20 Delicious Dessert Recipes with Cream Cheese Frosting

Got a sweet tooth that just won’t quit? You’re in luck! Dive into our roundup of 20 Delicious Dessert Recipes with Cream Cheese Frosting, where every bite is a creamy, dreamy delight. From classic carrot cake to innovative twists, these desserts are sure to satisfy your cravings and impress your guests. Ready to indulge? Let’s get baking!

Red Velvet Cupcakes with Cream Cheese Frosting

Just when you thought cupcakes couldn’t get any better, here comes the ultimate showstopper—red velvet with cream cheese frosting. Bold, vibrant, and irresistibly creamy, these cupcakes are a game-changer.

Ingredients

• 1 1/4 cups all-purpose flour (I swear by King Arthur for that perfect crumb)
• 1/2 cup unsweetened cocoa powder (Dutch-processed gives a deeper color)
• 1 tsp baking soda (freshness is key—check the date!)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 cup granulated sugar (for that sweet, sweet balance)
• 1/2 cup vegetable oil (extra virgin olive oil works in a pinch)
• 2 large eggs (room temp eggs blend smoother, trust me)
• 1 tsp vanilla extract (pure, not imitation—flavor matters)
• 1/2 cup buttermilk (full-fat for richness)
• 1 tbsp red food coloring (gel-based for vibrant hue)
• 1 tsp white vinegar (it’s the secret to that signature lift)
• 8 oz cream cheese, softened (Philadelphia is my go-to)
• 1/2 cup unsalted butter, softened (European-style butter elevates the frosting)
• 4 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (yes, more vanilla—it’s worth it)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat sugar and oil until combined. Add eggs one at a time, then vanilla.
4. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with dry. Mix until just combined.
5. Stir in food coloring and vinegar until the batter is uniformly red. Tip: Don’t overmix—this keeps cupcakes tender.
6. Divide batter evenly among liners, filling each 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean.
7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: Frosting sticks better to cooled cupcakes.
8. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla, beating until fluffy. Tip: Chill frosting for 10 minutes if it’s too soft to pipe.
9. Frost cooled cupcakes and serve. Get creative with sprinkles or edible glitter for extra flair.

Glory in the contrast of the moist, velvety crumb against the tangy, creamy frosting. These cupcakes aren’t just desserts; they’re a mood.

Carrot Cake with Cream Cheese Frosting

Perfect for any occasion, this carrot cake with cream cheese frosting is a game-changer. Packed with flavor and topped with the creamiest frosting, it’s a must-try.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for the best texture)
• 2 tsp baking soda (freshness is key, so check the date)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 2 tsp ground cinnamon (the heart of the spice blend)
• 4 large eggs (room temp eggs blend smoother, trust me)
• 1 cup vegetable oil (extra virgin olive oil is my go-to for a richer flavor)
• 2 cups granulated sugar (for that perfect sweetness)
• 3 cups grated carrots (the star of the show, freshly grated is best)
• 1 cup chopped walnuts (optional, but adds a nice crunch)
• 8 oz cream cheese, softened (for the frosting, don’t skip the softening)
• 1/2 cup unsalted butter, softened (same as above, soft is key)
• 4 cups powdered sugar (sifted to avoid lumps)
• 2 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round pans.
2. In a bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
3. In another bowl, beat eggs, oil, and sugar until smooth. Tip: Use a stand mixer for ease.
4. Gradually add the dry ingredients to the wet, mixing just until combined.
5. Fold in grated carrots and walnuts. Tip: Don’t overmix to keep the cake tender.
6. Divide batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
7. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat cream cheese and butter until creamy. Tip: Scrape the bowl often for a smooth texture.
9. Gradually add powdered sugar and vanilla, beating until fluffy.
10. Frost the cooled cake layers, stacking as you go. Tip: Chill the cake for 30 minutes before serving for easier slicing.

You’ll love the moist, spiced layers paired with that tangy, sweet frosting. Try serving with a drizzle of caramel for an extra decadent touch.

Cheesecake Stuffed Strawberries

Craving a bite-sized dessert that’s as fun to make as it is to eat? These cheesecake-stuffed strawberries are your next kitchen adventure—no baking required, just pure, creamy bliss.

