7 Recipes That Use Sweet Cheeses to Make the Best Desserts

Dessert dishes incorporating cheeses are known for their smooth textures and intensely gratifying flavors. Cheese itself is considered a savory snack, and as such, the ingredient lends a distinctive and enjoyably tart element to otherwise sweet treats, bringing these dishes to new heights of deliciousness.

Add a creamy element to tonight’s dessert with one of these 7 sweet recipes incorporating cheeses.

White Chocolate Chip Cookies

Source: iStock

1. White Chocolate Cream Cheese Cookies

These decadent White Chocolate Cream Cheese Cookies from Averie Cooks are packed with rich, buttery flavors, making them an ideal after-dinner indulgence. For a final irresistible touch, you’ll stud the dough with melt-in-your-mouth white chocolate chips. Cookies will keep well in an airtight container at room temperature for up to 1 week, or in the freezer up to 6 months. This recipe yields 13 to 14 medium- to large-size cookies. Note: You’ll want to let the dough chill for about 3 hours prior to baking.


  • ½ cup (1 stick) unsalted butter, softened
  • 2 ounces (about ¼ cup) cream cheese, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 (3½-ounce) packet instant vanilla or cheesecake-flavored pudding mix
  • 1 teaspoon baking soda
  • Pinch salt, optional and to taste
  • 10 ounces white chocolate chips

Directions: To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, cream cheese, sugars, egg, and vanilla. Beat on medium-high speed until creamed and well combined, about 4 minutes.

Stop, scrape down the sides of the bowl, and add the flour, dry pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute. Stop again to scrape down the sides of the bowl, then add the white chocolate and beat on low speed until just combined, about 30 seconds.

Using a large cookie scoop, ¼-cup measure, or your hands, form approximately 13 to 14 mounds of dough, roll into balls, and flatten slightly. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350 degrees Fahrenheit. Spray baking sheet with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.



2. Pistachio Chocolate Mascarpone Truffles

Creamy dark chocolate and mascarpone cheese are wed in the center of these rich truffles. That mouthwatering mix is then generously coated with semisweet chocolate, and salty pistachios sprinkled on top for a fantastic finish. These Pistachio Chocolate Mascarpone Truffles from Your Little Advisor contain 109 calories a pop (good luck eating just one!).


  • 12 ounces semisweet chocolate, chopped, divided
  • 4 ounces dark chocolate, chopped
  • ½ cup heavy whipping cream
  • ½ cup mascarpone cheese
  • 1¾ cups pistachios, chopped

Directions: In a small heavy saucepan, combine 4 ounces semisweet chocolate, the dark chocolate, cream and cheese. Cook and stir over low heat until smooth.

Transfer to a small bowl and cover and refrigerate for 3 hours or until firm enough to shape. Next, shape into 1-inch balls and place on waxed paper-lined baking sheets. Chill for 1 to 2 hours or until firm.

In a microwave, melt remaining semisweet chocolate and stir until smooth. Dip balls in chocolate; allow excess to drip off. Sprinkle with or roll in pistachios. Place on waxed paper; let stand until set. Store in the refrigerator.

Pumpkin Pie, Whipped Cream

Source: iStock

3. Coconut Pumpkin Chiffon Pie with Mascarpone Topping

Tired of plain old pumpkin pie for dessert? Spicy Southern Kitchen has an airier, coconut-infused version of the dish that your friends and family will all appreciate. The base of the dish offers the familiar flavors of spiced pumpkin along with a hint of toasted coconut, all topped with a fluffy mascarpone-cream whip. Serve the pie chilled for best results. This recipe for Coconut Pumpkin Chiffon Pie with Mascarpone Frosting yields 8 servings.


  • 1¼ cups sweetened shredded coconut, divided
  • 1 cup graham cracker crumbs
  • ⅓ cup butter, melted
  • ½ cup milk
  • 2 envelopes unflavored gelatin
  • 1 (15-ounce) can pumpkin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 4 large pasteurized eggs, separated
  • ¾ cup plus 3½ tablespoons sugar, divided
  • 1 (8-ounce) container mascarpone cheese
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Directions: Preheat oven to 350 degrees Fahrenheit. Place coconut on a baking sheet, and place in oven to toast for 8 to 10 minutes, stirring halfway through.

In a medium bowl, mix together 1 cup coconut, graham cracker crumbs, melted butter, and 1 tablespoon sugar. Press mixture into a 10-inch pie plate and refrigerate.

In a 3-quart saucepan, whisk together milk and gelatin. Let stand 1 minute. Cook over medium heat, stirring continuously, 1 minute or until gelatin dissolves. Stir in pumpkin, salt, cinnamon, nutmeg, ginger, egg yolks, and ½ cup sugar. Cook and stir mixture for 5 to 7 minutes. Do not let boil. Turn heat down if it starts to bubble.

Pour mixture into a bowl and refrigerate for 40 minutes, stirring halfway through. About 15 minutes before the 40 minutes is up, beat egg whites at high speed with a whisk attachment until soft peaks form, about 8 to 10 minutes. Slowly add ¼ cup sugar to egg whites and beat until stiff peaks form, about 2 to 3 minutes.

