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Ingredient Notes
Mary Johnson

Honey Walnut Cream Cheese

A creamy and lightly sweet homemade cream cheese spread made with honey and toasted walnuts. Perfect for bagels, toast, pancakes, waffles, and brunch.
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz 225 g cream cheese, softened
  • 2 tablespoons honey
  • 1/3 cup chopped walnuts
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • Pinch of sal

Equipment

  • Small skillet
  • Mixing bowl
  • Hand mixer or spatula
  • Measuring spoons
  • Airtight storage container

Method
 

  1. Place the chopped walnuts in a dry skillet over medium heat.
  2. Toast for 2–4 minutes, stirring frequently, until fragrant and lightly golden.
  3. Transfer the walnuts to a plate and let them cool completely.
  4. Beat the softened cream cheese until smooth and creamy.
  5. Add the honey, cinnamon, vanilla extract, and salt. Mix until well combined.
  6. Fold in the cooled toasted walnuts.
  7. Refrigerate for about 30 minutes before serving.
  8. Serve on toasted bagels, toast, pancakes, waffles, crackers, or fresh fruit.
    Honey Walnut Cream Cheese Recipe

Notes

  • Use softened cream cheese for the smoothest texture.
  • Toasting the walnuts gives the spread a richer flavor.
  • Adjust the amount of honey according to your preferred sweetness.
  • Pecans can be substituted for walnuts.
  • For a dairy-free version, use dairy-free cream cheese and maple syrup instead of honey.
  • Store in an airtight container in the refrigerator and use within about 1 week, following the storage guidance for your cream cheese.