Eggs and dairy
Substitutes for cream cheese
Cream cheese is soft, tangy and rich. Its firmness is what holds up frosting and cheesecake, so softer swaps work best in dips and spreads.
-
Neufchâtel
- How much
- The same amount
- What changes
- Lower in fat and a little softer. Frosting is looser; cheesecake is slightly less dense.
- Best in
- Dips, spreads, frosting, cheesecake.
-
Mascarpone
- How much
- The same amount
- What changes
- Richer, milder and softer, with less tang. Add a squeeze of lemon for tang.
- Best in
- Frosting, desserts, pasta sauces.
-
Ricotta or cottage cheese, blended
- How much
- The same amount, blended smooth
- What changes
- Lighter and a little grainy; not firm enough for cheesecake or frosting.
- Best in
- Dips, stuffed shells, spreads.
-
Plant-based cream cheese
- How much
- The same amount
- What changes
- Works in dips and spreads; frosting can be softer, so chill it before piping.
- Best in
- Dips, spreads, bagels.
Simmerbee recipes with cream cheese (11)
- Baked Buffalo Chicken Dip
- Classic Cinnamon Rolls with Cream Cheese Frosting
- Cream Cheese Swirl Brownies
- Creamy Salsa Verde Chicken Enchiladas
- Creamy White Chicken Chili
- Hot Baked Spinach Artichoke Dip
- Lemon Cream Cheese Bundt Pound Cake
- New York-Style Cheesecake
- Rainbow Veggie Cream Cheese Pinwheels
- Turkey and Cheese Pinwheels
- Two-Layer Carrot Cake with Cream Cheese Frosting
On those recipes, tap Swaps next to the ingredient for the short version.
More eggs and dairy swaps
EggsButterMilkButtermilkHeavy creamHalf-and-halfSour creamYogurt and Greek yogurtParmesanCheddarRicotta