

milk ⎼ 350 ml;
flour ⎼ 165 g;
chicken eggs ⎼ 2 pcs;
butter ⎼ 2 tbsp. l;
salt ⎼ to taste.

To prepare the filling:

Philadelphia cheese;
smoked salmon;
ham.

Instructions for performing the work:

First, make the dough and bake thin pancakes. Then, you should wait until they cool down, and then spread each pancake with Philadelphia cheese on one side. Pieces of salmon and ham are placed on top.
To finish the job, roll up the rolls, wrap them in film and cool. Before serving, they are cut into rolls and secured with toothpicks.

Chicken salad with Philadelphia cheese

Current ingredients:

chicken fillet ⎼ 380 g;
lettuce leaves ⎼ 80 g;
cherry tomatoes ⎼ 280 g;
Philadelphia ⎼ 100 g;
salt ⎼ to taste.

Prepare salad with chicken and cream cheese as follows:

Wash and cut the cherry tomatoes into quarters. Boil chicken fillet in salted water, drain and cool. Cut the fillet into cubes.
Lettuce leaves should also be washed, dried and torn by hand. Next, combine the ingredients in one container, add Philadelphia and stir.

Vegetable salad with Philadelphia cheese

Philadelphia goes well with fresh vegetables. Use this property to prepare a healthy salad.

Salad ingredients:

tomatoes ⎼ 2 pcs;
lettuce leaves ⎼ 1 bunch;
sweet pepper ⎼ 1 pc;
greens ⎼ 1 bunch
red onion ⎼ 1 piece;
cucumbers ⎼ 2 pcs;
Philadelphia ⎼

Refill ingredients:

olive oil ⎼ 2 tbsp. l;
lime ⎼ 1 piece;
spices, salt, sugar ⎼ to taste;
If desired, you can add garlic.

Sequence of operations:

cut the vegetables and tear the salad with your hands;
mix the ingredients and place them on a dish;
mix olive oil, lime juice, salt, sugar, spices in a separate container to make your own salad dressing;
Drizzle the prepared dressing over the vegetables and top with Philadelphia cheese.

Be sure to read:

10 interesting cheese recipes

Bruschetta with lightly salted salmon and cheese

Ingredients of the dish:

ciabatta ⎼ 40 g;
Philadelphia 30 g;
pesto ⎼ 10 g;
salmon ⎼ 30 g;
avocado ⎼ 30 g;
coarse sea salt ⎼ 5 g;
spices ⎼ to taste.

Instructions:

bake the bread in a grill pan until golden and crispy;
cut the avocado into slices and the salmon into slices;
spread Philadelphia cheese cream on toast and top with avocado and salmon;
garnish the dish with microherbs and salt.

Toast with smoked salmon and Philadelphia cheese

Components of the future dish:

village bread - 5 pieces;
butter – 30 g;
olive oil – 10 ml;
Philadelphia – 200 g;
basil – 3 sprigs;
sour cream 20% – 50 g;
pink pepper to taste;
smoked salmon – 150 g;
lemon – 1 piece;
green onions - 5 stalks.

Recipe step by step:

first, zest and squeeze the juice from one lemon, then beat the Philadelphia in a blend along with sour cream and 1/4 of the salmon;
Cut the rest of the fish into cubes and add to the cream cheese. Mix in a blender;
Finely chop the green onions and add to the cheese along with the lemon zest. Mix thoroughly;
fry the bread in a frying pan with butter, place it on a plate, and top with cheese cream, basil leaves and sprinkle with a pinch of pink pepper;
Drizzle with olive oil before serving.

Sandwiches with salted salmon and Philadelphia cheese

Slice the baguette, spread it with Philadelphia cheese, and place slices of salted salmon on top. A couple of basil or mint leaves will add some zest to the appetizer.

Sandwiches with red fish and Philadelphia cheese

Another very tasty snack option is sandwiches made from dark bread with Philadelphia cheese and red fish slices. This extremely simple dish has a very refined taste.

Roll with soft curd and cream cheese

Ingredients:

wheat flour 65 g
corn starch 1 tsp.
vanilla sugar 1 tsp.
baking powder for dough 1 tsp.
powdered sugar 2 tbsp. l.
egg 2 pcs.
cottage cheese 100 g
cream cheese 100 g
strawberries 50 g

Cooking method:

Mix all dry ingredients except powdered sugar and vanilla sugar. Beat powdered sugar and vanilla sugar with eggs until fluffy. Then pour the flour mixture into the egg mixture. Mix everything.
We cover the form with baking paper. Then pour the dough into the mold, leveling the surface with a spatula. Bake the roll for about 15 minutes.
For the cream, beat cottage cheese, cream cheese, and powdered sugar. We take out the sponge cake, spread it with curd and butter cream, put chopped strawberries on top and carefully roll it into a roll.
Cool and sprinkle with powdered sugar. Decorate with strawberries. The most delicate roll is ready! We invite everyone to a delicious breakfast!

