Type what you have

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
• cooking spray
• lemon cake mix
• milk
• lemon juice
• egg
• lemon zest
• blueberry
• powdered sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.
2. 2 Place all but 1 tablespoon cake mix in a large bowl; add milk, Neufchatel cheese, lemon juice, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
3. 3 Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
5. 5 Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
6. 6 Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.

By Yoly

Ingredients

• ✓ neufchatel cheese
• butter
• cake flour
• brown sugar
• sugar
• egg
• sweet potato
• baking powder
• baking soda
• cinnamon
• nutmeg
• ginger
• salt
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
2. 2 Cream butter and Neufchâtel cream cheese in a stand mixer until creamy. Add brown and white sugar and continue to beat until fluffy. Add eggs one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
3. 3 Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture. Mix until well combined. Beat in vanilla extract. Pour batter into the prepared baking pan.
4. 4 Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in the pan for 20 minutes, then turn out onto a wire rack and cool completely.

By Yoly

Ingredients

• ✓ neufchatel cheese
• cooking spray
• crescent roll dough
• peach preserves
• white sugar
• egg
• almond extract
• peach
• all-purpose flour
• brown sugar
• white sugar
• cinnamon
• salt
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Separate crescent dough into 2 rectangles and place in the bottom of the prepared pan, forming the crust. Press dough to cover the bottom of the pan, sealing perforations. Spread peach preserves on top of dough.
3. 3 Place Neufchatel cheese, sugar, eggs, and almond extract in a large bowl. Beat using an electric mixer on high speed until smooth. Spread mixture evenly over preserve-covered dough. Place peach slices on top.
4. 4 Whisk flour, brown sugar, white sugar, cinnamon, and salt together in a small bowl. Pour melted butter over mixture and stir using a fork until you have coarse crumbs. Sprinkle crumb topping over peaches.
5. 5 Bake in the preheated oven until golden and firm, about 40 minutes. Remove from the oven and let cool completely before cutting into bars, about 30 minutes. Serve warm or chilled.

By lutzflcat

Ingredients

• ✓ neufchatel cheese
• speculoos cookie
• butter
• speculoos cookie
• butter
• oil
• brown sugar
• white sugar
• honey
• vanilla extract
• salt
• water
• powdered sugar
• vanilla extract
• salt
• heavy cream

Instructions

1. 1 Place 1 package of cookies in a food processor and process to fine crumbs. Slowly add butter, with the processor running on low speed, and process until mixture resembles wet sand. Press mixture into a 9-inch pie plate and place in the freezer to set up, about 2 hours.
2. 2 Place second package of cookies in the food processor and process to fine crumbs. Slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt as processor runs on low speed. Add water 1 tablespoon at a time until cookie butter reaches the desired consistency.
3. 3 Add Neufchatel cheese, powdered sugar, vanilla, and salt to cookie butter and process until well combined. Set aside.
4. 4 Whip heavy whipping cream in a stand mixer until stiff peaks form. Gently fold into the cookie butter mixture. Pour over pie crust and refrigerate until set, 8 hours to overnight.

By Yoly

Ingredients

• ✓ neufchatel cheese
• lemon juice
• lemon zest
• vanilla extract
• honey
• whole-milk greek yogurt
• vanilla extract
• lemon
• egg
• honey
• salt
• ginger
• flaxseed meal
• almond
• coconut
• rolled oat
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
2. 2 Toss oats, coconut, almonds, flaxseed meal, ground ginger, and salt together in a bowl to combine.
3. 3 Whisk ⅓ cup honey, egg, grated zest of 1 lemon, juice of 1 lemon, and 1 teaspoon vanilla extract together in a small bowl until thoroughly combined; stir into oat mixture using a wooden spoon, or your hands, until well combined. Firmly press mixture into the bottom and up sides of the springform pan until crust is approximately ⅓-inch-thick on all sides.
4. 4 Bake in the preheated oven until edges are golden brown and bottom of crust is set, about 25 minutes. Remove from oven; cool completely in the pan, about 1 hour. Run a knife around the sides of the springform pan; gently remove crust from the pan.
5. 5 Whip Neufchatel cheese in a bowl with an electric mixer on medium-high speed until completely smooth. Add Greek yogurt, 3 tablespoons honey, 1 teaspoon vanilla extract, ½ teaspoon lemon zest, and 1 teaspoon lemon juice; beat on medium-high speed until mixture is smooth and thoroughly combined. Taste and adjust sweetness, adding more honey if desired.
6. 6 Pour filling into cooled crust; refrigerate cheesecake for at least 1 hour. Keep chilled until ready to serve.