Ingredients

• 1 lb fresh strawberries (look for the big, juicy ones—they’re easier to stuff)
• 8 oz cream cheese, softened (I swear by Philadelphia for that perfect creamy texture)
• 1/4 cup powdered sugar (sift it to avoid lumps, trust me)
• 1 tsp vanilla extract (the real deal, not imitation)
• Graham cracker crumbs (for that classic cheesecake crunch)

Instructions

1. Wash the strawberries and pat them dry. Carefully cut off the tops and hollow out a small center with a paring knife—save the scraps for a smoothie!
2. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Tip: A hand mixer on medium speed gets it silky in under 2 minutes.
3. Transfer the cream cheese mixture to a piping bag fitted with a star tip. No bag? A zip-top with the corner snipped works in a pinch.
4. Pipe the mixture into each strawberry, filling them just over the top. Tip: Twist your wrist at the end for a pretty swirl.
5. Dip the filled tops into graham cracker crumbs for that essential crunch. Tip: Do this right before serving to keep them crisp.

Velvety cream cheese meets sweet, fresh strawberries in every bite, with a graham cracker finish that’s downright addictive. Serve them on a platter with drizzled chocolate for extra wow factor.

Pumpkin Roll with Cream Cheese Filling

Whip up this show-stopping Pumpkin Roll with Cream Cheese Filling that’s as fun to make as it is to eat. Perfect for fall gatherings or whenever you crave a slice of cozy.

Ingredients

• 3/4 cup all-purpose flour (I swear by King Arthur for consistent results)
• 1 tsp baking powder (freshness is key—check the date!)
• 1/2 tsp cinnamon (go for Ceylon if you can find it)
• 1/4 tsp nutmeg (freshly grated makes all the difference)
• 3 large eggs (room temp eggs blend smoother, trust me)
• 1 cup granulated sugar (I like to use organic for a cleaner taste)
• 2/3 cup pumpkin puree (Libby’s is my pantry staple)
• 1 tsp lemon juice (a splash brightens the whole dish)
• 8 oz cream cheese, softened (Philadelphia has the perfect tang)
• 1 cup powdered sugar (sifted to avoid lumps)
• 6 tbsp butter, softened (European-style butter elevates the filling)
• 1 tsp vanilla extract (real deal, not imitation)

Instructions

1. Preheat your oven to 375°F—accuracy matters for the perfect roll.
2. Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang for easy removal.
3. Whisk together flour, baking powder, cinnamon, and nutmeg in a bowl—no clumps allowed.
4. In another bowl, beat eggs and granulated sugar on high until pale and thick, about 5 minutes.
5. Fold in pumpkin puree and lemon juice gently—overmixing is the enemy of fluffiness.
6. Gradually add the dry ingredients to the wet, mixing just until combined.
7. Spread the batter evenly in the prepared pan—a offset spatula works wonders here.
8. Bake for 13-15 minutes until the cake springs back when touched—keep an eye on it!
9. While warm, roll the cake with the parchment from the short end—this prevents cracks later.
10. Let it cool completely on a wire rack—patience is key for the filling to set right.
11. Beat cream cheese, powdered sugar, butter, and vanilla until smooth—no lumps, please.
12. Unroll the cake, spread the filling evenly, then re-roll tightly without the parchment.
13. Chill for at least an hour before slicing—clean cuts come from a firm roll.

Enjoy the silky cream cheese against the spiced pumpkin cake—it’s a texture dream. Serve chilled with a dusting of powdered sugar or a dollop of whipped cream for extra flair.

Cream Cheese Danish

Hungry for a flaky, creamy dream? This Cream Cheese Danish is your ticket to breakfast bliss—no fancy skills needed.

Ingredients

• 1 sheet puff pastry (thawed overnight in the fridge for best results)
• 8 oz cream cheese (full-fat, because why not?)
• 1/4 cup granulated sugar (I like mine a tad less sweet, adjust as you please)
• 1 tsp vanilla extract (the real deal, no imitations)
• 1 egg (room temp, it blends smoother)
• 1 tbsp milk (whole milk makes it richer)
• Powdered sugar for dusting (because it’s pretty)

Instructions

1. Preheat your oven to 400°F—no guessing, use an oven thermometer.
2. Roll out the puff pastry on a floured surface to a 10×10 inch square. Pro tip: Keep it cold for flakier layers.
3. Cut the pastry into 4 equal squares. Fold the corners of each square towards the center, leaving a small opening.
4. In a bowl, beat the cream cheese, sugar, and vanilla until smooth. Crack in the egg and mix until just combined—don’t overdo it.
5. Spoon the cream cheese mixture into the center of each pastry square. Brush the edges with milk for a golden finish.
6. Bake for 15-18 minutes until puffed and golden. Watch closely—ovens vary.
7. Let cool slightly, then dust with powdered sugar. Serve warm for maximum ooze.