Profiteroles with cream cheese

Ingredients:

150 g butter
200 ml water
0.25 teaspoons salt
4 eggs
120 g flour
200 g lightly salted salmon
200 g cream cheese
4-5 sprigs of dill

Cooking method:

Place oil and salt in a saucepan. Pour in water. Put it on the fire and keep it until the butter melts.
Remove from heat and gradually add flour. Place back on the heat, stirring constantly until the dough is smooth and begins to pull away from the sides of the pan. Then remove from the stove.
Add eggs to the dough one at a time, mixing thoroughly after each. Transfer the dough into a pastry bag and pipe small buns onto a parchment-lined baking sheet. If you don't have a syringe, you can put the dough on a baking sheet using a spoon.
Place the baking sheet in an oven preheated to 200C and bake the profiteroles until golden brown for about 20 minutes. Remove from oven and cool at room temperature.
Prepare the filling. Cut the fish into small pieces. Mash the cheese with a fork with chopped dill. Add fish and stir. Cut off the top of each bun and fill with filling. Cover with cut tops.

Basic rules for baking cheese

The nutritious product is baked not only in the oven. A microwave, double boiler and even a grill are suitable for cooking. Chefs often use special devices to melt cheese products. The grated crumbs are slightly heated with a burner, and as a result a baking effect is created.

There are general rules for baking cheese that allow you to achieve good results.

To make the cheese bake faster, grate it on a fine grater. Before placing the whole product in the oven or microwave, keep it at room temperature for 10-15 minutes. It will become more flavorful and melt easily. We turn on the steamer or oven in advance so that it warms up and the cheese immediately reaches the required temperature.

A properly prepared baked variety will not harden again and become rubbery. Breading is sometimes used for heat treatment of cheese. It gives a crispy layer and a nice texture.

Profiteroles with cream cheese and salmon

Ingredients:

Butter 150 g
Water 200 ml
Salt¼ teaspoon
Chicken egg 4 pieces
Wheat flour 120 g
Lightly salted salmon 200 g
Cream cheese 200 g
Dill 1 bunch

Cooking method:

Place oil and salt in a saucepan. Add water. Place on the fire and keep until the butter melts.
Remove from heat and stir in flour. Return to the burner and keep on heat, stirring constantly, until the dough becomes homogeneous and begins to pull away from the sides of the pan.
Remove from the stove.
Add eggs to the dough one at a time, mixing thoroughly after each.
Transfer the dough into a pastry bag and place small buns on a parchment-lined baking sheet. (If you don't have a syringe, you can spoon the dough onto the baking sheet.)
Place the baking sheet in an oven preheated to 200 degrees and bake the profiteroles until golden brown, about 20 minutes. Remove from the oven and cool at room temperature.
Let's prepare the filling. Cut the fish into small pieces. Mash the cheese with a fork with finely chopped dill. Add fish and mix.
Cut off the top of each bun and fill it with filling. Cover with cut tops and serve.

Cream cheese appetizer with red fish in tartlets

Snacks in tartlets always turn out very tasty. You can't count the fillings! You can fill them with red caviar, vegetable or meat salad, and fruit. Now we will consider the option of cream cheese filling with red fish.

Ingredients:

A small bunch of dill
180 grams of curd cheese
20 small tartlets
300 grams of smoked salmon (or other red fish)
3 hard-boiled eggs

Preparation:

1.First of all, boil the eggs hard. Then we cool them and clean them.

2. Place them in a blender and mix together with curd cheese to a smooth paste. If it turns out very thick, you can add mayonnaise or sour cream to your taste.

3. Wash the greens, shake off the water, and dry them a little. Chop it as finely as possible. Add to the main mass and mix. You can also do this in a blender.

4. Cut the fish into thin slices. To make this easier, let’s cool it in the freezer for a while, but without freezing. When the fillet has slightly hardened, it will be very easy to cut, the pieces will not stick to the knife or to each other.

