French Cream Cheese and Preserves

“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.

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