You’ve likely been using cream cheese since the moment you learned how to bake, and it’s one of the most versatile ingredients you can use in your kitchen. But have you ever tried Philadelphia Cream Cheese? This famous brand offers a wide range of flavors and types of cream cheese, each with its own unique set of uses in recipes.
Explore these eight delicious ways to use Philadelphia Cream Cheese to add flavor and texture to any dish!
Cottage Cheese Pancakes
1 cup all-purpose flour, sifted
1 tsp. baking powder
1/2 tsp. salt 3 eggs 1 1/4 cups milk 3/4 cup cottage cheese or ricotta cheese or cream cheese
Butter or margarine for cooking pancakes (optional) Maple syrup and fresh berries as toppings. Combine the dry ingredients in a bowl and whisk together the wet ingredients in another bowl. Add the wet mixture to the dry mixture and stir until just blended, but do not overmix.
Heat a griddle or frying pan over medium heat with butter or margarine on it if desired. When a few droplets of water flicked onto the griddle surface bounce up and down without disappearing into the griddle, pour about 1/4 cup batter for each pancake onto the hot griddle surface and spread into a circle with a spoon if necessary.
Cook about 2 minutes per side until lightly browned on both sides then transfer pancakes to a warm plate covered with a paper towel before adding more batter to the pan as necessary. Serve hot with maple syrup and fresh berries. You can use any type of creamy cheese you have on hand: cheddar, mozzarella, cream cheese; they will be equally good!
No Bake Cheesecake
Cheesecake is one of those desserts that people either love or hate. Personally, I think it’s the greatest dessert ever created, but I’m biased. One of my favorite ways to enjoy cheesecake is in no-bake form because it has all the delicious flavors of cheesecake without any fuss. It’s perfect for summer when you want something sweet but doesn’t want to turn on the oven!
1 box of graham crackers, crushed
1 cup butter, melted
3 (8 oz) packages cream cheese, softened 2 cups sugar 2 eggs 3 tbsp flour 1 tsp vanilla extract 1/2 cup sour cream whipped topping
Place a layer of graham cracker crumbs in a greased 8×8 inch pan and set aside. In a large mixing bowl beat together the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir together flour and vanilla extract; gradually add to batter and mix well. Fold in sour cream. Pour over prepared crust and refrigerate at least 4 hours before serving with whipped topping if desired
This recipe can also be poured into individual serving dishes or dessert cups (as pictured) for an impressive party dessert that’s sure to impress!
For mini pies use cupcake papers instead of a pie plate. Pour filling into paper-lined cups up to 2/3 full then cover with remaining crushed gingersnap cookie pieces. Refrigerate as above. When ready to serve remove cupcake papers so that your no-bake cheesecake will have a great presentation!
Cream Cheese Biscuits
Cream cheese biscuits are the perfect brunch dish or side at dinner. They’re so good, you’ll want them as a snack in-between meals too. Here’s how to make them:
- In a bowl, whisk together flour and salt. Add cold butter and use a pastry cutter or two knives until it is the consistency of breadcrumbs.
- Stir in cream cheese (or cut into cubes and break up with your hands). Add enough buttermilk until the dough is moist but not too sticky – you may not need all of it depending on the type of flour used
- Knead for about 30 seconds
- Form into flattened balls about 2 inches in diameter
- Place on greased baking sheet
- Cut a cross on the top of each biscuit
- Bake for 15 minutes
- Remove from oven and brush with butter
- Cool completely before serving. Make ahead by preparing the dough and then storing it in an airtight container for up to three days. When ready to bake, remove from fridge an hour before baking then rolls out and shape into biscuits as per instructions above.
Mashed Potatoes With Brown Butter And Garlic: Mashed potatoes are delicious any way you serve them; especially when served alongside gravy! But why stop there? Try this recipe which pairs creamy mashed potatoes with brown butter and garlic for a rich twist on the classic. Give these easy mashed potatoes a try tonight! Recipe here
Broccoli Salad With Bacon And Creamy Cheddar Dressing: Think broccoli salad is just something your mother made when you were growing up? Think again!
Mexican Chilli Dip
1 cup Philadelphia cream cheese, softened
3 tablespoons salsa verde or green enchilada sauce
2 teaspoons fresh cilantro, chopped
1/2 teaspoon ground cumin
Dash of hot pepper sauce (optional) Salt and freshly ground black pepper Chips or tortilla chips for serving Instructions: In a medium bowl, mix together the softened cream cheese, salsa verde or enchilada sauce, cilantro, cumin, and hot sauce. Add salt and pepper to taste. Serve with chips or tortilla chips for dipping.
Who doesn’t love s’mores? Especially when they’re easy to make and go well with a cold glass of milk. This cake is made with layers of graham crackers, marshmallows, chocolate, and cream cheese. It’s a slice of childhood nostalgia in every bite.