5.Place the cheese mixture onto the tartlets. You can add it with a spoon. But it will be more careful and convenient to use a pastry bag. You can use a curly nozzle. If you don’t have a bag, you can put it in a regular bag and cut the tip. Wrap the fish in a rosette and place it on a tartlet.

6. In order for the baskets to be well saturated with the filling, become softer and not crumble when bitten, you need to let the snack rest in the refrigerator for a couple of hours.

Appetizer with cream cheese and salmon

For profiteroles:

150 g butter
200 ml water
1/4 teaspoon salt
4 eggs
120 g flour

For filling:

200 g lightly salted or smoked salmon
200 g cream cheese
4-5 sprigs of dill

Cooking method:

Place oil and salt in a saucepan, add water. Place on the fire and wait until the butter melts.
Remove from heat and stir in flour. Then return it to the burner and keep it on the fire, stirring constantly, the dough should become homogeneous and begin to pull away from the walls of the pan. Remove from the stove.
Add the eggs into the dough one at a time, mixing each one thoroughly.
Transfer the dough into a pastry bag and place small buns on a baking sheet lined with parchment. You can do this with a spoon.
Bake at 200 degrees until golden brown, about 20 minutes. Remove from the oven and cool at room temperature.
For the filling: cut the fish into small pieces. Mash the cheese with a fork, add finely chopped dill. Add fish and mix.
Cut off the top of each bun and fill with filling. Cover with cut tops and serve.

Appetizer “Rooster Tail”

Ingredients:

Thin, savory pancakes - 3 pcs.
Red salted fish (salmon, trout, pink salmon, chum salmon) - 100 g
Cream cheese (such as mascarpone or ricotta) - 100 g
Parsley (or dill) - 1 sprig
Feta cheese - 30 g
Fresh cucumber - 1 pc.
Cherry tomatoes - 3 pcs.
Olives (black olives) - 6 pcs.
Salty crackers
Tomato
Olives

Cooking method:

Prepare the ingredients for the New Year's appetizer "Rooster's Tail", which includes pancake rolls with red fish, cream cheese and herbs.
Thin pancakes for rolls can be prepared in advance according to any recipe or bought ready-made.
How to prepare the New Year's appetizer “Rooster Tail”:
For the rolls, spread the cream cheese onto the pancake in a thick layer, all over the surface.
Place a piece of boneless salted fish fillet and a few parsley leaves. Wrap the pancake in a roll.
Cut the pancake roll into pieces, diagonally.
Prepare the ingredients for the “Greek” appetizer, which is similar in ingredients to the famous “Greek” salad.
Alternately place an olive, a slice of cucumber, half a cherry tomato and a cube of feta cheese on a skewer.
Do this with each skewer. First place the skewers with the “Greek” appetizer in a semicircle, and then the pieces of pancakes with fish.
Make a rooster using saltine crackers, tomatoes and olives and attach it to the tail.
New Year's appetizer for the Year of the Rooster is ready.

Chicken rolls with cream cheese

Ingredients:

4 Chicken Breast fillets (can be replaced with Turkey or Fish)
100 g Cream Cheese (choose what you like - light or thicker, plain or with herbs)
20 stalks Asparagus (can be replaced with Green Beans or Celery)
2-3 teeth. Garlic
10-15 g Butter
Salt and Ground Pepper - to taste
Bacon - optional

Cooking method:

Preheat the oven to 200ºC.
Cover each chicken fillet with film and gently but thoroughly beat it so that it can be rolled into a roll. Do not overdo it so that holes do not appear on the fillet and it does not tear. Season with salt and ground pepper and set aside for now.
If you use fresh asparagus, you need to prepare it a little. The first step is to remove the lightened coarse roots, if any. You just need to break them off - the asparagus itself will break where it ceases to be tender.
Further options are possible. For a more dietary option, you can simply blanch the asparagus. Place it in boiling salted water, hold for a minute and rinse under very cold, even ice-cold, water.
This process will help it become even more tender and maintain a beautiful green color during cooking. The second option is for those who are not afraid of butter: heat it in a frying pan, add crushed garlic cloves, fry for a minute to saturate the butter with garlic aroma, and all this fry the asparagus for a minute or two, seasoning with salt and pepper.

Philadelphia cheese main courses

Phildelphia cheese can also be used to prepare main courses. We present the simplest, but at the same time very interesting recipes.

Avocado, Philadelphia cheese and chicken pasta

Ingredients of the dish:

toast ⎼ 2 pcs;
avocado ⎼ 1/4 pcs;
Philadelphia ⎼ 35 g
chicken fillet ⎼ 35 g;
greens ⎼ 5 g;
cucumbers ⎼ 20 g;
lemon ⎼ 1/2 pcs;
salt, ground pepper to taste.

