A sweet and savory honey walnut cream cheese spread that can be used on bagels, toast, or even crackers as an appetizer.
So, apparently this is a pretty popular cream cheese spread that’s served at Panera. I had no idea, because I never leave the house unless it’s for doctor’s appointments or other errands.
Once Kim decided to make it, I was hooked. Honestly, I can see why it’s so popular.
It’s creamy, sweet, and has hints of cinnamon, toasted walnuts, and honey. If you’re a homebody like me, then this recipe is perfect for you.
All the flavors of the restaurant condiment, without the hassle of going out! Shall we get started?
How to make honey walnut cream cheese:
- First, begin by chopping the walnuts (if you’re not already using walnut pieces).
- Next, place them into a small sauté pan over low heat.
- Let the nuts cook for about 4-minutes. Just long enough for all the natural oils to come to the surface of the walnuts.
- Once you can smell them toasting, remove the nuts from the heat. Also, let them cool for about 10-minutes before moving on.
- In the meantime, grab your food processor. Add in the softened cream cheese, honey, cinnamon, and sea salt.
- Then, once the walnuts are cool to the touch, add them to the food processor as well.
- Last, pulse the mixture until the cream cheese spread is smooth and creamy.
- Serve immediately on bagels with a side of nut free granola or on crackers, or store in your fridge (in a sealed container) for up to 2 weeks.
Frequently Asked Questions:
Can I freeze this honey walnut cream cheese?
What can I serve with this honey walnut cream cheese?
How long will this recipe last in my fridge?
Why doesn’t my (insert recipe name) taste like the restaurant one?
The most important thing I learned about were protected recipes. Meaning, it’s rare to create the exact same flavors because you don’t know everything that’s in the dish. Nor do you have access to commercial grade equipment and/or ingredients.
Then it should come as no surprise that the majority of the dishes served at restaurants cannot be recreated at home. Even when you have the knowledge and skills of a professional cook. Which, makes sense because if you could make them at home, then you wouldn’t pay the extra costs to eat at the restaurant.
It should also be noted, I support this system. I have friends and loved ones that work in the restaurant industry. The last thing I want is for their livelihood to be at risk.
What I recommend is to have fun trying to recreate the dishes with the tools you have and to be realistic about the final product.
Honey walnut cream cheese tips:
- Our recipe is only slightly sweetened. We do not recommend adding more honey to the spread. Otherwise, it will thin it out and make it really gummy.
- To sweeten the cream cheese, try using a teaspoon or two of powdered (or confectioner’s) sugar. Do a taste test and add more if needed.
- Be sure to cut the walnuts into small pieces before combining them with the rest of the ingredients in the food processor. You only want to mix the spread until it’s smooth.
Other recipes that use cream cheese you may love:
- Cream Cheese Bruschetta
- Ranch Dip
- Garlic Dip
- Fresh Herb Mushroom Toast
- Simple Herb and Garlic Cream Cheese
Don’t forget to check out our Honey Walnut Cream Cheese web story!
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- 1 Ounce Walnuts halves or pieces
- 8 Ounces Cream Cheese softened
- 3 Tablespoons Honey
- ⅛ Teaspoon Cinnamon
- Pinch of sea salt
- Heat a small pan over low heat, and add the chopped walnuts to the pan. Stir frequently and toast until the walnuts just barely begin to become fragrant, about 4 to 6 minutes. Remove from heat, and allow them to cool for 10 to 15 minutes before making the cream cheese.
- Place the cream cheese, walnuts pieces, honey, cinnamon, and salt into the food processor. Pulse to combine until a smooth, cream cheese mixture forms.
- Use a spatula to transfer the mixture into a sealable container. Refrigerate until ready to use. Store in the refrigerator for up to 2 weeks.
- Enjoy on bagels, toast, or crackers.