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  • Katie Huang

Cream Cheese Out of Stock ? ! ! !

Christmas, one of the biggest holidays in the U.S., is coming next Saturday. Many families started preparing meals for Christmas. Cream Cheese has become one of the most popular items in the shopping cart. Unfortunately, the Cream Cheese was out of stock.

Philadelphia Cream Cheese decided to give out the $20 rewards to customers to replace the cream cheese to deal with this situation. If you sign up for an account and share what you are using the cream cheese for, they will give you the $20.

If you have no ideas about what to make with cream cheese, here are some suggestions:

1. Creamy Easy Cheesecake Cupcakes


For the Graham Cracker Crust

  • 9 graham crackers

  • 4 tablespoons unsalted butter

Cheesecake Filling

  • 16 ounces cream cheese, softened

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 bunch fresh strawberries


1)Heat the oven to 350°F. Place a pan filled with water in the oven while it preheats (and leave it throughout the baking process). Line a muffin tin with cupcake liners.

2) Place the graham crackers in a food processor and pulse until you get fine crumbs. Add the butter and process to completely combine.

3) Place the cream cheese in a medium bowl. Beat with an electric mixer until it's is soft and creamy. Beat in the eggs and sugar until thoroughly combined. Mix in the vanilla for 3 to 5 minutes, until the mixture is super-creamy.

4) Add 1 tablespoon of the graham cracker mixture into each cupcake liner. Press down on the mixture firmly with the tips of your fingers, until the crust is firm and level, and repeat with the rest of the mixture.

5) Add 2 heaping tablespoons of cream cheese mixture into each cupcake liner. Place the muffin tin in the oven and bake for 18 minutes, or until the cheesecake batter is set.

6) Cool completely, then chill the cupcakes for at least 2 hours. Core and slice the strawberries, then top each cupcake with a few slices before serving.

2. Bagal and Cream Cheese Strata


  • 1 tablespoon butter

  • 1 red onion, thinly sliced

  • 5 cups cubed stale bagels

  • 8 ounces thinly sliced lox or crumbled smoked salmon

  • 2 tablespoons capers (optional)

  • 2 tablespoons chopped dill (optional)

  • 8 ounces cream cheese, cut into half-inch cubes (as much as it's possible to cut the cream cheese into cubes)

  • 8 large eggs

  • 2 cups half and half

  • 1 teaspoon each salt and ground pepper


1) In a large sauté pan, heat the butter over medium-high heat until it is foaming. Add the red onion and cook until softened and starting to brown, about 5 to 7 minutes.

2) Butter a large baking pan (9 x 13 or so) and layer the cubed bagels, the salmon or lox, the sautéed onions, the cream cheese pieces, and the capers and dill (if using) in the pan. In a large bowl whisk together the eggs with the half and half and the teaspoons of salt and pepper. Pour the egg mixture over the bagels, etc, in the baking pan. Cover and let this sit for at least 45 minutes (you can also let it sit in the fridge overnight).

3) When ready to bake, heat your oven to 350° F. Bake the strata until the eggs are set, about 45 minutes to an hour. Allow to cool for about 10 to 15 minutes before cutting into it. Eat warm or at room temperature.

3. Lemony Cream Cheese Pancakes with Blueberries


  • 1 1/2 cups flour

  • 1 tablespoon sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1 pinch salt

  • 2 large eggs, separated

  • 1 cup buttermilk

  • 6 ounces cream cheese, cut up

  • 3 teaspoons melted butter

  • 1 teaspoon vanilla

  • 2 tablespoons lemon juice

  • 1 1/2 tablespoons lemon zest (approximately the zest from one large lemon)

  • 1 1/2 cups fresh or frozen blueberries


1) In a medium bowl, mix together flour, sugar baking powder, baking soda, salt. In a separate bowl, whisk together egg yolks, buttermilk. Add cream cheese and mix until cream cheese has separated into uniformly small lumps, about the size of large cottage cheese curds. Stir in melted butter, vanilla, lemon juice and lemon zest.

2) Add dry ingredients to wet, then stir to combine. Whisk two egg whites until stiff but not dry; fold gently into batter.

3) Heat a griddle or cast-iron pan over medium-high heat, until a drop of water sizzles. Lower heat to medium; butter or oil pan. Drop batter into pan by 1/3 cupfuls. Once the batter has spread, drop in the berries. You might want to drizzle some batter to cover them. These need to be cooked a bit longer than you might expect; they won't bubble as quickly or as much as plain pancakes. Turn down the heat if necessary, to keep them from overbrowning, and let them puff up to their full extent after you turn them, which will take 2-3 minutes. Serve with honey or maple syrup or jam.

That's all about today's sharing. Do you have any ideas about Christmas desserts? Hope everyone can have a nice Christmas break:)


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