Instructions:

boil the chicken fillet, cut it into cubes;
chop the avocado and cucumber into cubes, squeeze lemon juice into them;
mix the chopped ingredients with cheese, season with salt, pepper and herbs;
Spread the toast with the prepared mixture and serve it to your guests.

Rolls with Philadelphia cheese and salmon

Ingredients:

rice ⎼ 110 g;
lightly salted salmon ⎼ 60 g;
Philadelphia ⎼ 40 g;
avocado ⎼ 10 g;
cucumbers ⎼ 10 g;
nori ⎼ 1/2 sheet;
wasabi to taste.

Instructions:

Cucumber and avocado are cut into thin cubes, salmon into slices. The nori is laid out on the mat, smooth surface down. You need to put rice on top, and then turn the nori over to the other side, coat with wasabi and cover with a layer of cheese. Avocado and cucumber are placed in the middle of a sheet of seaweed.
Next, carefully roll the roll, aligning the edges. Salmon slices are laid out on top of the cut roll, and they are shaped using a mat.

Be sure to read:

Cheese fondue: traditions and recipes

Snack with cream cheese and avocado

Ingredients:

shortbread tartlets (small size) - 13-14 pcs.
smoked salmon or salmon - 150 g
ripe avocado - 200 g
cream cheese - 150 g
lemon juice - 1-2 tsp.
dill greens - 2-3 sprigs

Cooking method:

Place cream cheese, chopped dill and avocado pieces in a deep bowl (it should first be peeled and pitted).
Grind everything in a blender until pureed.
Add lemon juice to the resulting mass and mix thoroughly.
Cut thin pieces of salmon into strips 2-2.5 cm wide. Roll each piece into a roll, as in the photo, and form a flower.
Fill the shortbread tartlets with curd mass, place “flowers” in the middle and squeeze them a little into the filling.
Garnish the tartlets with dill and a slice of lemon and serve immediately. Tartlets with salmon, cream cheese and avocado are ready.

Puff pastries with homemade cream cheese

Ingredients:

Kefir - 0.5 l
Ryazhenka – 0.5 l
Sour cream - 0.3 l
Apple or wine vinegar - 1 tbsp. spoon
Salt - 2 pinches
Cream cheese (homemade) (cream-cheese) - 300 g
Sugar - 1 glass
Potato starch (we use it as a thickener for cream) - 2 teaspoons
Nuts of your choice (I used pine nuts) - 30 g
Vanillin – 1 sachet
Fresh strawberries (or other fruits of your choice) - 500 g
Puff pastry (ready-made, from the store) - 1 package (about 0.5 kg)
Sugar - 1 teaspoon
Ground cinnamon - 1 pinch

Cooking method:

Mix sour cream, fermented baked milk and kefir in a saucepan, add salt and vinegar, mix well until a homogeneous mass is formed. Take a colander or sieve and place it on a large container into which the whey will drain.
Cover the colander with a thick, clean cloth, pour our mixture onto the cloth and leave for a couple of hours at room temperature.
After two hours, when the mass begins to thicken slightly, we wrap the cloth and put our future cheese in the refrigerator for a day. After a day, remove the cheese from the colander and transfer it to a clean container. That's it, the delicious and tender cheese is ready.
Now let's prepare the filling. Using a blender, beat our cream cheese, gradually adding sugar (you can use less sugar if you like cream that is not very sweet), add vanillin.
When the sugar dissolves in the cheese, the cream will become more liquid. Continuing to beat, carefully add potato starch. When the cream thickens, stop whipping. Our cream is ready.
And finally the baskets themselves. Grease the basket molds with vegetable oil. Defrost the dough and divide it into 12 parts.
We form cakes from the dough with our hands and line our molds with dough. Place parchment paper squares on top of the dough and fill the molds with dried peas or other grains. This is necessary so that the dough retains its shape.
We send our molds to an oven preheated to 200 degrees. The baskets are baked for about 15-20 minutes, until golden brown.
We take the baskets out of the molds. Sprinkle the bottom of the baskets with cinnamon sugar and let them cool.
Then we fill them with cream, put strawberries cut in half on top, and sprinkle with nuts.
Decorate with fresh mint leaves, powdered sugar and serve.

What to cook with Philadelphia cheese for dessert

Philadelphia cheese cream is actively used to prepare delicious desserts.