Buttery layers give way to a tangy, sweet center—perfect with a drizzle of honey or a side of fresh berries. Trust me, it’s worth every calorie.

Banana Bread with Cream Cheese Swirl

Elevate your baking game with this **Banana Bread with Cream Cheese Swirl**—moist, flavorful, and irresistibly swirled with creamy goodness. Perfect for breakfast or a snack, it’s a crowd-pleaser every time.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/2 cup unsalted butter, melted (I like to brown it for extra flavor)
• 3/4 cup granulated sugar (adjust if your bananas are super sweet)
• 1 large egg, room temp (trust me, it blends better)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 1/2 cups all-purpose flour (spooned and leveled to avoid dense bread)
• 1 tsp baking soda (fresh for maximum rise)
• 1/2 tsp salt (balances the sweetness)
• 8 oz cream cheese, softened (full-fat for the best swirl)
• 1/4 cup powdered sugar (for that perfect swirl sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Stir in the melted butter, granulated sugar, egg, and vanilla extract until well combined.
4. Gently fold in the flour, baking soda, and salt until just incorporated—don’t overmix.
5. In a separate bowl, beat the cream cheese and powdered sugar until smooth.
6. Pour half the banana batter into the prepared pan, then dollop half the cream cheese mixture on top. Repeat layers.
7. Use a knife to swirl the cream cheese into the batter for a marbled effect.
8. Bake for 50-60 minutes, or until a toothpick inserted comes out clean (cover with foil if browning too fast).
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Yield a slice of this heaven, and you’ll get a perfect balance of moist banana bread and tangy cream cheese swirl. Try it toasted with a smear of butter for an extra indulgent treat.

Lemon Bars with Cream Cheese Topping

Forget everything you know about lemon bars—this cream cheese twist is a game-changer. Tangy, creamy, and downright irresistible, it’s the dessert your summer deserves.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for that perfect crumb)
• 1/2 cup unsalted butter, chilled and cubed (cold butter is key for a flaky crust)
• 1/4 cup powdered sugar (don’t skip—it’s the secret to a tender base)
• 3 large eggs (room temp eggs blend smoother, trust me)
• 1 cup granulated sugar (for that sweet, sunny lemon filling)
• 2 tbsp lemon zest (freshly grated—bottled zest just doesn’t hit the same)
• 1/4 cup lemon juice (squeeze it fresh; your taste buds will thank you)
• 8 oz cream cheese, softened (Philadelphia brand melts like a dream)
• 1/4 cup heavy cream (for that luxe, velvety topping)
• 1 tsp vanilla extract (pure vanilla adds depth)

Instructions

1. Preheat your oven to 350°F. Grab a 9×9 inch baking pan—line it with parchment paper for easy lifts.
2. In a bowl, mix flour and powdered sugar. Cut in cold butter until crumbs form. Press into the pan. Bake for 15 minutes until golden.
3. Whisk eggs, granulated sugar, lemon zest, and juice. Pour over the hot crust. Bake for 20 minutes—it should jiggle slightly.
4. Beat cream cheese, heavy cream, and vanilla until smooth. Spread over cooled lemon layer. Chill for 2 hours to set.
5. Slice into squares. Dust with powdered sugar right before serving for that Instagram-worthy finish.

Melt-in-your-mouth crust meets a zesty lemon punch, all smoothed over with creamy decadence. Serve these chilled with a side of iced tea for the ultimate backyard treat.

Chocolate Cream Cheese Pie

Dive into this no-bake Chocolate Cream Cheese Pie that’s as easy to make as it is decadent. Perfect for when you need a quick dessert fix that doesn’t skimp on flavor.

