Strawberry Vanilla Neufchâtel

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A while back I posted on making your own Chocolate Neufchâtel – a chocolate cream cheese spread. My initial reason for making the chocolate version from scratch many years ago was because the chocolate neufchatel I purchased once was terribly expensive.
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I haven’t seen it around anymore, although I spotted a variety on IGourmet.com this morning. It’s made by Westfield Farm, and it’s purely a chocolate-flavored goat cheese. Pure bliss!
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In any case, chocolate neufchâtel is wonderful to serve for something slightly sweet on a table of hors d’oeuvres, as is this strawberry version. I use the name neufchâtel only because it sounds nicer than cream cheese. They’re both firm and creamy, although American cream cheese also contains cream; the taste difference is negligible.


I had a little leftover jam from when I used my new jam and jelly maker last week, and decided to use it to make the strawberry cream cheese. I could have also added some goat cheese for a little zing, like I did with my chocolate version, but today’s will be only cream cheese.
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Besides being delicious, strawberry cream cheese/neufchâtel is very pretty, especially in the spring and summer for parties and showers. You can make a very similar strawberry cream cheese with sweetened fresh strawberries, but today I’m simply using the jam I made, a strawberry vanilla jam. It’s so simple.
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Strawberry Vanilla Neufchâtel

8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/3 cup strawberry jam

Place the cream cheese and butter in a medium-sized bowl and add the jam.

Blend the ingredients together until they’re smooth.

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Today I’m going to make the cream cheese into a log form, so I let the mixture chill for about 1 hour in the refrigerator.

Place a piece of plastic wrap on a counter, and plop the strawberry cream cheese onto the plastic. Working carefully, with your fingers underneath the plastic wrap, carefully form the cream cheese into a log shape, wrapping it in the plastic at the same time. If it’s not working properly, you probably need to chill the cheese more.


When ready to serve, unwrap the cheese and place on a serving platter. The plastic should come off easily; the butter helps with that step.

Let the log warm to room temperature before actually serving. Serve with water crackers or crisps or bread.
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As you can see, it’s very spreadable.


You could sprinkle a little powdered sugar on top, toasted walnuts, candied pecans, or pearl sugar. Or, if you wish, you could also add a little more of the jam on top.

But I really like it as is, with just the slight sweetness of the strawberries!

note: Taste the cream cheese when you’re making it, because the flavor of the resulting spread, no matter what shape you form it in, will taste the same. If you want more sweetness, add some sieved powdered sugar. Don’t go crazy with adding the jam; in fact, I wouldn’t use any more of the jam to cream cheese and butter ratio than I did. Otherwise you run the risk of the cream cheese not firming up. Jam doesn’t firm up – cream cheese and butter do!

Chocolate Neufchâtel

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Back when my husband and I were first married, we went on lots of picnics. I guess that’s what you do before kids, which reminds me that now that they’re grown and gone, we should be picnicking again!

In any case, I used to buy a particular chocolate Neufchâtel cheese, and paired it with strawberries and water crackers. In my memory, at least, it’s something I always packed up for our adventures, for something sweet.

Then there came a time when we really couldn’t afford this cheese any more. That’s when I had a light bulb moment. I can make it myself, just like I created home-made Boursin, which I call “faux” boursin!

I actually made this cheese a lot when I catered, but I haven’t made it for years now. I’d just completely forgotten about it until something jogged my memory recently. It’s funny how a memory works!

The reason this cheese worked well for catering is that it’s inexpensive to make, slightly sweet, and very pretty. There were always those clients who wanted a full hors d’oeuvres spread for $5. a person…

I sometimes also made an additional strawberry Neufchâtel as well, which was pretty sitting next to her chocolate sister. But these cheeses I used to make, and am making again today, are made with cream cheese instead of Neufchâtel. The good old American variety.

I just googled chocolate Neufchâtel and I found nothing. Perhaps I was the only person eating it? Well, fortunately you can duplicate its flavor in your own kitchen, using this recipe, which can be doubled or tripled.

Chocolate Neufchâtel

1 – 8 ounce package cream cheese, softened
1 ounce unsalted butter, softened
2 tablespoons cocoa powder, sifted
2 tablespoons powdered sugar, sifted

Place the cream cheese and butter in a medium-sized bowl. Using a spatula, beat them together until smooth. The addition of the butter helps in the molding process.
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Add the cocoa and powdered sugar.
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Gently stir in the ingredients until the cream cheese mixture is smooth.
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Place the cheese in a plastic wrap-lined bowl that fits it snuggly, and provides the shape of the cheese that you want. Add the cheese, smoothing the top. You might want to give the bowl a few hard taps on a cutting board to make sure that there are no air holes.
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Cover well with the plastic wrap and refrigerate for at least 4 hours or overnight.

Before serving, unmold the cheese by turning the bowl upside down onto a serving platter. Carefully remove the plastic wrap. Let the cheese sit at room temperature for at least 1 hour before serving. You want it nice and spreadable!


I served mine with fresh strawberries and water crackers, just like in the old days!

This is enough cheese to serve 4-6 people. And it cost less than $2.00 to make.

A recipe for strawberry version is here.