Peanut Butter Cream Cheese

Last week I made another loaf of almond flour banana bread. It didn’t have any chocolate chips or walnuts or Nutella swirls so it definitely needed something to make it more decadent.

I was reminded of when I made a chubby hubby cheesecake last month and finally shared the recipe with the people I served it to: “You mean my whole family has been fighting over peanut butter and cream cheese?” Hey,what can I say? It’s a winning combination.

You can easily adjust the sweetness by adding more or less honey. I like it when it’s not too sweet so that you still taste the slight tartness of the cream cheese. Add a sprinkling of raw sugar for a little bit of crunch.

Peanut Butter Cream Cheese

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients:

• 1/4 cup cream cheese
• 1/4 cup peanut butter*
• 2 Tablespoons honey
• 1/2 teaspoon cinnamon(optional)

*If you’re using no-stir peanut butter, be sure to soften it in the microwave quickly before mixing.

Method:

1. Mix together all of the ingredients.
2. Store in a sealed container in the refrigerator when not using. Let it soften at room temperature briefly before spreading because the cream cheese will harden when chilled. 

I think I need to stock up on gluten-free bagels because this is too good not to eat every morning. It’s creamy and nutty—the perfect combination of the best two breakfast spreads.