Chocolate cream cheese spread recipe
- Dish type
- Chocolate desserts
This is a unique addition to a spread of canapes and finger food for parties. Serve this sweet chocolate spread with digestive biscuits or thin almond biscotti.
1236 people made this
- 225g cream cheese, softened
- 110g butter, softened
- 80g icing sugar
- 2 tablespoons dark brown soft sugar
- 1/4 teaspoon vanilla extract
- 130g chopped plain chocolate
- 80g finely chopped pecans
MethodPrep:20min ›Extra time:3hr chilling › Ready in:3hr20min
- In a medium bowl, beat together cream cheese and butter until smooth. Mix in icing sugar, dark brown soft sugar and vanilla. Stir in chocolate. Cover, and chill in the refrigerator for 2 hours.
- Shape chilled cream cheese mixture into a ball. Wrap with cling film, and chill in the refrigerator for 1 hour.
- Roll the ball in finely chopped pecans before serving.
Reviews & ratingsAverage global rating:(1364)
Reviews in English (1074)
Tastes like a chocolate chip cheesecake and is so simple to make! This was a HUGE hit at a ladies' luncheon that I made it for. Everyone kept going back for more and everyone requested the recipe. Just be sure you let everyone know that it's a DESSERT cheese ball. No one had ever seen a dessert cheese ball before, and one lady got quite confused as to why a cheese ball had black specks in it and was served with graham crackers! I served it with regular graham crackers and also chocolate graham crackers. I think it tasted best with the chocolate graham crackers. A helpful hint: Add graham crackers and/or chocolate graham crackers to the ingredients list. Since they weren't listed, when I made my grocery list I neglected to buy any and had to make a special trip back to the grocery store when I realized I had nothing to serve the cheese ball with!-01 Nov 2001
so tasty! i have made this more times than i can count for certain occasions. some tips on this: NO LOWFAT ALLOWED! its too runny. and also, if you can't get it to form into a ball, you dont have enough sugar. add just a little extra at a time and it will be moldable. another good time saver- stick it in the freezer instead of the fridge. cuts the time in half. i also like to skip the nuts, add extra choc chips, and roll the ball in toffee bits. and then definately serve with chocolate grahms!-14 Apr 2006
I MADE THIS RECIPE FOR THE FIRST TIME. I FOUND THE OTHER REVIEWS TO BE MOST HELPFUL,ESPECIALLY THE SUGGESTION OF INCREASING THE CONFECTIONERS SUGAR TO 1 CUP WHICH I DID. I ALSO HAD NO TROUBLE WITH IT FORMING INTO A BALL QUICKLY. MAYBE OTHERS HAD TROUBLE BECAUSE THEY SOFTENED THE CREAM CHEESE AND BUTTER IN THE MICROWAVE. I SOFTENED MINE FOR 1 HOUR AT ROOM TEMP.-NO PROBLEMS. EVERYONE LOVED IT AND I PLAN TO MAKE IT AGAIN FOR ANOTHER EVENT THIS WEEK. THIS ONE'S A DEFINITE KEEPER!!!! KATHY-17 Jan 2003
Easy Cream Cheese Sandwich Spread
This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.
EASY CREAM CHEESE SANDWICH SPREAD — This delicious, creamy sandwich spread uses only three ingredients and comes together in minutes. Keep it handy for prepping lunches for home, office and school.
Now that school has started, I like to have my refrigerator stocked with plenty of choices for easy, healthy lunches, including this delicious and easy Cream Cheese Sandwich Spread.
Honestly, I dread figuring out what to serve for lunch every day, whether I’m feeding my family at home, or making them lunch to take on the go.
With dinner only a few hours away, I don’t want to spend a lot of time putting lunches together, especially when everyone is headed off at different times to different places.
Which is why I love all of the fresh, convenient, ready-to-go options that are available at my local Safeway store.
Thanks to Safeway, I can get everything I need for our back-to-school lunch needs in one stop, including Fresh-Cut snack packs, freshly sliced deli meats and cheeses, and bakery cookies.
Plus plenty of individually packaged items from the deli like hummus and pretzels, tortilla chips and guacamole, Laughing Cow cheese and salami and cheese snack packs.
Early in the week, we make up a supply of sandwiches using our cream cheese spread, to make things less hectic on week day mornings.
We especially love mini bagel sandwiches, made from freshly sliced meat and cheese from the Safeway deli.
For my hungry teenagers and college kids, having so many options available means they can grab what they want for lunch that day as they head out the door.
Safeway stores offer a variety of high-quality, freshly sliced deli meats and cheeses that will elevate any school lunch. And the deli has a great selection of individually-sized snack packs, convenient for creating healthy lunches all year long.
Since my older boys are usually on campus all day, they can grab a few mini sandwiches, a snack pack and some chocolate chip cookies and have enough to fuel them until they get home for dinner.
