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Sep 3, 2012 02:05 PM

Flavored Cream Cheese

Ok...I can hear the groans already...but this is a guilty pleasure that I enjoy once in a while. When I pick up bagels I often buy a couple of flavored cream cheeses. One I enjoy is honey raisin walnut. Those who are still with me...stop rolling your eyes :)

When I try making this at home the honey and cream cheese don't mix as smoothly as the stuff I buy. Has anyone else tried? Any suggestions would be appreciated.

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  1. When I blend cream cheese with honey, raisins and walnuts (you're not alone having this as a favorite with bagels) I heat the cream cheese in the microwave until it is very soft, but not quite liquid, and whip in the honey with a fork. It works quite well.

    1. Usually I bring the cream cheese to room temp and whip the add ins inside a food processor. I've also added whole milk, one tablespoon at a time, to help the mixture whip. Any add in's I prep ahead of time (soak raisins, soften honey, chop nuts, etc.) before adding to the whipped cream cheese. Then I pack the mixture in a hard plastic container (I love the mini square snap lid style) and chill.

      Some of my favorite flavors include: chive and black olive, cinnamon-honey, lox bites and dill, chocolate and honey-raisin-walnut vanilla. (I like the additional of some vanilla bean).


      1. Other posters said what I was going to. It has to be room temp to mix in properly.