Meet your new favorite cream cheese y’all!!! So I must admit, the idea for this Honey Walnut Fig Cream Cheese was inspired by one of the seasonal cream cheeses at Trader Joe’s. Unfortunately, they don’t make it anymore so I made it my mission to recreate it! This cream cheese is great any time of year, however, it’s PERFECT in the fall served with a toasted cinnamon raisin bagel — such a treat! 🙂
I don’t know about y’all but I love flavored cream cheese. The combination of the tart cream cheese with fig preserves, honey, walnuts, cinnamon, light brown sugar, and a pinch of salt is out of this world! All of the flavors compliment each other SO well and now that I’ve successfully made my own at home, I cannot wait to experiment with other ingredients (especially savory)!
I love having this on hand to have for breakfast in the morning, but it would be an EXTRA special treat for guests or even a “bagel bar” if you are hosting a shower. Enjoy y’all!
Honey Walnut Fig Cream Cheese
YIELDS 13 OUNCES
PREP TIME: 5 MINUTES
CHILL TIME: 4 HOURS
1 (8 ounce) package cream cheese, softened
2 tablespoons fig preserves
1 tablespoon honey
1 tablespoon light brown sugar
¼ teaspoon cinnamon
Pinch of coarse kosher salt
½ cup roughly chopped walnuts
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until like and fluff (about 1 minute).
- Turn the mixer down to low speed and add the fig preserves, honey, light brown sugar, cinnamon and a pinch of salt. Beat until fully combined.
- Using a spatula, fold in chopped walnuts.
- Place cream cheese mixture in an airtight container. Refrigerate for at least 4 hours before using.
Keep refrigerated in an airtight container for up to 10 days.
Best served with toasted cinnamon raisin bagels.
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