Strawberry Cream Cheese Spread

Added a bit of corn starch to increase thickness was very good taste rich and fresher than store brought will definitely make again thanks!

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

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

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 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.

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

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.

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

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.

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 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

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

Yummy!

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!

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.

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

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.

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

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 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.