Type what you have

Ingredients

• ✓ neufchatel cheese
• sour cream
• white sugar
• raspberry extract
• raspberry

Instructions

1. 1 In a medium bowl, place the sour cream, Neufchatel cheese, white sugar and raspberry extract. With an electric mixer, blend until smooth. Chill in the refrigerator approximately 30 minutes. Garnish with fresh raspberries to serve.

By HEATHERFEATHER

Ingredients

• ✓ neufchatel cheese
• milk chocolate powdered drink mix
• peanut butter
• agave nectar
• pecan

Instructions

1. 1 Place chocolate drink mix, peanut butter, and Neufchatel cheese in a mini food processor. Pulse until well combined.
2. 2 Roll mixture into eight 1-inch balls. Dip each ball in agave, then in chopped pecans. Serve immediately or refrigerate in an airtight container.

By Yoly

Ingredients

• ✓ neufchatel cheese
• milk
• egg
• margarine
• bread flour
• white sugar
• yeast
• brown sugar
• cinnamon
• butter
• butter
• confectioners sugar
• vanilla extract

Instructions

1. 1 Place milk, eggs, margarine, bread flour, white sugar, and yeast in the pan of bread machine in recommended order by manufacturer. Select dough cycle; press Start.
2. 2 Turn dough out onto a lightly floured surface after it has doubled in size. Cover and let rest for 10 minutes. Combine brown sugar and cinnamon in a small bowl.
3. 3 Roll dough into a 16x21-inch rectangle. Spread dough with 2 tablespoons butter and sprinkle evenly with sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13-inch baking pan. Cover and let rest until nearly doubled, about 30 minutes.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Bake rolls in preheated oven until golden brown, about 15 minutes.
6. 6 Beat together Neufchatel cheese, 1/4 cup butter, confectioner's sugar, and vanilla extract in a small bowl. Spread frosting on warm rolls before serving.

By MakeItHealthy

Ingredients

• ✓ neufchatel cheese
• milk
• parmesan cheese
• garlic salt
• bread

Instructions

1. 1 Stir Neufchatel cream cheese in milk in a saucepan over medium-low heat until melted, 2 to 3 minutes. Add Parmesan cheese and garlic salt. Cook and stir until the Parmesan melts, 2 to 3 minutes more. Serve with bread cubes.

By magicallydelicious

Ingredients

• ✓ neufchatel cheese
• prosciutto
• asparagus

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
3. 3 Bake 15 minutes in the preheated oven, until asparagus is tender.

By Trish

Ingredients

• ✓ neufchatel cheese
• pork sausage
• jalapeno pepper
• parmesan cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Place a skillet over medium-high heat; add sausage and cook until brown; drain and return pan to heat. Stir the cream cheese into the sausage and cook until completely melted; remove from heat.
3. 3 Spoon equal portions of the sausage mixture into the jalapeno halves and arrange onto the prepared baking sheet; sprinkle the Parmesan cheese over the stuffed peppers.
4. 4 Bake in the preheated oven until the peppers are soft and the tops are lightly browned, about 30 minutes.

By Mrs Toast

Ingredients

• ✓ neufchatel cheese
• pineapple
• banana
• coconut
• whole-grain bread

Instructions

1. 1 In a small bowl, mix together softened Neufchatel cheese and pineapple.
2. 2 Spread cheese mixture on one slice of bread, top with slices of banana and a sprinkling of coconut, and top with another slice of bread to make a sandwich. Repeat with remaining ingredients.

By Maude

Ingredients

• ✓ neufchatel cheese
• lemon zest
• honey
• kiwi
• whole wheat bread

Instructions

1. 1 In a small bowl, mix together Neufchatel cheese, lemon zest, and honey. Refrigerate for 1 day to allow the flavors to develop.
2. 2 Spread about 2 tablespoons of the sweetened Neufchatel cheese over one side of a slice of bread. Top with about 2 tablespoons of chopped kiwi fruit, and another slice of bread. Repeat with remaining ingredients to make 8 sandwiches in all.

By Sydny

Ingredients

• ✓ neufchatel cheese
• sweet potato
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer potatoes until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
2. 2 Beat potatoes with an electric mixer until smooth. Add Neufchatel cheese; beat until smooth. Season with sea salt.