By Kim

Ingredients

• ✓ neufchatel cheese
• pecan
• vanilla extract
• butter
• confectioners sugar
• pecan
• pineapple
• vanilla extract
• vegetable oil
• egg
• cinnamon
• salt
• baking powder
• baking soda
• white sugar
• all-purpose flour
• carrot

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2. 2 Combine grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon in a large bowl; stir in eggs, oil, 1 ¼ teaspoons vanilla, pineapple, and ¾ cup chopped pecans. Spoon batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 to 40 minutes. Let cake cool.
4. 4 To make the frosting: Combine confectioners' sugar, Neufchatel cheese, ½ cup butter and 1 ¼ teaspoons vanilla in a medium bowl; beat until smooth. Fold in 1 cup chopped pecans. Spread frosting on cooled cake.

By Tracy Kirk

Ingredients

• ✓ neufchatel cheese
• powdered sugar
• semisweet chocolate chip
• vanilla extract
• butter
• powdered sugar
• salt
• baking soda
• cocoa powder
• cocoa powder
• all-purpose flour
• egg
• red food coloring
• sour cream
• white sugar
• butter
• brown sugar

Instructions

1. 1 Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sour cream, food coloring, and egg.
2. 2 Combine 2 1/2 cups flour, dark cocoa powder, regular cocoa powder, baking soda, and salt in a separate bowl. Gradually stir flour mixture into butter mixture until well combined. Place dough in the refrigerator to chill for at least 1 hour.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of greased and floured parchment paper.
4. 4 Spread remaining 1/2 cup flour on a clean, dry surface and use some to coat a rolling pin. Roll chilled dough to a thickness of approximately 1/4 inch and cut cookies with whatever shape cookie cutter you like. Place 2 inches apart onto the prepared baking sheet.
5. 5 Bake in batches in the preheated oven until cookies bounce back immediately after being touched, about 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 8 to 10 minutes more.
6. 6 Stir 4 cups powdered sugar, Neufchatel cheese, butter, and vanilla extract in a large bowl until creamy. Fold in chocolate chips. Transfer frosting into a resealable plastic bag.
7. 7 Cut one corner off the plastic bag and pipe frosting onto 1/2 of the cookies. Top with remaining cookies and sprinkle with remaining 1/4 cup powdered sugar.

By darface13

Ingredients

• ✓ neufchatel cheese
• salt
• vanilla extract
• confectioners' sugar
• pineapple juice
• pineapple
• pecan
• carrot
• vanilla extract
• vegetable oil
• applesauce
• buttermilk
• white sugar
• egg
• salt
• cinnamon
• baking soda
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Make cake: Sift together flour, baking soda, cinnamon, and salt in a large bowl. Lightly beat eggs in a second large bowl; add sugar, buttermilk, applesauce, oil, and vanilla and mix until well combined. Stir buttermilk mixture, carrots, pecans, and drained pineapple into flour mixture just until mixed; pour into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 45 to 50 minutes. Cool in the baking dish on a wire rack, about 1 hour. Cover the dish tightly with plastic wrap; refrigerate for 8 hours to overnight.
4. 4 Make frosting: Beat together Neufchâtel cheese and 1 tablespoon reserved pineapple juice in a medium bowl with an electric mixer until smooth. Add confectioners' sugar, vanilla, and salt; beat until frosting is smooth.
5. 5 Spread frosting over cold cake.