Ingredients

• 1 1/2 cups graham cracker crumbs (I always go for the honey-flavored ones for a touch of sweetness)
• 1/2 cup unsalted butter, melted (trust me, the unsalted lets you control the pie’s sweetness)
• 8 oz cream cheese, softened (room temp blends smoother, no lumps!)
• 1 cup powdered sugar (sifted to avoid any gritty texture)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 cup heavy whipping cream (chilled is best for whipping)
• 1/2 cup semi-sweet chocolate chips (melted, for that rich chocolatey goodness)

Instructions

1. Mix graham cracker crumbs and melted butter in a bowl until well combined. Press firmly into a 9-inch pie dish to form the crust. Chill for 10 minutes to set.
2. Beat the softened cream cheese and powdered sugar together in a large bowl until smooth. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Add vanilla extract to the cream cheese mixture and beat until incorporated.
4. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold into the cream cheese mixture to keep it light and fluffy.
5. Spread half of the cream cheese mixture over the chilled crust. Drizzle with half of the melted chocolate. Repeat layers with remaining mixture and chocolate. Tip: Use a toothpick to swirl the chocolate for a marbled effect.
6. Freeze the pie for at least 4 hours, or until set. Tip: For easier slicing, let it sit at room temperature for 5 minutes before serving.

This pie is a dreamy combo of creamy and crunchy, with a rich chocolate flavor that’s not too sweet. Try serving it with a sprinkle of sea salt on top for an extra flavor pop.

Apple Spice Cake with Cream Cheese Frosting

Yum! This apple spice cake is your fall baking game-changer—moist, flavorful, and topped with the creamiest frosting. Ready in under an hour, it’s a no-brainer for any occasion.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 tsp baking soda (freshness matters—check the date!)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 2 tsp ground cinnamon (the heart of the spice blend)
• 1/2 tsp ground nutmeg (a little goes a long way)
• 1/2 cup unsalted butter, softened (room temp is key for smooth mixing)
• 1 cup granulated sugar (domino’s fine grain dissolves perfectly)
• 2 large eggs (room temp eggs blend better, trust me)
• 1 tsp vanilla extract (splash in the good stuff—pure vanilla)
• 4 cups peeled, diced apples (I mix Granny Smith and Honeycrisp for balance)
• 8 oz cream cheese, softened (Philadelphia is my ride-or-die)
• 1/4 cup unsalted butter, softened (again, room temp is non-negotiable)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (yes, more vanilla—it’s worth it)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan—I use butter for extra flavor.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, beat 1/2 cup butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl halfway for even mixing.
4. Add eggs one at a time, beating well after each. Stir in 1 tsp vanilla.
5. Gradually mix in the dry ingredients until just combined. Fold in apples—the batter will be thick.
6. Spread batter into prepared pan. Bake for 35-40 minutes, until a toothpick comes out clean. Tip: Rotate the pan at 20 minutes for even baking.
7. Let cake cool completely on a wire rack. Meanwhile, beat cream cheese and 1/4 cup butter until smooth. Tip: Soften both to room temp to avoid lumps.
8. Gradually add powdered sugar and 1 tsp vanilla, beating until frosting is creamy.
9. Spread frosting over cooled cake. Slice and serve. Just look at those layers—spicy, sweet, and utterly irresistible. Try it warm with a scoop of vanilla ice cream for the ultimate treat.

Peanut Butter Cream Cheese Cookies

Zesty meets cozy in these Peanut Butter Cream Cheese Cookies—think creamy, dreamy centers with a peanut butter hug. Perfect for when you crave something sweet but not too simple.

Ingredients

• 1 cup creamy peanut butter (the kind that stirs your soul, not the oily separation kind)
• 4 oz cream cheese (room temp is key—cold cream cheese is a no-go)
• 1/2 cup granulated sugar (because life’s sweet enough, but not too sweet)
• 1 large egg (room temp eggs blend better, trust me)
• 1 tsp vanilla extract (the real deal, please)
• 1/2 tsp baking soda (the lift in every bite)
• 1/4 tsp salt (just a pinch to balance the sweet)

Instructions

1. Preheat your oven to 350°F—no guessing, just set it and forget it.
2. In a bowl, mix peanut butter, cream cheese, and sugar until smooth. Tip: Scrape the sides for no left-behind bits.
3. Beat in the egg and vanilla until just combined. Overmixing is the enemy of tender cookies.
4. Stir in baking soda and salt—this is where the magic (and rise) happens.
5. Scoop tablespoon-sized balls onto a parchment-lined baking sheet. Tip: A cookie scoop is your best friend for even sizes.
6. Flatten slightly with a fork in a crisscross pattern—classic peanut butter cookie vibes.
7. Bake for 10-12 minutes until edges are golden. Tip: They’ll look underdone but firm up as they cool.
8. Let cool on the sheet for 5 minutes, then transfer to a rack. Resist the urge to eat immediately—they’re worth the wait.

