Here are some desserts to make with cream cheese beyond cheesecakes

Did you enthusiastically buy a tub of cream cheese wanting to do a baking spree with limited time on your hands? Here are some desserts to make with cream cheese to make good use of that tub of cream cheese. Pick your choice of the regular old pudding, mousse, and a batch of cookies, and trust us they will taste different, in a good way, because cream cheese is an unusual ingredient when it comes to these three desserts.

1. Cream Cheese Mousse

(Serves 4)

Ingredients:

• 240 ml heavy cream
• 225 gm cream cheese, softened
• 60 ml sour cream, optional
• 100 gm powdered sugar, adjust to taste
• 1 ½ tsp vanilla extract
• A pinch of salt

 For garnish: 

• Fresh mint
• Berries
• Crushed cookies

Instructions

1. Take a big bowl, using an electric mixer, either handheld or stand mixer, fitted with a whisk attachment, and beat the heavy cream on medium to high speed, until stiff peaks form. This should take two to three minutes.
2. Transfer the whipped cream to another bowl and set aside.
3. Swap the whisk attachment to the paddle attachment, then add the cream cheese and sour cream to the bowl that you just used. On medium-high speed, beat for one minute until smooth.
4. Reduce the mixer’s speed to low and gradually add the powdered sugar, as per your taste. Do a taste test, keeping in mind that it’ll taste less sweet after adding the whipped cream.
5. Once the sugar is incorporated add vanilla and salt and beat for two minutes, increasing the speed to medium. It needs to turn smooth and light. Set aside the mixer once done.
6. Fold the whipped cream into the bowl, you had set aside, using a spatula.
7. Divide the mousse between serving glasses or bowls and refrigerate for three to four hours. Make sure to cover the tops.
8. Garnish with mint, berries, or crumbled cookies before serving.

2. Cream Cheese Cookies

(Makes 28 cookies)

Ingredients:

• 115 gm unsalted butter, room temperature
• 115 gm cream cheese, room temperature
• 200 gm granulated sugar
• 1 egg, room temperature
• 2 tsp vanilla extract
• 210 gm all-purpose flour
• ½ tsp baking powder
• ½ tsp salt

Instructions:

1. Sift flour, salt, and baking powder and whisk to mix, in a medium bowl and set aside.
2. Use an electric mixer fitted with a paddle or beater attachment, and cream the butter and cream cheese. Add the sugar next and beat until light and fluffy. Pour the egg and vanilla next and mix again until combined.
3. Scrape whatever is on the sides of the bowl, and mix one final time for two minutes.
4. Add the contents of the flour bowl to the butter-cream bowl and using the electric mixer, mix on low speed, until just combined.
5. Like the last time, use a spatula to scrape down the sides and run the electric mixer one last time for one minute or so. Cover the bowl and let it chill for at least one hour.
6. Preheat the oven to 190°C.
7. While the oven heats, wet your hands, scoop up roughly two tablespoon-sized pieces of the dough, and roll it into a ball. Place it on a cookie sheet lined with parchment paper and repeat, placing portions of the dough two inches apart.
8. Bake for 10 minutes, until the edges are set and start to turn golden.

3. Cream Cheese Pudding

(Serves 4)

Ingredients

• 50 gm sugar
• 30 gm cornflour
• 480 ml milk
• 2 tsp vanilla extract
• 1 tbsp lemon juice
• 170 gm cream cheese, softened
• 115 gm butter cookies, crumbled
• 30 gm butter, melted
• 45 gm strawberries or fruit jam
• 1 pack of vanilla cookies

Instructions:

1. Take a bowl, add the softened cream cheese, lemon juice, and vanilla extract, whisk to mix. Set aside.
2. Take a saucepan, place it on the stove over medium heat, and add sugar, milk, and cornstarch, bringing it to a boil, while stirring constantly. This takes around four minutes.
3. Remove from the heat, let it cool a bit, add the cream cheese mix, and stir until you have a lump-free mixture. Set aside.
4. Crush the cookies in a ziplock pouch using a rolling pin, until you get a sandy texture, then transfer to a bowl and mix them with the melted butter until evenly coated.
5. Transfer the buttered cookies to four serving glasses and press to cement to the bottom of each.
6. Top each with the pudding you just made add the vanilla cookies and diced fresh strawberries or fruit jam of choice.
7. Refrigerate them for at least an hour to set. Then serve and enjoy.