By harmonyb

Ingredients

• ✓ neufchatel cheese
• butter
• strawberry
• natural sweetener

Instructions

1. 1 Place strawberries in a blender and blend until pureed. Measure out 3 tablespoons strawberry puree and set aside. Save the rest, if any, for another use.
2. 2 Combine butter, Neufchatel cheese, and sweetener in a blender and blend until smooth. Add strawberry puree and blend until fully incorporated.

By Yoly

Ingredients

• ✓ neufchatel cheese
• strawberry
• cottage cheese
• stevia powder
• vanilla extract

Instructions

1. 1 Combine strawberries, cottage cheese, Neufchatel cheese, stevia, and vanilla in the bowl of a food processor; process until smooth.
2. 2 Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.

By Yoly

Ingredients

• ✓ neufchatel cheese
• white sugar
• all-purpose flour
• egg
• greek yogurt
• lemon
• lime
• graham cracker crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat Neufchatel cheese and sugar in a large bowl with an electric mixer until smooth. Beat in flour. Mix on medium speed until combined. Add eggs and mix well. Add Greek yogurt and beat on medium speed; add lemon and lime juices and mix well until combined. Pour into the graham cracker crust.
3. 3 Bake in the preheated oven until filling is set, 50 to 60 minutes. Allow to cool completely, about 30 minutes. Refrigerate before serving, at least 2 hours.

By Karla

Ingredients

• ✓ neufchatel cheese
• puff pastry shell
• milk
• vanilla pudding
• apple
• caramel ice cream topping

Instructions

1. 1 Heat oven to 425 degrees F.
2. 2 Bake pastry shells as directed on package; cool.
3. 3 Meanwhile, beat Neufchatel and 1/4 cup milk with mixer until blended. Add dry pudding mix and remaining milk; beat 2 min. Refrigerate until ready to use.
4. 4 Remove top and doughy center from each pastry shell; discard removed pastry. Fill shells with pudding mixture; top with apples and caramel topping. Serve with pastry tops.

By JELL-O

Ingredients

• ✓ neufchatel cheese
• peanut butter
• chocolate protein powder
• black garlic
• sanding sugar

Instructions

1. 1 Combine peanut butter, protein powder, black garlic, and Neufchatel cheese in a mini food processor. Pulse until well combined.
2. 2 Roll mixture into sixteen 1-inch balls. Roll in sanding sugar. Serve immediately or store in an airtight container in the refrigerator.

By Yoly

Ingredients

• ✓ neufchatel cheese
• oaxaca cheese
• heavy cream
• green chile
• jalapeno pepper
• jalapeno pepper juice

Instructions

1. 1 Select Slow Cooker setting on a multi-functional pressure cooker (such as Instant Pot); set temperature to High. Add Oaxaca cheese, heavy cream, and Neufchatel cheese. Stir until melted, 3 to 5 minutes. Reduce temperature to Low. Let queso cook for 5 to 7 minutes more. Pour in green chiles, jalapenos peppers, and pickling juice. Mix well.

By thedailygourmet

Ingredients

• ✓ neufchatel cheese
• cooking spray
• crescent roll
• brown sugar
• cinnamon
• egg
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 2-quart baking dish with cooking spray.
2. 2 Pull crescent roll dough out of the can; slice dough into 1/2-inch pieces. Arrange over the bottom of the baking dish. Sprinkle brown sugar and cinnamon on top. Drop teaspoonfuls of the Neufchatel cheese on top.
3. 3 Whisk eggs and milk together in a small bowl. Pour into the baking dish.
4. 4 Bake in the preheated oven until the center is set, 40 to 50 minutes.

By Carolyn Olson

Ingredients

• ✓ neufchatel cheese
• sugar
• lime gelatin
• lime zest
• lime juice
• whipped topping
• mint
• pretzel
• butter
• margarine

Instructions

1. 1 Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat Neufchatel cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well.
2. 2 Whisk in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar and butter; sprinkle over pudding mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into filling.
3. 3 Freeze 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.

