Recipe

Nutty Sweet Cream Cheese

A quick, creamy cream cheese spread with nuts, honey, and vanilla. Stovetop optional (but highly recommended) for that warm, café-style flavor. Perfect for bagels, toast, fruit, and snack boards.

By Matt Campbell

•

4.8

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Some days you want a recipe that feels like you tried, without actually trying. This nutty and sweet cream cheese is that kind of win. It is tangy, silky, and just sweet enough, with little crunchy pockets of nuts that make every bite feel fancy in a very low-drama way.

It is basically a “keep in the fridge and suddenly breakfast is handled” situation. Spread it on a bagel, tuck it into French toast, dollop it on pancakes, swipe it onto apple slices, or spoon it straight from the bowl while you pretend you are “cleaning up.” No judgment. This is Mom’s Best Recipes, not The Court of Perfect Snacking.

Why It Works

Big flavor for almost zero effort: Honey and vanilla do the sweet work, cream cheese brings the tang, and the nuts handle the texture.
Toasting the nuts is the secret: It takes 3 to 5 minutes and makes them taste buttery and deeply nutty instead of just “raw and fine.”
Customizable sweetness: Start light, taste, then add more honey if you want it more dessert-like.
Spreads like a dream: A quick soften on the counter or a few stirs turns it silky and easy to smear.

Pairs Well With

Storage Tips

How to Store It

Refrigerate: Store in an airtight container for 3 to 5 days. Keep it cold and use your best judgment.
Stir before using: Honey can loosen the mixture a bit as it sits. A quick stir brings it back together.
For best spreadability: Let it sit at room temp for 10 to 15 minutes before serving.
Freezing: Not my favorite here. Cream cheese can get grainy after thawing, and the nuts lose their crunch.

Common Questions

Do I have to toast the nuts?

No, but it is the fastest way to make this taste like something you bought at a fancy café. Toasting brings out the natural oils and aroma in the nuts and adds that warm, nutty vibe. If you skip it, use very fresh nuts.

What nuts work best?

Pecans and walnuts are cozy and classic. Almonds are crisp and clean. Pistachios feel extra special. Use what you have, just chop them small enough to spread easily.

Can I make this less sweet?

Yes. Start with 1 Tbsp. honey and add more only if you want it. You can also add a pinch of salt and a squeeze of lemon to lean into the tang.

Can I use low-fat cream cheese?

You can, but the texture will be a little less luscious. If you do, let it soften fully and stir well to keep it smooth.

How do I make it taste like “dessert” cream cheese?

Add a little more honey, a pinch of cinnamon, and a tiny splash of almond extract. Then suddenly you are one graham cracker away from cheesecake vibes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small mixing bowl
Fork, spatula, or hand mixer (fork works, just takes a little longer)
Measuring spoons
Small skillet (if toasting nuts)
Knife and cutting board (for chopping nuts)

I started making this kind of cream cheese when I realized I was buying “honey walnut” spreads for the price of an entire block of cream cheese. One morning I tried to recreate it with what I had: a drizzle of honey, a splash of vanilla, and a handful of nuts that looked a little too innocent sitting in the pantry. I toasted them, chopped them, stirred everything together, and suddenly my plain Tuesday bagel tasted like brunch.

Now it is my go-to move when I need something that feels thoughtful, like hosting or packing a snack board, but I also do not want to turn the kitchen into a full-blown project. It is simple, fast, and it always gets the “Wait, what’s in this?” reaction.

Nutty Sweet Cream Cheese

(4.8 Reviews)

Prep Time 5 minutes

Cook Time 0 minutes (or 5 minutes if toasting nuts)

Total Time 5 minutes (or 10 minutes plus cooling time if toasting nuts)

Servings 8 to 10 (about 2 to 3 Tbsp each)

Ingredients

8 oz cream cheese, softened
2 to 3 Tbsp honey (plus more for drizzling, optional)
1/2 tsp vanilla extract
1/4 tsp fine salt (optional but highly recommended)
1/2 cup chopped nuts (pecans, walnuts, almonds, or pistachios)
1/2 tsp ground cinnamon (optional)
1 tsp orange zest (optional, for a bright twist)

Note: If your nuts are raw, toast them in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant and lightly browned. Cool completely, then chop. Cooling time varies and is not included in the total time.

Softening tip: For easy mixing, let cream cheese sit at room temperature for about 30 to 45 minutes. Do not leave it out overnight.

Instructions

Toast the nuts (optional but worth it). Heat a dry skillet over medium. Add nuts and toast 3 to 5 minutes, stirring often, until fragrant and lightly browned. Cool completely, then chop. (Do not skip cooling. Warm nuts can melt the cream cheese and make it loose.)
Make it smooth. In a bowl, stir the softened cream cheese until creamy and spreadable. A fork works, a hand mixer works faster.
Sweeten and season. Add honey, vanilla, and salt. If using cinnamon or orange zest, add them here so they mix in evenly. Stir until fully combined. Taste. Add more honey if you want it sweeter.
Add the crunch. Fold in the chopped nuts. Chop them fine for easier spreading, or leave slightly chunkier if you want more crunch.
Serve. Spoon into a bowl and give it a little honey swirl on top if you are feeling extra. Spread on bagels, toast, pancakes, or use as a dip for apples.

Quick fix: If it turns out too sweet, add a pinch more salt and 1 to 2 tsp plain Greek yogurt or a squeeze of lemon to bring back the tang.

Nutrition information is estimated.

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