Add ⅓ of egg white mixture into pumpkin mixture and fold in using a rubber spatula. Fold in another third and then the remaining egg whites. Pour into crust and chill 2 hours.

Beat mascarpone cream and heavy whipping cream until soft peaks form. Gradually add sugar and vanilla and beat until mixture is stiff. Spread on top of pie. Sprinkle with remaining coconut and serve. Store leftovers in refrigerator.

Lemon Poppyseed Cupcake Muffins

Source: iStock

4. Lemon Poppy Seed Cupcakes with Blueberry Cream Cheese Frosting

These cupcakes from Cookie Monster Cooking are a light, mildly fruity choice for tonight’s dessert. The lemon-vanilla base is soft and sweet, while the frosting mixes slightly tart cream cheese with fresh blueberry purée for a subtle, elegant taste. You might wish to try lemon zest, fresh blueberries, or additional poppy seeds as a garnish. It yields about 22 cupcakes.


For the cupcakes:

  • 2¼ cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons poppy seeds
  • 1¼ cups buttermilk
  • 4 large egg whites
  • 1½ cups granulated sugar
  • 1½ tablespoons lemon zest (from 2 lemons)
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1½ teaspoons vanilla extract

For the frosting:

  • 6 ounces fresh blueberries
  • 8 ounces cream cheese, chilled
  • ½ cup (1 stick) unsalted butter, room temperature
  • 4½ to 5½ cups confectioner’s sugar, sifted
  • 1½ teaspoons vanilla extract
  • pinch of salt

Directions: For the cupcakes: Preheat the oven to 350 degrees Fahrenheit. Line cupcake pans with liners and set aside.

In a medium bowl, sift together the cake flour, baking powder, and salt. Add in the poppy seeds and stir. In another medium bowl, whisk together the buttermilk and egg whites. In the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar and lemon zest. Use your fingers to rub them together until the sugar is moist and fragrant. Add in the butter. Beat on medium speed for 3 minutes, until it is very light. Add in the vanilla extract and beat until incorporated.

With the mixer on low speed, add in ⅓ of the flour mixture. Next, add in half of the buttermilk mixture, beating until incorporated. Repeat this process, one third flour mixture, remaining half buttermilk mixture. Finally add in the remaining third of the flour mixture. Once incorporated, increase the speed to medium-low and beat for 2 minutes, to ensure it is well aerated. Fill the prepared cupcake tins evenly with the batter (about ⅔ of the way full).

Bake for about 18 minutes, or until a toothpick inserted into the middle comes out clean. Let the cupcakes cool for about 5 minutes in the pan, then remove to a wire rack to cool completely before frosting.

For the frosting: Add the blueberries to the bowl of a food processor. Process until smooth. Strain through a fine mesh sieve to remove the skins, using a wooden spoon to help push it through. Measure out ¼ cup of the strained puree and set aside (any extra you can discard).

In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Beat on medium high until light and fluffy, about 2 minutes. Add the confectioners’ sugar (start with the 4½ cups) to the bowl in several batches, beating on low/medium-low until combined (it will be very stiff at this point). Add in the ¼ cup blueberry puree, vanilla and salt. Start on low, then increase the speed to medium high and beat for another 1 to 2 minutes, scraping the bowl and beater blade as needed.

Pipe the frosting on the cooled cupcakes as desired. Garnish as desired.

Oreo, Chocolate Sandwich Cookies

Source: iStock

5. Oreo Cookie Bars

Did you know that Oreos are the world’s best-selling cookie? Time Magazine reports we can’t get enough of the simple snack. If you’ve got some of these sandwich cookies lying around in your own pantry, then these Oreo Cookie Bars with Cream Cheese Frosting could be just the tasty solution for using them. This recipe from Rachel Cooks consists of a buttery Oreo-crumble crust topped off with a sweet cream cheese filling. This is all sprinkled with a final layer of Oreo crumbles for a simple dessert dish that everyone will love. It takes about 45 minutes to make and yields at least 20 servings, depending on how you slice them.


For the crust:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1½ teaspoons baking powder
  • 3 cups all-purpose flour
  • 1 cup Oreo cookie crumbs (12-14 cookies)

For the cream cheese frosting:

  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 4 cups powdered sugar

For the topping:

  • 1½ cups roughly crushed Oreos

Directions: Preheat oven to 350 degrees Fahrenheit. Spray 12-by-17-inch sheet pan with non-stick baking spray. Roll or press crust into the pan. Bake for 13 to 14 minutes or until just golden around the edges and set in the middle. Let cool completely in pan.

Once cooled, prepare frosting by mixing all ingredients with an electric mixer until combined. Spread evenly over cooled cookie crust.
Top with crushed Oreos and cut into desired size pieces. Serve immediately or store in refrigerator.

