Pineapple Cream Cheese
Do you like the flavors that both sweet and tangy create together? If so, then you’ll love this recipe! Yes! This Pineapple Cream Cheese is both sweet and tangy. So, stick around for the recipe.
This recipe is so simple to make because it only uses two ingredients. They are pineapples and cream cheese. And, they’re two foods that are easily found at your local supermarket.
Pineapple Cream Cheese
6
5
0
minutesIngredients
4 to 6 pineapple chunks
8 ounces cream cheese
Directions
- Cut pineapple into very small pieces (as pictured). Using a paper towel, pat out excess juice.
- Place in a bowl and add cream cheese.
- Using a hand mixer, mix until combined to your liking.
- Serve as a spread on bagels. Enjoy!
Just a simple rule of thumb: Be sure to use sweet and ripe pineapples! That truly makes all the difference in this recipe. If your pineapple chunks are too tart, their flavor will blend in and get lost in the cream cheese.
Pineapple season typically begins in March. However, I was fortunate enough to discover a super ripe one at the end of February! So, I went ahead and bought it. I was pleasantly surprised by its sweetness. It was juicy and ripe! Just perfect to mix into some cream cheese!
To make this, be sure to slice your pineapple chunks into very small pieces (as pictured). Then, be sure to squeeze out any excess juice using a paper towel. Squeezing out the juice will help the pineapples pieces to mix well with the cream cheese.
The measurements given to you here are simply the measurements that my family and I love. However, if you find that you want more or less pineapple, you can always adjust. For this recipe, you will also need a hand mixer. It is easier to combine the two ingredients that way. Using a hand mixer helps the pineapple to disperse throughout the cream cheese.
Mix the Pineapple Cream Cheese until it is as smooth and whipped as you like! There is so much leeway with this recipe. And, if you are feeling really fancy, how about mixing in some fresh-cut strawberries.
Now, when you spread this on a bagel and take a bite, can you tell that the pineapples add pockets of sweetness in between the tangy and creaminess of the cream cheese? Hopefully, you do! And, I sure do hope that you enjoy every single sweet, creamy, and tangy bite!
Could you use canned pineapple and low fat cream cheese? Do you think it would turn out the same?
Kraft used to make small jars of pineapple cream cheese that was delicious on wheat-thin crackers. For some reason, they stopped making flavored cream cheeses. Now we have to make our own. I use crushed canned pineapple with the block of cream cheese. I am sure a perfectly ripe fresh pineapple would be better.