This whipped cranberry jalapeño cream cheese spread is one of those quick recipes that feels a little fancy but takes hardly any effort.
It’s sweet, tangy, spicy, and super creamy—everything you want in a spread.
Whether you’re making it for a holiday, brunch, or just your morning bagel, this one always impresses.
Why I Love This Recipe
The first time I made this, I needed something fast for a last-minute holiday get-together. I had cream cheese, some leftover cranberries, and a jalapeño. Tossed it all in the mixer and boom—everyone was asking for the recipe. Now I make it year-round.
- It’s ready in 10 minutes
- Sweet and spicy with the perfect creamy texture
- Makes boring bagels way more exciting
- Great for dipping crackers, veggies, or spreading on sandwiches
- You can make it ahead and it gets better as it sits
Servings and Time
Makes: About 1½ cups (serves 6–8 as a spread)
Total Time: 10 minutes
What You’ll Need
- 8 oz cream cheese, softened
- ½ cup dried cranberries, finely chopped
- 1 small jalapeño, seeded and finely diced
- 1 tbsp honey
- ¼ tsp salt
Pro Tips
- Let the cream cheese fully soften before whipping—it’ll blend smoother
- Use gloves when chopping jalapeño to avoid spice on your hands
- Chop cranberries super fine so you get even flavor in every bite
- Adjust the jalapeño to your heat preference—taste and go
- Tastes even better after an hour in the fridge
Tools Required
- Hand mixer or stand mixer
- Mixing bowl
- Spatula
- Small knife and cutting board
Substitutions and Variations
- Use fresh cranberries instead of dried (just chop and add 1–2 tsp sugar)
- Swap jalapeño for red chili if you want more heat
- Add a squeeze of lime juice for a citrus twist
- Stir in chopped green onions or parsley for extra color
Make Ahead Tips
This spread can be made 2–3 days ahead. Store in the fridge in an airtight container. Stir before serving.
Step-by-Step Instructions
Step 1: Soften the Cream Cheese
Place 8 oz of cream cheese in a mixing bowl and let it sit at room temperature for about 30 minutes until soft and spreadable.
Step 2: Chop the Cranberries and Jalapeño
Finely chop ½ cup of dried cranberries and 1 small jalapeño (remove seeds), making sure both are in tiny, even pieces.
Step 3: Add Everything to the Bowl
To the softened cream cheese, add the chopped cranberries, diced jalapeño, 1 tbsp honey, and ¼ tsp salt.
Step 4: Whip It All Together
Use a hand mixer to whip the mixture for about 1–2 minutes until it’s fluffy, light, and everything is fully combined.
Step 5: Serve
Spoon the whipped cranberry jalapeño cream cheese into a shallow white ceramic bowl and swirl the top with a spatula. Optionally, sprinkle with extra chopped cranberries or herbs.
Leftovers and Storage
Store in an airtight container in the fridge for up to 4 days. Give it a quick stir before serving again. It holds up great for spreads and dips.
Macros Information (Per 2 tbsp serving – approx.)
- Calories: 100
- Protein: 1g
- Fat: 9g
- Carbs: 3g
- Fiber: 0.5g
- Sugar: 2g
Why This Recipe Works (Quick Science)
Cream cheese is mostly fat, which holds air really well when whipped. That’s what gives it that fluffy texture. The salt balances the sweetness of the honey and cranberries, while the acidity in the fruit and heat from the jalapeño add layers of flavor.
Common Mistakes
- Using cold cream cheese—it won’t whip properly
- Not chopping cranberries or jalapeños fine enough—it messes with texture
- Overmixing—it can get too loose and won’t hold shape
- Adding too much jalapeño without tasting—it gets spicy fast
What to Serve With
- Toasted bagels or English muffins
- Crackers or crostini
- Turkey or chicken sandwiches
- Fresh veggie sticks (like cucumber or bell pepper)
- On a cheese board with fruit and nuts
FAQ
Can I use low-fat cream cheese?
Yes, but it won’t whip quite as fluffy.
Can I make it without honey?
You can skip it or use maple syrup instead.
Can I freeze this?
Not really—it’ll separate once thawed. Best to keep it in the fridge.
Is this super spicy?
Nope! It has a mild kick. You can add more jalapeño if you want it hotter.
Give It a Try
This one’s quick, simple, and packed with flavor. Try it once and it’ll be in your fridge on repeat. Let me know how you serve it—or what twist you added!