This garlic lemon herb cream cheese recipe is so much better than store bought! Softened cream cheese mixed with garlic, lemon zest and a combination of fresh herbs all perfectly balanced with the creaminess of the cheese.
Use it in endless ways and flavor it in endless ways to make it your own. All you’ll waste is 5 minutes but you’ll be left with an incredible cream cheese you will be making over and over again!
Why Herb Cream Cheese
A few years ago we moved from the US to live in Vienna. Now while it’s no surprise that dairy products are much richer and tastier in Europe, it was a surprise to see so many more variations on our cream cheese there too.
Even though we’re talking the same US brand, I found varieties I never saw before. Like a basil pesto one, sun-dried tomatoes and parmesan, black pepper cranberry, and more. They were so yummy and creamy even though they were nearly fat free.
So I suppose from there, I fell in love with flavoring my cream cheese rather than settling down for store bought. Ok I’ll admit there’s the exception of 1 or 2 that I already love.
The best thing about flavoring your cream cheese is that you taste the freshness of herbs, cheeses, spices or anything you’re adding to it. That fresh vibrant taste is what makes it stand out.
How to Make Herb Cream Cheese
I love that all it takes is for me to gather up my ingredients and mix them up in a bowl with a spoon. Likewise you can just smudge them on wax paper like photo below for a few seconds and it’s ready!
At that point you will have a soft flavored cream cheese, so use it right away if that’s the texture you want, or for a firmer texture of cream cheese, wrap it up in wax paper and chill it for an hour or flash freeze it for 20 minutes.
Ready to chill below. Just wrap your herb cream cheese, or garlic and herb cream cheese in parchment paper and chill.
Next time you have cream cheese on hand, try adding pesto, or spices and minced dried fruit, cheeses, etc.. and try this easy fresh garlic lemon herb cream cheese and enjoy!
Tips For Herb Cream Cheese
Room temperature cream cheese is a must! If you’re rushed on time, you can microwave the cream cheese for 30-45 seconds.
Any herb and garlic cream cheese combination works beautifully! Lemon zest is optional for an extra tang.
If you’re looking for inspiration, try adding basil pesto with sun dried tomatoes and scallions.
The herb cream cheese can keep for up to 2 weeks.
Garlic Lemon Herb Cream Cheese
This garlic lemon herb cream cheese recipe is so much better than store bought and it comes together in 5 minutes!. Softened cream cheese mixed with garlic, lemon zest and a combination of fresh herbs all perfectly balanced with the creaminess of the cheese.
Ingredients
- 8 ounces cream cheese of room temperature soft ( full fat, low fat or fat free)
- 1 garlic clove finely minced or grated using a microplane
- 1/2 cup fresh herbs basil, parsley, thyme, rosemary (combined or whichever you have on hand) all chopped or minced finely ( according to your taste)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tsp lemon zest
Instructions
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In a bowl mix all the ingredients together, taste and adjust seasoning.
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Use it right away for a soft spreadable cream cheese texture or wrap the mixture into a log with wax paper and chill for at least 1 hour or freeze for 20 minutes.
Recipe Notes
Room temperature cream cheese is a must! If you're rushed on time, you can microwave the cream cheese for 30-45 seconds.
Any herb and garlic cream cheese combination works beautifully! Lemon zest is optional for an extra tang.
If you're looking for inspiration, try adding basil pesto with sun dried tomatoes and scallions.
The herb cream cheese can keep for up to 2 weeks.
Definitely enjoyed! Served with a loaf of homemade whole wheat/honey/oatmeal bread.
I substituted garlic powder with parsley for fresh garlic and used fresh basil from my garden as my fresh herb.
Love the basil you added here!