By Cool Whip

Ingredients

• ✓ neufchatel cheese
• pizza crust
• baking soda
• salt
• chocolate-hazelnut spread
• milk
• mustard
• honey

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Unroll pizza crust and cut into 2-inch squares. Roll each square into a ball and place on a cookie sheet.
3. 3 Bring 3 quarts of water to a boil. Stir in baking soda until dissolved. Add pizza balls to the boiling water in batches. Cook until puffed up and floating, 1 to 2 minutes. Transfer to a cookie sheet lined with parchment paper. Sprinkle salt on top.
4. 4 Bake in the preheated oven until golden brown, 10 to 12 minutes.
5. 5 Mix Neufchatel cheese, chocolate-hazelnut spread, and milk together to make chocolate dipping sauce. Add more milk for a thinner dip. Mix mustard and honey together in a separate bowl. Serve warm pretzel bites with dipping sauces.

By tcasa

Ingredients

• ✓ neufchatel cheese
• fettuccine pasta
• milk
• margarine
• garlic powder
• garlic
• onion salt
• parmesan cheese

Instructions

1. 1 In a large pot of boiling salted water cook fettuccini until al dente. Drain.
2. 2 Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
3. 3 Toss pasta with Alfredo sauce and serve warm.

By Linda Lou

Ingredients

• ✓ neufchatel cheese
• pork sausage
• crescent roll
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cook sausage in a skillet until browned and crumbly, 5 to 7 minutes; drain. Add Neufchatel cheese; cook and stir until combined. Remove from heat and set aside.
3. 3 Unroll crescent rolls and place 1/2 of the rolls into an 8x8-inch glass baking dish. Make sure to press seams together. Top with sausage-Neufchatel cheese mixture and sprinkle with Cheddar cheese. Top with remaining crescent rolls.
4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool 10 minutes before cutting into 8 squares.

By Yoly

Ingredients

• ✓ neufchatel cheese
• empanada pastry
• chicken
• salsa
• salt
• heavy cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes; season with salt and stir until well combined.
3. 3 Drop 1 tablespoon chicken filling onto each empanada disc; fold dough over filling to enclose. Wet fingers with water; run along dough edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet; brush with heavy cream.
4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes.

By Yoly

Ingredients

• ✓ neufchatel cheese
• sweetened condensed milk
• evaporated milk
• milk
• vanilla extract
• cinnamon
• 12-grain bread
• walnut
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
2. 2 Mix sweetened condensed milk, evaporated milk, milk, vanilla extract, and cinnamon together in a large bowl. Add bread cubes and stir until well incorporated. Let sit for 5 minutes so bread will absorb some of the liquid. Add walnuts and raisins and stir to combine.
3. 3 Pour mixture into the prepared baking dish. Dot with Neufchatel cheese, pressing down.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool 10 minutes before serving.

By Yoly

Ingredients

• ✓ neufchatel cheese
• butter
• white sugar
• egg
• egg white
• lemon
• lemon extract
• all-purpose flour
• baking powder
• baking soda
• salt
• raspberry
• lemon juice
• powdered sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 9 cups in a cupcake tin with cupcake liners.
2. 2 Cream Neufchatel cheese, butter, and sugar with an electric mixer until smooth. Add egg and egg white; beat until well combined. Add lemon zest, lemon juice, and lemon extract.
3. 3 Mix flour, baking powder, baking soda, and salt together in a separate bowl. Add to butter mixture and beat until just combined. Fold in raspberries. Spoon batter into the prepared cupcake tin, filling each cup 3/4 full.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
5. 5 Mix powdered sugar and lemon juice together in a small bowl and drizzle over cooled cupcakes.

By Yoly

Ingredients

• ✓ neufchatel cheese
• graham cracker pie crust
• white sugar
• milk
• vanilla extract
• strawberry
• strawberry glaze

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bake pie crust in the preheated oven until lightly browned, about 5 minutes. Cool completely.
3. 3 Beat Neufchâtel cheese, sugar, milk, and vanilla extract together in a bowl until smooth; spread into pie crust with a spatula.
4. 4 Arrange strawberries on top Neufchâtel mixture, cut-sides down, pushing slightly into filling; pour glaze over top.
5. 5 Refrigerate before serving, at least 1 hour.

By Ilene Warfield

Ingredients

• ✓ neufchatel cheese
• yellow cake mix
• pumpkin puree
• water
• egg
• cinnamon
• nutmeg
• ginger
• powdered sugar
• butter
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans.
2. 2 Combine cake mix, pumpkin puree, water, eggs, cinnamon, nutmeg, and ginger in a bowl; beat with an electric mixer until well incorporated. Pour batter into the prepared cake pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
4. 4 Meanwhile, combine powdered sugar, butter, Neufchatel cheese, vanilla extract, and cinnamon in a bowl; beat with a hand mixer until smooth. Fill and frost the cooled cake.