Fluffy centers with a slight chew, these cookies are a texture dream. Serve with a cold glass of milk or crumble over ice cream for next-level dessert vibes.

Blueberry Cream Cheese Muffins

Whip up these Blueberry Cream Cheese Muffins for a breakfast that’s anything but basic. Packed with juicy berries and a creamy surprise, they’re a game-changer.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup granulated sugar (because life’s too short for less sweet)
• 1/2 cup unsalted butter, melted (let it cool slightly to avoid cooking the eggs)
• 2 large eggs (room temp eggs blend smoother, trust me)
• 1/2 cup whole milk (the richer, the better)
• 1 tsp vanilla extract (pure, not imitation—flavor matters)
• 1 1/2 tsp baking powder (freshness is key, so check the date)
• 1/2 tsp salt (balances the sweetness perfectly)
• 1 1/2 cups fresh blueberries (tossed in a tbsp of flour to prevent sinking)
• 4 oz cream cheese, cubed (cold cubes melt into gooey pockets)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with liners—no sticking drama here.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Make a well in the center.
3. Pour melted butter, eggs, milk, and vanilla into the well. Mix until just combined—overmixing is the enemy of fluffy muffins.
4. Gently fold in blueberries coated in flour. This little trick keeps them from sinking to the bottom.
5. Fill muffin cups halfway, drop in a few cream cheese cubes, then cover with more batter until 3/4 full.
6. Bake for 20-22 minutes until tops are golden and a toothpick comes out clean (unless it hits cream cheese—then it’s supposed to be gooey).
7. Cool in the pan for 5 minutes, then transfer to a wire rack. Patience rewards you with the perfect texture.

Zesty bursts of blueberry meet creamy pockets of cheese in every bite. Serve warm with a drizzle of honey for that extra ‘wow’ factor.

Tiramisu with Cream Cheese

Whip up this creamy, dreamy Tiramisu with Cream Cheese that’ll have your taste buds dancing. No fuss, just flavor bombs in every bite.

Ingredients

• 1 cup heavy cream (chilled, it whips up fluffier)
• 8 oz cream cheese (softened, trust me, it blends smoother)
• 1/2 cup granulated sugar (because life’s sweet)
• 1 tsp vanilla extract (the good stuff, no imitations)
• 1 cup strong brewed coffee, cooled (espresso kicks it up a notch)
• 24 ladyfingers (crispy on the outside, soft inside)
• 2 tbsp cocoa powder (for that Instagram-worthy dusting)

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form. Tip: Chill your bowl and beaters first for quicker peaks.
2. In another bowl, beat the cream cheese, sugar, and vanilla until smooth. Fold in the whipped cream gently to keep it airy.
3. Quickly dip each ladyfinger into the coffee and layer them in a 9×9 inch dish. Don’t soak them—just a quick dip to avoid sogginess.
4. Spread half the cream mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
5. Chill for at least 4 hours, but overnight is magic. The flavors meld beautifully.
6. Before serving, dust with cocoa powder through a fine sieve for that smooth, professional look.

Silky layers of coffee-soaked ladyfingers and creamy filling make this tiramisu a showstopper. Serve chilled with a sprinkle of cocoa or a drizzle of chocolate sauce for extra decadence.

Raspberry Cream Cheese Thumbprint Cookies

Perfect for when you need a sweet fix fast, these Raspberry Cream Cheese Thumbprint Cookies blend tart and creamy in every bite. No fancy skills needed—just your hands and a craving for something delicious.