Carrot cake with cheese cream

To make the dish Philadelphia carrot cake you will need:

walnuts ⎼ 200 g;
carrots ⎼ 350 g;
wheat flour ⎼ 300 g;
cinnamon ⎼ 1 tsp;
nutmeg ⎼ 0.5 tsp;
cardamom ⎼ 0.5 tsp;
ground white pepper ⎼ 0.25 tsp;
orange ⎼ 1 piece;
baking powder ⎼ 2 tsp;
cocoa ⎼ 2 tbsp. l;
chicken egg ⎼ 3 pcs;
egg yolk ⎼ 2 pcs;
sugar ⎼ 400 g;
butter ⎼ 100 g;
Philadelphia ⎼ 500 g;
vegetable oil ⎼ 240 ml;
powdered sugar ⎼ 250 g;
cognac ⎼ 1 tbsp. l.

Instructions:

Fry the nuts in a dry frying pan, mix with 1 tbsp. l. butter, salt and stir. When they have cooled, grind in a blender until crumbly.
Grate the carrots on a coarse grater. The oven is heated to 160° C, the molds are greased with butter.
For the dry part, mix flour, spices, orange zest, baking powder and cocoa. For the liquid part ⎼ eggs, sugar, vegetable oil and orange juice in a separate container. Next, both parts must be combined, and then chopped nuts and grated carrots must be added to the resulting mass.
The dough is poured into molds and baked for 40 minutes. When the cakes have cooled, cut them in half.
Cream the butter and powdered sugar in a bowl, then stir in the cheese and cognac. Each cake is thoroughly coated with the resulting cream, and then placed one on top of the other.

Berry pie with Philadelphia cheese

Ingredients:

sugar ⎼ 3/4 tbsp;
Philadelphia ⎼ 40 g;
egg white ⎼ 2 pcs;
wheat flour ⎼ 1 tbsp;
lemon zest ⎼ 2 tsp;
sour cream 10% ⎼ 3 tbsp. l;
blueberries ⎼ 240 g;
soda ⎼ 1/2 tsp;
whipped sweet cream ⎼ 150 g;
raspberries ⎼ 215 g.

Recipe step by step:

Beat the cheese and sugar in a large bowl, then add the whites and lemon zest, and then mix the ingredients well. Next you will need flour, soda and sour cream: they are also mixed into the future dough.
The pie pan is greased with vegetable oil, filled with dough and placed in an oven preheated to 180°C. In another bowl you need to mix a couple of glasses of fresh berries, sugar and 2 tsp. flour. Then the berry-sugar mixture is spread on the dough, not reaching the edges.
The dessert is baked for 45 minutes until fully cooked. It should cool before serving, and to make the delicacy look even more attractive, you can decorate it with whipped cream.

Panna cotta by Adrian Quetglas

Ingredients for the dish:

milk ⎼ 0.5 l;
cream 33% ⎼ 185 ml;
sour cream 42% ⎼ 75 g;
sugar ⎼ 65 g;
Philadelphia ⎼ 150 g;
saffron ⎼ 1 g;
vanilla pod ⎼ 1 pc;
gelatin in plates ⎼ 8 pcs;
fresh berries and mint for decoration.

Be sure to read:

Top omelet recipes with cheese

The milk is poured into a saucepan along with the saffron and placed on low heat. It needs to be brought to 90° degrees, but do not turn off the heat for another 3 hours. Place leaf gelatin in cool water for 2 minutes, then squeeze and transfer to hot milk.

When the milk has cooled, mix it with the whipped cream. Line a baking dish with cling film and fill with the milk-cream mixture. It should sit in the refrigerator for the next 6 hours.

To prepare the mousse, you need to place a saucepan with cream, sour cream, vanilla bean, sugar and cheese on low heat.

The mass should melt and become homogeneous, and then it is loaded into a siphon to create beautiful waves on the surface of the finished dish. The finished panna cotta is removed from the refrigerator and cut into pieces, decorated with fresh fruit, mint and prepared mousse.