Like many of you, we’ll have a child learning at home this school year, at least for now. But that doesn’t mean “school lunch” still can’t be fun. His favorite way to use this cream cheese spread is in tortilla pinwheels.
Just spread a layer of cream cheese on a tortilla, add some deli meat and cheese, then roll up and slice. Like the mini bagel sandwiches, these pinwheels can be made several days in advance.
They’re always a fun treat to find in a lunch box, whether you’re at home, or at school!
And it’s not just the kids who need lunch every day. My husband and I want something quick, healthy and easy too. I really love the Fresh-Cut snack packs in Safeway’s produce department.
They make packing lunches easy, whether you’re headed to school, the office, or to the park with friends.
There are all kinds of options that include things like fresh cut fruit, veggies and ranch dressing, cheese and nuts.
We all love Laughing Cow cheese, for lunches and snacking. And the hummus and pretzel chips are a personal favorite of mine. I just love having so many fresh, tasty options, especially when we’re all headed in different directions every morning.
One thing I’ve learned as my boys have gotten older is that you never really outgrow a lunch that not only looks fun, but is fun to eat. And thanks to Safeway, I can provide fun and nutritious lunches without all the work.
Because let’s be honest, if my family was waiting around for me to make hummus or guacamole, or cut up fruit and cheese for their lunches every day, they’d be waiting a long time.
Another reason I love the convenience of Safeway’s ready-to-go lunches and snacks is that they work with our crazy schedules! If you have a teenager, you know they can sleep in pretty late–especially if they are attending school at home.
Which means that for some of us, lunch comes much later than it does for others.
So if I want to grab something for lunch earlier in the day, and my fifteen year-old isn’t ready for lunch until late afternoon, that’s okay. With our family schedule being so busy some days, it’s just so nice to have options.
Just don’t forget to include a Signature SELECT™ chocolate chip cookie or two from the bakery department. Obviously this is everyone’s favorite part of lunch, no matter what’s being served.
Thanks to all of the great options at my local Safeway store, prepping school lunches has never been easier. All I have to do is whip up a batch of this Easy Cream Cheese Sandwich Spread and we’re ready to pack lunches all week long–even if we’re just packing them to eat at home.
Plus, Safeway also offers Grocery Delivery and Drive Up & Go™ for convenient ways to shop!
Cream Cheese Bombs
They melt in your mouth and taste like homemade New York cheesecake!
Leftover cream cheese? Try this Keto Cheesecake Recipe
Low Carb Cheesecake Bombs
I’m one of those people who always crave dessert at the end of each meal.
Some of my friends can eat just a salad for lunch or dinner and be completely satisfied… but that has NEVER been me!
It doesn’t need to be a brownie sundae or a whole slice of cake or anything—just a small piece of dark chocolate, or a single Vegan Peanut Butter Cup will work.
If I don’t have some sort of dessert, I feel like the meal isn’t over yet.
So these quick-to-prepare cheesecake bombs are perfect for people like me.
They are an easy everyday snack you can make just once and keep on hand throughout the week for whenever you’re craving something sweet.
You Might Also Like: Chia Pudding – 5 NEW Flavors
Cream Cheese Bomb Flavors:
The basic recipes for chocolate and vanilla are below, or change up the flavor by adding mini chocolate chips, instant coffee, lemon zest, a pinch of cinnamon, or anything you have on hand that sounds good to you!
You can also cover them in melted chocolate, sprinkles, crushed oreos, cocoa powder, or shredded coconut if desired.
For peanut butter cream cheese bombs, simply replace the butter or coconut oil with peanut butter.
The cream cheese balls should work with most butter spreads, coconut oil, or coconut butter.
I used a low-fat butter spread (Smart Balance Light, which is also vegan) for the balls in the photos, to ensure low-fat spreads are also fine to use.
Trending Right Now: Whipped Coffee Recipe – 3 Ingredients
About a year ago, in my original post about the Fat Bombs trend sweeping the internet, I’d mentioned the treats are often made with cream cheese.
Ever since that post, I’ve gotten so many questions from readers about how to make fat bombs using cream cheese that it went to the top of the list as something to try, and they are just as good as everyone’s been saying!
Our The Best Chocolate Cream Cheese Frosting is creamy, tangy, chocolate-y and super duper yummy. Homemade Frosting never tasted so good or was easier to make.
Cream Cheese Frosting is delicious. And guess what? It doesn’t have to taste ONLY like cream cheese. It is also delicious with some extra flavor added in for good measure. And what flavor is better than chocolate? This Best Chocolate Cream Cheese Frosting is creamy, tangy, chocolate-y and super yummy. You’ll definitely want to add this frosting recipe to your must-make list!
