This final page brings together five cream cheese desserts with very different finishes, from frosted cakes to a chilled pie and a simple dip.
Each recipe uses cream cheese in a different way, with methods that range from folding whipped cream into a filling to beating frosting until light and spreadable.
Find your recipe
Coconut Cloud Cake
Coconut Cloud Cake is a layered coconut dessert with a baked sheet cake base, a cream cheese frosting, and shredded coconut on top. The cake batter is mixed with cake flour, whipped cream, and coconut extract, then baked in a greased 9×13-inch pan. Right after baking, the top is poked with a fork and soaked with full-fat coconut milk, which helps give the finished cake its moist texture.
The frosting starts with softened cream cheese beaten smooth before sugar, vanilla, coconut extract, and chilled heavy cream are added. That cream is beaten to stiff peaks, then spread over the cooled cake and finished with sweetened shredded coconut. The cake is chilled before serving, so the frosting sets cleanly over the coconut-soaked layers.
Get the full Coconut Cloud Cake recipe
Bea’s Blueberry Sheet Cake
Bea’s Blueberry Sheet Cake is a lemony berry cake with a cream cheese frosting flavored with blueberry jam. The batter combines butter, sugar, eggs, buttermilk, lemon zest, lemon juice, and blueberries that are first tossed with a little flour. This helps the fruit fold into the batter more evenly before everything is spread into a 9×13-inch pan and baked until set.
For the frosting, softened butter is beaten for several minutes until pale and fluffy, then cream cheese is added until smooth. Blueberry jam, powdered sugar, and vanilla round it out into a light frosting that can be spread over the cooled cake. Fresh blueberries can be added on top if desired, which makes the berry flavor and look carry through the whole dessert.
Get the full Bea’s Blueberry Sheet Cake recipe
Pecan Cream Pie
Pecan Cream Pie is a chilled pie with a cream cheese base, chopped pecans, maple syrup, and brown sugar. The filling begins by smoothing softened cream cheese with powdered sugar, then folding in whipped cream to lighten it. Brown sugar, maple syrup, salt, and one cup of pecans are stirred in before the mixture is poured into a cooled baked pie crust.
After the filling is spread evenly in the crust, the pie is refrigerated for at least two hours, with overnight chilling listed as ideal. Thawed whipped topping and the remaining pecans can be added on top if desired. The method keeps the dessert simple and makes the texture depend on the whipped filling setting well in the crust.
Get the full Pecan Cream Pie recipe
Swedish Nut Cake
Swedish Nut Cake is a moist 9×13-inch cake that mixes eggs, flour, sugar, baking soda, vanilla, chopped nuts, and an entire can of crushed pineapple with its juice. The batter is intentionally wet, and it is spread into a greased baking dish before being baked until golden and set in the middle. The pineapple stays in the batter instead of being drained, which gives the cake a very soft crumb.
The frosting is a classic cream cheese blend made by beating cream cheese and butter until smooth, then adding powdered sugar and vanilla until creamy and spreadable. Once the cake has cooled completely, the frosting is spread over the top and finished with more chopped nuts. The nut topping adds texture to the soft cake and creamy frosting underneath.
Get the full Swedish Nut Cake recipe
Buckeye Dip
Buckeye Dip is a chilled cream cheese dessert dip with peanut butter, vanilla, whipped topping, mini chocolate chips, and a magic shell topping. The base starts with softened cream cheese and powdered sugar beaten until light and fluffy, then peanut butter and vanilla are mixed in. Whipped topping and chocolate chips are folded in gently so the mixture stays airy rather than dense.
The dip is transferred to a dish, smoothed out, and covered with magic shell that is spread evenly over the top. After chilling until the chocolate sets, it is ready to serve with pretzels, vanilla wafers, or sliced fruit. The method makes it feel like a dessert spread while still giving it the layered look of a richer chilled treat.
