Strawberry Cream Cheese Spread

I used reduced fat cream cheese and added a touch of pure vanilla extract. EXCELLENT spread.

Wow! I'm pleasantly suprised at how good this is - it's so incredibly easy with so few ingredients! I cut the recipe in half and added the confectioners' sugar to taste. I processed half the strawberries and chopped a few folding them into the cream cheese mixture as I like them "chunky". This was so good over top fresh bagels and as a fruit dip. I'm sure I'll find many for uses for this - definitely better than store bought.

Great for dipping fruit! although I found myself without confectioners sugar, so I just blended normal granulated sugar and strawberries first to let the sugar dissolve. Then I added the cream cheese. spread turned out nice and smooth.

This turned out great and Hubs will love it on his morning bagel. To help guard against the runniness some have noted I used less strawberries and left them a little chunky rather than processing them. I also added less sugar, wihich causes fruit to release its juices. Half a recipe was more than enough for the two of us and easy to whip up again quickly if we want more.

Really tasty! much better then store bought! Fresh stawberries tasted delicious! I used electric mixer instead of blender. Will use again!

Good but a little too sweet. If I were to make it again, I would leave the strawberries a bit chunkier - just personal preference. Thanks!

I'm a college student without many fancy kitchen supplies, and I just whipped up a bowl of this spread really quikly. I actually finely chopped/diced my strawberries and then added the cubes of softened cream cheese and powdered sugar to the strawberries. Then I stirred for 1-2 minutes on high (aka using some arm muscle strength!). This will be perfect on my bagel before class in the morning. Good recipe that can even be made by dorm cooks! P.S. Mine isn't soupy like many others have said- yay!

I thought this was far better than what you buy in the tub at the grocery store. I shaped it into a heart for a lingerie shower and served it with vanilla wafers and chocolate wafer cookies. Very good!

I used seedless strawberry jam (1/2 cup for a block of cream cheese) instead of fresh strawberries. You can add a drop or two of red food coloring to make it look better; it will be almost tan colored if you use jam. Every kid loves this stuff!

Mine was very runny, but still delicious!

This was a great addition to my english muffin. I only used 2 teaspoons of confectioners' sugar. It was the perfect amount of sweetness to me. You can always add more but you can't take it away. I blended everything with a fork because I wanted my strawberries a bit chunky. Make sure your cream cheese is at room temperture to make it easier to blend.

This didn't turn out well for me -- it was way too runny, even after refrigeration overnight and immediate serving. I will try this again sometime -- I really want it to work, and maybe with better strawberries (mine were the washed-out winter grocery store berries) the results will be different.

This is really good. My store had a sale on cream cheese and strawberries so would could resist? I did use this on a bagel, but found myself searching for other things to dip in this as the day went on. Thanks for the post.

Made this with my 5yr old! Easy & Tasty! I used my Kitchen Aid on high speed for about 2 minutes. Not only great for a spread, but yummy as a fruit dip too! WILL use again.

It was very, very runny, more like strawberry cream cheese shake... Tasted great though! Does anyone have any advise as to how to make it a more solid consistency? I followed the recipe exactly, cheese was at room temp., blended in my new Hinari Genie (bought specially to make this!). Blended the cheese for about 20 seconds, then added the sugar and finally added the strawberries one by one. Ended up runnier than a smoothie?!? Any ideas?

This works great, but don't use frozen strawberries! They contain more water & will make cream cheese runny! Will try dehydrated berries next time!

Wow, really good and easy to make. We spread it on waffles this morning for breakfast. Yum!

This spread had good strawberry flavor. I tasted it after adding just one tablespoon of confectioner's sugar and decided it was sweet enough for me. I think it would have been too sweet for my tastes if I had added the amount of sugar indicated in the recipe. My advice would be to taste as you go and keep adding the sugar until you achieve the desired sweetness.

This was so beyond perfect! I love it!

This spread has excellent flavor, but mine did not turn out the consistency for spreading on bagels (and since the submitter states it's good on bagels, I thought this was important to mention). My daughter suggested freezing it in popsicle molds, and that worked well. Delicious popsicles.

I used softened cream cheese and strawberries in the kitchen aid using the whip - no sugar needed. Yum-o

too runny and not very good. no one liked it.

Watery, beware! I should have known when it was fresh strawberries. They still have water content so be careful of this. You may want to dry the strawberries a bit in the oven to get rid of some liquid then blend it. 1 lb of cream cheese couldn't event firm up the 1 cup of fresh strawberries I used for this recipe. Powder sugar didn't help either.