Blueberry, Raspberry Cheesecake Tarts

Source: iStock

6. Chocolate, Port-Poached Cherry, and Chèvre Cream Tarts

Bojon Gourmet’s elegant dessert allows the tastes of goat cheese and vanilla to mingle inside a packed cocoa-almond base. Although this delectable dish sounds exciting enough on its own, the addition of poached cherries on top lends it even greater complexity. Your friends and family will surely be wanting for more after tasting these delightful treats. This recipe yields 6 (3½-inch) tarts or 1 large (8- or 9-inch) tart.


Vanilla and Port-Poached Cherries:

  • 1½ pounds fresh cherries, stemmed and pitted
  • 1¼ cups ruby port
  • 1 vanilla bean, split lengthwise and scraped
  • 6 tablespoons sugar

Gluten-Free Chocolate Press-In Crust:

  • ½ cup sliced almonds
  • ⅓ cup oat flour
  • ⅓ cup sweet white rice flour
  • ⅓ cup Dutch-process cocoa powder
  • ¼ cup sugar
  • ⅛ teaspoon salt
  • 3 tablespoons cold, unsalted butter, in ½-inch dice
  • ½ teaspoon vanilla extract

Goat Cheese Whipped Cream:

  • 3 ounces crumbled, soft, fresh goat cheese (about ¾ cup)
  • ¾ cup heavy cream
  • 1 tablespoon sugar
  • seeds from ½ a vanilla bean

Directions: Poach the cherries: In a wide, stainless steel skillet, combine the pitted cherries, port, vanilla pod and scrapings, and sugar. Bring to a simmer over medium heat, then reduce the heat to low and simmer, shuffling the pan occasionally, until the cherries are firm-tender, about 10 minutes.

Carefully strain the cherries into a heat-proof bowl. Drain well. Return the juices to the pan; simmer until thick, syrupy, and bubbling, about 5 minutes, swirling the pan occasionally. You can either store the cherries in their syrup, or store the two separately. Let cool to room temperature, then chill both until cool, 1 hour or up to several days.

Make the crust: Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit. Place six 3½-inch tart pans with removable bottoms (or one 8- or 9-inch pan) on a baking sheet.

In the bowl of a food processor, blend the sliced almonds, flours, cocoa powder, sugar, and salt until the almonds are pulverized, about a minute. Scatter the butter pieces over the top, sprinkle over the vanilla extract, and process until the mixture forms large, moist clumps.

Divide the crust crumbs evenly among the tart pans. Press first the sides, then the bottoms, into the pan, taking the time to make the crust even and square where the sides meet the bottom. Freeze the shells until firm, at least 15 minutes.

Bake the shells until they are dry and fairly firm to the touch, 15 to 20 minutes. Let the shells cool completely. Store them in their rings for protection until ready to serve.

Make the goat cheese whipped cream: In a large bowl, combine the crumbled goat cheese, cream, vanilla seeds, and sugar. Whip with a sturdy wire whisk until soft peaks form. Chill if not using right away.

Assemble the tarts: Just before serving, carefully remove the shells from the pans by placing a tart pan on a small, inverted bowl and gently easing away the sides. Use the tip of a sharp knife to gently pry the tart shell away from the bottom of the pan.

Place the tart shells on their serving plates. Divide the cream among the shells. Spoon the cherries over the cream, drizzling with their syrup. Serve right away.

Source: iStock

Source: iStock

7. Oatmeal Cream Pies

This homemade Oatmeal Cream Pie variation offers much more in the way of taste and texture than its store-bought counterparts. Brown Eyed Baker’s recipe brings together 2 soft, lightly-spiced oatmeal cookies with a simple-yet-spectacular cream cheese frosting. It will make 15 to 18 cookie sandwiches and takes around 45 minutes to make.


For the Cookies:

  • 1½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • 1 cup unsalted butter, at room temperature
  • ¾ cup dark brown sugar
  • ½ cup granulated sugar
  • 1 tablespoon unsulfured molasses
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups old-fashioned rolled oats

For the Filling:

  • 8 ounces cream cheese, at room temperature
  • 6 tablespoons powdered sugar

Directions: Make the cookies: Preheat oven to 350 degrees Fahrenheit and place racks in upper-third and lower-third of oven. Line two baking sheets with parchment paper or silicone baking mats; set aside.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon; set aside.

Using an electric mixer, beat the butter, brown sugar, granulated sugar, and molasses on high speed until light and fluffy, scraping the sides of the bowl as necessary, about 4 minutes. Add the vanilla; beat until combined. Beat in the eggs, one at a time, scraping down the bowl after each addition.

Reduce the mixer speed to low, add the flour mixture and beat until just combined. With a rubber spatula, stir in the oats. Drop the dough in 2-tablespoonful mounds 2 inches apart onto the prepared baking sheets. Bake until the cookies are set at the edges and slightly soft in the middle, 12 to 14 minutes, rotating the baking sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Make the Filling: Using an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.

Assemble the Cream Pies: Spread the filling on the flat side of half of the cookies. Sandwich them with the remaining cookies. Store cookies in an airtight container with wax paper or parchment paper between layers, refrigerated for up to 5 days.

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