Powdered Cream Cheese Exists!

You can all rest easy now folks; powdered cream cheese does exist and as it turns out, it’s yummy.

The other week I tried a little experiment. (see the YouTube video) I got my hands on some freeze-dried powdered cream cheese. To test it out I decided to try and make one of the most “cream-cheese dependent” recipes that  I could think of. Cheesecake.

I’ve got a hankering for dairy. While I don’t believe in preparing for the world to end, I do feel that it might as well be done without my real cheeses, eggs, buttermilk, raw milk, and powdered milk goods. I’ve also found a  powdered sour cream that I like that goes well with the casseroles, beef stroganoff, and Mexican dishes that I love.  But I’ve sure been stumped when it comes to satisfying my love for cream cheese. Up until now I’ve been buying cream cheese and Neufchatel cheese and freezing it and using it here and there. I’ve also successfully substituted pureed cottage cheese and even yogurt cheese in a lot of recipes. But I’m happy to say I don’t have to look any further for an alternative cream cheese solution. I can die peacefully now. *grin*

Testing Powdered Cream Cheese

To test out the powdered cream cheese, I used a very, very basic cheesecake recipe. No frills, just cream cheese, sour cream, a homemade graham cracker crust and a few other minor ingredients. To really push the envelope I also used powdered sour cream in the recipe (though I’ve used that a lot and have been happy with it.) The end result was a really surprising one.  The more I tasted it the more I loved it. It tasted like a very rustic, old world-style cheesecake. It actually tasted like a mild CHEESE instead of just some creamy sweet dessert. I loved it.

Some would want a sweeter, more traditional taste to their cheesecake than what I ended up with, but that’s what’s so awesome about using powdered cream cheese. Instead of just mixing the powder with water, you can get all kinds of creative! You could use orange juice, key lime juice, a fruit puree, or even a thinned-down caramel syrup!

By the way, since I was experimenting with cheesecake recipes, I also discovered a great cheesecake recipe that’s made primarily from powdered non-dairy creamer! That recipe turned out very much like the familiar Jell-O instant cheesecake recipes. (I just used the Target brand of powdered creamer.)

Anyway, with the availability of products like these, you don’t have any excuse to overlook the necessary comfort foods for your family; and you can have the luxury of serving familiar dishes too! You don’t need a refrigerator to make these, though cold ingredients work best for the non-dairy creamer recipe.

Recipes using powdered cream cheese

I’ve put both recipes below. If you’re interested in stocking up on the cream cheese or sour cream Five Star Preparedness is finishing out the week with their January group buy (a monthly event in which they buy in bulk and sell the products at or below wholesale). You’ll need the coupon code of “supreme” in order to get their group buy. They are offering a case of 2 #10 cans of powdered sour cream, 2 #10 cans of powdered cream cheese, and 2 #10 cans of freeze-dried grated cheddar cheese. (I love it so much more than that dust powder stuff—ugh!) And guess what?! If you’ve already got everything else and only want a case of the powdered cream cheese or sour cream you can! Yay! (See their “Place an Order” link at the top of their page. Don’t forget your coupon code though!) And if you’re interested in great fruit to top the cheesecake, you can save 10% off of their fruit packs this month too. Regardless, today’s technologies are giving us lots and lots of possibilities. Their sale is only through the end of the week. (Sorry for not letting you know sooner…I’m a space cadet that way lately.)

One thing I should mention, you CAN indeed make your own cream cheese from powdered milk. However, you use up a LOT of powdered milk to do so. It’s actually more economical to purchase the powdered cream cheese and personally, I liked the homemade from powdered milk and this brand equally.

By the way, I’d love to hear about your variations on these recipes.

Graham Cracker Crust Recipe ©

, The Preparedness Pro

1 stick of melted butter

12-14 graham crackers, finely crumbled

Simple mix together the butter and the graham cracker crumbs and then press the mixture down on the bottom of the pie pan or springform pan. Use as you wish.

Power Powdered Cheesecake ©

 , The Preparedness Pro

Ingredients:

24 ounces of prepared powdered cream cheese—room temperature

2 cups of sugar

4 eggs—set aside the white of one egg

3 T. lemon juice (of course the bottled stuff works just fine)

2 cups of prepared powdered sour cream

3 T. sugar

1 can of your favorite pie filling or make your own from freeze-dried fruit–YUM!

When preparing the powdered sour cream and powdered cream cheese, make them according to directions but to make this EXTRA special, substitute the liquid required for EITHER the cream cheese or sour cream. If your liquid choice is sweet then reduce the sugar to only 1 cup. If it’s tart or neutral, then use the full 2 cups of sugar measurement.

Mix together the prepared cream cheese, sugar, and eggs then add the lemon juice. Mix until smooth. Pour into a prepared springform pan with the graham cracker crust. Bake at 350 degrees for 35 minutes—don’t be tempted to cook it longer than that or you’ll scorch the graham cracker crust.

Let cool 10 minutes while you prepare the topping.

In a clean, dry bowl, whip the egg white and 3 tablespoons of sugar until stiff. Fold in the 2 cups of prepared sour cream. Top the cheesecake with the mixture and return to the oven for another 10 minutes. (Still at 350 degrees).

Allow to cool and then serve topped with your favorite pie filling on top, homemade caramel, fudge sauce, or a sweetened fruit puree. Be sure to have a napkin on hand for the accompanying drool.

Coffee Creamer Cheesecake ©

, The Preparedness Pro

Prepared graham cracker crust

2 ¾ cups of powdered coffee creamer

1/2 cup of cold water.

1/2 cup of 100% lemon juice concentrate (preferably cold)

1 can sweetened condensed milk (Learn to make your own HERE)

With a hand mixer (this is where your Roadrunner Humless Generator comes in handy in the event of a power outage) mix water and coffee creamer together for about 1 minute. Add lemon juice and sweeten condensed milk and mix together for another minute. Pour into graham cracker crust pie dish and allow to set for about 30 minutes. (in a refrigerator or cold environment is best.) Cut into slices and devour—while chewing with your mouth closed, of course.

This recipe is sweet enough that you don’t require a topping, but it sure is good with one!