Add 8 oz of softened Cream Cheese, 1/2 cup of softened Butter and 2 teaspoons of Vanilla to the mixer.
Mix the Cream Cheese, Butter and Vanilla just until it is fully incorporated.
Measure 1 pound of Powdered Sugar. (If you don’t have a food scale the equivalent would be 4 cups.) You can sift the powdered sugar if it is really lumpy. I do not always do this. Instead I will mix the powdered sugar on low for 30 seconds to break up any large lumps.
Measure 1/2 cup of Cocoa Powder.
Mix the Cocoa Powder into the Powdered Sugar.
Add the powdered sugar to the bowl.
Start your mixer (or electric beater) on the lowest setting. I usually put a clean dishtowel around my mixer to keep the sugar from flying out. Keep on low until the butter and sugar are incorporated and then kick your mixer up to medium high.
ALWAYS ALWAYS ALWAYS taste your frosting to determine if it is the right consistency. If you need to add a little bit more liquid you can add more vanilla.
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough The Best Chocolate Cream Cheese Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag you should be able to frost 15-18 cupcakes depending on the size of the swirl.
You are now ready to add your The Best Chocolate Cream Cheese Frosting to your favorite baked goods!
This The Best Chocolate Cream Cheese Frosting recipe is super creamy with delicious tang from the Cream Cheese. Yum, yum, yum!
Keto Chaffle FAQs
How many carbs in chocolate chaffles?
This chocolate chaffle recipe with almond flour has just 4 grams net carbs per serving. It’s very filling, so that’s actually half the recipe, or half of a whole chaffle sandwich.
Can I use a different sweetener?
- Granulated sweetener for the chaffles – like crystallized allulose, crystallized monk fruit, or granulated erythritol
- Powdered sweetener for the frosting – like powdered allulose, powdered monk fruit, or powdered erythritol
Can I use a different flour?
Yes. You can use either almond flour (make sure it’s blanched almond flour like this or coconut flour.
Note that you need 1/3 the amount of coconut flour compared to almond flour. For 2 chocolate chaffles, that’s 2 tablespoons almond flour OR 2 teaspoons coconut flour.
How do I make other chaffle flavors?
Chocolate chaffles are awesome, but there are plenty of other flavors you can make. Check out this keto chaffles guide that has 5 different flavors.
Chocolate Cream Cheese Frosting
If we think regular cream cheese frosting is the best, we’re definitely backwards. Because this chocolate cream cheese frosting is, in fact, the best in the biz.
- it’s silky smooth
- and pipe-able with your favorite piping tips
- it’s rich and easily spreads
- and creamier than any chocolate frosting you’ve had before
- you’ll want to eat it with a spoon!!
Tip for piping cream cheese frosting: Refrigerate the frosting inside the piping bag for at least 30 minutes prior to piping. Cream cheese frosting holds its shape much better when it’s piped cold.
Unlike most frostings, chocolate cream cheese frosting is not overly sweet. Rather, its sweet and tangy flavors are perfectly balanced and it tastes much better than buttercream on even the sweetest of cakes!
- ¼ cup butter
- 1 Walla Walla or other sweet onion, thinly sliced
- 1 (4 ounce) package cream cheese
- 4 hot dogs, or your favorite sausages
- 4 hot dog buns
- brown mustard
- 1 cup sauerkraut
Preheat grill or grill pan for medium-high heat.
Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft.
Grill hot dogs until well browned. Lightly grill hot dog buns on both sides.
To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired.
Preheat the oven to 350°F. Coat three 8-inch cake pans with nonstick spray. Line the bottoms of the pans with parchment paper. Spray each pan again and coat with a thin layer of flour.
In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until everything is thoroughly incorporated. Stir in the boiling water the batter will be very thin.
Divide the batter evenly among the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely.
Wrap each layer in plastic wrap and refrigerate for several hours or overnight. Make the cream cheese filling and chocolate buttercream (see recipes below). When you're ready to assemble the cake, remove the layers from the refrigerator. If needed, level each layer with a serrated knife or cake leveler.
Place the bottom layer on a cake plate. Evenly spread about 3/4 cup of the cream cheese filling over the cake, leaving about 1/2 inch margin around the edges. Top with the second layer and repeat. Finally, top with the third layer. Apply a thin layer of chocolate buttercream over the top and sides of the cake. This is only a crumb coat, so it doesn't need to be perfect. Refrigerate the cake for about 30 minutes.
Remove the cake from the refrigerator and apply a final layer of chocolate buttercream, as well as any desired embellishments.
CREAM CHEESE FROSTING:
Beat the cream cheese and butter with an electric mixer at medium speed for about one minute. Add the vanilla and beat one minute more. Reduce the mixing speed to low, and add the powdered sugar about 1/2 cup at a time. Once the sugar is completely incorporated, beat at medium speed for about two minutes or until fluffy.
