Best Cream Cheese Clouds Recipes

CREAM CHEESE CLOUDS

Steps:

• In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Gradually add cream, beating until thickened. , Spoon mixture into 10 mounds on a waxed paper-lined baking sheet. Using the back of a spoon, shape into 3-in. cups. Freeze for 2 hours or overnight., To serve, fill with strawberries and garnish with whipped topping.

STRAWBERRY CREAM CHEESE CLOUDS

Steps:

• Bake the frozen pastry shells as instructed on the box. Each box contains six pastry shells. Using two boxes, all twelve will fit on a large baking sheet. After they are done, remove top and hollow out the inside of pastries. Set tops aside to use later as garnish.
• Slice strawberries lengthwise into medium-thin pieces. Sprinkle with 1 tablespoon sugar and set aside to chill in a medium bowl.
• In a large bowl, beat together cream cheese, 1/2 cup sugar and vanilla until smooth. In a separate large mixing bowl, whip heavy cream until stiff peaks form (about 3 minutes). Fold whipped cream into cream cheese mixture. Set aside and chill.
• Fill each pastry with cream cheese until it just reaches the top. Spoon strawberries over top. Use the pastry tops as a garnish with a dollop of the cream cheese mixture and a strawberry slice on top.

CREAM CHEESE CLOUDS

Steps:

• Heat oven to 350°F.
• Separate dough into 12 biscuits; press or roll each to 1/4-inch thickness.
• Mix sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter, then roll in cinnamon sugar. Place 1 cheese cube in center of each dough circle; gather up sides of dough to enclose filling. Press edges of dough together to seal. Place, seam sides up, in muffin pan sprayed with cooking spray. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.
• Bake 15 min. or until golden brown. Serve warm.

CREAM CHEESE CLOUDS

Steps:

• Mix cream cheese, sugar and vanilla with an electric mixer on medium speed until combined.
• Add the heavy cream, mix well and whip until thick.
• Use the back of a spoon and shape the cream cheese mixture into shells.
• Place on wax paper to dry.
• Freeze for 2 hours or overnight.
• When finished freezing fill clouds with cherry pie filling and top with nuts.

STRAWBERRY CREAM CHEESE CLOUDS

Steps:

• 1) Bake the frozen pastry shells as instructed on the box. Each box contains six pastry shells. Using two boxes, all twelve will fit on a large baking sheet. After they are done, remove top and hollow out the inside of pastries. Set tops aside to use later as garnish. 2) Slice strawberries lengthwise into medium-thin pieces. Sprinkle with 1 tablespoon sugar and set aside to chill in a medium bowl. 3) In a large bowl, beat together cream cheese, 1/2 cup sugar and vanilla until smooth. In a separate large mixing bowl, whip heavy cream until stiff peaks form (about 3 minutes). Fold whipped cream into cream cheese mixture. Set aside and chill. 4) Fill each pastry with cream cheese until it just reaches the top. Spoon strawberries over top. Use the pastry tops as a garnish with a dollop of the cream cheese mixture and a strawberry slice on top.

CREAM CHEESE CLOUDS

Steps:

• 1. Preheat oven to 350 degrees. Lightly grease a 12 count muffin tin.
• 2. Separate dough into 12 biscuits, press or roll each to 1/4" thickness.
• 3. Mix cinnamon and sugar, OR variation, in a small bowl.
• 4. Dip cream cheese cubes in melted butter then into flavoring mixture.
• 5. Place one cream cheese cube into center of each biscuit. Gather up sides of dough to cover cream cheese and press edges together to seal. Place seam side down in muffin tins. Drizzle any leftover butter over biscuits. Sprinkle with any remaining flavorings.
• 6. Bake 15 minutes or unti golden brown.