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Cheesecake craving but no cream cheese?? Now making cream cheese can not be easier, since you are likely to have everything you need to make rich, tangy and creamy cream cheese, right in your kitchen!

This simple recipe just needs 2 ingredients that can be found in every kitchen. Who would have thought it would be so easy. Staying in small cities has its advantages and disadvantages. One of the disadvantages for a baker, not being able to find ingredients. That’s how I came across this recipe and tried my hands on it. This is soooo much better than the store bought cream cheese.

There’s something deeply satisfying about making cream cheese at home. That first silky spread on a warm bagel or cracker tastes richer—not just because it’s fresher, but because you made it yourself. The process is surprisingly simple and doesn’t require complicated equipment, just a little patience and care.

Ways to Use Homemade Cream Cheese

This homemade cream cheese can be used for anything that you would need cream cheese for. Spreads and dips, frostings to cheesecakes, this recipe will work wonders. Here are some ways you can use this –

Breakfast spread: On bagels, toast, or crackers.
Dips & spreads: Whip with herbs, caramelized onions, or chili oil for quick party dips.
Baking: Use in cheesecakes, muffins, or cream cheese frostings.
Cooking: Stir into pasta sauces, soups, or mashed potatoes for richness.
Desserts: Layer into tiramisu-style parfaits or fold into fruit tarts.

Storing Homemade Cream Cheese

Refrigeration: Store in an airtight container in the coldest part of your fridge. It will stay fresh for 4–5 days.

Freezing: While you can freeze cream cheese, the texture may turn grainy. If you do freeze it, thaw in the fridge overnight and whisk or blend to restore creaminess. Best used in baking after freezing.

Ready to use this Homemade Cream Cheese now? Here are recipes you could make –

Mango Coconut Cheesecake Pudding

Death by Chocolate Cheesecake

Burnt Basque Cheesecake

HOMEMADE Cream Cheese

Recipe by thecrumbstoriesCourse: Made from scratch

Servings

300

Prep time

minutes

Rich, tangy and creamy cream cheese, right in your kitchen!

Ingredients

1 litre Whole milk, Full fat
200 ml Heavy Cream, optional
2-3 tbsp Lemon Juice, fresh
1/4 tsp Salt

Directions

In a heavy bottomed saucepan, heat the milk and heavy cream on medium heat, stirring constantly.
Once the milk simmers (do not boil), add the lemon juice one tbsp at a time, stirring continuously. The milk will now start to curdle.
Continue cooking and give the milk a boil once all the lemon juice is in. Let it sit for a few minutes.
Lay a sieve with a soft muslin/cheese cloth over a large bowl and pour in the curd mixture in the sieve. Let the curd sit in cloth for about 15 mins, to strain and cool.
Once the water is strained out, transfer the curds to a blender and process till a smooth and creamy cheese is obtained. If the mixture is dry, add a spoon at a time of the strained out whey.
At this point you can add salt and any other flavours like vanilla, herbs, garlic or anything else you would like.
Once creamy, transfer to an airtight container and refrigerate for about 60 mins before using.

Notes

Use full-fat milk: Skimmed or low-fat won’t give you that lush creaminess.
Heat gently: Too high a flame may scorch the milk.
Strain well: Under-straining leaves it watery; over-straining makes it too dry.
Store properly: Always refrigerate in a clean, airtight container.

Did you try any recipe? We’d love for you to rate it below under ‘rate this recipe’ or in the comment section. Thanks!