In a large bowl, combine the powdered sugar and cocoa powder. Beat the butter with an electric mixer at medium speed for about one minute. Reduce the mixing speed to low, and add the sugar/cocoa mixture about 1/2 cup at a time. Halfway through this process, add the milk and vanilla. Once all of the ingredients are thoroughly incorporated, beat at medium speed for about two minutes or until fluffy.
German Chocolate Cream Cheese Snack Cake
So I’ve noticed online and on Instagram lately that lots of people like to take pictures and post about what they are wearing.
Here’s the thing. I love it and I hate. Not to be confused with “love to hate” it. It’s just some days I love to see it and other days I hate it. It’s not a 50/50 split, either…it’s more like 25% love and 75% hate.
Ok, ok, it’ more like 2% love and 98% hate. Sorry. I cannot tell a lie.
My dislike comes purely from jealousy and laziness. So easy, there, outfit-posting-people. I know I am bitter.
Here’s how it usually goes…I scroll through Instagram and see all you people with your polka dots and jaunty indoor-scarfs…all pastel-y and “Amaro” filtered…and then I take a gander at my yoga pants and Target tee and feel like a schlep.
Yes, I know I could take a shower. Yes, I know I could go to Anthro and get vintage, lady-like clothing. But I live in a world where when I vacuum, my kids ask who’s coming over?
I can’t imagine what might happen to their innocent eyes if I put on a fedora to go to the supermarket. No offense fedora-people. I really wish I could pull it off.
What ends up happening, is I end up going on an online shopping binge, buying sweet little blouses and accoutrements that I will end up wearing once…and without fail, the one time I DO dress nicely, I forget to take a photo of myself. Which basically means it didn’t happen.
So I think what I am going to do is take pictures of what I am actually wearing and filter the heck out of it. Take THAT nice-dressing-outfit-posting people.
Yoga pants will certainly look dreamier filtered in “Walden”, right? Ok, maybe “Sierra”.
By the way, totally follow me on Instagram. I won’t make you feel bad about wearing yesterday’s t-shirt again. I get that it’s still clean.
And I do have to mention that on any given day, while wearing said casual-wear, I generally have flour dusted on my pants and frosting in my hair.
Speaking of hair, don’t expect anything more than a ponytail or messy up-do. And by messy up-do I don’t mean a top bun that takes any longer than 3 seconds to get that way. After about 20 years of trying I have given up the casually-cool, hair pulled back in a messy/cute knot. My hair just looks messy, no matter the number of bobby pins or amount of product.
I am not effortless. That’s a fact.
But here’s what I CAN offer you. A super simple cake mix recipe hat LOOKS like it took you a bunch of time, but really only took you minutes. The antitheses to the effortless-looking messy up-do.
Now, to introduce this amazing snack cake recipe.
Cake that counts as just a snack. Not dessert. A snack. So you can still have dessert, because it’s like, what? I only had a snack today.
My daughter requests this every birthday for YEARS. It makes 18-24, however. Making them tonight!
I made just the chocolate version (1/2 recipe). It made enough to frost
18 cupcakes. I added 1 tsp vanilla paste which I think helped bring out the taste of he cream cheese. My only criticisms are a) the frosting is very soft at room temperature so I had to keep the cupcakes in the fridge and b) the frosting is slightly grainy.
Made these frostings to go with the buttermilk cupcakes..they taste pretty darn good. Only thing is..my lemony frosting curdled just the tiniest bit, despite mixing. Both are fluffy and yummy, though.
I made these to top the buttermilk cupcakes that were written with this recipe. I used 10 ounces regular cream cheese and one, 16 ounce, box of confectioners sugar. I added finely grated zest of one lemon to the lemon frosting along with the lemon juice. Of the two versions, the lemon was my favorite. It was really creamy and easy to spread. The taste was mild with just a hint of lemon. The chocolate was very good as well, but after a day in the fridge, even after I put it out for two hours to come to room temperature, it was really, really stiff. Whisking didn't really help. I added milk to soften it up but that didn't do much either. In the end I got it on the cupcakes but it was very difficult. I would make it again, but I wouldn't make it in advance. Of course, the kids prefered the chocolate frosting. I liked the fact neither frosting is too sweet.
I MADE THESE FOR A HANNUKA PARTY AND EVERYONE WAS QUITE IMPRESSED. THESE ARE A GREAT ADDITION TO MY STOCK OF EASY RECIPES.
These were both really good, although I preferred the lemon (though all the kids at our block party went for the chocolate). I used them to top the buttermilk cupcakes.
Delcious! I made the chocolate cream cheese frosting for the orange chocolate chip cupcakes and it was fabulous! I would, however, reduce the amount of unsweetened chocolate and maybe up the cream cheese a bit. I felt like the chocolate overpowered the cream cheese.