Creamcheesepepperwrap Recipes

CREAM CHEESE PEPPER WRAP

Cream Cheese Pepper Wrap image

Make and share this Cream Cheese Pepper Wrap recipe from Food.com.

Provided by Nimita Patel

Categories Spreads

Time 7m

Yield 15 serving(s)

Number Of Ingredients 2

Ingredients

1 (8 ounce) container of soft philadelphia jalapeno flavored cream cheese (chopped)
3 flour tortillas

Steps:

Drain peppers.
Mix peppers and cream cheese until smooth.
Spread on tortillas and then roll up and cut into five 1-inch pieces.
Serve chilled.

Nutrition Facts : Calories 18.7, Fat 0.5, SaturatedFat 0.1, Sodium 38.2, Carbohydrate 3.1, Fiber 0.2, Sugar 0.1, Protein 0.5

CREAM CHEESE RECIPES: PHILADELPHIA NO BAKE CHEESECAKE RECIPE

Cream Cheese Recipes: Philadelphia No Bake Cheesecake Recipe image

Philadelphia cheesecake is a no-bake crowd-pleasing dessert with a graham cracker crust and cream cheese filling. It's one of our favorite cream cheese recipes.

Provided by Izzy

Number Of Ingredients 9

Ingredients

2 cups graham cracker crumbs
1/4 cup brown sugar
1/2 cup unsalted butter (melted)
1 ¼ cups heavy cream
3 8-oz package cream cheese, (softened)
1/4 cup sour cream ((room temperature))
1/2 cup sugar
1 teaspoon vanilla extract
optional pie filling

Steps:

Pulverize the graham crackers using a food processor until they become fine crumbs.
Mix together the crumbs, brown sugar and melted butter.
Pour the mixture into a 9-inch spring foam pan. Press with a glass and up the sides with your fingers. Make sure it's packed in very tightly, otherwise, it can fall apart when cutting the cheesecake.
Freeze for about 10 minutes while you prepare the filling.
In a large mixing bowl, beat the heavy cream on medium-high speed using a hand mixer until stiff peaks form.
In another bowl, add softened cream cheese and sugar. Beat on medium speed until completely combined and smooth.
Add sour cream and vanilla extract, and beat for another 2 minutes until smooth.
Add the whipped cream into the cheesecake filling. Gently mix until combined.
Take the graham cracker crust from the freezer and pour the cheesecake filling on top of the crust. Smooth the top with an offset spatula.
Cover with aluminum foil or plastic wrap. Place it in the refrigerator for 6 hours or up to 2 days.
Gently remove the rim. Serve with pie filling and enjoy!

CREAM CHEESE ROLL-UPS

Cream Cheese Roll-Ups image

Provided by Trisha Yearwood

Categories appetizer

Time 1h20m

Yield 32 pieces

Number Of Ingredients 6

Ingredients

Two 8-ounce packages cream cheese, softened
4 ounces jarred salsa (hot)
4 green onions, finely sliced
4 large flour tortillas
10 slices bacon, cut into small pieces and cooked till crisp
16 thin slices deli ham

Steps:

In a medium bowl, mix together the cream cheese, salsa and onions until fully combined. Spread the tortillas with the mixture, leaving a 1/2-inch edge. Top each with bacon and ham, then roll into tight cylinders and wrap in plastic wrap. Refrigerate for at least one hour. Remove from fridge, discard the plastic wrap and cut each roll into 1-inch pieces, discarding the uneven ends (or eating them while preparing, like I did!). Each roll should yield eight pieces. If you like, before cutting, stick toothpicks in the rolls at 1-inch intervals; it makes serving a snap.

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