By Meghan Miller

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
• 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
• 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
• 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
• 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

Ingredients

• ✓ neufchatel cheese
• sour cream
• white sugar
• vanilla extract
• blueberry
• flour tortilla
• avocado oil cooking spray
• white sugar
• cinnamon

Instructions

1. 1 Combine Neufchatel cheese, sour cream, sugar, and vanilla extract in a bowl and beat with an electric hand mixer. Carefully fold in blueberries.
2. 2 Heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/4 cup blueberry mixture down the center of each tortilla. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with avocado oil and place in the basket of an air fryer.
3. 3 Cook chimichangas in the air fryer at 400 degrees F (200 degrees C) until golden brown, 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air fry until golden brown, 1 to 2 minutes more. Let cool slightly.
4. 4 Mix sugar and cinnamon in a shallow bowl. Spray each chimichanga with avocado oil and roll in cinnamon sugar.

By Yoly

Ingredients

• ✓ neufchatel cheese
• butter
• spice cake mix
• pudding
• egg
• pumpkin puree
• milk
• oil
• pumpkin spice
• powdered sugar
• vanilla extract
• salt
• pumpkin spice baking morsel

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Microwave butter in a bowl for 30 seconds and stir. Continue to microwave at 10-second intervals until butter is completely melted. Set aside to cool while you prepare the cake.
3. 3 Combine cake mix, eggs, pumpkin, milk, oil, and pumpkin spice in a bowl. Beat with a hand mixer until batter is well combined. Pour into the greased baking dish.
4. 4 Combine melted butter and Neufchatel cheese in a bowl; beat with a hand mixer until well incorporated, 3 to 4 minutes. Mix in powdered sugar, 1/2 cup at a time, until well combined. Add vanilla and salt; mix to combine. Drop spoonfuls of Neufchatel mixture onto the cake batter. Swirl mixture with a knife. Sprinkle pumpkin spice chips on top.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 38 to 42 minutes. Remove from the oven and transfer to a wire rack. Cool completely before removing from the baking dish.

By Yoly

Ingredients

• ✓ neufchatel cheese
• graham cracker
• butter
• kosher salt
• cream cheese
• white sugar
• egg
• vanilla extract
• heavy cream
• semisweet chocolate chip
• all-purpose flour
• sweet cherry
• apricot jam
• white sugar
• water
• cornstarch

Instructions

1. 1 Wrap the bottom and sides of an 8-inch springform pan with aluminum foil.
2. 2 Combine graham cracker crumbs, butter, and salt in a bowl; mix thoroughly. Pour into the prepared pan; press tightly onto the bottom and up the sides of the pan using the bottom of a measuring cup. Freeze crust until firm, 10 to 15 minutes.
3. 3 Beat cream cheese, Neufchatel cheese, and 3/4 cup sugar in a bowl with an electric mixer until creamy, about 4 minutes. Beat in eggs one at a time; add vanilla. Beat in heavy cream.
4. 4 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Beat melted chocolate into the cream cheese mixture. Fold in flour.
5. 5 Pour chocolate cream cheese mixture over the chilled crust. Cover tightly with aluminum foil.
6. 6 Pour 1 1/2 cup water into the pot of an electric pressure cooker (such as Instant Pot). Place the steam rack in the pot; set springform pan on top. Close and lock the lid. Set timer for 45 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
7. 7 Release pressure naturally according to manufacturer's instructions, 10 to 12 minutes. Cool cheesecake to room temperature, about 1 hour.
8. 8 Combine cherries, apricot jam, and 2 tablespoons sugar in a saucepan over medium heat. Simmer until cherries are heated through and release some of their juices, 5 to 7 minutes.
9. 9 Mix water and cornstarch in a small bowl until smooth. Stir into the cherry mixture until thick and glossy, 2 to 3 minutes. Remove from heat; cool glaze to room temperature.
10. 10 Pour glaze over cheesecake and refrigerate until firm, at least 6 hours or overnight. Remove the springform ring and transfer cheesecake to a serving platter.

By Suruchi K

Ingredients

• ✓ neufchatel cheese
• egg
• vegetable oil
• white sugar
• vanilla extract
• whole wheat pastry flour
• baking soda
• baking powder
• salt
• cinnamon
• carrot
• pecan
• butter
• confectioners' sugar
• vanilla extract
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2. 2 Prepare the cake batter: Beat together eggs, oil, white sugar, and vanilla in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. 4 Make the frosting: Combine butter, Neufchâtel cheese, confectioners' sugar, and vanilla. Beat until mixture is smooth and creamy. Stir in chopped pecans.
5. 5 Spread frosting over completely cooled cake.