If you are afraid of not being able to handle the mousse, you can replace it with vanilla ice cream.
Albina Volkova, pastry chef

Cheesecake New York

Ingredients for the base of the dish:

sugar cookies ⎼ 140 g;
butter ⎼ 85 g;
granulated sugar ⎼ 1 tbsp. l.;

Ingredients to make the filling:

Philadelphia ⎼ 900 g;
brown sugar ⎼ 250 g;
sour cream ⎼ 200 ml;
chicken eggs ⎼ 3 pcs.;
flour ⎼ 3 tbsp. l;
lemon zest ⎼ 2 tsp;
vanilla extract ⎼ 1.5 tsp;
lemon juice – 1 tsp;

To create the top layer, prepare:

sour cream ⎼ 225 g;
lemon juice ⎼ 2 tbsp. l;
brown sugar ⎼ 1 tbsp. l;

Cooking is carried out as follows:

Preheat the oven to 180°C and prepare a baking pan for the cheesecake base by placing parchment paper on the bottom.
To create the base, melt the butter, mix it with cookie crumbs and granulated sugar. Place a layer in the pan, level it, press down, bake in the oven for about 10 minutes and let cool on a wire rack.
Place Philadelphia in a blender, mix at low speed with flour, salt and sugar. Then add lemon zest and juice, vanilla extract, chicken eggs to the mixture and mix the ingredients again. Next, add the sour cream to the blender and mix until smooth.
Place the prepared cream on the cooled base, place in a preheated oven for 10 minutes. After this time, reduce the temperature in the oven. Bake the cheesecake for another 25 minutes.
When the dish is ready, turn off the oven, but do not rush to remove the cheesecake from it. It should cool down inside the oven. Mix the lemon juice, sugar and sour cream thoroughly, put it in the top layer, cover the mold with film and put it in the refrigerator overnight. New York cheesecake served with strawberry sauce.

Tartlets with cream cheese

You can make cream cheese tartlets at home with absolutely any filling. Fresh fruit, as well as jam or preserves, are perfect. This is a light and delicious dessert that will ideally complement the holiday table.

Ingredients:

Flour - 200 grams
Sugar - 100 grams (60 grams - in the dough, 40 grams - in the filling)
Salt - 1 pinch
Butter - 70 grams (chilled)
Yolks - 3 pieces (2 - for the dough, 1 - for greasing)
Cream - 1 tbsp. spoon
Cream cheese - 200 grams
Vanillin - 1 pinch
Fruits - 1 To taste

Cooking method:

Combine the yolks with sugar and salt. Add sifted flour, butter cut into small pieces and a little cream. Beat the dough until smooth.
Form a ball from the finished dough and wrap it in cling film. Place in the refrigerator for at least 1 hour. If desired, you can use pre-baked or even store-bought tartlets for this cream cheese tartlet recipe.
Remove the dough from the refrigerator and cut into 6-8 pieces (depending on the size of the molds).
Roll out fairly thinly on a floured surface, then place in a tin. Carefully trim the edges. Read also: Lemon snack: step-by-step recipe with photos.
Place all the molds on a baking sheet.
Each tartlet should be covered with a small piece of foil (or parchment), and heavy cereals or legumes should be poured on top. Peas are ideal for this and can be used many times.
Place the tartlets in a preheated oven and bake for 10 minutes. Then carefully remove the weight and brush them with yolk beaten with water.
Place the pan in the oven for another 5 minutes. In the meantime, you can beat the cream cheese with sugar and vanilla.
You can also add orange or lemon zest to this simple recipe for cream cheese tartlets (for a more flavorful and piquant filling).
The finished tartlets need to be cooled thoroughly and filled with cream cheese.
Gently smooth out the cheese and, if desired, place the tartlets in the oven for another 10-12 minutes.
Homemade cream cheese tartlets can be served with pieces of fruit or fruit puree, for example, or simply garnished with a slice of lemon and a mint leaf.

Cream cheese rolls with red fish in cucumber

Easy to prepare, tender, light and very tasty cucumber rolls. Delight your holiday guests or just your family for dinner. Everyone will love this snack!

Ingredients:

100 grams of lightly salted or smoked salmon fish (fillet)
Salt to taste
A little dill or other herbs
150 grams of cream or other soft cheese
One smooth large cucumber

Preparation:

1. Cut the fish into cubes. To make this easier, it is first placed in the freezer. No need to freeze. You just need to cool it well so that it becomes harder.

2. Wash and wipe the cucumber. Cut off the ends. Now let's arm ourselves with a vegetable peeler and cut it into very thin slices, the entire length. It should bend well without breaking.

3. Place the first slice in front of you. Place about half a teaspoon of cream cheese on the edge. We cut the fish to the width of the slice. Place it on the cheese, horizontally.

4. Roll it into a tight tube, but so that the filling does not leak out. Place on a serving plate and bring to the table. Alternatively, such rolls can be held together with a skewer. Then it turns out to be an excellent dish for a buffet feast.