I found that this is a simple recipe, especially if you have *last minute* guests arriving. The method that I used takes a bit longer, but it does help with keeping the cream cheese from becoming runny. To curtail the runny after effect that can happen: I mixed the diced fresh strawberries with sugar ( I used 2 tablespoons of Sugar in the Raw) in a bowl until the sugar was mostly combined. Then I let the strawberries sit for about 15 minutes, covering the bowl with a paper towel. After 15 minutes I gently mixed the strawberries again and poured it into a large strainer with a bowl underneath. I used the back of a large spoon to spread the strawberries around the inside of the strainer evenly so they could drain (about 5 minutes). If you want to leave your strawberries a bit on the chunky side, be sure not to press down too much or too hard on the strawberries. When most of the liquid was gone from the strawberries ( the juice came out less and less from the bottom on the strainer), I reused the original bowl that the strawberries and sugar were in (cleaned and dry, of course) to combine the strawberries and cream cheese. The extra liquid can be used for flavoring or added to drinks. I found that a 12 oz. empty whipped cream cheese container was just the right size to store it in. Since the strawberries were about the same temperature as the cream cheese, it was very easy to mix by hand. Also, by removing most of the juice from the strawberries before mixing them with

Wow, so much better than store-bought! I whipped this up with my immersion blender to serve with our home-made bagels. It was such a delicious treat, and so easy to make! This is definitely a keeper!

I made this and don't know what I did wrong but it was really soupy and was hard to eat with out a big mess

Saw some reviewers say it was a bit too much sugar. Maybe for bagels...but for COOKIES it was perfect. I used this to make strawberry sugar cookie sandwiches and it turned out great.

Pretty darn good! Next time I would add the strawberries in one at a time, so it doesn't become too runny, as mine turned out.

I should have read the reviews on this one prior to making. I processed in my blender and it was too runny. I had to add more cream cheese to thicken it up a bit. I only added a little bit of the sugar, my strawberries were sweet enough. Taste really great on a bagel, I will make it by hand next time and just add the strawberries until it reaches the right thickness. My son was dipping pretzels in it, I tried one and it was pretty good.

I made this however I used some frozen blueberries I had on hand. Let them thaw and drain at room temperature as with the cream cheese. Placed chunks of cheese in processor, sprinkled the conf sug over the cheese, pulsed, slowly added the thawed and drained BB. Pulsed to my liking to keep some chunks. Absolutely wonderful, not to sweet at all. Thank you

What a wonderful way to jazz up cream cheese. I used a little less sugar than requested and it was perfect. My spread turned out a little too loose so I tried putting it in the refrigerator but that had little effect in firming it up. It was still very good. So simple and so delicious.

Yummy!

Very light and tasty. I finely diced the strawberries and used cultured cream cheese. Then whipped it up in the mixer. This time I omitted the sugar because we ate it with stuffed french toast. Yummy!

This was really good. Mine turned out a little runny, probably because of the juiciness of the strawberries. I also added a bit more sugar as I like my cream cheese sweet.

So easy and GOOD! I halved the recipe and used frozen blueberries (I am out of strawberries). The ice in the blueberries thinned the spread a touch, but it tasted fantastic!

I didn't have the strawberries so I used homemade strawberry jam (used about 5 tablespoons and only about a teaspoon of confectioner's sugar). Awesome! Will not buy store brand strawberry cream cheese again!

It’s ok not the best but if you LOVE cream cheese this is for you

I used frozen strawberries, thawed and drained well. It worked out great - simple and tasty recipe! Thank you!

Read the reviews about it being liquidy but if you keep mixing, it thickens up. This is sooo good. I was going to Einstein to purchase their spread but mine is soo much better. LOVE LOVE LOVE IT!

I like this recipe. It is better than the store bought spread due to the fresh strawberries. Healthier, too, I'm sure. To make it creamier and less runny, I suggest only using a little less than a cup of strawberries. Or use the cup to 1 and 1/2 packages of cream cheese. I substituted a Stevia blend sugar instead of confectioners, and it was great. I will make again, maybe with goat cheese, just to see how it comes out.

It didn't come out it was like a soup don't know what I did wrong

used low fat cream cheese, it turned into a liquid not even close to a spread.

I thought this was a pretty good recipe. Because I didn't have any package cream cheese I used plain cream cheese spread which might have made the end result a little bit more on the runny side. Instead of using a blender, I chopped up 8 medium-sized strawberries which made the cream cheese a bit "chunky". I also mixed everything together in an electrical mixer. The cream cheese was great and much better than the store bought kind.

It wasn’t sweet enough for my taste so I added another tablespoon of powdered sugar and a splash of unsweetened almond milk. Also my blender would blend this recipe so I put it in my stand mixer.

After reading about it being watery I went another way. Sofened it in the microwave for 20 sec then used 2 Tbs of Strawberry preserves it added the sweet and the flavor uses as little or as much as you like to get the flavor you want. I mixed this in a bowl with a mixer no blender needed, infact if you sofen it you could use a whip but would be thick, You could do this with any flavor you would like so have fun testing this. This is made of a store brand cream cheese and use any brand of preserves you like this is also a store brand.

I made this with dairy free cream cheeze from Daiya, and it was pretty good! I hated the Daiya plain so I made this, but needed to add about triple the amount of sugar to get it palateable