This page gathers five cream cheese desserts that range from chilled layered cake to loafs, squares, and baked rolls.
Each recipe uses cream cheese in a different way, from whipped fillings and batters to rich toppings and filling pockets.
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- Strawberry Cream Cheese Icebox Cake
- Blueberry Cream Cheese Loaf
- Cream Cheese Squares
- Peaches & Cream Cheese Loaf
- Pecan Cream Cheese Rolls
Strawberry Cream Cheese Icebox Cake
Strawberry Cream Cheese Icebox Cake starts with a graham cracker crust made by mixing crumbs with melted butter and sugar, then pressing the mixture into a springform pan and freezing it. The filling is built by beating softened cream cheese with sugar until dissolved, then gradually mixing in slightly softened strawberry ice cream until creamy.
After the filling is spread over the crust and frozen until firm, the dessert is finished with a cooked strawberry topping. Strawberries, maple syrup, and chopped mint are combined in a saucepan over low heat, then cooled before the cake is unmolded and sliced into wedges for serving.
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Blueberry Cream Cheese Loaf
Blueberry Cream Cheese Loaf layers a soft blueberry batter with a smooth cream cheese filling for a sliceable dessert bread. The batter begins with flour, baking powder, and salt, then butter and sugar are beaten until light before eggs, milk, and vanilla are added. Blueberries are folded in gently so they stay intact.
The cream cheese layer is mixed separately with the remaining sugar and egg until smooth, then spooned between two layers of batter in the prepared loaf pan. Baking continues until a toothpick inserted near the center comes out mostly clean, and the loaf is cooled in the pan briefly before moving to a rack.
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Cream Cheese Squares
Cream Cheese Squares use a yellow cake mix as the base for a simple bar dessert with a soft cream cheese topping. The cake mix is combined with beaten eggs and softened butter, then pressed evenly into a prepared 9×13-inch pan to form the bottom layer. The cream cheese layer is blended with confectioner’s sugar and vanilla until smooth.
Once spread over the base, the pan is baked until the top is set and lightly golden. The instructions emphasize avoiding overbaking so the cream cheese layer stays soft. After cooling completely, the dessert is cut into squares, and a knife can be wiped between cuts for cleaner edges.
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Peaches & Cream Cheese Loaf
Peaches & Cream Cheese Loaf combines cream cheese, butter, sugar, lemon zest, and eggs into a rich fruit loaf. The cream cheese and butter are beaten until smooth, then sugar, eggs, and lemon zest are added and mixed until light and fluffy. In a separate bowl, flour, baking powder, salt, and cinnamon are whisked together.
The dry ingredients are added to the wet mixture alternately with milk, and diced drained peaches are folded in at the end. The batter is poured into one large loaf pan or two small ones and baked until a toothpick comes out clean. The loaf is cooled before slicing, which helps the fruit-filled crumb hold together.
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Pecan Cream Cheese Rolls
Pecan Cream Cheese Rolls pair crescent dough with a pecan-cinnamon filling and cubes of cream cheese tucked inside each triangle. The filling is made by mixing pecans, brown sugar, cinnamon, and melted butter. Each piece of dough is rolled around a cube of cream cheese and a spoonful of that mixture, then sealed and placed seam-side down in the baking dish.
Before baking, the rolls are topped with remaining melted butter and any leftover pecan mixture, then cream soda is poured gently around them in the pan. The dessert bakes until golden brown and is served warm. That final baking step gives the rolls a soft, syrupy finish around the edges.