By Yoly

Ingredients

• ✓ neufchatel cheese
• taco seasoning mix
• refried bean
• sour cream
• salsa
• tomato
• green bell pepper
• red bell pepper
• green onion
• iceberg lettuce
• cheddar cheese
• black olive

Instructions

1. 1 Blend taco seasoning mix and refried beans in a bowl. Spread mixture onto a large serving platter. Mix sour cream and Neufchatel cheese in a bowl. Spread over refried beans. Top layers with salsa. Place a layer of tomato, green bell peppers, red bell peppers, green onions, and lettuce over salsa. Sprinkle with Cheddar cheese. Garnish with black olives.

By MakeItHealthy

Ingredients

• ✓ neufchatel cheese
• apple
• yellow apple
• lemon juice
• whipped cream
• brown sugar
• mayonnaise
• vanilla extract
• green grape
• celery
• walnut
• cranberry

Instructions

1. 1 Toss diced apples with lemon juice in a salad bowl.
2. 2 Beat Neufchatel cheese, whipped cream, brown sugar, mayonnaise, and vanilla extract together in a separate bowl until dressing is smooth and creamy.
3. 3 Stir grapes and celery into apples and toss lightly with dressing to coat. Top salad with walnut halves and sweetened dried cranberries.

By kcruther

Ingredients

• ✓ neufchatel cheese
• firm white bread
• blueberry
• milk
• egg
• maple syrup
• vanilla extract
• white sugar
• nutmeg
• white sugar
• cornstarch
• water
• sugar
• butter
• blueberry

Instructions

1. 1 Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
2. 2 Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
3. 3 Preheat an oven to 350 degrees F (175 degrees C).
4. 4 Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
5. 5 To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.

By masons_mom

Ingredients

• ✓ neufchatel cheese
• chocolate cookie crumb
• sugar
• butter
• raspberry
• white sugar
• cornstarch
• water
• white chocolate chip
• milk
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Cover the outside of a 9-inch springform pan with double layers of aluminum foil.
2. 2 Mix together cookie crumbs, 1 tablespoon sugar, and melted butter in a bowl. Press mixture into bottom of pan.
3. 3 Combine raspberries, 2 tablespoons sugar, cornstarch, and water in a saucepan. Bring to boil and continue boiling until sauce is thick, about 5 minutes. Strain sauce through a mesh strainer to remove seeds.
4. 4 Melt white chocolate chips with milk in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
5. 5 Mix together Neufchatel cheese and 1/2 cup sugar in a large bowl until smooth. Beat in eggs, one at a time. Blend in vanilla extract and melted white chocolate. Pour half the batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan and spoon 3 more tablespoons of raspberry sauce over batter. Swirl batter with tip of knife to create marbled effect. Place pan in a roasting pan and fill roasting pan with hot water to reach halfway up outside of pan.
6. 6 Bake in preheated until filling is set, 55 to 60 minutes. Cool completely. Cover with plastic wrap and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

By MakeItHealthy

Ingredients

• ✓ neufchatel cheese
• lemon cake mix
• milk
• lemon juice
• egg
• lemon zest
• blueberry
• butter
• lemon zest
• powdered sugar
• lemon juice
• heavy cream
• lemon extract
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2. 2 Prepare cupcakes: Set aside 1 tablespoon cake mix. Place remaining cake mix in a large bowl with milk, Neufchâtel cheese, eggs, and lemon zest; beat with an electric mixer for 3 minutes.
3. 3 Place blueberries in a small bowl and sprinkle reserved cake mix over top; toss until coated. Fold berries into the cake batter.
4. 4 Fill the prepared liners 3/4 full with batter.
5. 5 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 20 minutes. Set on a wire rack and let cool completely, about 30 minutes.
6. 6 While the cupcakes are cooling, prepare frosting: Whip butter and lemon zest with an electric mixer until well combined. Add powdered sugar, lemon juice, cream, and lemon extract; whip until fluffy, 4 to 5 minutes.
7. 7 Transfer frosting to a piping bag and frost cooled cupcakes. Top each with a single blueberry.

By Yoly