– 1/2 cup butter
– 1/2 cup brown sugar
– 2 eggs
– 1 tsp vanilla extract -1/4 tsp salt
– 3/4 cup flour – 5 tbsp unsweetened cocoa powder
– 1 tsp baking soda
– 8 oz container Philadelphia light cream cheese at room temperature
– 2/3 cup white sugar
– 1 egg yolk mixed with 1 tbsp heavy whipping cream (for brushing on the top)
– 6-7 cups of mini marshmallows (divided into two piles)
– 4 squares (6 inches x 6 inches) of semi-sweet chocolate (broken into pieces)
– 3 sheets of graham crackers (crushed up, not whole squares)
Start by preheating the oven to 350 degrees Fahrenheit. Grease a 9×13 inch pan or dish and set aside. Beat together the butter and brown sugar until fluffy. Add in the eggs one at a time followed by the vanilla extract and salt; beat until combined before adding flour, cocoa powder, baking soda, and cream cheese. Mix for about 30 seconds then add in the white sugar and mix again for another minute or so.
Fold in six cups of mini marshmallows, four squares of semisweet chocolate, and three crushed graham crackers. Pour batter into the prepared pan and smooth out evenly across the bottom of the dish. Sprinkle the remaining two cups of mini marshmashes overtop then use your fingers to press them down into the batter slightly.
Spread gently with a spatula just enough so that you can see them through it without actually moving any around too much. Brush beaten egg mixture overtop then bake for 35 minutes or until cooked through (a toothpick inserted should come out clean). Remove from oven and let cool for five minutes before cutting into 12 slices and serving. Serve with whipped cream, ice cream, or even frosting if desired.
Strawberry Cheesecake Filled Cupcakes
Cupcakes are always a fun dessert option, but sometimes they can be too sweet. This recipe for strawberry cheesecake-filled cupcakes might be the perfect solution! With a fresh whipped cream topping, you’ll have the perfect light and fluffy treat that is sure to satisfy your sweet tooth.
To make these delicious treats, start by preheating your oven to 350 degrees. Next, cut out circles of parchment paper and place them at the bottom of each muffin cup. Fill a piping bag with strawberry cream cheese filling and pipe it into each muffin tin circle inside of the cupcake liners. Top with another muffin liner and press down lightly so that the tops stick together.
Next, whip up some homemade whipped cream to top off your delicious cupcakes. To do this, simply beat 1/2 a pint of heavy whipping cream until stiff peaks form. Add 2 tablespoons powdered sugar if desired (I like mine without any added sugar).
Mix until smooth and then spoon or pipe onto the tops of your cheesecake-filled cupcakes. Finally, sprinkle with finely chopped strawberries or other toppings as desired before popping them in the oven at 350°F for 20 minutes or until set in the center. Cool completely before serving. Enjoy!
Red Velvet Whoopie Pies
Start with a package of red velvet cake mix. Mix up the batter according to the package directions, and bake in a sheet pan lined with parchment paper for about 20 minutes. Allow cooling completely before frosting. For the cream cheese filling, combine one 8-ounce package of cream cheese, softened, with 1/2 cup butter, softened. Beat until smooth and creamy. Add 2 cups of confectioners’ sugar and beat until thoroughly combined.
Add 1 teaspoon vanilla extract and beat until well-combined again. Add 4 tablespoons whole milk or heavy cream and mix on low speed just until everything is combined. To assemble, sandwich two flat sides of one cookie together with a generous dollop of frosting on each side, then sandwich another cookie on top and press down gently so that the cookies stick together.
Repeat this process to make as many whoopie pies as desired. Makes about 12 cookies (4 servings). Ready in less than 30 minutes. Store these babies covered at room temperature for up to 5 days.
Bacon, Egg, and Hash Brown Cups
Here’s a recipe for some delicious bacon, egg, and hash brown cups that are easy and quick. You can make them ahead of time and freeze them for a busy day.
-Preheat the oven to 350 degrees Fahrenheit.
-Cook bacon until crispy in a skillet over medium heat; set aside on paper towels.
-Beat eggs in a large bowl until fluffy; season with salt and pepper. -Grease muffin pan with butter or cooking spray; spoon about 1 tablespoon of egg mixture into each cup, filling about 2/3 full (the egg will puff up).
-Top each with 2 strips of bacon and 1/2 teaspoon shredded hash browns (or potato) before placing the muffin pan into the oven. Bake until egg is cooked through and tops are golden, 18-22 minutes. Allow cooling slightly before removing it from the pan. Serve warm.
-Add crumbled bacon: Add 4 pieces of crumbled bacon per muffin tin instead of just two strips of bacon for an extra burst of flavor! -Add melted cheese: Cook the eggs in individual ramekins then melt one ounce of cream cheese over low heat until melted and mixed well.
Pour cream cheese sauce onto the top of the hot eggs in ramekins, top with breadcrumbs and Parmesan cheese, then bake at 350 degrees Fahrenheit for 15-18 minutes until crusty on top. The best part? These little delights are great for freezing and reheating when you’re ready to eat.
The cheeses that you choose for your dishes will change the flavor and texture of the final dish. It’s all about experimenting with different combinations. You can also buy flavored cream cheese, which is a quick and easy way to get creative in the kitchen. Try out these 8 delicious ways for using Philly cream cheese.
Hi I’m Bilal Malik, a digital marketing and blogging expert holding years of experience.