Ingredients

• 1 cup unsalted butter, softened (I swear by Kerrygold for that rich flavor)
• 1/2 cup granulated sugar (because life’s too short for skimping on sweetness)
• 2 cups all-purpose flour (scoop and level for the perfect measure)
• 1/4 tsp salt (just a pinch to balance the flavors)
• 1/2 cup raspberry jam (go for seedless if you’re not into the crunch)
• 4 oz cream cheese, softened (Philadelphia has never let me down)
• 1 tsp vanilla extract (the real deal, please)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Tip: This ensures no sticking and easy cleanup.
2. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes. Tip: Room temp butter is key here for smooth mixing.
3. Mix in the flour and salt until just combined. Overmixing leads to tough cookies, so stop when you no longer see flour streaks.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb to press a well into the center of each ball. Tip: Dust your thumb with flour to prevent sticking.
5. Fill each thumbprint with a teaspoon of raspberry jam. Be generous—it’s the star of the show.
6. Bake for 12-15 minutes, or until the edges are just golden. They’ll firm up as they cool, so don’t overbake.
7. While the cookies cool, beat the cream cheese and vanilla extract until smooth. Dollop a bit on each cookie right before serving.

Crumbly, buttery cookies meet a tangy cream cheese topping and sweet raspberry jam—these are a textural dream. Serve them on a vintage plate for that Instagram-worthy brunch shot.

Cream Cheese Chocolate Chip Cookies

Craving a twist on the classic chocolate chip cookie? These cream cheese chocolate chip cookies are your next obsession—soft, tangy, and packed with melty chocolate.

Ingredients

• 1 cup unsalted butter, softened (I swear by Kerrygold for that rich flavor)
• 4 oz cream cheese, at room temperature (full-fat for the win)
• 1 cup granulated sugar (because life’s too short for less)
• 1 cup packed light brown sugar (the secret to chewiness)
• 2 large eggs (room temp blends better, trust me)
• 2 tsp pure vanilla extract (splurge on the good stuff)
• 3 cups all-purpose flour (scoop and level for accuracy)
• 1 tsp baking soda (freshness matters—check the date)
• 1/2 tsp salt (I use sea salt for a subtle crunch)
• 2 cups semi-sweet chocolate chips (Guittard is my go-to)

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy—about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla. Tip: Scrape the bowl edges to ensure everything’s incorporated.
4. Whisk together the flour, baking soda, and salt in a separate bowl. Gradually add to the wet ingredients, mixing just until combined.
5. Fold in the chocolate chips. Tip: Reserve a handful to press on top of the dough balls for bakery-style cookies.
6. Scoop 2-tablespoon portions of dough onto the prepared sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, until the edges are golden but centers are still soft. Tip: For even baking, rotate the sheets halfway through.
8. Let cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.

Perfectly balanced with a creamy tang and pockets of chocolate, these cookies are a dream. Serve them warm with a scoop of vanilla ice cream for the ultimate indulgence.

Strawberry Cream Cheese Tart

Nailing the perfect summer dessert? This Strawberry Cream Cheese Tart is your golden ticket. Fresh, creamy, and just sweet enough—it’s a crowd-pleaser that looks as good as it tastes.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for that perfect crumb)
• 1/2 cup unsalted butter, chilled and cubed (cold butter is key for flakiness)
• 1/4 cup granulated sugar (because life’s too short for bland crusts)
• 8 oz cream cheese, softened (room temp blends smoother, trust me)
• 1/4 cup powdered sugar (for that silky cream cheese layer)
• 1 tsp vanilla extract (the good stuff—skip the imitation)
• 1 lb fresh strawberries, hulled and sliced (go for the reddest, juiciest ones)
• 1/4 cup strawberry jam (warmed for easy glazing)

Instructions

1. Preheat your oven to 350°F—no guessing, use an oven thermometer.
2. Pulse flour, butter, and granulated sugar in a food processor until crumbs form. Tip: Stop before it becomes a ball to avoid overworking.
3. Press the mixture into a 9-inch tart pan, making sure to go up the sides. Bake for 15 minutes until golden. Let it cool completely.
4. Beat cream cheese, powdered sugar, and vanilla until smooth. Spread over the cooled crust.
5. Arrange strawberry slices over the cream cheese layer. Tip: Start from the outside for a pretty pattern.
6. Brush warmed strawberry jam over the strawberries for a glossy finish. Chill for at least 2 hours to set.

When you slice into this tart, the contrast of the crisp crust and creamy filling is magic. Serve it with a drizzle of dark chocolate or a dollop of whipped cream for extra flair.