By MakeItHealthy

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
• 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
• cucumber
• chicken breast
• tomato
• green onion
• mayonnaise
• red pepper flakes
• garlic salt
• pretzel crisps

Instructions

1. 1 Slice cucumber halves lengthwise with a mandoline or knife into 1/8-inch-thick long slices
2. 2 Mix together chicken, Neufchâtel cheese, tomato, green onions, mayonnaise, red pepper flakes, and garlic salt in a large bowl until well blended.
3. 3 Lay cucumber slices flat on a work surface. Spoon 2 teaspoons chicken mixture on the bottom (flat) edge of each slice; roll up. Secure with toothpicks and place rolls upright like cups on a serving plate. Push a Snack Factory Pretzel Crisp about halfway down into chicken mixture.

By bdweld

Ingredients

• ✓ neufchatel cheese
• mayonnaise
• parmesan cheese
• romano cheese
• garlic
• basil
• salt
• black pepper
• artichoke heart
• spinach
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. 2 Mix together Neufchatel cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, salt, and pepper in a bowl. Gently stir in artichoke hearts and spinach.
3. 3 Transfer mixture to prepared baking dish. Top with mozzarella cheese. Bake in preheated oven until bubbly and lightly browned, about 25 minutes.

By MakeItHealthy

Ingredients

• ✓ neufchatel cheese
• rigatoni pasta
• chicken breast
• ranch salad dressing mix
• salt
• black pepper
• garlic powder
• sour cream
• buffalo wing sauce
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
2. 2 Season chicken with ranch dressing mix, salt, pepper, and garlic powder. Set aside.
3. 3 Meanwhile, combine Neufchatel cheese, sour cream, and Buffalo wing sauce in a large saucepan over low heat. Cook, stirring constantly, until well combined, about 3 minutes. Add Cheddar cheese and stir well until melted.
4. 4 Add pasta and chicken and continue cooking until well incorporated and heated through.

By Yoly

Ingredients

• ✓ neufchatel cheese
• cooking spray
• multi-grain penne pasta
• spinach leaf
• chicken breast
• basil
• tomato
• spaghetti sauce
• milk
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish with cooking spray.
2. 2 Bring a large pot of unsalted water to a boil. Add penne. Cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; add spinach to boiling water for the last minute. Drain and set aside.
3. 3 Grease a large nonstick skillet with cooking spray and place over medium-high heat. Cook and stir chicken and basil in the hot skillet for 3 minutes. Stir in tomatoes and spaghetti sauce; bring to a boil. Simmer on low heat until chicken is cooked through, stirring occasionally, about 3 minutes. Stir in Neufchâtel cheese until melted.
4. 4 Add penne-spinach mixture and 1/2 cup mozzarella cheese to the skillet; stir until well combined. Pour into the prepared casserole dish.
5. 5 Bake in the preheated oven until heated through, about 20 minutes. Top with remaining 1/2 cup mozzarella cheese and Parmesan. Continue baking until mozzarella is melted, about 3 minutes.

By Philadelphia

Ingredients

• ✓ neufchatel cheese
• vegetable oil
• onion
• chicken
• green chile
• chicken broth
• chicken taco seasoning mix
• salt
• black pepper
• flour tortilla
• mexican cheese blend
• avocado oil cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Heat oil in a medium skillet. Add onion and cook until soft and translucent, 4 to 6 minutes. Add chicken, Neufchâtel cheese, green chiles, chicken broth, taco seasoning, salt, and pepper. Cook and stir until mixture is well combined and Neufchâtel has been evenly incorporated.
3. 3 Heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/3 cup chicken mixture down the center of each tortilla and top with a heaping tablespoon of Mexican cheese. Fold the top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in the basket of an air fryer.
4. 4 Air-fry for 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air-fry until lightly browned, 2 to 4 minutes more.

By Yoly