“Disclosure: This Post was Sponsored by Bays English Muffins, however all opinions expressed are my own.”
Try this Chocolate Chunk Cheesecake Spread for a delicious breakfast treat!
If you are a fan of a homemade breakfast that you can put together in minutes, this recipe is for you! I love the entire pancakes, eggs, and bacon traditional breakfast of course, but typically we have these larger breakfasts on weekends.
During the week, it’s more about getting a good start to the day and moving on. I am excited to share this Chocolate Chunk Cheesecake Spread, which you can make ahead. Enjoy a hot toasted Bays English Muffin with this spread, and it’s ready before the coffee is done brewing!
Bays English Muffins are a great staple to have in the kitchen for breakfasts. Since they are so much lighter than bagels, you’re not going to be as weighed down after eating. Plus, we all know English Muffins are more forgiving on calories and carbs than many other breakfast breads!
This recipe uses sweet ingredients, but feel free to substitute the chocolate chips with sugar free Lily’s chips if you’re trying to stick to a lower sugar breakfast. I also included the option to substitute the cream cheese for the low fat Nuefchatel Cheese. I often substitute this out and you really cannot tell the difference if there are multiple flavors in the recipe.
This spread is made in the mixer, but you can also use a hand blender. The key to creamy spread without clumps of cream cheese is to soften it well before mixing. I prefer to soften on the counter and just use it when it’s coming to room temp. In a pinch, I’ve soften in the microwave but it can pop and also curdle if you’re not careful so you need to stay right with it!
Just mix other ingredients after cream cheese is softened. I love the addition of the dried cherries here… it’s such a pretty final result and really gives that cheesecake flavor to the spread! If your mix is room temp or warm, you can refrigerate if desired. Personally I do not mind room temp spreads on my Bays English Muffins, since I toast the bread anyway.
Finally, you can always make this spread as a lovely homemade addition if someone is bringing breakfast to the office, Sunday School class or brunch.
Print Recipe Below:
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- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup dark chocolate chunks or chips
- 1/4 cup pecans, chopped
- 1/4 cup dried cherries
- 6 BAYS English Muffins, any variety, split
- 1/8 tsp Ground cinnamon, just a dash
- Beat cream cheese, sugar, and vanilla in medium bowl until well blended. Stir in chocolate, pecans, and cherries.
- Toast English Muffins. Spread cream cheese mixture evenly over warm muffin halves. Top with few dashes of cinnamon.
- Substitute: Prepare using Neufchatel Cheese for cream cheese.
- Serving Suggestion: Top with sliced strawberries.
- Tip: Refrigerate in air-tight container for up to 3 days.
“Additional Disclosure: This Post was Sponsored by Bays English Muffins, however all opinions expressed are my own.”