Cinnamon Roll Cake with Cream Cheese Glaze

You won’t believe how this Cinnamon Roll Cake transforms breakfast into a celebration. **Dive** into layers of fluffy cake, swirled with cinnamon sugar, and drizzled with creamy glaze—it’s a game-changer.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for the fluffiest texture)
• 1 cup granulated sugar (because life’s too short for less sweet)
• 2 tsp baking powder (the unsung hero of rise)
• 1 cup milk (whole milk makes it richer, but any works)
• 2 large eggs (room temp blends smoother, trust me)
• 1/2 cup unsalted butter, melted (salted can overpower, so I skip it)
• 1 tbsp vanilla extract (the good stuff makes a difference)
• 1/2 cup brown sugar (dark for deeper flavor)
• 1 tbsp ground cinnamon (Saigon cinnamon is my secret weapon)
• 4 oz cream cheese, softened (Philadelphia for the win)
• 1 cup powdered sugar (no lumps, please)
• 2 tbsp milk (just enough to get that drizzle consistency)

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish. (Pro tip: Use butter for extra flavor.)
2. In a large bowl, whisk together flour, granulated sugar, and baking powder.
3. Add milk, eggs, melted butter, and vanilla to the dry ingredients. Mix until just combined. (Overmixing is the enemy of fluffiness.)
4. Pour batter into the prepared dish. Smooth the top with a spatula.
5. In a small bowl, mix brown sugar and cinnamon. Sprinkle evenly over the batter. Swirl with a knife for that signature look.
6. Bake for 28-30 minutes, until a toothpick comes out clean. (The edges should be golden but not dark.)
7. While the cake cools slightly, beat cream cheese until smooth. Gradually add powdered sugar and milk, beating until glaze forms.
8. Drizzle glaze over the warm cake. Let it set for 5 minutes. (Resist cutting in—it’s worth the wait.)

Crave the perfect bite where tender cake meets gooey cinnamon swirls and tangy glaze. Serve it warm with a scoop of vanilla ice cream for an epic dessert twist.

Cherry Cream Cheese Coffee Cake

Viral desserts don’t get more indulgent than this—cherry cream cheese coffee cake that’s equal parts fluffy, creamy, and tangy. Perfect for lazy Sunday brunches or as a sweet midday pick-me-up.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup granulated sugar (because life’s too short for less sweet)
• 1/2 cup unsalted butter, softened (room temp is key for that perfect creaminess)
• 8 oz cream cheese, softened (Philadelphia brand melts like a dream)
• 1/2 cup sour cream (adds a subtle tang and moisture)
• 2 large eggs (room temp eggs blend smoother, trust me)
• 1 tsp vanilla extract (the real deal, no imitations)
• 1/2 tsp baking powder (for that just-right rise)
• 1/2 tsp baking soda (balances the acidity)
• 1/4 tsp salt (enhances all the flavors)
• 1 cup cherry pie filling (homemade or store-bought, both work)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Tip: Use butter for greasing to add extra flavor.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl sides to ensure even mixing.
3. Beat in the cream cheese until smooth, then add the eggs one at a time, fully incorporating each before adding the next.
4. Mix in the sour cream and vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing leads to a tough cake, so stop when you see no flour streaks.
7. Pour half the batter into the prepared pan, spread evenly, then spoon the cherry pie filling over the batter.
8. Top with the remaining batter, spreading gently to cover the cherries.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Zesty and rich, this cake boasts a moist crumb with pockets of creamy cheese and bursts of cherry. Serve it warm with a dollop of whipped cream or as is—it’s a showstopper either way.

Pecan Pie Bars with Cream Cheese Layer

Zesty and decadent, these pecan pie bars are your next obsession. Layer creamy cheese under a crunchy pecan topping for a dessert that slays.

Ingredients

• 1 cup unsalted butter, softened (I swear by Kerrygold for that rich flavor)
• 2 cups all-purpose flour (scoop and level for perfection)
• 1/2 cup granulated sugar (because life’s sweet enough)
• 8 oz cream cheese, softened (Philadelphia or bust)
• 1 cup brown sugar, packed (dark for depth, light for sweetness)
• 1/4 cup whole milk (room temp blends smoother)
• 2 large eggs (farm-fresh if you can)
• 1 tsp vanilla extract (the real deal, no imitations)
• 2 cups pecans, chopped (toast ’em for extra crunch)

Instructions

1. Preheat your oven to 350°F. Line a 9×13″ pan with parchment, leaving overhang for easy lifts.
2. Beat butter, flour, and granulated sugar until crumbly. Press into the pan. Bake for 15 minutes until golden. Tip: Use a glass to press the crust evenly.
3. While warm, beat cream cheese until smooth. Add brown sugar, milk, eggs, and vanilla. Pour over crust.
4. Sprinkle pecans on top. Bake for 25 minutes until set. Tip: A toothpick should come out clean from the center.
5. Cool completely in the pan. Chill for 2 hours for clean cuts. Tip: Warm your knife under hot water for slick slices.

