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Very Berry Cream Cheese

Amy Kritzer
How to make homemade very berry cream cheese. A summer favorite!
4.84 from 6 votes
Prep Time 10 mins
Total Time 10 mins
Course Breakfast


  • 3 8- ounce containers of Philadelphia Cream Cheese at room temperature not low fat
  • Fresh blueberries raspberries, blackberries and strawberries (chop the strawberries into smaller pieces), washed and dried well
  • 1/3 cup granulated sugar plus more to taste
  • Pinch salt


  • Lay the cream cheese on a cutting board and flatten.
  • Add a layer of berries on top with 1/3 cup sugar, and a pinch of salt.
  • With a flat spatula, fold the cream cheese over the fruit and pat down. Repeat five times until ingredients are incorporated.
  • To test, run a finger across the cream cheese. If it’s mixed enough, you won’t see pure white.
  • Adjust sugar to taste.


Frozen berries can work but make sure to drain in a colander for 90 minutes to get the water out and blot with paper towels.
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