Cream cheese is a traditional topping for bagels, but it isn’t the only topping option out there. Everything from peanut butter to honey can be used, and many of these “alternative” toppings combine well with cream cheese. Cream cheese makers have rolled out many different flavored varieties of cream cheese over the years, but none of them compare with the flavored cream cheeses that you can make at home. This Cookie Butter Cream Cheese combines two wonderful bagel-topping options into one delicious spread. Merging one delicious thing with another delicious thing is just about always a recipe for success!
The Cookie Butter Cream Cheese starts with cookie butter and cream cheese. I used regular, full-fat cream cheese, however low fat and reduced fat cream cheese will also work. Do not use whipped cream cheese, since your cream cheese is going to get whipped while you prepare this recipe and doesn’t need to start that way. While the combination of cookie butter and cream cheese is good on its own, I found that a big of extra brown sugar was needed to make the cookie butter flavor pop against the tangy cream cheese. It is sweet, creamy and crazy-addictive.
As good as this cream cheese is on bagels, it can also be used as a dip for fruit (apple slices are an excellent choice) or celery. Salty pretzel sticks contrast well with the sweetness of the cookie butter, as well. You can also simply eat it by the spoonful – it is that good. This batch will make about 2 cups, which is enough for plenty of bagels, and it can be stored for at least a week in the fridge. If you’re entertaining, you might want to double the recipe to ensure you have extra on hand.
Cookie Butter Cream Cheese
8-oz plain cream cheese, room temperature
4 oz cookie butter (such as Biscoff)
1 tbsp light brown sugar
Combine all ingredients in a large bowl and beat until mixture is fluffy and sugar has dissolved. Serve immediately, or cover and refrigerate until ready to use. Mixture will keep in the refrigerator for at least a week.
Makes about 2 cups.