Delight in the contrast of creamy and crunchy. Serve these bars chilled with a drizzle of caramel or a scoop of vanilla ice cream for that extra wow factor.

Oreo Cream Cheese Balls

Make these Oreo Cream Cheese Balls disappear faster than your last TikTok video. Crunchy, creamy, and ridiculously easy, they’re the no-bake treat your feed needs.

Ingredients

• 1 package (14.3 oz) Oreos – go for the classic, but mint would be a fun twist.
• 1 block (8 oz) cream cheese – softened to room temp for smoother mixing.
• 1 cup semi-sweet chocolate chips – because milk chocolate is too sweet here.
• 1 tbsp coconut oil – my secret for a glossy, crack-free shell.

Instructions

1. Crush the Oreos into fine crumbs using a food processor or a zip-top bag and rolling pin.
2. In a large bowl, mix the Oreo crumbs with the softened cream cheese until fully combined. Tip: Use a spatula at first, then your hands for the final mix.
3. Roll the mixture into 1-inch balls and place them on a parchment-lined tray. Chill for 30 minutes to firm up.
4. Melt the chocolate chips and coconut oil together in 30-second intervals in the microwave, stirring until smooth. Tip: Don’t overheat to avoid seizing.
5. Dip each chilled ball into the melted chocolate, using a fork to let excess drip off. Place back on the tray.
6. Chill for another 20 minutes until the chocolate sets. Tip: Sprinkle with extra Oreo crumbs before the chocolate hardens for extra crunch.

You’ll love the contrast of the crisp chocolate shell against the velvety center. Try skewering them for a fun dessert kabob at your next BBQ.

Key Lime Pie with Cream Cheese Topping

Make your summer unforgettable with this zesty Key Lime Pie topped with a creamy, dreamy cream cheese layer. It’s the perfect balance of tart and sweet, guaranteed to steal the show at any BBQ or potluck.

Ingredients

• 1 1/2 cups graham cracker crumbs (I always go for the honey-flavored ones for extra sweetness)
• 1/3 cup granulated sugar (because life’s too short for less sugar)
• 6 tbsp unsalted butter, melted (and yes, it has to be unsalted)
• 3 large egg yolks (room temp eggs blend smoother, trust me)
• 14 oz sweetened condensed milk (the secret to that creamy texture)
• 1/2 cup key lime juice (freshly squeezed makes all the difference)
• 8 oz cream cheese, softened (leave it out for an hour before you start)
• 1 cup heavy cream (for that fluffy topping we all crave)
• 1/4 cup powdered sugar (because it dissolves like a dream)

Instructions

1. Preheat your oven to 350°F. No guessing here—use an oven thermometer for accuracy.
2. Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl until it feels like wet sand. Press firmly into a 9-inch pie dish. Tip: Use the bottom of a measuring cup to get an even layer.
3. Bake the crust for 10 minutes until golden. Let it cool completely. Patience is key for a crisp base.
4. Whisk egg yolks and condensed milk in a bowl until smooth. Gradually add key lime juice, whisking until thickened. Pour over the cooled crust.
5. Bake for 15 minutes until the filling is set but still jiggly in the center. Cool to room temp, then chill for at least 4 hours. Tip: Cover loosely with foil to prevent cracks.
6. Beat cream cheese until fluffy. Add heavy cream and powdered sugar, beating until stiff peaks form. Spread over the chilled pie. Tip: Use a piping bag for fancy swirls.

Serve this pie cold for the best texture—creamy topping meets tangy lime filling on a buttery crust. Try garnishing with lime zest or a dollop of whipped cream for an Instagram-worthy finish.

Conclusion

These 20 Delicious Dessert Recipes with Cream Cheese Frosting offer a sweet escape into the world of baking, perfect for any occasion. Whether you’re a novice or a seasoned baker, there’s something here to satisfy your sweet tooth. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest. Happy baking!

Bella Bacinos