French Cream Cheese and Preserves

Total Time
Prep 20 mins
Cook 0 mins

This looks like a small, white cake. Really makes a pretty centerpiece for a brunch when served with croissants, muffins, bagels etc.

Ingredients Nutrition

  • 32 ounces cream cheese, softened
  • 34 cup wildflower honey or 34 cup other medium colored honey
  • 23 cup raspberry preserves or 23 cup strawberry preserves
  • 23 cup apricot preserves
  • 23 cup blackberry preserves or 23 cup plum preserves
  • toasted slivered almonds or fresh edible flower, for garnish


  1. Line the bottom and sides of a 4 to 5 cup bowl or cylindrical mold with plastic wrap, leaving enough extra wrap at the top to completely enclose the mold.
  2. In a food processor or blender, combine the cream cheese and honey until smooth.
  3. Spoon 1/4 of the cream cheese mixture (8 ounces) into the bottom of the mold.
  4. Spread the red preserves over this layer, leaving a 1/2 inch border around the perimeter.
  5. Top with another 1/4 of the cream cheese mixture (8 ounces), and follow with the apricot preserves, again leaving a 1/2 inch border.
  6. Top with another 1/4 of the cream cheese (8 ounces), followed by the purple preserves, again with a border.
  7. Smooth on the remaining 8 ounces of cream cheese.
  8. Cover with plastic wrap and refrigerate until the cream cheese is its original consistency, about 2 hours.
  9. When you are ready to unmold the cream cheese, tip the cream cheese out of the mold and onto a serving plate or cake stand.
  10. Unwrap it carefully, and garnish the top with the almonds or edible flowers.
Most Helpful

Well I had some trouble with this recipe. I followed the instructions exactly and made no changes to the ingredients, but this did not turn out for me. As I put the preserves on, I tried to leave a border as instructed, but the preserves spread and covered the whole cream cheese layer. I didn't even use the full 2/3 cup preserves because I couldn't. Each layer of preserves spread, but I went on and covered each layer with the cream cheese, enclosed it in the saran wrap and refrigerated it. When I unmolded it onto my serving plate a couple hours later, the layers all slid apart and it looked a complete mess. I made it for a brunch for friends, and they were kind enough to say that it looked beautiful, but it was very, very messy. I don't know what could have gone wrong because I did follow the instructions. However, on the bright side, it tasted wonderful and we all enjoyed it. I served it with plain bagels, croissants, homemade blueberry muffins and banana bread.

Sherri35 December 14, 2005

When I first read this recipe I thought it was going to be a pain to make,but after reading kitchenwitcherys review,I decided I would try it,it went together so nice,and yes it was very easy to do.THANK YOU SO MUCH!!! Darlene

Darlene Summers November 13, 2003

This is by far one of the best and easiest recipes I have ever found, and incredibly popular! The first time I made it was for a party, and every guest begged me for the recipe. Thanks!!

Kitchen Witchery October 11, 2003